Garlic Herb Sourdough Discard Crackers
These crispy, golden garlic herb sourdough discard crackers are the perfect way to use up leftover starter. They’re buttery, savory, and incredibly addictive—ideal for snacking, cheese boards, or dipping into your favorite spreads.
If you’ve been feeding your sourdough starter and wondering what to do with all that discard, this recipe is your answer. These crackers bake up thin and crispy with tons of flavor from fresh herbs, garlic, and a hint of salt.
They’re surprisingly easy to make and store well for weeks, making them a practical and delicious solution to sourdough waste.
Why You’ll Love This Recipe
These crackers transform something you’d normally throw away into a crunchy, flavorful snack. The sourdough discard adds a subtle tang that pairs beautifully with the garlic and herbs.
They’re endlessly customizable—swap herbs, add spices, or sprinkle with seeds. Plus, they’re budget-friendly since you’re using an ingredient you already have on hand.
The texture is perfectly crisp and light, making them far superior to store-bought crackers. They’re also impressive enough to serve at gatherings but simple enough for everyday snacking.
Ingredients You’ll Need
The ingredient list is short and simple, using pantry staples you likely already have. Sourdough discard is the star here—unfed starter works best since it hasn’t risen yet.
Butter adds richness and helps create that golden, crispy texture. Fresh garlic and herbs like rosemary, thyme, or parsley bring bold flavor to every bite.
A touch of salt enhances everything, while a small amount of flour helps bind the dough and makes it easier to roll thin.
Read More: Sourdough Discard Strawberry Shortcake: A Sweet Way to Use Extra Starter
How to Make Sourdough Discard Crackers
Start by mixing your sourdough discard with melted butter, minced garlic, and chopped herbs. The mixture should come together easily into a shaggy dough.
Roll the dough out as thin as possible between two sheets of parchment paper—the thinner you roll it, the crispier your crackers will be. Cut into squares or rectangles using a pizza cutter or knife.
Transfer the parchment with the cut crackers directly onto a baking sheet. Sprinkle with flaky salt and bake until golden and crisp, usually 20-25 minutes depending on thickness.
Garlic Herb Sourdough Discard Crackers
Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy10
servings15
25
minutes40
minutesIngredients
1 cup (240g) sourdough discard, unfed
4 tablespoons (56g) unsalted butter, melted
3 cloves garlic, minced
2 tablespoons fresh herbs (rosemary, thyme, or parsley), finely chopped
½ cup (60g) all-purpose flour
¾ teaspoon salt
Flaky sea salt for topping
Optional: ½ teaspoon black pepper or red pepper flakes
Directions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Mix the dough: In a medium bowl, combine sourdough discard, melted butter, minced garlic, chopped herbs, flour, and salt. Stir until a cohesive dough forms.
- Roll thin: Place the dough between two sheets of parchment paper. Roll as thin as possible (about 1/16-inch thick or thinner). The thinner the dough, the crispier your crackers.
- Cut crackers: Remove the top parchment sheet. Use a pizza cutter or sharp knife to cut the dough into 1-inch squares or rectangles. You don’t need to separate them.
- Add toppings: Sprinkle flaky sea salt evenly over the cut dough. Press gently so it adheres.
- Bake: Transfer the parchment paper with the dough directly onto your baking sheet. Bake for 20-25 minutes, until the crackers are golden brown and crispy at the edges.
- Cool completely: Let crackers cool on the baking sheet for at least 15 minutes. They’ll continue to crisp up as they cool. Break apart along the cut lines once fully cooled.
Notes
- Herb variations: Try dried herbs if fresh aren’t available—use 1 tablespoon dried herbs instead of 2 tablespoons fresh.
Storage: Keep in an airtight container for up to 2 weeks. If they lose crispness, re-crisp in a 300°F oven for 5 minutes.
Flavor swaps: Add grated Parmesan, everything bagel seasoning, or smoked paprika for different flavor profiles.
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 45 kcal |
| Total Fat | 2.5 g |
| Sugars | 0.2 g |
| Protein | 1.2 g |
| Dietary Fiber | 0.4 g |
Tips for Perfect Crackers
Roll your dough extremely thin—almost translucent if possible. Thicker crackers will be chewy instead of crispy, which isn’t what you want here.
Don’t skip the flaky salt on top. It adds texture and a burst of flavor that makes these crackers irresistible.
Let them cool completely on the baking sheet before breaking them apart. They’ll continue to crisp up as they cool, and breaking them while warm can cause them to bend or break unevenly.
Storage and Serving Ideas
Store your crackers in an airtight container at room temperature for up to 2 weeks. They’ll stay crispy as long as they’re kept dry and sealed properly.
Serve them with soft cheeses, hummus, or your favorite dips. They’re also excellent on charcuterie boards or crushed over soups and salads for added crunch.
These crackers make wonderful homemade gifts too. Package them in a mason jar or cellophane bag with a ribbon for a thoughtful, delicious present.
Frequently Asked Questions
Can I use the fed sourdough starter instead of the discard?
Yes, but unfed discard works best because it hasn’t risen and has a more concentrated flavor. Fed starter will work in a pinch, but the texture might be slightly different.
Why aren’t my crackers crispy?
The most common reason is rolling the dough too thick. Make sure to roll it as thin as possible—almost see-through. Also, ensure they’re fully cooled before storing, as trapped steam can make them soft.
Can I freeze sourdough cracker dough?
Absolutely! Roll and cut the dough, then freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time.
