Crispy, herby, and impossible to stop munching—these easy sourdough discard crackers are the snack upgrade you didn’t know you needed!
💛 First Things First: Thank You!
Whether you’ve been saving your sourdough discard like gold or you’re new to baking with it, I’m so glad you’re here. Sharing recipes that make use of every last bit in the kitchen is kind of my love language, and these Garlic Herb Sourdough Crackers are one of those simple joys that make the discard worth saving!
This one’s for the folks who believe snacks should never be boring. If you love a good crunch, a hit of garlic, and an herby finish that lingers just right—get ready to fall in love.
📩 Want more creative discard recipes delivered straight to your inbox? [Sign up here to get them hot out of the oven!]
🥖 What Are Sourdough Discard Crackers?
Sourdough discard crackers are a zero-waste, high-reward way to use up unfed sourdough starter. Instead of tossing it, you turn it into a flavor-packed, ultra-crispy cracker that’s perfect for snacking, dipping, or pairing with cheese.
This version amps up the flavor with garlic, olive oil, and dried herbs, giving you an irresistibly savory snack with all the rustic charm of sourdough bread—just in cracker form!
🌟 Why You’ll Love These Crackers
- ✔️ Crispy & packed with flavor
- ✔️ Quick & easy – no rising or resting
- ✔️ Zero waste – uses sourdough discard
- ✔️ Customizable with endless topping options
- ✔️ Perfect for snacking, dipping, or gifting
🧄 What Do They Taste Like?
These crackers are crunchy, savory, and oh-so-satisfying. You get a subtle sour tang from the discard, a warm garlic undertone, and a hint of earthy herbs in every bite. They’re like your favorite garlic bread and a gourmet cracker had a delicious baby.
Once you taste them, you’ll be wondering why you ever threw your discard away!
📝 Ingredients
- 1 cup sourdough discard (unfed, at room temp)
- ½ cup all-purpose flour
- 2 tbsp olive oil (plus more for brushing)
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried thyme or rosemary
Optional Toppings:
- Flaky sea salt
- Sesame seeds
- Cracked black pepper
- Extra dried herbs or chili flakes
🧰 Tools You’ll Need
- Mixing bowl
- Parchment paper or silicone baking mat
- Rolling pin
- Pizza cutter or sharp knife
- Fork (for docking)
- Baking sheet
- Wire rack (for cooling)
🔁 Ingredient Additions & Swaps
- 🌶 Want heat? Add a pinch of cayenne or crushed red pepper flakes.
- 🧀 Feeling cheesy? Sprinkle with Parmesan before baking.
- 🌾 Going gluten-free? Try a 1:1 gluten-free flour blend (texture may vary).
- 🌿 Fresh herbs? Absolutely—just mince them finely and use 2–3x the dried amount.
👩🍳 How to Make Garlic Herb Sourdough Crackers
1. Preheat the Oven
Set your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the Dough
In a mixing bowl, combine the sourdough discard, flour, olive oil, salt, garlic powder, oregano, and thyme (or rosemary). Stir until a soft, slightly sticky dough forms.
- Too sticky? Add a bit more flour.
- Too dry? Add a splash of water.
3. Roll It Out
Place the dough between two sheets of parchment. Roll it out as thin as possible—ideally 1/16 to ⅛ inch thick. The thinner it is, the crispier your crackers will be!
4. Score & Dock
Remove the top parchment. Use a pizza cutter or knife to score the dough into squares or rectangles. Prick each cracker with a fork to prevent puffing.
5. Brush & Top
Brush the surface lightly with olive oil. Sprinkle with your choice of toppings—sea salt, sesame seeds, extra herbs, or a little cracked pepper.
6. Bake
Bake for 20–25 minutes, rotating the pan halfway through.
- Watch the edges—they’ll brown first.
- If the center is still soft, remove the crispy edges and return the rest to the oven for a few extra minutes.
7. Cool & Crisp Up
Transfer crackers to a wire rack and let them cool completely—this is when they crisp up to perfection!
🧀 What to Serve With These Crackers
- Soft cheese (goat, brie, cream cheese)
- Hummus or baba ganoush
- Tomato jam or fig spread
- Tapenade or marinated olives
- A cozy bowl of soup or chili
- A good glass of wine or tea (trust me)
💡 Tips for Success
- Roll as thin as possible—this is the #1 secret to perfect crisp.
- Keep dough uniform in thickness to avoid underbaked centers.
- Cool completely before storing—warm crackers can soften in storage.
- Get creative—change up the herbs, swap in spices, or go sweet with cinnamon sugar!
🧊 Storage Instructions
Room Temperature:
Store in an airtight container for up to 1 week.
(Though honestly, they rarely last more than 2 days in my house.)
To Re-Crisp:
Pop them back in the oven at 300°F for 3–5 minutes if they soften.
❓ FAQs
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend—just note the texture may be more delicate.
Can I freeze them?
They’re best fresh, but you can freeze the dough before rolling it out. Thaw, roll, and bake when ready.
Can I double the recipe?
Absolutely! Just divide the dough into two batches when rolling for easier handling.
Can I use fed sourdough starter?
You can, but the flavor will be milder. Discard has more tang, which really shines here.
🧄 Final Thoughts
Crackers might not sound exciting… until you taste these.
They’re crisp, savory, full of garlic-herb goodness, and so easy you’ll be making them weekly. If you’ve been wondering what to do with all that sourdough discard—this is your answer.
Snack game = leveled up. 🙌
🥖 More Sourdough Discard Recipes You’ll Love
- 🧀 [Cheesy Sourdough Discard Biscuits]
- 🍪 [Sourdough Discard Chocolate Chip Cookies]
- 🥞 [Savory Herb Discard Pancakes]
📸 Share Your Crunchy Creations!
Made a batch of these crackers? I’d love to see how they turned out!
Tag your photos on Pinterest or Instagram and use #DiscardCrackerMagic so I can cheer you on!
🥨 Approximate Nutrition (Per Serving – ~10 crackers):
- Calories: 120
- Fat: 6g
- Carbs: 14g
- Protein: 2g
- Fiber: 1g
- Sodium: 180mg
Note: Nutrition may vary depending on flour type and toppings used.
✨ Crispy, garlicky, herb-packed perfection—one bite at a time.✨
Garlic Herb Sourdough Crackers
Ingredients
Method
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine the sourdough discard, flour, olive oil, salt, garlic powder, oregano, and thyme (or rosemary). Stir until a soft, slightly sticky dough forms.
- If the dough is too sticky, add a bit more flour; if too dry, add a splash of water.
- Place the dough between two sheets of parchment. Roll it out as thin as possible, ideally 1/16 to ⅛ inch thick.
- Use a pizza cutter or knife to score the dough into squares or rectangles and prick each cracker with a fork.
- Brush the surface lightly with olive oil and sprinkle with your choice of toppings.
- Bake for 20–25 minutes, rotating the pan halfway through, until the edges are golden brown.
- If the center is still soft, remove the crispy edges and return the rest to the oven for a few extra minutes.
- Transfer crackers to a wire rack and let them cool completely to achieve maximum crispiness.
