Buttery Parmesan Sourdough Discard Crackers

These buttery Parmesan sourdough discard crackers are thin, crispy, and easy to make with simple ingredients like sourdough discard, flour, butter, salt, Parmesan, and Italian seasoning.

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Easy Discard Sourdough Crackers

These buttery Parmesan sourdough discard crackers are one of my favorite ways to use up extra sourdough starter. Made with just four simple ingredients, they come together quickly with no prep time required.

Unlike sourdough bread, there’s no planning ahead. Just mix, bake, and enjoy thin, crunchy crackers with rich, savory flavor and a subtle tang from the sourdough discard.

These discard crackers are perfect for snacking, spreading, or dipping. You can enjoy them as-is or dress them up with extra seasoning, but the buttery Parmesan flavor makes them hard to resist straight from the pan.

Ingredients Notes

Find the full printable recipe with specific measurements below.

• Sourdough discard: You’ll need 200g of unfed sourdough starter discard. Making crackers is the best way to use up a large amount of discard hanging out in your fridge.
• Butter: Unsalted melted butter adds moisture and binding to the crackers.
• Salt: A flavor enhancer that works well with the already tangy sourdough.
• All-purpose flour: A small amount of all-purpose flour ensures the dough combines properly. You can skip if you’d like a thinner crispier cracker.
• Olive oil: Extra virgin olive oil is brushed on the sourdough crackers before baking to ensure they crisp up nicely.
• Seasonings: I used grated Parmesan, Italian seasoning and flaked sea salt.

How to Make Butter Parmesan Sourdough Discard Crackers

Mix together sourdough discard, flour, melted butter and salt until well combined. If you have 1 cup of discard left in your jar, you can use that to mix.

Place dough on a lightly floured sheet of parchment paper. Use an offset spatula to smooth out the dough until it’s very thin, about 1/16″ inch. The thinner the batter the more crispy and crunchy the crackers will turn out.

Bake for 15 minutes at 350°F and then pull out of the oven. Using a pizza cutter, cut the dough into squares. Return to oven and cook another 10 minutes, or until crackers are browned around the edges and crisp.

Recipe Tips

• Discard temp: It’s fine to use the sourdough discard straight out of the fridge cold or at room temperature.
• Use parchment paper. For the crackers to bake up crispy and evenly, it’s important to spread the dough thin. Using a piece of parchment paper on the counter prevents the crackers from sticking and makes them easy to transfer over to the baking sheet.
• Baking time: All ovens bake differently, your crackers may bake faster or take longer than mine. Also, how thin you roll the dough will impact the baking time.
• Best tool to score crackers: Use a sharp knife, pizza cutter or pastry wheel to make clean cuts in discard cracker dough. Slice down instead of dragging or tearing dough.
• Rustic crackers: On the other hand, instead of scoring the dough, just bake it and tear the discard crackers into pieces.

Serving Sourdough Crackers

Sourdough crackers have a savory tangy flavor making them perfect to serve with a variety of dips and spreads.

• Add to the best charcuterie board with an assortment of cheeses, nuts, cured meats, olives and pickles.
• Use with spreads such as hummus
• Serve with an appetizer like baked artichoke dip or jalapeno jelly.
• Dip into Knorr spinach dip.

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