Sourdough Discard Crackers — Easy, Crispy, and Ready in 30 Minutes

Sourdough discard doesn't have to go to waste. These crackers use it up completely, take less than 30 minutes from bowl to oven, and produce something genuinely good — crispy, savoury, and better than most things you'd buy. They work equally well with wheat discard or rye discard, and the seed mix and herb combinations are entirely up to you.

This recipe makes two trays. For one tray, halve the quantities.

Ingredients

• 250g sourdough discard (rye or wheat)
• 125g flour (rye, baker's wheat, or spelt)
• 62g extra virgin olive oil
• 3g kosher salt (approximately 2.4%)
• 100g seed mix — flax, sesame, sunflower, pepitas, nigella
• Optional: dried rosemary, thyme, or chilli flakes
• Extra flaky salt for the top

Method

1. Preheat the oven to 180°C.

2. Combine the discard, flour, olive oil, salt, seeds, and any herbs in a mixing bowl. Stir until a rough dough forms. Use a silicone bowl scraper to get everything out of the bowl cleanly.

3. Place the dough between two sheets of parchment paper and roll out to about 2mm thick. Trim the edges into a neat rectangle using a knife or dough scraper.

4. Remove the top sheet of parchment. Cut the dough into small squares or rectangles using a knife or pizza wheel. Don't separate the pieces — they'll break apart naturally once baked.

5. Slide the parchment with the scored dough onto a hot baking tray. Sprinkle generously with flaky salt.

6. Bake for 15 minutes, or until golden brown and firm. Keep an eye on the edges — they colour faster than the centre. Rotate the tray halfway through if your oven runs hot on one side.

7. Remove from the oven and leave to cool completely on the tray. The crackers may feel slightly soft when they first come out — they firm up fully as they cool. Once crisp, break along the score lines and serve.

Serving ideas

These work beautifully with soft cheeses, hummus, smoked salmon, or any charcuterie. They keep well in an airtight container for up to a week, though they rarely last that long.

Variations

• Swap the seeds for just sesame — simple and nutty
• Add a teaspoon of za'atar for a Middle Eastern flavour
• Use rye discard and rye flour for a darker, more earthy cracker
• Add finely grated parmesan to the dough before rolling

What you need

• Silicone bowl scraper — for mixing and scraping the dough
• Bench scraper or dough cutter — for trimming edges
• Pizza wheel — for scoring the cracker sheet before baking
• Sourdough discard — from your wheat or rye starter

Related reading

• Sourdough Starter Maintenance — how to manage discard as part of your regular feeding routine
• Is My Starter Healthy? — using discard from a starter that's been resting
• Classic Sourdough Bread — for when you want to use your active starter rather than discard

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