Sourdough Discard Crackers (Crispy, 3 Ingredients)

What Makes This Recipe Work

Spreading the batter wafer-thin is the whole trick: thin edges crisp while the middle dehydrates, and the discard adds a subtle sourdough tang that plain flour crackers lack.

Ingredients for Sourdough Discard Crackers (Crispy, 3 Ingredients)

• 1 cup (240 g) sourdough discard, 100 percent hydration, stirred
• 2 tbsp (28 g) melted butter or olive oil
• 1/2 tsp fine sea salt
• Optional toppings: 1 to 2 tbsp sesame seeds, everything bagel seasoning, chopped rosemary, or cracked pepper
• Optional finish: a pinch of flaky sea salt

How to Make Sourdough Discard Crackers (Crispy, 3 Ingredients)

1. Heat the oven to 325 degrees Fahrenheit and line a 13 by 18 inch rimmed baking sheet with parchment paper.
2. Stir the discard, melted butter or oil, and salt together in a bowl until smooth. The mixture should be loose and pourable.
3. Pour the batter onto the parchment and spread it as thin and even as possible with an offset spatula, about 1/16 inch thick. Push the batter toward the corners, since thin edges crisp best.
4. Scatter any seeds or seasonings evenly over the top and press them in lightly with the spatula.
5. Bake 20 to 25 minutes, rotating the pan once, until the sheet is deep golden brown at the edges and firm to the touch in the center.
6. Check the center; if it still feels soft or pale, return it to the oven in 3-minute increments, because underbaked centers turn chewy rather than crisp.
7. Slide the parchment onto a rack and cool completely, about 15 minutes. The crackers crisp as they cool.
8. Break or cut into rough shards and finish with a pinch of flaky salt if you like.

Tips for the Best Sourdough Discard Crackers (Crispy, 3 Ingredients)

• Spread the batter as evenly as possible; thin spots burn while thick spots stay chewy.
• Bake on the lower-middle rack and rotate the pan halfway for even browning.
• Let the crackers cool fully before judging crunch, since they firm up as they cool.

Variations and Substitutions

• Brush the sheet with olive oil and add garlic powder or dried herbs for a savory cracker.
• Fold 1/4 cup grated Parmesan into the batter for a cheesy version.
• Use the same discard in sourdough discard pancakes for a soft, sweet brunch counterpart.
• Crumble the finished crackers over a slice of banana bread for a crunchy topping.

How to Store and Reheat

• Store cooled crackers in an airtight container at room temperature up to 1 week; if they soften, re-crisp at 300 degrees Fahrenheit for 5 minutes.
• They also freeze well for up to 2 months and thaw crisp.

Sourdough Discard Crackers (Crispy, 3 Ingredients) FAQ