I love a good cracker. It needs to be crunchy and crisp, light yet study full of flavor with a good sprinkling of flaky sea salt. There’s this brand of crackers that Mike and I always buy – we call them tickets because that’s what Mike thinks they look like. They’re usually found in the cheese/deli section of the grocery store and I am so addicted to them. We usually go through a package every month or so but now that I’ve started to make crackers at home, they are a thing of the past.

These sturdy sourdough flatbread crackers are perfect for dipping, eating with cheese, or just snacking on. They’re super crunchy and have a nice hint of breadiness from the sourdough. You can make them plain or with herbs. The ones pictured here have rosemary in them but personally I prefer them plain, kind of like a blank slate to go with whatever I’m having them with.

Small Batch Sourdough Crackers

What are sourdough discard crackers?
Sourdough discard crackers are crackers made with sourdough discard – that is, the stuff that you’re taking away from your sourdough starter when you feed it. Sourdough discard is essentially flour and water with a little bit of salt. When you mix it up with extra flour and a bit of fat it turns into a dough that bakes up thin, crispy, and delicious. Sourdough discard crackers a perfect no-waste option for your extra sourdough discard.

What do sourdough discard crackers taste like?
They’re thin and incredibly crispy with a bit of tang from the sourdough flavor of your starter. They have a deep umami that will remind you of sourdough but are still fairly low-key and perfect for pairing with dips, cheeses, or meats.

What kinds of different flavors can I make them?
Anything you can think of! You can add different seeds to make them seeded crackers like sesame, flaxseed, poppyseed. Or you can use fresh or dried herbs, especially herb mixes like za’atar or garam masala. You can even make a ranch or bbq powder to toss them in so they taste like chips. You can mix up the flour and make rye crackers or kamut.

Small Batch Sourdough Crackers

Can I make sourdough discard crackers even if I don’t have sourdough starter?
I mean, I guess you could, but the special part of sourdough crackers is the hint of sourdough flavor that they have. But, if you don’t have a sourdough pet just yet, you can make these by omitting the sourdough starter and adding 50 grams of water and 50 grams of all purpose flour to the recipe. The crackers might not have the same texture though.

Why should I make sourdough discard crackers?

  • You have a lot of sourdough discard hanging out in your fridge and you just don’t know what to do with it.
  • You don’t want to waste your precious flour supply but your starter needs to eat night and day and you’re drowning in sourdough discard.
  • You want to feel like you’ve accomplished something – there’s nothing more awesome than feeling like your made crackers, especially if it’s your first time.
  • You want to stop spending the big bucks on fancy crackers at the store.
  • You need something to go with the massive amounts of cheese you’re buying to support the massive cheese glut that going on.
  • You love crunchy things.
  • You love snacking.

Hopefully some sourdough crackers are in your future!

Small Batch Sourdough Crackers | www.iamafoodblog.com

Small Batch Sourdough Crackers

Use up extra sourdough discard to make a small batch of crispy, thin sourdough crackers.
4.86 from 14 votes
Prep Time 15 minutes
Cook Time 15 minutes
rest time 30 minutes
Total Time 30 minutes


  • 100 grams sourdough discard mature
  • 75 grams all purpose flour or flour of choice
  • 1.5 tbsp olive oil
  • 1/4 tsp salt
  • 1/2 tbsp herbs if desired
  • flaky sea salt if desired


  • Knead the sourdough starter, flour, olive oil, any herbs or spices you’re using, and 1/4 teaspoon fine sea salt into a smooth ball. Wrap tightly in plastic wrap and place in the fridge for 30 minutes or overnight. This will make it easier to roll out.
    Small Batch Sourdough Crackers
  • When you’re ready to bake, heat the oven to 350°F. Place the racks on the top and bottom third of the oven.
  • Divide the dough into four equal parts. Lightly flour and place between two sheets of parchment paper and roll out, as thin as you can. Alternately, lightly dust with flour and run through a pasta machine, dialing down the thinness as you roll. I usually roll our crackers out to 4 or 5 which was plenty thin and crispy.
    Small Batch Sourdough Crackers
  • Place the crackers on a parchment paper lined baking sheet and lightly brush with water and sprinkle with flaky sea salt, if desired.
  • Bake for 12-15 minutes, rotating from top to bottom, front to back, until crispy, golden brown, and baked through. Let cool completely before cracking into irregular shaped pieces and enjoying!
    Small Batch Sourdough Crackers


  1. Jill says:

    These are my new favourite cracker! I used the pasta roller attachment to my KA – great tip! I flavoured them with Parmesan- I’ll need to make a bigger batch next time- these won’t last the day ?

    1. Stephanie says:

      ooh great idea with the parmesan! :D

      1. Jill F says:

        I have made these probably 6 more times :) I made them with malt flour today – needed a bit more spent starter to keep the texture right but still sooo delicious ! This batch is za’atar and parsley

  2. Val says:

    Can’t wait to try making this! Thank for making this small batch. It’s so refreshing to see small batch recipes. For the mature starter, can I use the starter I’ve been saving straight from the fridge?

    1. Stephanie says:

      hi val, yes! hope you like them, they’re super snappy!

  3. These look delicious! I’m going to try this recipe and see if my results are as tasty as yours.

  4. Emma says:

    Love these! How long would they last?

    1. Stephanie says:

      hi emma,
      they should be okay for about a week in an airtight container :)

      1. Nandita says:

        Going to try them as soon as my last batch of Indian “mathris” are over. Thanks so much

  5. Natalia Antonio says:

    5 stars
    I loved this recipe! I added garlic and cheese to the dough and it turned out fantastic! Easy and delicious!

    1. Stephanie says:

      ooh garlic cheese sourdough crackers sound SO GOOD :)

  6. Kay says:

    5 stars
    Easy and delicious!

  7. Hilary C says:

    5 stars
    This is my first sourdough discard recipe and it is DELICIOUS. I had to add a little water to the recipe since my starter is kinda thick, but that seemed to be ok. I added dried rosemary as my seasoning and sprinkled with pink salt. I will be making this again. It was really simple, but with lots of pay out. Thank you so much!

    1. Stephanie says:

      yay! so happy you liked the crackers hilary :) thanks for taking the time to leave a comment!

  8. Mel says:

    5 stars
    We did a taste test between this recipe and a store-bought brand (carr’s) and this recipe wins hands down!! We absolutely loved it!

    1. Stephanie says:

      oh yay! that makes me so happy! thank you so much for taking the time to comment :)

  9. KAREN CHEW says:

    5 stars
    I’ve made this recipe a bunch a times and everytime they turn out wonderful. I’ve tried different herbs and they all taste great. Thank you for sharing your recipe.

  10. Bill Miller says:

    5 stars
    Coming up tomorrow, crackers squished in my tortilla press and baked in our air fryer.
    Made some killer roti with the tortillera. Parchment paper should make it easier to press really thin.?

  11. Petra says:

    5 stars
    Absolutely delicious. I used rye flour and flavored with little bit of rosemary and garlic and it’s amazing. Definitely making them again with different flavors. Thank you for the recipe.

  12. Maria says:

    Trying these for the first time. I need to roll them out thinner. But baked longer to get them crispier. Used Tuscan Sunset herb mix from Penney spice. They smell delicious.

    1. Maria says:

      Just tried them and so delicious. Thank you!

  13. Laura says:

    5 stars
    I have these on repeat whenever I make sourdough bread. So easy, flexible, and delicious! Lovely texture. I only had 75g of sourdough discard so I added 25g milk. Worked out fine!

  14. Alondra says:

    5 stars
    Just found your recipe !!! IMMEDIATELY MADE MY BATCH and it’s DELICIOUS!!! Thank you so much!

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Thanks for reading as always!
-Steph & Mike