Easy Sourdough Discard Crackers (With a Genius Meat Mallet Tip!)

🧂 Crispy Sourdough Discard Crackers (With a Meat Mallet Hack!)

I never thought I’d be the kind of person who gets excited about crackers… but here we are.

Crackers may not sound glamorous, but when you’ve got sourdough discard piling up in the fridge and a craving for something crispy, these homemade crackers hit the spot every single time. And once you’ve made your own, there’s really no going back to the boxed kind. Seriously—homemade sourdough crackers are next-level delicious, customizable, and make the most out of every bit of that discard you worked so hard to build.

Bonus? I’ve got a little tip that’ll save your hands from toothpick duty: Use a meat mallet to dock your dough. It’s quicker, easier, and gives the crackers that satisfying, rustic texture.

Whether you like them plain, herbed, spicy, or absolutely coated in everything bagel seasoning, this recipe is endlessly adaptable and deeply satisfying.

📝 What You’ll Need

For the dough:

• 1 cup all-purpose flour

• ¾ cup sourdough discard (100% hydration)

• 1 tsp sugar

• 1 tsp salt

• 2 tbsp olive oil

• 1–2 tbsp water (add more if needed)

Optional Seasonings (measured with your heart):

• Garlic powder

• Onion powder

• Black pepper

• Paprika or cayenne

• Everything bagel seasoning

🧄 Tip: The flavor is totally up to you! I tend to go savory, but these can handle a dash of herbs or even parmesan.

🔪 Instructions (with Tips!)

1. Make the dough:
   In a medium bowl, mix together all ingredients except water. Add water slowly until a soft, slightly sticky dough forms. If it feels too dry, add a few drops more. Too wet? Dust with a pinch more flour.

2. Rest the dough:
   Divide into two disks, cover with a damp towel, and let it rest for 5–10 minutes. This makes rolling easier and prevents tearing.

3. Preheat your oven to 450°F.

4. Roll out the dough:
   On a lightly floured silicone baking liner (seriously, don’t use parchment or wax paper—they stick), roll each disk out to about ⅛ inch thick.

5. Dock the dough (the fun part!):
   Grab your meat mallet (yep!) and lightly press the textured side across the dough. This is so much faster than poking with a fork and gives a great finish.

6. Cut into crackers:
   Use a pastry wheel or knife to cut into squares, rectangles, or whatever shape calls to you.

7. Transfer to baking sheet:
   Carefully slide your silicone liner onto a baking tray.

8. Bake:
   Bake for 9 to 12 minutes, depending on thickness and desired crispiness. Watch closely—they go from golden to burnt real quick.

9. Cool & store:
   Let cool on a rack, then store in an airtight container for up to a week (if they last that long).

🔁 Customization Ideas

These crackers are a blank canvas. Here are some tasty ways to make them your own:

• 🧀 Cheesy Crackers: Add ¼ cup finely grated parmesan or cheddar to the dough.

• 🌿 Herb Crackers: Mix in dried thyme, rosemary, or Italian seasoning.

• 🌶️ Spicy Crackers: Add a pinch of cayenne or chili flakes.

• 🧄 Garlic Bread Vibes: Brush with garlic butter before baking.

🥰 Final Thoughts

There’s something incredibly satisfying about turning what’s basically “leftover starter” into a snack you’ll proudly serve on a cheese board or nibble with soup. And if you’re anything like me, once you try these, you’ll be making batch after batch. Don’t be surprised if you start keeping discard on purpose.

👉 Got your own seasoning blend you love for crackers? I’d love to hear it—drop it in the comments below!

Crispy Sourdough Discard Crackers

Print Recipe Pin Recipe

Ingredients

  

• - 1 cup all-purpose flour
• - ¾ cup sourdough discard 100% hydration
• - 1 tsp sugar
• - 1 tsp salt
• - 2 tbsp olive oil
• - 1–2 tbsp water more if needed
• Optional Seasonings:
• - Garlic powder
• - Onion powder
• - Black pepper
• - Paprika or cayenne
• - Everything bagel seasoning

Instructions

 

• Mix all ingredients into a soft, slightly sticky dough. Add water or flour as needed.
• Divide into two disks. Cover with damp towel and rest 5–10 minutes.
• Preheat oven to 450°F.
• Roll dough on a silicone liner to ⅛ inch thick.
• Dock with a meat mallet or fork. Cut into cracker shapes.
• Transfer liner to baking sheet. Bake 9–12 minutes until golden and crisp.
• Cool and store in airtight container.