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    Home » Recipes » Sourdough

    Published: Feb 6, 2024 by Ashley Petrie, RDN, LDN · This post may contain affiliate links · Leave a Comment

    Whole Wheat Sourdough Discard Crackers

    Jump to Recipe Print Recipe

    These Sourdough Discard Crackers are made with just 5 ingredients, including whole wheat flour and Greek yogurt, for a healthy, homemade snack you can feel good about. Easy to make, this same-day sourdough discard recipe is customizable and make ahead-friendly.

    Several sourdough discard crackers on a small white plate next to a dollop of hummus.

    When I first began experimenting with sourdough, one of the biggest challenges I faced was figuring out what to do with sourdough discard. While I didn't want to waste it, I also didn’t want to make cookies, muffins, biscuits, or pancakes every week.

    That’s why I created this whole wheat sourdough cracker recipe. 

    Made with five wholesome ingredients, like sourdough discard, whole wheat flour, and Greek yogurt, they're an easy, healthy snack that tastes better than their store-bought counterpart. Plus, they store well and you can prepare the dough ahead for homemade sourdough crackers whenever you crave them.

    Today, I’m walking you through how to make the best sourdough discard crackers, including which ingredients to use, tips for success, and topping ideas for easy and delicious cracker customization.

    Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

    Table of Contents -
    Ingredient Notes
    Toppings and Mix-Ins
    Equipment Notes
    How to Make Sourdough Discard Crackers
    Tips for Success
    How to Store
    Frequently Asked Questions
    Let's Connect!
    More Sourdough Discard Recipes
    📖 Recipe
    Sourdough Discard Crackers

    Ingredient Notes

    Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

    • Sourdough Discard- Sourdough crackers are one of the easiest ways to use lots of discarded sourdough starter. Don’t have a starter of your own? Check out my guide on how to make sourdough starter from scratch.
    • Whole Wheat Flour- I developed this sourdough crackers recipe using 100% whole wheat flour, giving the crackers a crunchier texture and nuttier flavor. You can substitute the whole wheat flour for 150 grams (1 ¼ cups) of all-purpose flour if preferred.
    • Unsalted Butter- Butter helps tenderize the crackers, giving them a softer texture. When tested with only Greek yogurt, the crackers were too hard and crunchy.
    • Greek Yogurt- I reduced the fat by replacing some of the butter in a traditional cracker recipe with Greek yogurt. While this gives the crackers a slightly crunchier texture, it makes them better for everyday snacking. Replace the Greek yogurt with more butter if desired.
    • Olive Oil or Melted Butter- Brushing the crackers with olive oil or melted butter helps the toppings stick and ensures even browning.
    • Kosher Salt- For seasoning and flavor.

    🌱 Sustainability Tip: Opt for locally milled flour for better flavor, to support your local economy, and to reduce food transportation pollution.

    The ingredients to make sourdough discard crackers. Each ingredient is labeled with text describing what it is. The ingredients include whole wheat flour, kosher salt, Greek yogurt, sourdough starter discard, and butter.

    Toppings and Mix-Ins

    • Herbed- Mix up to one tablespoon of dried herbs, like rosemary, thyme, and oregano, into the dough.
    • Everything Bagel- Top the crackers with everything bagel seasoning.
    • Sesame Seed- Sprinkle sesame seeds onto the crackers for a nutty flavor.
    • Cheese- Grate parmesan or cheddar cheese and mix it into the dough like I do for these sourdough cheese crackers.
    • Spices- Add spices like garlic powder, onion powder, smoked paprika, or other spices to the dough.
    Herbed sourdough discard crackers one a small plate with hummus.
    Herbed Sourdough Discard Crackers

    Equipment Notes

    • A food scale ensures accurate and consistent results.
    • Use a large rolling pin to roll the dough evenly to the desired thickness.
    • Parchment paper prevents sticking and makes it easy to transfer the crackers onto the baking sheet.
    • Opt for a rimmed baking sheet to contain the crackers and prevent sliding.
    • Use a basting brush to evenly coat the crackers with olive oil or butter.
    • For cutting the dough into crackers, a pizza cutter makes the task effortless, but a sharp knife works well too.

    How to Make Sourdough Discard Crackers

    Here is how to make these easy sourdough discard crackers.

    Step 1: Make the dough. In a large mixing bowl, combine the sourdough discard, whole wheat flour, softened butter, Greek yogurt, and kosher salt. Mix everything together and knead until a smooth dough forms.

    Whole wheat flour, sourdough starter discard, Greek yogurt, butter, and kosher salt in a glass mixing bowl.
    Whole wheat cracker dough in a glass mixing bowl.

    Step 2: Divide and rest the dough. Divide the dough into two equal pieces and shape them into rectangles. Wrap each piece tightly in plastic wrap and let rest in the refrigerator for about 30 minutes.

    Two pieces of sourdough cracker dough shaped into rectangles on a butcher block countertop.

    Step 3: Roll out the dough. Preheat your oven to 350°F. After chilling, take one piece of dough out of the refrigerator. Place it on a lightly floured sheet of parchment paper. Sprinkle a little flour on top of the dough and your rolling pin. Roll the dough out into a large rectangle about 1/16-inch thick. It's okay if it's not perfectly shaped.

    The sourdough cracker dough rolled out onto a piece of parchment paper.

    Step 4: Cut the crackers. Brush the rolled-out dough lightly with olive oil or melted butter. Use a pizza cutter or sharp knife to cut the dough into roughly 1-inch squares. Use a fork or chopstick to dock each cracker (poke holes in them) and sprinkle them with kosher salt. Repeat the process with the second piece of dough.

    The sourdough discard cracker dough cut into squares after being brushed with olive oil and sprinkled with salt. Each cracker has a small dot in the center.

    Step 5: Bake the crackers. Transfer the crackers on the parchment paper onto baking sheets. Bake them in the preheated oven for 20-25 minutes. Keep an eye on them, as the outer crackers may bake faster. Remove them when they're golden brown. Let the crackers cool on the baking sheets before transferring them to an airtight container for storage.

    Baked sourdough wheat crackers on a baking sheet lined with parchment paper.

    Tips for Success

    • Keep a discard jar. Keep a separate jar in your refrigerator just for discard. Once it’s full, you can use it to make your favorite sourdough discard recipes.
    • Use refrigerated discard. No need to wait for it to come to room temperature; it works perfectly straight from the refrigerator!
    • Chill the dough. After mixing the dough, allow it to rest in the refrigerator for about 30 minutes to help relax the gluten and make it easier to roll out.
    • Dock the crackers. Use a fork or chopstick to poke holes in each cracker before baking to prevent them from puffing up.
    • Watch the baking time. Keep an eye on the crackers during baking, as outer ones may bake faster. Check them after 20 minutes and remove the done ones. Bake the rest for 5 more minutes if needed.
    • Allow the crackers to cool. Let the crackers cool completely on the baking sheet before transferring them to an airtight container for storage. This helps them crisp up further and prevents them from becoming soft.

    How to Store

    Store sourdough crackers in an airtight container at room temperature for up to one week. The baked crackers can also be frozen in a freezer-safe container for up to 4 months.

    Make Ahead

    To make ahead, wrap each dough piece tightly in plastic or beeswax wrap. Place the wrapped dough in a freezer-safe bag and freeze for up to 4 months. Thaw in the refrigerator overnight before rolling out and baking.

    A bunch of sourdough starter discard crackers on a piece of parchment paper.

    Frequently Asked Questions

    Why are my crackers soft?

    Soft crackers may result from not rolling the dough thin enough before baking or not allowing them to cool completely.

    Can I use sourdough starter that has been fed recently?

    Yes, this recipe can be made with either active sourdough starter or sourdough starter discard.

    Are whole wheat sourdough crackers healthy?

    Yes, whole wheat sourdough crackers are a healthy snack choice when part of a balanced diet. While not fermented like sourdough bread, these crackers still contain whole grains as well as good bacteria from the discard.

    What to serve with sourdough discard crackers?

    Whole wheat sourdough crackers are versatile for dipping, topping, and snacking. Enjoy them with garlic baked brie, classic hummus, spinach artichoke dip, or alongside soups like chicken noodle or roasted pumpkin soup. They’re also delicious topped with cranberry jam, strawberry apple jam, or homemade dill pickles.

    Let's Connect!

    Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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    📖 Recipe

    Sourdough discard crackers with hummus on a small white plate.
    Print Pin SaveSaved!

    Sourdough Discard Crackers

    These Sourdough Discard Crackers are made with just 5 ingredients, including whole wheat flour and Greek yogurt, for a healthy, homemade snack you can feel good about. Easy to make, this same-day sourdough discard recipe is customizable and make ahead-friendly.
    Course Snack
    Cuisine American
    Prep Time 15 minutes minutes
    Cook Time 25 minutes minutes
    Rest Time 30 minutes minutes
    Total Time 1 hour hour 10 minutes minutes
    Servings 100 crackers
    Calories 11kcal
    Author Ashley Petrie, RDN, LDN

    Equipment

    • Food scale
    • Parchment paper
    • Rolling Pin
    • Basting brush
    • Sharp knife or pizza cutter
    • Rimmed baking sheet

    Ingredients

    • 1 cup (227 grams) sourdough starter discard
    • 1 cup (120 grams) whole wheat flour
    • 2 tablespoons (28 grams) unsalted butter softened
    • 2 tablespoons (30 grams) 2% plain Greek yogurt
    • ½ teaspoon (3 grams) kosher salt
    • Olive oil or melted butter for brushing
    • Additional kosher salt for sprinkling on top

    Instructions

    • In a large mixing bowl, combine the sourdough discard, whole wheat flour, softened butter, Greek yogurt, and kosher salt. Mix everything together and knead until a smooth dough forms.
    • Divide the dough into two equal pieces and shape them into rectangles. Wrap each piece tightly in plastic wrap and let rest in the refrigerator for about 30 minutes.
    • Preheat your oven to 350°F. After chilling, take one piece of dough out of the refrigerator. Place it on a lightly floured sheet of parchment paper. Sprinkle a little flour on top of the dough and your rolling pin. Roll the dough out into a large rectangle about 1/16-inch thick. It's okay if it's not perfectly shaped.
    • Brush the rolled-out dough lightly with olive oil or melted butter. Use a pizza cutter or sharp knife to cut the dough into roughly 1-inch squares. Use a fork or chopstick to dock each cracker (poke holes in them) and sprinkle them with kosher salt. Repeat the process with the second piece of dough.
    • Transfer the crackers on the parchment paper onto baking sheets. Bake them in the preheated oven for 20-25 minutes. Keep an eye on them, as the outer crackers may bake faster. Remove them when they're golden brown. Let the crackers cool on the baking sheets before transferring them to an airtight container for storage.

    Notes

    • Watch the baking time. Keep an eye on the crackers during baking, as outer ones may bake faster. Check them after 20 minutes and remove the done ones. Bake the rest for 5 more minutes if needed.
    • Allow the crackers to cool. Let the crackers cool completely on the baking sheet before transferring them to an airtight container for storage. This helps them crisp up further and prevents them from becoming soft.
    • Storage: Store crackers in an airtight container at room temperature for up to 1 week or in the freezer for up to 4 months.
    • Make Ahead: Store prepared dough in the freezer for up to 4 months.

    Nutrition

    Serving: 1cracker | Calories: 11kcal | Carbohydrates: 1.7g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.6mg | Sodium: 8.6mg | Potassium: 6mg | Fiber: 0.2g | Calcium: 1mg | Iron: 0.1mg
    Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

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