These Sourdough Discard Crackers are made with Greek yogurt and 100% whole wheat flour for a healthy, homemade snack you can feel good about. Made with only 5 ingredients and ready in just over an hour, this whole wheat cracker recipe is a great way to use up your sourdough discard. Make ahead and freezer-friendly.
One of the challenges of keeping a sourdough starter is figuring out what to do with all of the sourdough discard you inevitably end up with.
Of course, you can simply throw it away. But, where's the fun in that?
These homemade sourdough discard crackers are one of my favorite sourdough discard recipes. They're a great way to use up sourdough discard and reduce waste in the kitchen. The starter is mixed with whole wheat flour, butter, yogurt, and salt. Then, the dough is rolled thin and baked until crispy.
I typically save my sourdough discard over the course of a week, then make a double batch of these sourdough wheat crackers. The extra dough gets stored in the freezer so I can have homemade crackers whenever I'm in the mood.
They're crunchy, easy to make, and can be seasoned with a variety of spices, herbs, or seeds to taste.
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What is Sourdough Discard?
Sourdough discard is the fermented mixture of flour and water removed when feeding a sourdough starter.
Discard has an acidic, tangy flavor in the same way sourdough bread does. However, the yeast in sourdough discard are hungry so, they are not as active as a fed sourdough starter.
But, just because it's called sourdough discard doesn't mean you have to throw this healthy and delicious fermented food away. Discard can be used in a variety of other sourdough recipes using starter that isn't relied on for leavening.
Why You'll Love This Recipe
- Uses Sourdough Discard- This sourdough starter crackers recipe uses a whole cup of sourdough discard, which is perfect for using up a week's worth of feedings.
- Healthy- No preservatives, no added sugar, and made with 100% whole wheat flour. You won't find that on grocery store shelves!
- Reduced Fat- A mixture of butter and Greek yogurt keeps these crackers on the lighter side.
- Only 5 Ingredients- Just sourdough discard, flour, butter, yogurt, and salt.
- Easy to Make- The dough comes together in a few minutes. No special equipment required.
- Freezer Friendly- Freeze the dough or the baked crackers so you can have homemade sourdough crackers on hand at all times. You'll never want to eat store-bought crackers again.
- Customizable- Mix in dried herbs or top with a variety of spices and seeds.
Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.
- Whole Wheat Flour- Use 100% whole wheat flour or white whole wheat flour. I've had success with both, but prefer 100% whole wheat.
- Sourdough Starter Discard- This recipe was made using a 100% hydration starter, meaning I feed my starter equal parts flour and water. Don't have your own starter? Check out my How To Make Sourdough Starter Guide to get started.
- Unsalted Butter- A little butter is necessary to make these crackers soft and slightly flaky. I tested this recipe with all Greek yogurt, but they turned out way too hard and crunchy.
- Greek Yogurt- The King Arthur Baking recipe calls for all butter, but I swapped half of it for 2% milkfat, plain Greek yogurt to lighten them up a bit. Don't get me wrong, the all-butter crackers are delicious. But, they felt too heavy for an everyday snack.
- Kosher Salt- For seasoning and flavor.
Step by Step Instructions
Here is how to make these easy sourdough crackers from discard.
Step 1: Make the dough. Combine the flour, discard, butter, yogurt, and salt in a large mixing bowl. Using a wooden spoon or your hands, thoroughly mix the dough together until all of the flour is incorporated.
Step 2: Divide and rest the dough. Divide the dough into two equal pieces and shape each piece into a rectangle. Wrap the dough tightly in plastic wrap and allow to rest in the refrigerator for approximately 30 minutes. While the dough is resting, preheat the oven to 350°F.
Step 3: Roll out the dough. After 30 minutes, take the dough out of the refrigerator. Working with one piece of dough at a time, place it onto a lightly floured sheet of parchment paper. Lightly flour the top of the dough and your rolling pin before rolling the dough out into a large 1/16-inch rectangle. Don't worry if it's not a perfect rectangle - the rough edges still taste delicious!
Step 4: Cut the crackers. Brush the dough lightly with olive oil or melted butter. Using a pizza cutter or sharp knife, cut the dough into approximately 1-inch squares. Dock each cracker with a fork or a chopstick and sprinkle them with kosher salt. Roll and cut the second piece of dough following the same method.
Step 5: Bake the crackers. Transfer the crackers with the parchment paper onto two baking sheets. Bake the crackers at 350°F for 20-25 minutes. The outer crackers tend to bake faster than the ones in the center. I usually remove the finished crackers around the 20-minute mark, then spread the rest out and bake for an additional 5 minutes. Allow the crackers to cool on the baking sheet before transferring to an airtight container to store.
Tips for Success
- Use a kitchen scale. I always recommend measuring flour by weight using a food scale. Flour is easy to accidentally overmeasure, which leads to a dry dough.
- Don't fret if the dough seems dry. The dough for these discard sourdough crackers is on the drier side. It may take a few minutes of vigorous mixing and kneading to incorporate all of the flour.
- Watch the crackers. The outer edges of the crackers bake more quickly than the middle. I usually check the crackers after about 20 minutes and remove any that look done. Then, I'll continue baking the rest of the crackers for an additional 5 minutes or so.
- Make a double batch. This sourdough crackers recipe doubles really well. Often, I make a double batch and store the dough in my freezer. Then, I can have fresh, homemade wheat crackers whenever I get a craving.
- Re-Crisp in the Oven- If you've noticed the crackers have softened after a few days, place them in a 350°F oven for a few minutes to crisp up again.
Substitutions and Variations
Here are a few ways you can try customizing this sourdough discard cracker recipe to fit your diet and taste preferences.
- Whole Wheat Flour- I've used white whole wheat flour in this recipe with success. All-purpose flour or a blend of all-purpose flour and whole wheat flour can also be used.
- Sourdough Starter Discard- Swap one cup of sourdough discard for ½ cup of flour and ½ cup of water.
- Butter- Swap butter for margarine or oil, if preferred. Alternatively, replace the butter with more Greek yogurt for a lower-fat, crunchier cracker.
- Greek Yogurt- I used 2% milkfat Greek yogurt, but feel free to try fat-free or whole milk yogurt instead. Otherwise, use more butter in place of the Greek yogurt.
- Gluten-Free- Swap whole wheat flour for gluten-free all-purpose flour. Additionally, make sure to use sourdough discard from a gluten-free sourdough starter.
- Vegan/Dairy-Free- Replace the butter and Greek yogurt with their dairy-free alternatives or use 4 tablespoons of olive oil.
- Rye- Substitute some or all of the whole wheat flour for rye flour.
- Everything Bagel- Sprinkle everything bagel seasoning on top of the crackers instead of plain kosher salt.
- Sesame Seed- Mix kosher salt with sesame seeds and sprinkle the mixture on top of the crackers.
- Herbed- Mix up to 2 tablespoons of dried herbs in with the dough. Rosemary, oregano, and thyme are excellent choices.
- Cheese- Add up to ⅓ cup of shredded cheddar cheese or parmesan cheese to the dough. For a vegan cheese cracker, try adding some nutritional yeast.
What to Serve With Sourdough Discard Crackers
Whole wheat sourdough crackers are basic, versatile crackers that are perfect for dipping, topping, and snacking.
I often eat these crackers with Lemon Dill Hummus, Butternut Squash Hummus, and Black Bean Corn Feta Dip. They also make a great substitute for tortilla chips when I make Cucumber Pico de Gallo or Guacamole.
Of course, crackers and cheese is a classic pairing, but I also enjoy topping these sourdough discard crackers with Garlic Dill Pickles, Pickled Banana Peppers, or Air Fryer Cherry Tomatoes and a bit of fresh mozzarella.
Storage and Freezing
How to Store
- Room Temperature- Store crackers in an airtight container at room temperature for up to one week.
- Refrigerator- I do not recommend storing these crackers in the refrigerator as they will likely become soft and stale quickly.
- Freezer- Place baked crackers in a freezer-safe plastic bag or storage container and freeze for up to 4 months.
How to Freeze
- Dough- Wrap each piece of dough tightly in plastic wrap or beeswax wrap, removing as much air as possible. Then, store the wrapped pieces of dough inside a freezer-safe plastic bag or container. Label and date the bag and freeze the cracker dough for up to 4 months. Thaw in the refrigerator overnight.
- Crackers- Place leftover crackers inside a freezer-safe plastic bag or storage container. Label and date the bag and freeze the baked crackers for up to 4 months.
The dough can easily be prepared up to 2 days ahead of time and stored in the refrigerator. Then, bake the crackers whenever you need them.
Alternatively, bake the crackers in advance and store them in an airtight container for up to one week.
Frequently Asked Questions
Absolutely. This whole wheat sourdough cracker recipe has no added sugar and less sodium compared to similar store-bought wheat crackers. Plus, they're made with 100% whole wheat flour.
Yes! There are a number of ways you can plan ahead to make these crackers. Prepare the dough in advance and either store it in the refrigerator for up to 2 days or in the freezer for up to 4 months. Alternatively, bake the crackers and store them at room temperature for up to one week.
Sourdough starter needs to be fed regularly to keep it healthy and active. But, if we kept feeding sourdough starter without throwing any away, it would quickly take over our kitchen. Fortunately, the unfed sourdough starter discard can be used in a variety of recipes so it doesn't go to waste.
Definitely! I use my sourdough discard straight from the refrigerator to make these crackers without any issues.
More Sourdough Recipes
Sourdough Discard Crackers
- 1 cup (230 grams) sourdough starter discard unfed
- 1 cup (120 grams) whole wheat flour
- 2 tablespoons (28 grams) unsalted butter softened
- 2 tablespoons (30 grams) 2% plain Greek yogurt
- ½ teaspoon kosher salt
- Extra virgin olive oil or melted butter for brushing
- Additional kosher salt for sprinkling on top
- Make the dough: Combine the flour, sourdough discard, butter, yogurt, and salt in a large mixing bowl. Using a wooden spoon or your hands, thoroughly mix the dough together until all of the flour is incorporated. The dough will be on the drier side.
- Divide and rest the dough: Divide the dough into two equal pieces and shape each piece into a rectangle. Wrap the pieces of dough tightly in plastic wrap and allow them to rest in the refrigerator for approximately 30 minutes. While the dough is resting, preheat the oven to 350°F.
- Roll out the dough: After 30 minutes, take the dough out of the refrigerator. Working with one piece of dough at a time, place it onto a lightly floured sheet of parchment paper. Lightly flour the top of the dough and your rolling pin before rolling the dough out into a large 1/16-inch rectangle. Don’t worry if it’s not a perfect rectangle – the rough edges still taste delicious!
- Cut the crackers: Brush the dough lightly with olive oil or melted butter. Then, using a pizza cutter or sharp knife, cut the dough into approximately 1-inch squares. Remove any very small scraps of dough from around the edges. Dock each cracker with a fork or a chopstick and sprinkle them with kosher salt. Roll and cut the second piece of dough following the same method.
- Bake the crackers: Transfer the crackers with the parchment paper onto two separate baking sheets. Bake the crackers at 350°F for 20-25 minutes. The outer crackers tend to bake faster than the ones in the center. I usually remove the finished crackers around the 20-minute mark, then spread the rest out and bake them for an additional 5 minutes. Allow the crackers to cool on the baking sheet before transferring to an airtight container to store.
- Quick Tip: If you've noticed the crackers have softened after a few days, place them in a 350°F oven for a few minutes to crisp up again.
- 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.