Stop throwing away your sourdough discard and make these sourdough discard crackers instead. I like adding spiced nutty dukkah to make them even more special, but the beauty of this recipe is how customizable it is. Perfect for serving with your favorite dips, or as part of a cheese and charcuterie board.
The zero waste crackers I love
If you’ve ever made sourdough, you’ll know that you end up with A LOT of leftover sourdough discard. That’s the stuff you remove from your starter before you feed it.
And if you feed your starter often, it can really pile up. I always felt terrible throwing it away, so I ended up with a lot stored up and needed to find something to do with it. Enter these super easy crackers.
I personally could live off crackers and cheese, so having an easy recipe for making some is a serious life hack 👀
PRO TIP: Keep your discard in a separate jar in the fridge instead of throwing it away – that way you can stock up until you have enough to make these crackers.
Thank you so much for being a member of Dished by Kate Plus 💕 It really means a lot to me – I hope you enjoy this exclusive recipe.
Ingredients you’ll need
- Sourdough discard. If you’ve been making sourdough for a while, you’ll know you end up with loads of this, and it often ends up being wasted.
- Flour. You can really play with your flour here. I love to use a mix of all-purpose (plain) flour and whole wheat for more flavor, but you can experiment. Using a little rye or spelt is great too.
- Dukkah. I really love mixing in different flavors into my crackers, so here I’m using my favorite homemade dukkah. It’s essentially a delicious mix of toasted nuts and seeds. You can also experiment and throw in what you like. I love using za’atar, red pepper flakes, dried thyme, or rosemary.
How to make the crackers
It’s a nice, easy process to make these. Just mix, rest, roll, and bake.
I like baking them as a whole sheet, rather than cutting them first, and then just breaking them up into rough rustic shapes after baking.
- Add your ingredients to a mixing bowl.
- Mix until it forms a rough dough. Wrap it in plastic wrap and pop it into the fridge for 30 minutes.
- Cut the dough in half and roll each piece out thinly with a rolling pin. I like to do this directly on a piece of parchment paper so it’s easy to transfer into the oven.
- Don’t worry if it gets a little rough around the edges, that’s all part of the rustic charm of these crackers!
- Bake each cracker sheet until golden and crispy. Break the sheet into crackers, then store at room temperature.
- Serve with your favorite dips (they’re fab with creamy hummus, whipped feta, or this spicy whipped cottage cheese dip).
Sourdough discard cracker FAQs
They’ll keep for about 2 weeks, stored in an airtight container at room temperature.
Yes! As long as you’ve been feeding it equal parts flour and water (100% hydration), it’ll be absolutely fine in this recipe.
If there’s a layer of liquid at the top, just mix it through the starter. If your starter is at a different level of hydration, you may need to adjust the water and flour quantities given, so use the images above to guide you in terms of what the dough should look like.
You really can put anything in! I love using za’atar, red pepper flakes, grated parmesan, sesame seeds, nigella seeds, or other dried herbs. Have a little play around, dig through the cupboard, and experiment.
Like these crackers? Try these baking ideas next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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Sourdough Discard Crackers with Dukkah
- Total Time: 30 minutes
- Yield: 45 – 60 crackers 1x
- Diet: Vegetarian
Description
Stop throwing away your sourdough discard and make these sourdough discard crackers instead. I like adding spiced nutty dukkah to make them even more special, but the beauty of this recipe is how customizable it is. Perfect for serving with your favorite dips, or as part of a cheese and charcuterie board.
Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.
Ingredients
- 200g sourdough starter (unfed starter)
- 65g all-purpose flour
- 65g whole wheat flour
- 2 tablespoons olive oil
- 2 tablespoons dukkah
- 1 tablespoon sesame seeds
- 1/2 teaspoon salt
Instructions
- Mix the cracker dough. In a large bowl, add the sourdough starter, all-purpose flour, whole wheat flour, 2 tablespoons of olive oil, 2 tablespoons of dukkah, 1 tablespoon of sesame seeds, and ½ teaspoon of salt. Mix with a wooden spoon until a shaggy dough starts to form. Bring the dough together with your hands and shape it into a rough circle. Wrap the dough in plastic wrap and pop it in the fridge for 30 minutes.
- Roll out the crackers. Heat the oven to 350°F (160°C fan). Cut the dough in half. Cut out a large piece of parchment paper that will fit on your baking sheet. Place one half of the dough in the middle of the parchment paper, and use a rolling pin to roll it out directly on the paper, as thinly as you can. Dust the top lightly with flour if you find it sticks to the rolling pin. Keep the other half of the dough covered while you’re doing this. It might crack a little bit at the edges, but don’t worry, that just gives you lovely, rustic crackers. Repeat this process with the other half of the dough.
- Bake the crackers. Once you’ve rolled out the cracker sheets, slide the parchment paper onto your baking sheet, and bake for 20 to 25 minutes, until golden and crispy. Check the crackers halfway through baking and rotate the tray.
- Cool and form the crackers. Let the sheet cool on the tray for five minutes, then transfer to a wire rack to cool completely. Once cool, break the crackers into rustic shards and store in an airtight container for up to 2 weeks.
Notes
The crackers will keep really well for at least 2 weeks in an airtight container at room temperature.
Play around with the flavors – you can replace the dukkah and sesame seeds with other dried herbs or spices of your choice.
This recipe makes around 45 to 60 crackers, based on how you break up your shards.
- Prep Time: 10
- Cook Time: 20
- Category: snacks
- Method: oven
- Cuisine: mediterranean
Nutrition
- Serving Size: 8 crackers
- Calories: 145
- Sugar: 0.1g
- Sodium: 151mg
- Fat: 4.8g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.1g
- Trans Fat: 0g
- Carbohydrates: 22.1g
- Fiber: 1.7g
- Protein: 3.5g
- Cholesterol: 0mg
