Whole Wheat 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.

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.

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.

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.

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.

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.

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.

Frequently Asked Questions

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