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if you’re looking for an easy and delicious way to use up sourdough discard, these cheesy sourdough discard crackers are the perfect solution. Crispy, savory, and full of rich cheesy flavor, this homemade cracker recipe turns leftover sourdough discard into a crunchy, no-waste snack. Made with simple ingredients, these crackers are quick to prepare and perfect for snacking, serving with soups, or adding to a cheese board.
Jump to RecipeMy Sourdough Discard Crakers Story
This easy sourdough discard cracker recipe was created during my sourdough bread baking journey, when I realized just how much sourdough discard can accumulate. Because I don’t like wasting food, I began experimenting with different ways to use sourdough discard in baking. While searching for a vegan sourdough discard recipe to bake for my daughter, I discovered a vegan cracker recipe by Pantrymama. After making it several times, I adapted it to suit my own needs, resulting in these crispy, cheesy-tasting sourdough discard crackers that have become a staple in our kitchen.
Cheesy Sourdough Discard Crackers (Vegan)
Course: SnacksCuisine: American, CanadianServings
8
servingsPrep time
15
minutesCooking time
25
minutesCalories
158
kcalTotal time
1
hour10
minutesCrispy, savory, and full of rich cheesy flavor, homemade cracker recipe. Made from leftover sourdough discard into a crunchy, no-waste snack.
Ingredients
220 g (1 cup) Sourdough Discard
150 g (1 1/4 cups) Flour (all purpose or whole wheat)
5 g (1 teaspoon) Salt
30 g (2 tablespoons) Olive oil
10 g (3 tablespoons) Nutritional Yeast Flakes
20 g (1.5 tablespoons) Olive Oil for brushing
50 g (3 tablespoons) Everything Bagle Seasoning (see recipe here)
Directions
- Preheat oven to 350°F or 180°C
- In a large bowl, combine the sourdough discard, flour, salt, 30 g of olive oil, and nutritional yeast flakes, mixing until the ingredients form a soft, pliable dough.
I usually start by using a fork to combine the ingredients, then switch to my hands to gently knead the mixture until a soft, pliable dough forms. You can also use a Danish whisk instead of a fork, if you have one. - Divide the dough into two equal portions and shape each into a ball. Place each ball on a piece of parchment paper large enough to cover the baking sheet you’ll be using.
First, flatten each dough ball into a rough rectangle using your hands. Then, finish rolling the dough with a rolling pin until it is about 1.5 mm (1/16 inch) thick.
Carefully transfer one sheet of parchment paper with the rolled dough onto a baking pan. Baking the crackers in two batches helps them crisp up evenly and develop a beautiful golden-brown color. - Using a pastry brush, generously brush the flattened dough with good-quality olive oil, then sprinkle evenly with everything bagel seasoning. Gently roll over the dough with a rolling pin to press the toppings in, helping them adhere so they don’t fall off after baking.
- Use a pizza wheel cutter to cut the dough into your desired shapes. I usually keep it simple and cut the dough into squares.
- Bake at 350°F (180°C) for approximately 25 minutes, checking the crackers after 20 minutes to prevent overbaking. Baking times and temperatures may vary depending on your oven, so adjustments may be necessary.
- Remove from the oven and allow the crackers to cool for 10–15 minutes. They will continue to crisp as they cool.
Serve with your favorite accompaniment or enjoy on their own.
Sourdough crackers are wonderfully versatile, and their slight tang pairs beautifully with many toppings. Here are some excellent alternatives to everything bagel seasoning:
1. Seasalt & cracked black pepper
2. Rosemary & flaky sea salt
3. Thyme & olive oil
4. Italian seasoning
5. Garlic, onion, and chive blend
These sourdough discard crackers are a simple, wholesome snack and an excellent way to reduce waste while making something delicious. Store completely cooled crackers in an airtight container at room temperature for up to several days, though they rarely last that long.
