Crispy Four-Ingredient Sourdough Discard Crackers

The First Bite That Changed Everything

The crunch echoed in my quiet kitchen. Golden, buttery flakes melted on my tongue. I’d almost tossed that sourdough discard. Ever wondered how you could turn leftover starter into something magical? These crackers answered that. Now I hoard discard like treasure. Try them fresh from the oven—you’ll see.

My Cracked (But Perfect) First Batch

I rolled the dough too thick. The crackers came out chewy, not crisp. My cat stole one off the counter. Cooking teaches patience—and that even “flops” taste good. Now I roll it paper-thin. Share your first kitchen oops below!

Why These Crackers Shine

– The discard adds tangy depth, like a secret flavor bomb. – Butter creates layers so thin, they shatter when bitten. Which flavor combo surprises you most? Parmesan or Italian herbs? I mix both sometimes.

From Scraps to Snacks

Bakers have used discard for centuries. Waste not, want not. *Did you know?* Sourdough dates back to ancient Egypt. These crackers are thrifty genius. Tag a friend who hates food waste!

Ingredients:

Ingredient	Amount	Notes
Sourdough discard, unfed	1 cup (200g)
Butter, unsalted	3 Tablespoons	Melted
Salt	¼ teaspoon
All-purpose flour	1 Tablespoon
Olive oil	As needed	For brushing

Easy Sourdough Discard Crackers

Step 1 Preheat your oven to 350°F. This ensures even baking. Use an oven thermometer for accuracy. Trust me, it helps. Step 2 Mix discard, flour, butter, and salt. Stir until smooth. No lumps means crispier crackers. A fork works fine. Step 3 Roll dough thin on floured parchment. Thinner equals crunchier. (Hard-learned tip: Patch holes with extra dough.) Step 4 Sprinkle toppings before baking. Try cheese or herbs. Cut halfway for even cooking. Watch for golden edges. What’s your go-to cracker topping? Share below! Cook Time: 20 minutes Total Time: 25 minutes Yield: 1 batch Category: Snack, Baking

Three Tasty Twists

Spicy Kick Add red pepper flakes to the dough. A pinch brings heat. Perfect for cheese boards. Sweet Cinnamon Swap salt for cinnamon and sugar. Bake as usual. Kids love this version. Garlic Herb Mix in dried garlic and rosemary. Smells like heaven. Great with soups. Which twist would you try first? Vote in the comments!

Serving & Sipping

Pair crackers with sharp cheddar or hummus. Add grapes for freshness. A simple charcuterie wins. Drink with chilled white wine or herbal tea. Both balance the salt. Iced lemon water works too. Which would you choose tonight?

Storing and Reheating Your Crackers

Keep crackers fresh in an airtight container for up to 5 days. For longer storage, freeze them in a zip-top bag. They’ll stay crispy for a month. To revive stale crackers, pop them in a 300°F oven for 3 minutes. *Fun fact: I once forgot a batch in the freezer—they still tasted great after thawing!* Batch-cooking tip: Double the recipe and freeze half. Why this matters? Homemade snacks beat store-bought any day. Ready to try? Share your storage hacks in the comments!

Common Cracker Troubles—Solved

Too thick? Roll dough thinner next time. Aim for 1/16-inch for maximum crispiness. Dough sticking? Dust parchment paper lightly with flour before rolling. Burnt edges? Check oven temp with a thermometer—it might run hot. Why this matters? Small tweaks make big differences. Ever had crackers turn out chewy? Tell us how you fixed it!

Your Cracker Questions, Answered

Q: Can I make these gluten-free? A: Yes! Swap all-purpose flour for gluten-free blend. Add 1/2 teaspoon xanthan gum for texture. Q: How far ahead can I prep the dough? A: Store it covered in the fridge for 2 days. Roll and bake when ready. Q: What’s a good butter swap? A: Use olive oil or coconut oil. Flavor will change slightly. Q: Can I double the recipe? A: Absolutely! Just bake in batches to avoid overcrowding. Q: Why brush with olive oil? A: It adds crispness and helps toppings stick. Skip if you prefer plain.

Let’s Keep the Crunch Going

These crackers are my go-to for last-minute guests. So simple, so satisfying. Tag Savory Discovery on Pinterest with your creations. Did you try a fun topping? I’d love to hear! Happy cooking! —Elowen Thorn.