Herb & Garlic Sourdough Discard Crackers

Turn your sourdough starter discard into golden, crispySourdough Discard Crackersseasoned with fresh herbs and coarse salt. A delicious zero-waste snack the whole family will love!

Quick Recipe Overview

WHAT:Thin, crispy, herb-seasoned sourdough crackers made from sourdough discard and whole wheat flour for tangy, wholesome flavor.

WHY:A smart, satisfying way to use sourdough starter discard — zero waste, endlessly customizable, and far better than store-bought.

HOW:Whisk discard with oil, mix in flour and herbs, roll thin, cut, and bake until golden and crunchy.

Why I Love Making Sourdough Discard Crackers

Mmmm, sourdough discard crackers…Have you ever made a batch yourself? There’s something extra-delicious about homemade crackers, if you ask me. I think, because you get to play with the flavors and add what you like coupled with the fact that they’re freshly baked bites, they are always better than the store-bought kind. That’s just my two cents, though! Try them yourself to see if you agree. 🙂

This recipe is made using a sourdough starter. Don’t have one? Check outthis comprehensive postall about how to make your own sourdough starter! It’s a lot easier than you might expect, and more versatile, too! You can certainly use your starter to makebread(because, yum) but there are lots of other ways to use it, too! These crackers,cinnamon rolls, andpizza doughare just a few ideas to make the most of your sourdough starter.

I love these sourdough crackers for so many reasons. They have that zingy sourdough flavor, plus the added burst of garlic and fresh herbs, and they come together quickly (no overnight waiting like bread!). Amazingly, they last for a while since they’re crunchy and baked. And they’re a great way to use either starter or discard. I hope you love these as much as we do!

🍞 18Easy Sourdough Recipes!

Ingredients

• Sourdough discard or starter:Sourdough discard/starter is key to creating that tart sourdough flavor.
• Light oil:Oil helps the dough come together and the crackers crisp up as they bake.
• Water:Water is the main liquid to bring the dough together.
• Flour:You’ll use half all-purpose and half whole wheat flour.
• Salt:Salt is needed to balance the flavors and give the crackers a nice savory kick.
• Onion and garlic powders:I love the combo of these two seasonings to make the crackers flavorful and rich.
• Fresh herbs:Fresh herbs up the flavor and make the crackers look beautiful! Any herbs will work, like basil, chives, thyme, rosemary, or sage.
• Coarse salt:Add coarse salt to the tops of the crackers before baking for a little extra salty kick.

See recipe card below for full information on ingredients and quantities

Featured Review

Ben ⭐️⭐️⭐️⭐️⭐️

April 3, 2025

I’ve made these crackers before and it was a huge hit in our household. I adjust the recipe by using dried rosemary and that works great. Thanks for sharing the recipe.

How to Make Sourdough Discard Crackers

Step 1:In a medium bowl, whisk together the sourdough discard (or starter), oil, and water until smooth and well combined.

Step 2:Stir in the all-purpose flour, whole wheat flour, salt, onion powder, and garlic powder until a stiff dough forms — similar to pie dough. Turn it out onto the counter and knead briefly to fully incorporate all the flour. Knead in the minced herbs until evenly distributed. Return the dough to the bowl.

Step 3:Cover and let the dough rest for at least 30 minutes and up to 8 hours. This makes it easier to roll out and allows the flavor to develop.

Step 4:Preheat the oven to 350°F (175°C). Divide the dough in two. Roll one piece directly on a sheet of parchment paper to an even ¼-inch thickness. Slide the parchment onto a large baking sheet. Cut into 1- to 1.5-inch squares using a pizza cutter, then prick the center of each square with a fork. Repeat with the second piece of dough on another baking sheet.

Step 5:Lightly brush the tops of the crackers with a little oil or water, then sprinkle generously with coarse salt. Bake for about 25 minutes, rotating the pans halfway through, until the crackers are lightly golden and feel firm.

Step 6:Remove from the oven and let the crackers cool completely on the baking sheet — they will continue to crisp up as they cool. Once fully cooled, enjoy right away or transfer to an airtight container.

Substitutions & Variations

Flour:Swap some or all of the whole wheat flour for all-purpose flour for a lighter cracker, or use spelt flour for a slightly sweeter, nuttier flavor. Rye flour is another excellent option that pairs naturally with the sourdough tang.

Oil:Any neutral light oil works — avocado oil, olive oil, or even melted butter all produce slightly different but equally delicious results. Melted butter adds richness and a slightly more golden color.

Herbs:Use dried herbs in place of fresh (reduce to 1 tablespoon since dried herbs are more concentrated), or leave them out entirely for a plain salted cracker. Sesame seeds, everything bagel seasoning, or dried chili flakes are wonderful add-ins too.

Cheese crackers:Fold 3–4 tablespoons of finely grated parmesan or sharp cheddar into the dough for a cheese cracker variation. Reduce the added salt slightly to compensate.

Gluten-free:This recipe has not been tested with gluten-free flour blends, so results may vary. The dough relies on gluten development for its structure and ability to roll thin.

Tips for Making The Best Sourdough Crackers

• Use half all-purpose and half whole wheat flour:This makes the texture a tad denser and perfect for sturdy crackers.
• The coarse salt on top is not optional:Even though there’s salt in the cracker dough, extra salt on top makes these the most delicious. Don’t skip it!
• The crackers will be golden-brown when done baking:Although they might not feel totally crispy, the crackers crisp up more as they cool. They’ll look golden-brown when they’re done in the oven, about 25 minutes of baking. Rotate the pans halfway through to ensure even cooking.

What to Eat With Homemade Crackers:

• Sliced cheese (cheddar, gouda, or brie would be good!)
• Hummus
• Chunky salsa or pico de gallo
• Guacamole
• Pimento cheese dip
• Rolled deli turkey, ham, or pepperoni with sliced pickles
• A thin swipe of butter
• Savory jam, like a jalapeno berry jam (this would be so good with some cheese added, too!)
• Spinach artichoke dip
• Cheese dip
• Cream cheese, sliced cucumber, salt, and pepper

How to Store Homemade Crackers:

The great thing about homemade crackers is that they last a good amount of time! (However, the sooner they’re eaten, the fresher they’ll taste. They can get stale over time, but that doesn’t mean they’ve gone bad.) Store the cooled crackers in an airtight container at room temperature for up to 7 to 10 days.

Similar Recipes to Try

• Sourdough Tortillas— A quick, skillet-cooked flatbread that uses discard in much the same way, with a soft, chewy texture perfect for dipping.
• Sourdough Discard Pizza Dough— Stretch that tangy discard flavor into a weeknight pizza night the whole family will request again.
• Sourdough Hamburger Buns— Soft, pillowy buns with a subtle tang that elevate any burger. Perfect for using up discard while adding homemade flair to your next cookout.
• Easy Sourdough Waffle Recipe— Crispy on the outside, tender inside, these waffles transform your discard into a weekend breakfast favorite with minimal effort.
• Sourdough Rye Bread— A hearty, flavorful loaf that combines the deep, earthy notes of rye with sourdough’s signature tang for a robust everyday bread.

Other Snack Recipes to Consider:

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