Thin & Crispy Sourdough Discard Crackers Recipe
Oct 17, 2020 • Updated Jan 08, 2024
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Easy peasy Sourdough Discard Crackers with lots of crunch and flavor. Don’t let your starter go to waste, and make this vegan, gluten-free, and fiber-rich snack instead!
What Makes This Recipe Great
Sourdough was one of the biggest trends in 2020, and I have to admit I fell right into it–these Sourdough Discard Crackers are proof of that! Pun intended. Once I started baking sourdough, I wanted to try every single recipe I could, but with a sourdough twist. Then, when I inevitably got sick of everything tasting sour, I found myself with a lot of leftover starter (AKA discard because you’re supposed to remove it from the starter). So eventually, I moved on to recipes I could make to repurpose discard, and these sourdough crackers were hands down my absolute favorite!
These homemade sourdough crackers are not only easy to make but also easy to stash in the pantry for a while without going bad. In other words, you can make a ton of these crackers and save them for future snack moments. You can serve these crackers with dip, with a bowl of soup, on a vegan cheese plate, or enjoy them solo. I personally love dipping them into a good schmear of vegan cream cheese to complete the bagel-esque flavor.
Since we are using sourdough starter discard as the base, there is a subtle sour flavor to these crackers, but adding nutritional yeast and seasoning completes it. It’s a very versatile recipe in that you can season them however you’d like, but my personal favorite way is to sprinkle with everything bagel seasoning. They are super crunchy crackers, have a boost of plant protein thanks to chickpea flour, and may become your new favorite way to repurpose the discard and eliminate food waste!
These Sourdough Discard Crackers are naturally vegan, gluten-free, refined sugar-free, and made without added oil. It’s easy peasy, has incredible flavor, and calls for less than 5 ingredients to make!
Ingredient Notes
- Sourdough discard: AKA some starter you have that you aren’t going to turn into bread right away.
- Chickpea flour: I use this gluten-free flour to make my crackers gluten-free. Feel free to use all-purpose flour instead if desired.
- Nutritional yeast
- Seasoning of choice: Use your favorite spices like garlic powder, oregano, poppy seeds, or flaky sea salt, or dried herbs like rosemary, thyme, or basil. I also highly recommend Everything Bagel Seasoning, which has sesame seeds and makes these crispy crackers sooooo good!
Step-by-Step Instructions
- In a large mixing bowl, mix the discarded starter with chickpea flour and nutritional yeast. You can stir seasoning in or sprinkle on top of the dough.
- Once a dough-like consistency is achieved, let it rest for 30 minutes in a covered bowl at room temperature. Cover tightly with plastic wrap or a lid.
- When ready to bake, preheat the oven to 350 degrees F and begin to prep the crackers.
- With a rolling pin, roll out the dough between two pieces of parchment paper, or use a pasta maker to make a thin rectangular shape. If you are brushing with olive oil and adding seasoning on top, do so at this point before slicing into squares.
- Cut the cracker dough into 1.5″x 1.5″ squares using a sharp knife or pizza cutter and place on a baking sheet pan. Pop into the oven to bake for 20-30 minutes. They are ready when just lightly golden brown on the edges–don’t overbake, as they can easily burn!
- Let cool completely before storing in an airtight container.
Secrets to Success
- To make these crackers gluten-free, you’ll need a gluten-free sourdough starter. You can head to my Instagram stories dedicated to gluten-free sourdough that walks you through creating one yourself, but you can also use a regular gluten-full starter.
- These crackers can get a little bit tough if you make them too thick, so I would recommend rolling the dough out as thin as you can. Keep an eye on bake time as well because the crackers can burn quickly if you aren’t careful.
- If you find your seasoning isn’t sticking to your cracker, you can brush with a little olive oil, melted butter, or oil of choice, then sprinkle seasoning on top. If you’re using a seasoning other than everything bagel seasoning, pre-mix your seasoning in a small bowl, then sprinkle on top of the cracker base so that you get an even distribution of all the spices. There are so many different flavors you can do!
- Use your best judgment and add additional flour as needed. I used a 100% hydration starter (meaning equal parts water to flour) however, if you are using a different percentage, just add a little bit of flour as needed. The goal is just to achieve a workable dough, so you can kind of go by feel for the most part!
Serving Tips
You can serve these homemade crackers with dip, with soup, on a vegan cheese plate, or enjoy them solo. I personally love dipping them into a good schmear of vegan cream cheese to complete the bagel-esque flavor.
Storage Tips
Store these crackers in an airtight container at room temperature. No need to store them in the fridge!
More Snack Recipes
30 Healthy Vegan & Gluten Free Snacks
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Thin & Crispy Sourdough Discard Crackers Recipe
Ingredients
- 3/4 cup gluten free sourdough starter/discard 100% hydration
- 2 tbsp chickpea flour additional flour as needed
- 2 tbsp nutritional yeast
- everything bagel seasoning to sprinkle on top to taste (if using seasoning of choice, use roughly 1/4 tsp of each seasoning, but adjust according to potency of each spice used)
Instructions
- In a large bowl, mix starter with chickpea flour and nutritional yeast. You can stir seasoning in or sprinkle on top.
- Once a dough like consistency is achieved, let rest for 30 minutes in a covered bowl.
- When ready to bake, preheat the oven to 350F degrees and begin to prep crackers.
- Roll out the dough between two pieces of parchment paper, or using a pasta maker to make a thin rectangle like shape. If you are brushing with olive oil and adding seasoning on top, do so at this point before slicing into squares.
- Cut into 1.5"x1.5" squares using a knife or pizza cutter and pop into the oven to bake for 20-30 minutes. They are ready when just lightly golden brown on the edges–don't over bake as they can easily burn!
- Let cool completely before storing in an airtight container.
Notes
Secrets to Success
- To make these crackers gluten-free, you’ll need a gluten-free sourdough starter. You can head to my Instagram stories dedicated to gluten-free sourdough that walks you through creating one yourself, but you can also use a regular gluten-full starter.
- These crackers can get a little bit tough if you make them too thick, so I would recommend rolling the dough out as thin as you can. Keep an eye on bake time as well because the crackers can burn quickly if you aren’t careful.
- If you find your seasoning isn’t sticking to your cracker, you can brush with a little olive oil, melted butter, or oil of choice, then sprinkle seasoning on top. If you’re using a seasoning other than everything bagel seasoning, pre-mix your seasoning in a small bowl, then sprinkle on top of the cracker base so that you get an even distribution of all the spices. There are so many different flavors you can do!
- Use your best judgment and add additional flour as needed. I used a 100% hydration starter (meaning equal parts water to flour) however, if you are using a different percentage, just add a little bit of flour as needed. The goal is just to achieve a workable dough, so you can kind of go by feel for the most part!
Serving Tips
You can serve these homemade crackers with dip, with soup, on a vegan cheese plate, or enjoy them solo. I personally love dipping them into a good schmear of vegan cream cheese to complete the bagel-esque flavor.Storage Tips
Store these crackers in an airtight container at room temperature. No need to store them in the fridge!Nutrition information is automatically calculated, so should only be used as an approximation.
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