These crackers turn sourdough discard into something you’ll snack on all week. They’re thin, shatteringly crisp, and packed with garlicky, toasty Everything Bagel flavor. You mix the dough in minutes, roll it thin, and bake it until golden.
Perfect with cheese, hummus, or straight from the tray. If you keep a sourdough starter, this recipe makes “tossing the discard” a thing of the past.
What Makes This Recipe So Good
- Zero waste: Use up sourdough discard instead of throwing it away. It adds tang and depth you won’t get from plain flour alone.
- Quick and easy: No yeast, no rising, no fancy shaping.
Stir, roll, and bake.
- Ultra crispy: The olive oil and thin roll create a crackly snap that stays crunchy for days.
- Bold flavor: Everything Bagel seasoning brings sesame, garlic, onion, and salt for instant deli-style vibes.
- Flexible: Change the oil, swap the seasoning, or cut them into any shape you like.
What You’ll Need
- Sourdough discard: 1 cup (240 g), unfed. Cold or room temperature is fine.
- All-purpose flour: 1 cup (120 g), plus a little for dusting.
- Olive oil: 3 tablespoons. Neutral oil works too, but olive oil adds flavor.
- Fine sea salt: 1/2 teaspoon for the dough, plus a pinch for topping if your seasoning is low-salt.
- Everything Bagel seasoning: 2–3 tablespoons, divided.
Mix some in the dough and sprinkle the rest on top.
- Optional add-ins: 1 tablespoon grated Parmesan, 1/4 teaspoon black pepper, or 1/4 teaspoon smoked paprika.
- Water: 1–3 teaspoons only if needed, depending on your discard’s thickness.
Step-by-Step Instructions
- Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and helps the crackers crisp.
- Mix the dough: In a bowl, whisk the sourdough discard, olive oil, and salt until smooth.
Stir in the flour and 1 tablespoon Everything Bagel seasoning. The dough should be soft but not sticky. If dry, add water 1 teaspoon at a time.
If sticky, dust in a bit more flour.
- Divide and rest briefly: Split the dough in half. Cover and let it sit 5–10 minutes. This relaxes gluten and makes rolling easier.
- Roll it thin: Place one portion between two sheets of parchment.
Roll to about 1/16 inch (paper thin). The thinner you roll, the crisper the crackers.
- Season the top: Lightly brush or mist the surface with water or a touch of oil so the topping sticks. Sprinkle 1–1.5 tablespoons Everything Bagel seasoning evenly.
Add a tiny pinch of salt if your blend isn’t very salty.
- Score the crackers: Slide the rolled sheet onto a baking tray. Use a pizza wheel or knife to score into squares or rectangles. You can also leave it whole and break it into shards after baking.
- Bake until golden: Bake 15–22 minutes, rotating the pan halfway.
Edges should be deep golden and the center crisp. If some pieces brown faster, remove them and keep baking the rest.
- Cool and crisp up: Transfer to a rack. They’ll firm as they cool.
Repeat with the second portion.
- Optional extra-crisp step: For maximum snap, turn off the oven and return the crackers for 5 minutes with the door cracked. Watch closely to prevent over-browning.
How to Store
- Room temperature: Store fully cooled crackers in an airtight container or zip bag for up to 7–10 days.
- Keep them dry: Add a small packet of desiccant or a few grains of uncooked rice in cheesecloth to absorb moisture.
- Re-crisp if needed: If they soften, bake at 300°F (150°C) for 5–8 minutes and cool uncovered.
- Freezing: Not necessary, but possible. Freeze up to 2 months.
Re-crisp in a low oven after thawing.
Health Benefits
- Reduced waste: Using discard is sustainable and economical, turning leftovers into a nutrient-dense snack.
- Sourdough tang: While most fermentation benefits happen in bread, discard still adds flavor without extra sugar or preservatives.
- Healthier fats: Olive oil provides monounsaturated fats and a satisfying texture without butter.
- Control your ingredients: Adjust salt, avoid additives, and use whole-grain flour for extra fiber if you like.
What Not to Do
- Don’t roll thick: Thick dough leads to chewy crackers. Aim for paper thin for the best crunch.
- Don’t skip parchment: The dough can stick and tear without it. Parchment makes rolling and transferring easy.
- Don’t over-salt blindly: Many Everything Bagel blends are salty.
Taste yours first, then adjust.
- Don’t underbake the center: If the edges are done but the middle is pale, remove the edges and keep baking the middle.
- Don’t store warm: Trapped steam will soften the crackers. Cool completely before sealing.
Alternatives
- Flour swaps: Try half whole wheat or spelt for nuttier flavor. Add 1–2 teaspoons extra water if the dough feels dry.
- Seasoning variations: Za’atar, ranch seasoning, furikake, chili-lime, or rosemary and sea salt are all great swaps.
- Dairy-friendly: Add 1–2 tablespoons finely grated Parmesan into the dough for extra savoriness.
- Seed mix: Sesame, poppy, flax, and sunflower seeds pressed on top make a hearty, seedy cracker.
- Gluten-free approach: Use a 1:1 gluten-free all-purpose blend and gluten-free discard.
Roll gently and bake slightly lower and longer to avoid scorching.
- Oil options: Use avocado or neutral oil for a milder flavor, or infused olive oil (garlic, chili) for a twist.
FAQ
Can I use active, bubbly starter instead of discard?
Yes. Active starter works the same here. The flavor and texture will be similar, though the dough might be slightly airier.
No changes needed.
My dough is too sticky. What should I do?
Dust in 1 tablespoon flour at a time until it’s soft but not tacky. Humidity and discard thickness vary, so minor adjustments are normal.
How do I get super-thin crackers without tearing?
Roll between two sheets of parchment and work from the center out.
If it springs back, rest the dough 5–10 minutes, then continue. Lightly flour only if needed.
Is Everything Bagel seasoning gluten-free?
Usually, yes, but check labels. Some blends include additives.
If you’re gluten-sensitive, confirm your seasoning and discard are gluten-free.
Why aren’t my crackers crispy after cooling?
They were likely too thick or underbaked. Return them to a 300°F (150°C) oven for a few minutes to re-crisp, then cool uncovered.
Can I make them in a dehydrator?
You can. Spread thin sheets of dough on dehydrator trays lined with nonstick sheets and dry until crisp.
Texture will be lighter and less toasty than oven-baked.
How can I cut perfect shapes?
Use a pizza wheel, bench scraper, or a fluted pastry wheel. For rounds, a small biscuit cutter works well. Re-roll scraps just once to avoid toughness.
Final Thoughts
These Sourdough Discard Crackers are the kind of recipe you’ll make on repeat.
They’re crisp, savory, and endlessly adaptable, with a satisfying tang from your starter. Keep a jar of Everything Bagel seasoning in the pantry and you’re always a few steps away from a tray of fresh, homemade crackers. Serve them with dips, cheese boards, or soups, and enjoy that no-discard satisfaction every time.
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