Sourdough discard crackers: thin, crisp and easy

Stir 200 g of discard with flour, olive oil and salt into a soft dough, roll it paper-thin on baking paper, score it into squares and bake at 350°F (177°C) for 25–35 minutes, until golden and crisp.

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Discard you have

The recipe as written — makes one sheet pan of crackers.

Sourdough discard

¾ cup + 2 tbsp (200 g)

All-purpose flour

½ cup (60 g)

Olive oil

2 ½ tbsp (30 g)

Salt

½ tsp (3 g)

+ a spoonful of herbs or seeds (optional)

Oven: 350°F (177°C)

Step by step

Make a soft dough

Stir the discard, flour, oil and salt (and herbs or seeds if you like) until it comes together.

Roll it paper-thin

Between two sheets of baking paper — the thinner, the crisper. Peel off the top sheet.

Score and season

Cut into squares with a knife or pizza wheel, prick with a fork, and sprinkle with flaky salt.

Bake until golden

At 350°F (177°C), 25–35 minutes. Pull out the edges that brown first; the rest crisp as they cool.

Always cook discard — like any raw flour and dough, it is not safe to eat raw. Discard with mold on it goes in the bin, jar and all.

Questions

Why are my crackers chewy?

They were rolled too thick or pulled too soon. Roll thinner and bake until golden all over.

How long do they keep?

About 7 days in an airtight tin. Re-crisp them for a few minutes in a hot oven.

Can I use whole wheat or rye flour?

Yes — any flour works, and whole grains make a nuttier cracker.

More discard recipes

Sourdough discard pancakes: fluffy, tangy, ten minutes

Sourdough discard flatbread in a pan, no oven

How to store sourdough discard

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