3 hours ago
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Create the best sourdough discard crackers by saving and using the discard from your sourdough bread starter!
Homemade crackers are a cinch to make using sourdough discard.
If you need another reason to start baking sourdough bread, check out these crunchy parmesan cheese sourdough crackers! These are some of the best crackers I have ever tasted and were so quick and easy to make using olive oil and the sourdough starter discard that I keep in my fridge!
There is no kneading or rolling out dough either. This is the easiest method for making sourdough crackers, and they turn out to be an incredible snack!
What is sourdough discard?
If you regularly bake sourdough bread, then you likely maintain a fermented sourdough starter to use in bread instead of yeast. When you feed the starter fresh water and flour, typically a portion is discarded first. Instead of throwing away this discard, save it in a container in the fridge.
Sourdough starter discard will keep for up to a month in the fridge and the discard seems to add a more complex flavor and texture to baked goods that I love!
Tip: Be sure to check out our post about how to easily make a sourdough starter and basic sourdough loaf!
Sourdough Discard Crackers
prep time: 10 MINUTES
cook time: 35 MINUTES
total time: 45 MINUTES
Crunchy cheesy crackers using sourdough discard and olive oil. You can dress them up with cheese and seasonings.
Ingredients
- 1 cup sourdough starter
- 2 tablespoon olive oil
- 1/3 cup shredded parmesan cheese
- 2 teaspoons everything bagel seasoning
Directions
1
Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.
2
Mix the sourdough starter with the olive oil in a small bowl. Pour it onto the sheet pan and spread it very thin into a rectangular shape.
3
Add parmesan cheese to the top. Sprinkle the everything bagel seasoning on top.
4
Bake in the oven for ten minutes. Take out the crackers and cut them into squares using a pizza cutter. Bake the crackers again in the oven for 20-25 minutes until browned and crispy. They will crisp up as they cool too. Enjoy as is or with a spread or dip.
Nutrition Information
Yield: 32,
Amount Per Serving:
More tips for making these sourdough discard cheese crackers:
- Think of these crackers as a blank canvas that you can add any shredded cheese and or seasonings to taste. Any type of seeds or herbs would be great! Next time I may try making rosemary crackers with salt flakes and fresh chopped rosemary.
- Be sure to spread your crackers very thin. Otherwise, they will turn out more chewy rather than crispy!
- Instead of olive oil you can use melted butter if desired.
- Store any leftovers in a container with a lid for up to 5-7 days.
This was my first time making sourdough discard cheese crackers and boy am I hooked!
This was the easiest sourdough discard recipe yet, and I loved the result. These are so crunchy and yum! I love that your just spread them on a sheet pan and bake. You have to try making this with your sourdough discard.
I enjoyed mine with some cream cheese for a perfect afternoon snack! I know you’ll enjoy sourdough discard crackers as much as I do.
Want more sourdough discard recipes?
Check out these easy and delclious ideas:
