Golden, thin sourdough discard crackers baked until crisp, speckled with dried herbs and flaky sea salt, broken into rustic squares and stacked on a white plate.
Published:

Crispy Sourdough Discard Crackers (Easy, Vegan, 4 Ingredients)

Snack
American
Baking Sheet
Mixing Bowls
Prep:10 min
Cook:50 min
Total:1 hr
Servings:2 baking sheets of crackers

Turn leftover sourdough discard into crispy, golden herb crackers with just a few pantry staples. An easy, budget-friendly zero-waste snack.

Ingredients

  • 400g sourdough discard
  • 4 tbsp (56g) vegan butter (melted)
  • 2g fine sea salt
  • 4 tsp mixed dried herbs
  • 1/2 tsp (2g) salt for sprinkling on top

Instructions

  • Preheat the oven to 325F (162C).
  • Melt the vegan butter in a small cup in the microwave and let cool.
  • Weigh the sourdough discard, dried herbs, and salt into a medium-sized mixing bowl.
  • Add melted butter to the mixing bowl and stir thoroughly until well-combined.
  • Use a spatula to spread the mixture into a thin, even layer onto a baking sheet with parchment paper, or just put it directly onto a truly nonstick baking sheet.
  • Sprinkle salt on top of the mixture.
  • Bake for 10 minutes.
  • Remove from oven and score the crackers. (optional)
  • Bake for an additional 20-50 min (check it at 20 mins as baking time largely depends on how thick the crackers are) until crackers are golden brown.
  • Let cool completely before breaking into cracker squares.

Tips

  • Don’t worry about having to use active sourdough discard (can be active or non-active), as both work well!
  • If you want, you can score the crackers at 10 min in the oven, but it’s not necessary, it just helps with presentation.