Sourdough Discard Everything Bagel Flatbread: A Delicious Way to Use Your Starter
Transform your sourdough discard into crispy, flavorful flatbreads loaded with everything bagel seasoning. This simple recipe turns leftover starter into a crunchy snack that’s perfect for dipping, topping, or enjoying on its own.
These flatbreads bake up golden and crisp with minimal effort. You’ll love how the tangy sourdough pairs with the savory garlic, onion, and sesame flavors of everything bagel seasoning.
No need to feel guilty about tossing your discards anymore. This recipe gives it new life in the most delicious way possible.
Why You’ll Love This Recipe
This flatbread comes together in minutes with just a handful of ingredients. The sourdough discard adds complex flavor and helps create that perfect crispy texture you’re craving.
It’s endlessly versatile—serve it as an appetizer with cream cheese, break it into crackers for a snack board, or use it as a base for flatbread pizzas. The everything bagel seasoning gives it that irresistible savory punch.
Plus, you’re reducing food waste while creating something truly delicious. It’s a win-win situation that makes maintaining your sourdough starter feel totally worth it.
Read More: Sourdough Discard Strawberry Shortcake: A Sweet Way to Use Extra Starter
What You’ll Need
The ingredient list is refreshingly short, and you probably have most items in your kitchen already. Your sourdough discard is the star here—use unfed discard straight from the fridge.
Key ingredients include:
You can use homemade or store-bought everything bagel seasoning. Trader Joe’s version works beautifully, but any brand will deliver that classic bagel shop flavor.
Sourdough Discard Everything Bagel Flatbread: A Delicious Way to Use Your Starter
Course: Dessert, Appetizer, SnackCuisine: AmericanDifficulty: Easy4
servings30
minutes40
1
hour10
Crispy, tangy flatbreads made with sourdough discard and topped with savory everything bagel seasoning. Perfect for snacking, dipping, or serving as an appetizer.
Ingredients
1 cup (240g) sourdough discard, unfed
1 cup (120g) all-purpose flour, plus more for rolling
2 tablespoons olive oil, plus more for brushing
½ teaspoon salt
3 tablespoons everything bagel seasoning
Flaky sea salt (optional, for finishing)
Directions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Mix the dough by combining sourdough discard, flour, 2 tablespoons olive oil, and salt in a medium bowl. Stir until a soft, slightly sticky dough forms.
- Knead briefly on a floured surface for 1-2 minutes until smooth. Add a little extra flour if the dough is too sticky to handle.
- Roll out the dough to a thin layer on a well-floured surface, about â…› inch thick. The thinner you roll it, the crispier your flatbread will be.
- Transfer to a baking sheet carefully. You can make one large flatbread or divide the dough in half for easier handling.
- Brush the surface with olive oil using a pastry brush, coating it generously.
- Add everything bagel seasoning by sprinkling it evenly over the top. Press gently with your hands so it sticks to the dough.
- Bake for 15-18 minutes until golden brown and crispy around the edges. The flatbread should be firm to the touch.
- Cool slightly on the baking sheet for 2-3 minutes, then transfer to a cutting board. Break into rustic pieces or cut into squares.
- Serve immediately or store in an airtight container once completely cooled.
Notes
- Seasoning variations: Try za’atar, Italian herbs, or garlic parmesan instead of everything bagel seasoning for different flavor profiles.
Thickness matters: Roll the dough thinner for crispy crackers, or slightly thicker for a chewier flatbread texture.
Sourdough discard: Use discard straight from the fridge—no need to bring it to room temperature first.
Make ahead: Prepare the dough up to 24 hours in advance and refrigerate. Let it sit at room temperature for 10 minutes before rolling.
Crispier results: For extra crunch, bake a few minutes longer, watching carefully to prevent burning.
| Nutrient | Per Serving |
|---|---|
| Calories | 180 kcal |
| Total Fat | 8 g |
| Sugars | 1 g |
| Protein | 6 g |
| Dietary Fiber | 2 g |
How to Make Everything Bagel Flatbread
Start by mixing your sourdough discard with flour, olive oil, and salt until a soft dough forms. The dough should be pliable but not sticky—add a little extra flour if needed.
Roll the dough thin on a floured surface, then transfer it to a parchment-lined baking sheet. Brush with olive oil and generously sprinkle everything bagel seasoning on top, pressing gently so it adheres.
Bake until golden brown and crispy around the edges. Let it cool slightly before breaking into rustic pieces or cutting into neat squares for serving.
Serving Suggestions
These flatbreads shine when paired with creamy dips like whipped cream cheese, hummus, or tzatziki. The crispy texture is perfect for scooping up your favorite spreads.
Turn them into an elevated appetizer by topping with smoked salmon, capers, and red onion. Or keep it simple with a smear of butter for an anytime-of-day snack.
They also work wonderfully broken into pieces and served alongside soups or salads. The sourdough tang complements everything from tomato soup to Caesar salad.
Storage Tips
Store cooled flatbreads in an airtight container at room temperature for up to 3 days. They’ll stay crispy if you keep them well sealed.
To refresh leftover flatbreads, pop them in a 350°F oven for 3-5 minutes. This brings back that just-baked crispiness and makes them taste fresh again.
You can also freeze these for up to 2 months. Thaw at room temperature and re-crisp in the oven before serving.
Frequently Asked Questions
Can I use the fed sourdough starter instead of the discard?
Yes, you can use an active, fed starter, but the flavor will be slightly less tangy. The texture will be similar, though the discard’s acidity contributes to the characteristic sourdough taste. Use the same amount and follow the recipe as written.
How do I make these extra crispy?
Roll the dough as thin as possible—about â…› inch or even thinner. Bake on the lower oven rack for more direct bottom heat, and consider adding 2-3 extra minutes to the baking time. Let them cool completely on the baking sheet, as they’ll continue to crisp up.
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your sourdough discard comes from a gluten-free starter. The texture may be slightly different, but the flatbread will still be delicious and crispy.
