Crispy Sourdough Discard Crackers Recipe for Zero-Waste Snacks

Easy Sourdough Discard Crackers flavored with garlic, fresh Parmesan, and finished with everything bagel seasoning — a crisp, savory snack perfect for cheese boards, dips, or soups.

Sourdough discard crackers are an excellent way to use excess starter instead of tossing it. They’re simple to customize, bake quickly, and pair beautifully with soups, salads, cheese, or hummus.

Sourdough Discard Crackers

If you maintain a sourdough starter you’ll often have discard when you feed it. Rather than throwing it away, transform that discard into crunchy, flavorful crackers. This recipe works well with unfed discard (stirred and at room temperature) and is forgiving enough to adapt to your preferred flour mix or seasonings.

Ingredients

Basic ingredients for these crackers:

• 1 cup sourdough discard (unfed)
• ½ cup whole wheat flour
• ½ cup all-purpose white flour
• ¼ cup extra virgin olive oil
• 2 Tablespoons garlic powder
• ½ teaspoon salt
• 2 oz fresh grated Parmesan
• 2 Tablespoons Everything Bagel seasoning (for topping)

Instructions

Follow these straightforward steps to make the crackers:

• In a bowl, combine the whole wheat flour, all-purpose flour, garlic powder, and salt.
• Add the olive oil and sourdough discard, mixing until combined. Stir in the grated Parmesan and knead briefly until incorporated.
• Shape the dough into a disc, wrap it, and let it rest 20–30 minutes to relax the gluten. Preheat the oven to 350°F and line baking sheet(s) with parchment paper.
• Divide the dough into four portions. Roll each portion very thin—1–2 mm (about the thickness of a penny).
• Sprinkle approximately ½ tablespoon of Everything Bagel seasoning evenly over each rolled section and roll once with the pin to press the seasoning into the dough.
• Cut the dough into small squares (about 1 inch) using a pizza cutter or ravioli wheel, and transfer the pieces to the prepared baking sheet so edges do not touch.
• Bake 12–15 minutes depending on thickness. Crackers should be barely golden; darker brown indicates overbaking.

Serving ideas

These crackers are versatile. Try them with:

• Hummus or any savory dip.
• A selection of cheeses on a charcuterie board.
• Substituting croutons in salads such as roasted beet or mixed greens.
• As a crunchy accompaniment to soups like Tuscan white bean or creamy chicken wild rice.

Printable Recipe

Ingredients (detailed)

• ½ cup whole wheat flour
• ½ cup all-purpose white flour
• 2 Tablespoons garlic powder
• ½ teaspoon salt
• ¼ cup extra virgin olive oil
• 1 cup sourdough discard (unfed)
• 2 oz Parmesan cheese, fresh grated
• 2 Tablespoons Everything Bagel seasoning

Step-by-step instructions

1. Combine the flours, garlic powder, and salt in a mixing bowl.
2. Add olive oil and sourdough discard, mixing until a cohesive dough forms, then knead in the grated Parmesan.
3. Form into a disc, wrap, and rest 20–30 minutes. Preheat oven to 350°F and prepare parchment-lined baking sheet(s).
4. Divide dough into four pieces. Roll each piece very thin (1–2 mm). Sprinkle Everything Bagel seasoning over the surface and press it in with the rolling pin.
5. Cut into 1-inch squares and place on the baking sheet with space between pieces so edges don’t touch.
6. Bake 12–15 minutes until just barely golden. Remove and cool completely — they crisp up as they cool.

Notes

Makes about 60–70 crackers depending on the size. Adjust seasoning and thickness to taste — thinner yields crispier crackers and shorter baking time.

Nutrition (per serving)

• Calories: 141 kcal
• Carbohydrates: 15 g
• Protein: 4 g
• Fat: 7 g
• Sodium: 366 mg
• Fiber: 1 g

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