These sourdough discard crackers are my favorite (and the easiest) way to use up sourdough discard. Since I discovered how to make these, I haven’t bought any store bought crackers (which are full of questionable ingredients anyway so good riddance!) and have drastically reduced my sourdough discard waste. This recipe is for garlic and herb flavored crackers, but you can use this formula to do any flavors you like! I can imagine sundried tomato, caramelized chives, or pumpkin seeds as potential flavor alternatives. 

How to serve sourdough discard crackers

I like to serve mine with hummus, labne, or other dips as well as with my charcuterie boards. These crackers are delicious with all cured meats, cheeses, olives, and mustards! My husband has also been known to eat these crackers plain out of the jar for a midnight snack.

Storing sourdough discard crackers

These crackers can be stored in a sealed glass jar at room temperature for many months, but usually they don’t last that long in our house.

Sourdough Starter Note

You can use discard or active starter for this recipe. If the discard is older then the crackers will be more sour and tangy, if the discard is fresh or active, then the crackers will have a more neutral flavor.

This post may contain affiliate links, which means I make a small commission at no extra cost to you. You can view my Privacy Policy Here.

Garlic and Herb Sourdough Discard Crackers

Print Recipe

Course Sourdough

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings 24 crackers

Ingredients

• 1 cup sourdough starter
• 4 TBSP melted salted butter (you can also use avocado oil here if you want to make the recipe dairy free)
• 1 large clove of garlic crushed
• 3 tsp herbes de provence
• Salt to taste

Instructions

• Preheat oven to 350
• Line a large, rimmed sheet pan with baking paper
• Melt butter on the stovetop in a very small saucepan.
• Add crushed garlic until it is fragrant and fully cooked (around 1-2 minutes)
• Stir garlic butter, starter, and herbs together in a small bowl. You can also add a little bit of water here if your mixture is too thick and not very spreadable
• Pour the mixture into the baking sheet and try your best to spread it out evenly by gently shaking the pan or using the back of a rubber spatula
• Sprinkle salt to taste
• Bake for 5 minutes before scoring the dough with small pasta cutter or pizza wheel
• Place back in the oven for another 15-20 minutes or until lightly browned and crisp-be sure to watch carefully for burning if the crackers are spread out thin

More Sourdough Recipes