Sourdough Discard Crackers: Zero-Waste Snack You’ll Love

You know that moment when you’re about to feed your sourdough starter and you sigh at the “discard”? I get it. But here’s my confession: those slices of leftover sourdough are my favorite ingredient—specifically for sourdough discard crackers. The first time I baked them, I thought, “I may never throw away discard again.” They’re crisp, tangy, flexible, and ridiculously easy.

Let’s take a spin through my creative, friendly guide to turning that humble starter into creative snacks—trust me, these crackers put many similar recipes to shame (I’m looking at you, farmhouse, wicked kitchen, love and olive oil, cook republic, amy bakes bread, butter and air!). I’ll show you how I weave in flavor ideas like cheddar cheese powder, rosemary crackers, and garlic crackers, while keeping everything approachable. Ready?

Sourdough discard recipes

I’ve tried all kinds of sourdough discard recipes, but crackers remain my go-to for a fail-proof, zero-waste win. Unlike breads or pancakes, crackers don’t need rise times or perfect day-long schedules—they’re made in under an hour. Personally, I love how discard adds warmth and tang to everything, whether it’s lemony pancakes, muffins, or these amazing crackers. Best part? You get to avoid tossing perfectly good fermenting magic.

Cheddar cheese powder

I’ll be honest—sprinkling in a tablespoon of cheddar cheese powder is my secret move. It melts into the dough, adding that savory, cheesy punch without the mess of actual cheese. Imagine crisp cracker with a subtle cheddar edge—pure bakery magic. Don’t have powder? Nutritional yeast is a tasty stand-in, or grated Parmesan for sharper bite.

Rosemary crackers

If I’m entertaining or craving something herb-forward, I go full rosemary crackers mode. Mixing in dried, finely chopped rosemary gives these crackers a whisper of piney aroma, perfect beside sharp cheeses or a bowl of olive oil for dipping. A light sprinkle of flaky sea salt before baking takes it even further into aromatic territory. Trust me—these vanish fast on a cheese board.

Easy sourdough recipes

I get the intimidation of long-rise sourdough bread. That’s why these easy sourdough recipes are my favorites—low commitment, big reward. No kneading, no weird timetables. All you need is a mixing bowl, flour, whatever flavor combo you want, and 30–40 minutes in the oven. Let the starter do the heavy lifting while you get a snack worthy of bragging rights.

Sourdough cracker recipe

Here’s my go-to sourdough cracker recipe that I swear by:

Ingredients

• 1 cup sourdough discard (cold or room temp)
• ½ cup unbleached white flour
• ½ cup white whole wheat (swap with more white flour if needed)
• 1 tbsp cheddar cheese powder
• 1 tbsp pizza seasoning (or your own herb combo)
• 4–5 tbsp cold unsalted butter, cubed
• 1 tbsp sour cream (optional, adds richness)

Instructions

1. Combine flours, cheddar powder, and seasonings in a bowl.
2. Cut in cold butter until mixture is crumbly.
3. Stir in discard and sour cream until dough forms (if sticky, add a bit more flour).
4. Roll on floured surface to about ⅛-inch thick. Handle minimally!
5. Dock with a fork, cut into shapes, place on parchment-lined sheet.
6. Bake at 350 °F (175 °C) for 25 minutes—watch carefully as they go golden fast. Cool completely before moving.

Once cooled, they’re crisp and tangy, and oh, so satisfying. The crisp texture stays if stored airtight.

Butter crackers

Want simpler? Skip the cheese and seasonings, crank up the butter—and you’ve got butter crackers. The buttery flavor shines and pairs with absolutely anything—from deli meats to honey. Sometimes, when I’m sipping tea, I snack on these like they’re shortbread crumbs—just fewer calories (maybe).

Garlic crackers

For bold snack vibes, welcome garlic crackers into your life. Mix in 1 tsp garlic powder and ½ tsp onion powder to your base dough. Add parsley or chives for color if you have them. These pair dreamily with marinara, spinach dip—even guacamole. They’re the flavor DJ, spinning all your dips into smooth rock show.

Sour cream crackers

Next level? Try sour cream crackers—just bump sour cream to 2 tbsp. The crumb becomes slightly tender and rich, with a soft tang that’s amazing alongside hearty soups or chowders. I like to serve them with carrot-ginger soup—magically complement each other.

Pizza seasoning

Ever miss pizza flavor in your snack game? Enter pizza seasoning—oregano, basil, garlic, onion, maybe red pepper. Mix 1 tbsp into the dough for pizza-crust vibes. Serve with marinara for dunking, or chopped fresh basil and olive oil alongside. It’s nostalgic and instantly mouth-watering.

Sourdough snacks

These crackers double as top-tier sourdough snacks. Pack them in your lunch, add them to charcuterie boards, dunk them in hummus or soft cheeses, or crumble them over salads for crunch. Once I brought them to a potluck, and they were gone within minutes. People were baffled when I told them they were from discard.

Why mine stand out

I’ve skimmed through similar posts: Farmhouse on Boone leans into herb-cheesy flavors; Wicked Kitchen’s pizza style has a pita-crust vibe; Love & Olive Oil offers olive oil elegance; Cook Republic’s pizza crackers and Amy Bakes Bread’s crispy crackers deliver good angles; Butter and Air offers oil-herb sophistication. All great—but what they often lack is personal voice, easy adaptability, and that “I made this while half awake in my sweatpants” ease.

My version balances seasoning, butter, and base flours—adds optional dairy like sour cream or cheese powder, and packs everything into simple steps. I also share swaps for dietary preferences and flavor cravings—cheesy, herbal, garlicky, buttery, tangy, pizza-like—you name it. Plus, it’s personal—like I’m right there with you in the kitchen, sharing stories.

Storage & make-ahead tips

• Storage: let them cool fully, then stash in airtight jars or zip-top bags—stay crisp for up to a week.
• Freeze: fit them in a zip bag, freeze up to 3 months. To re-crisp, pop them in 300 °F oven for 5 minutes.
• Prep-ahead: make the dough ahead, roll between parchment layers, refrigerate. On baking day, just slice and bake.

Final Crumbs

If you’ve ever felt that sourdough discard is just an ingredient to toss, think again. These sourdough discard crackers are proof that zero-waste can be ridiculously tasty, customizable, and satisfying. From cozy butter crackers to bold garlic crackers, herb-forward rosemary crackers, cheesy cheddar cheese powder bites, or zesty pizza seasoning slices—you’re covered.

This isn’t a stiff, perfect blog post—it’s a friend sharing how easy, fun, and delicious it is to elevate your sourdough discard into snack royalty. And hey, if you’re up for it, I can craft a snappy FAQ section or add more visuals next!

What flavor are you trying first?

FAQs