Sourdough Discard Crackers

If you’re a sourdough baker, chances are you’ve faced the age old dilemma: what to do with all that sourdough discard? Throwing it away feels wasteful, but thankfully, there’s a delicious solution, homemade crackers! These sourdough discard crackers made with freshly milled Spelt are a delicious way to use up discard! Cheesy, nutty, and deeply savory, with just enough tang from the starter to keep you coming back for more. They’re easy to make, endlessly customizable, and the perfect way to turn what would be waste into your new favorite snack.

Why Sourdough Discard Crackers?

Sourdough discard is simply unfed starter that’s removed during the feeding process. While it isn’t active enough for bread on its own, it still packs a punch of flavor and nutrition. Using it in crackers not only reduces food waste but also adds a subtle tang and complexity that elevates simple ingredients into something truly special

Ingredient Breakdown

Let’s take a closer look at what makes these sourdough discard crackers shine:

• Freshly Milled Spelt: Spelt is an ancient grain with a nutty, slightly sweet flavor and a tender texture. Freshly milled flour brings extra aroma and nutrition.
• Shredded Cheese: Choose a cheese with bold flavor. The cheese melts into the dough, creating rich, savory notes and a crisp bite. I would keep to lower moisture cheeses like Cheddar, Parmesan or even Monterey Jack. ovoid a high moisture mozzarella.
• Salt: Balances the flavors and enhances the cheese.
• Butter): Cold butter is key for flakiness and a tender crumb. It also helps the crackers brown beautifully.
• Sourdough Discard): Adds a gentle tang and a boost of nutrition.
• Cold Water: Just enough to bring the dough together.
• Everything Bagel Seasoning: A blend of sesame, poppy, garlic, onion, and salt for extra crunch and flavor in every bite.

Step-by-Step Instructions

Mix the Dough

Start by milling your grain, I prefer Spelt but you can substitute any grain, soft or hard. Crackers do not rely on protein for structure so it is more a matter of taste! You may need to adjust the amount of water slightly for different grains but just begin by drizzling it in a tsp at a time. You do not need much!

In your food processor, add all the ingredients. Flour, cheese, salt, cold butter, sourdough discard, cold water, and everything bagel seasoning. to a food processor. Doesn’t get easier then that! Pulse in short bursts until the dough pulls away from the sides and can hold a ball when squeezed in your hand. The food processor ensures the butter is evenly distributed, creating a flaky, tender texture.

Tip: If you don’t have a food processor, you can rub the butter into the flour by hand, then stir in the remaining ingredients. Or freeze the butter and grate it in with a cheese grater.

The dough should be crumbly but hold together when squeezed in your hand. Refer to the image below. If the dough is too crumbly and does not hold together, stream in a bit more water, a teaspoon at a time.

Knead and Roll Out the Dough

Divide the dough into four or five smaller portions for easier handling. On a lightly floured surface, roll each portion as thin as possible, aim for about 2/16 inch. You can use a rolling pin for rustic crackers or a pasta roller for ultra-thin, even sheets. Just be sure to dust the dough with flour before putting it through your pasta machine to prevent sticking.

The thinner the dough, the crisper the crackers. If you prefer a heartier, more rustic cracker, leave them a bit thicker, but remember they’ll need a few extra minutes in the oven

Cut and Chill 

Cut the rolled dough into your desired shapes: squares, rectangles, or even fun shapes with cookie cutters. Place the crackers on a parchment-lined baking sheet, making sure they don’t touch. They won’t spread as they bake, so you can fit them close together.

My favorite shape is the long thin rectangle! My family also likes wider rectangle for dips or 1″ squares for snacking!

Pop the baking sheet into the fridge for 10 minutes while you preheat your oven to 350°F (175°C). Chilling helps the butter firm up, which leads to flakier crackers and helps them hold their shape in the oven. I have tested both pricked and un-pricked and I found they do not puff too much in the oven. If you like the look of holes in the crackers, feel free to add them but it is not necessary.

Bake your Sourdough Discard Crackers

Bake for about 20 minutes, or until the crackers are golden brown and crisp. Ovens vary, so start checking at 18 minutes and add time as needed for your preferred level of crunch.

Pro tip: For extra crispiness, let the crackers cool completely on the baking sheet. They’ll continue to firm up as they cool.

Once cooled, store your sourdough discard crackers in a container at room temperature for up to a week. They do best in a non-airtight container. They’re perfect on their own, but also shine alongside cheese boards, hummus, or your favorite dips.

Flavor Variations and Customizations

This recipe is endlessly adaptable! Try these ideas or comment some of your own ideas below! I love seeing what people create with my recipes!

• Herb Lovers: Add 1–2 teaspoons of dried rosemary, thyme, or Italian seasoning.
• Spicy Kick: Mix in a pinch of cayenne or smoked paprika.
• Nutty Crunch: Sprinkle with sesame or sunflower seeds before baking.
• Parmesan Twist: Swap some of the cheese for grated parmesan for a sharper flavor and grate some over the top of the crackers before baking.

Troubleshooting and Tips

• Dough too sticky? Add a sprinkle of flour as you roll.
• Dough too dry? Add a few drops of water until it comes together.
• Want extra tang? Use discard that’s been in the fridge for a few days for a more pronounced sourdough flavor.
• Batch size: This recipe is easily doubled just make sure you roll out small pieces at a time and keep the rest covered so it doesn’t dry out.

Why You’ll Love This Recipe

These sourdough discard crackers are the perfect blend of crispy, cheesy, and savory, with a subtle tang from the sourdough discard and a nutty note from freshly milled Spelt. They’re a fantastic way to reduce waste, use up odds and ends in your fridge, and create a snack that’s leagues above anything store-bought. Plus, they’re so easy, you’ll find yourself making them again and again.

Follow me for more recipes!

• Instagram
• Facebook

Sourdough Discard Crackers

Recipe by Katelyn AmesCourse: UncategorizedCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

210

kcal

Total time

50

minutes

Ready to give your sourdough discard a second life? Whip up a batch of these spelt cheese crackers and discover just how delicious no-waste baking can be!

Ingredients

• 130g freshly milled spelt flour

• 6 oz shredded cheese (Cheddar, Monterey Jack, Parmesan ect.)

• 1/4 tsp salt

• 4 tbsp cold butter, cut into pieces

• 90g sourdough discard

• 2 tsp everything bagel seasoning

• 1 1/2 tbsp cold water (as needed)

Directions

• Combine all ingredients in a food processor and pulse until the dough comes together and pulls away from the sides.
• Turn dough onto the counter and knead into a ball.
• Roll out small portions of dough on a lightly floured surface (or use a pasta roller) as thin as possible.
• Cut into cracker shapes and place on a baking sheet close together (they won’t spread).
• Chill in the fridge for 10 minutes while preheating the oven to 350°F (175°C).
• Bake for 20 minutes, or until golden and crisp.

Notes

• Flavor Variations and Customizations
  –Herb Lovers: Add 1–2 teaspoons of dried rosemary, thyme, or Italian seasoning.
  –Spicy Kick: Mix in a pinch of cayenne or smoked paprika.
  –Nutty Crunch: Sprinkle and press in sesame or sunflower seeds before baking.
  –Parmesan Twist: Swap some of the cheese for grated parmesan for a sharper flavor.

*Nutrition Facts are an estimate and should not be used to make medical decisions.

Nutrition Facts below are based off of using Yellow Cheddar. Results will vary based off of the cheese you use.