Easy Sourdough Discard Crackers

The first time yeast disappeared from grocery shelves, I stared at my dwindling stash like it was buried treasure. That’s when Jill Winger’s “simple sourdough crackers” (page 179 of The Prairie Homestead Cookbook) rode in like a Kentucky cavalry charge and saved the day. Three days into nurturing my very first starter—still more pet than pantry staple—I found myself with a jar of discard begging for purpose. Crackers were the gateway.

Fast‑forward a few (dozen) quarantine baking binges, and those humble squares turned into my kitchen confidence anthem. I followed Jill’s recipe to the letter at first (I’m usually a chemistry‑fearing, stick‑to‑the‑script baker). Then a sprinkle of cinnamon sugar here, a whisper of garlic‑herb there, and suddenly I was free‑styling like Dolly on the Opry stage.

Today my husband carts these crackers to work, where co‑workers both complain about “too many snacks” and polish off every last crumb—go figure! More than a snack, they’re proof that a little discard can spark a whole lot of delicious rebellion. Let’s bake that freedom together.

Why You’ll Love This Recipe
Ingredient Notes
Step‑by‑Step Instructions ＋ Flavor Variations
Pro Tips, Troubleshooting & Storage
Serving Ideas
Recipe Card (WP Recipe Maker)
FAQ
Join the Conversation!

Why You’ll Love These Easy Sourdough Discard Crackers

Zero‑waste hero: Turns unavoidable starter discard into crispy gold.
Two personalities: Sweet brown‑sugar‑cinnamon or zesty garlic‑herb—same base dough.
Weeknight‑friendly: 10 minutes of active work; the oven does the rest.
Better‑than‑boxed: No questionable oils, just pantry staples.
Customizable crunch: Thin for a Snap Crackle vibe or thicker for sturdy cheese‑board duty.

Ingredient Notes

Base Dough	Garlic‑Herb Add‑Ins	Cinnamon‑Sugar Add‑Ins
1 cup ripe sourdough discard (100 % hydration)	1 Tbsp olive oil (swap for melted butter if you like richer)	1 Tbsp melted butter
1 cup all‑purpose flour	1 tsp dried Italian herb blend	2 Tbsp brown sugar, packed
2 Tbsp melted butter	½ tsp granulated garlic	1 tsp ground cinnamon
½ tsp fine sea salt	¼ tsp black pepper	½ tsp vanilla (optional)

Ingredient Swaps: Try 50 % whole‑wheat for a nuttier bite, or sub gluten‑free blend plus ¼ tsp xanthan for GF friends.

Step‑by‑Step Instructions

1. Mix & Rest

In a medium bowl, whisk discard and melted butter until creamy.
Stir in flour and salt with a fork until shaggy.
Knead 1‑2 minutes on a lightly floured counter; dough should feel soft, not sticky.
Cover and let rest 20 minutes (hydrates flour = easier rolling).

2. Flavor It Up

Garlic‑Herb: Knead herbs, garlic, and pepper into rested dough.
Cinnamon‑Sugar: Knead brown sugar, cinnamon, and vanilla until streak‑free.

3. Roll & Cut

Preheat oven to 325 °F (lower temp prevents sugar scorch).
Divide dough in half; roll each piece between parchment sheets to 1/16‑inch for ultra‑thin chips or 1/8‑inch for sturdier dippers.
Peel top parchment, score into 1‑inch squares with a pizza wheel; don’t separate.
Lightly brush tops with water; sprinkle extra herb mix or cinnamon‑sugar if desired.

4. Bake & Cool

Bake 20‑24 minutes, rotating pans halfway.
Edges brown first; remove any rogue dark squares early with tongs.
Cool completely on pan; they crisp as they cool.

Sweet Tip: Sugar variants may look pale when done—don’t wait for deep color or they’ll taste burnt.

Pro Tips & Troubleshooting

Soft dough? Add 1‑2 Tbsp flour; humid discard can vary.
Uneven browning: Roll evenly and rotate pans; thin spots brown fastest.
Stale next day? Pop back in a 250 °F oven 5 minutes to re‑crisp.
Want cheesy? Fold in ¼ cup finely grated cheddar with dry ingredients.

Serving Ideas

Everyday snack: Grab a handful straight from the jar—no fuss, no frills.
Soup sidekick: Dunk the garlic‑herb crackers into a steamy bowl of Grandma’s & Mama’s Homemade Tomato Soup or Hearty Homemade Chili for extra cozy crunch.
Quick cheese plate: Pair with sharp cheddar, apple slices, and a drizzle of honey for a 5‑minute mini‑board.
Starter snack board: Add a handful to a platter with Sourdough English Muffins and Homemade Sourdough Sandwich Bread for an “all‑sourdough” spread.
Sweet treat: Enjoy the cinnamon‑sugar crackers alongside your morning coffee or a scoop of vanilla ice cream.
Lunchbox crunch: Tuck a small bag into lunches for an on‑the‑go nibble that beats store‑bought chips.

Fun Food Debate

Sweet vs. Savory—where do your cracker loyalties lie? Tell me in the comments: Are you team brown‑sugar‑cinnamon or team garlic‑herb?

Storage & Make‑Ahead

Airtight jar: 1 week crunch.
Freeze: 3 months—refresh 5 minutes at 300 °F.
Dough disks freeze raw; thaw overnight, roll, bake fresh.

Frequently Asked Questions

Q1: Can I use 100 % whole‑wheat discard?
A: Yes, but add 1–2 Tbsp extra water; whole‑wheat absorbs more liquid.

Q2: Are these crackers vegan?
A: Swap melted butter for olive oil and choose the garlic‑herb version—now fully plant‑based.

Q3: How do I keep them uniformly crispy?
A: Roll evenly, bake low‑and‑slow at 325 °F, and don’t stack until fully cooled.

Call to Action

If you whip up a batch, drop a comment below with your favorite seasoning twist or childhood cracker memory—did Grandma sneak cinnamon sugar onto everything too? Share a photo on Pinterest or tag me on Facebook so our comfort‑food community can cheer you on!