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2 Easy Sourdough Discard Cracker Recipes You’ll Make Again and Again

 If you have a sourdough starter, you know one thing is guaranteed… discard adds up fast.

And while sourdough discard pancakes, waffles, and muffins get plenty of attention, one of my absolute favorite ways to use discard is something even simpler:

Homemade crackers.

They’re easy, wildly snackable, and honestly dangerous to have sitting on the counter because they disappear fast in my house.

I have two go-to recipes I make on repeat:

  • Ranch Sourdough Discard Crackers
  • Cheddar Sourdough Discard Crackers

Both are simple. Both are delicious. Both will make you feel like a genius for not throwing away your discard.

Ranch Sourdough Discard Crackers

These are crispy, savory, buttery, and packed with that classic ranch flavor that somehow makes everything better.



Ingredients

  • 1 cup sourdough discard
  • ¼ cup melted butter
  • ½ packet Hidden Valley Ranch seasoning mix
  • Flaky sea salt, to taste

Instructions

  1. Stir together sourdough discard, melted butter, and ranch seasoning until fully combined.
  2. Pour mixture onto a parchment-lined baking sheet and spread evenly.
  3. Sprinkle flaky sea salt over the top.
  4. Bake at 350°F for 10 minutes.
  5. Remove from oven and score into cracker-sized pieces using a knife or pizza cutter.
  6. Return to oven and continue baking, checking every 10 minutes, until crisp.

My tip:

The outside edges always crisp up first. I remove those pieces as they finish, then let the center bake a little longer. That way every cracker comes out just right.

Cool completely, break apart, and store in an airtight container… if they last that long.

Cheddar Sourdough Discard Crackers

Think homemade Cheez-Its, only better.



They’re buttery, cheesy, crispy, and ridiculously satisfying.

Ingredients

  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • ½ cup shredded cheddar cheese
  • ¼ cup melted butter
  • Flaky sea salt

Instructions

  1. Combine all ingredients until smooth.
    • If you have a food processor, toss everything in and pulse until dough forms.
    • No food processor? I blend the cheese in my bullet blender first, then stir everything together in a bowl. Easy.
  2. Roll dough evenly onto parchment paper.
  3. Score into cracker shapes using a knife or pizza cutter.
  4. Poke a small hole in the center of each cracker.
  5. Sprinkle with flaky sea salt.
  6. Bake at 350°F for 15 minutes, then continue checking every 10 minutes until crisp.

My tip:

Just like the ranch crackers, the edges bake faster. Pull those off first if needed and let the middle continue crisping.

Cool, store in an airtight container, and prepare yourself to make another batch soon.

Why I Love Making Sourdough Discard Crackers

Because they’re:

  • easy
  • inexpensive
  • customizable
  • a great way to reduce food waste

And let’s be honest… homemade crackers feel fancy even though they’re incredibly simple.

New to sourdough? Be sure to check out my Sourdough Hub Page for starter tips, recipes, and all things sourdough.

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Location: Arlington, TX, USA

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