Sourdough Everything Crackers

If you’re looking for a quick and easy way to use up sourdough discard, these Sourdough Everything Crackers are a perfect choice. With just two simple main ingredients—sourdough discard and butter—this recipe transforms into crispy, savory crackers with minimal effort. There’s no rolling, no kneading, and no complicated steps—just mix, pour, and bake.

Why You'll Love This Recipe

The magic happens when the discard and butter combine to create a thin, flaky cracker that crisps up beautifully in the oven. A generous sprinkle of everything bagel seasoning adds the perfect balance of salt, garlic, sesame, and poppy seeds, making these crackers an irresistible snack. Whether you enjoy them on their own, paired with cheese, or dipped into your favorite spreads, they’re a fuss-free, healthy and homemade alternative to store-bought crackers. Whip this recipe up in just minutes for your next charcuterie emergency!

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Tools You'll Need:

Mixing bowl- to combine ingredients

Silicone baking mat or parchment paper- to prevent crackers from sticking and easy cleanup. I love these silicone mats linked here https://amzn.to/3X70LLa

Baking sheet- For baking your crackers evenly

A food scale or measuring cups or spoons- To accurately measure your ingredients

Spatula- for spreading your crackers

Whisk or spoon- for combining ingredients

Pizza cutter or pasta wheel- for scoring your crackers

Now let's get baking!

Ingredients:

• 4 tablespoons (57g) unsalted butter, melted

• 1 cup (240g) sourdough discard (unfed, straight from the fridge is fine)

• 1 tablespoon everything bagel seasoning (or any seasoning you like)

Note: You can use starter that has been fed recently, but I recommend allowing it to fall before incorporating the butter or you'll end up with a a mixture that's hard to spread.

Instructions:

1. Preheat your oven to 350 F. Stir or whisk together the melted butter and sourdough discard in a bowl until smooth. The mixture will be spreadable.

2. Pour the mixture onto a silicone baking mat (or parchment paper) in four small squares, spreading it evenly into a thin layer. Sprinkle with everything bagel seasoning.

3. Bake at 350°F (175°C) for 10 minutes, then remove from the oven and score into cracker-sized pieces using a pasta wheel or pizza cutter. If you choose a pasta wheel, I like this one https://amzn.to/413q2a3.

4. Reduce the oven temperature to 325°F (160°C) and bake for another 20 minutes. Check the crackers—they should be golden and crisp. If needed, bake for an additional 5-10 minutes, watching closely to prevent burning.

5. Let the crackers cool completely before breaking them apart. They should easily separate. Store in an airtight container to keep them crisp.

How to store:

Store in an airtight container for up to 1 month.

Enjoy your gut healthy, homemade crackers!

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