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Sourdough Discard Crackers Recipe

These homemade, herb-seasoned, sourdough crackers are deliciously tangy, crisp, and buttery. The perfect way to use up excess starter or discard, this whole wheat cracker recipe makes a great snack or appetizer.


Prep Time: 5minutes
Cook Time: 15minutes
Total Time: 20minutes
Servings: 6 servings


  • 1 cup sourdough discard
  • 3/4 cup AP flour or 1 cup AP einkorn flour
  • 1/4 cup butter
  • 1 tablespoon dried herbs basil, oregano, parsley, rosemary, thyme are all good options, or a combination of any of those
  • 1 teaspoon salt


  • Preheat oven to 350.
  • Mix ingredients and knead the dough just until it comes together.
  • Place dough between two pieces of parchment paper and roll out as thin as possible.
  • Remove the top piece of parchment paper and brush with butter/sprinkle with more salt (optional)
  • Place the rolled out cracker dough and parchment paper onto a baking sheet.
  • Bake for 15 minutes until crispy.
  • Cut with knife of break apart and store in an air-tight container.


  • Roll between greased sheets of parchment paper.
  • The key is to get them really really thin. If you don’t, they will end up more like tortillas than crackers.


Calories: 164kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 450mg | Potassium: 24mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 262IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 2mg

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