Sourdough Recipe · Beginner

Sourdough Crackers — Thin, Crispy & Easy

How to make sourdough crackers from discard or active starter — thin, crispy, and endlessly customisable. Ready in 30 minutes with 5 ingredients.

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Thin rosemary sourdough crackers on a parchment-lined baking tray

Updated September 2026 · 7 min read

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Sourdough crackers are the easiest recipe in the sourdough discard playbook — five ingredients, no rising time, and ready in half an hour. They are crispy, tangy, and endlessly customisable with whatever seasonings you have on hand.

Basic sourdough crackers

  1. 1
    Mix the dough In a bowl, stir together 200g sourdough discard, 60g melted butter (or olive oil), and ½ tsp salt. Add any seasonings — everything bagel mix, herbs, seeds, cheese. The dough should be smooth and pliable, not sticky.
  2. 2
    Roll very thin Divide the dough in half. Place each half between two sheets of baking paper and roll as thin as you can — 1–2mm, almost translucent. The thinner the crispier.
  3. 3
    Score and top Peel off the top sheet of paper. Score the dough into rectangles, squares, or triangles with a knife or pizza cutter. Brush lightly with olive oil and sprinkle with flaky salt or extra seasonings.
  4. 4
    Bake Slide the crackers (still on the bottom sheet of paper) onto a baking tray. Bake at 180°C (350°F) for 15–20 minutes, rotating the tray halfway through. They should be golden and firm throughout — check the centre, not just the edges.
  5. 5
    Cool completely Transfer to a wire rack and let them cool completely. They crisp up as they cool. Break apart along the score lines.
Unfed sourdough discard weighed beside flour and water

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Flavour variations

Everything bagel Add 2 tbsp everything bagel seasoning to the dough, plus extra on top. The classic choice.
Rosemary and sea salt 1 tbsp dried rosemary (or 2 tbsp fresh, finely chopped) mixed into the dough. Finish with flaky sea salt.
Parmesan and black pepper 40g finely grated parmesan stirred into the dough with 1 tsp cracked black pepper. No extra salt needed.
Sesame 2 tbsp toasted sesame seeds in the dough, more on top. A drizzle of sesame oil instead of butter for a nuttier flavour.
Za'atar and olive oil 2 tbsp za'atar mixed in, olive oil instead of butter, finished with sumac and flaky salt.
Smoked paprika and garlic 1 tsp smoked paprika and ½ tsp garlic powder. A pinch of cayenne if you like heat.

Tips

Roll between parchment prevents sticking without adding flour, which changes the texture.
Rotate the tray most ovens have hot spots — rotating halfway through ensures even browning.
Watch the centre edges brown first. The crackers are done when the centre is golden too, not just the edges.
Store airtight crackers absorb moisture from the air quickly. An airtight container or zip-lock bag keeps them crisp for weeks.

Watch for

  • Thick crackers will not crisp — if they are bendy after cooling, they were too thick. Roll thinner next time.
  • Adding too much cheese or wet ingredients makes the dough hard to roll and the crackers greasy. Keep it simple.

FAQ

Frequently asked questions

Can I use active starter instead of discard for crackers?
Yes. Active starter, discard, fresh, aged — any sourdough starter works. The crackers are baked at high heat, so the leavening state does not matter. Older, more sour discard gives tangier crackers.
How thin should I roll sourdough crackers?
As thin as you can — almost translucent. Around 1–2mm is ideal. Thinner crackers are crispier; thicker ones stay chewy in the middle and do not snap. Rolling between two sheets of baking paper prevents sticking and makes it much easier to get thin.
Why are my sourdough crackers not crispy?
They were either too thick, underbaked, or not cooled properly. Roll thinner, bake until golden throughout (not just at the edges), and let them cool completely on a wire rack — they crisp up as they cool. If the middle is still bendy, put them back in the oven for 3–5 minutes.
How long do sourdough crackers keep?
2–3 weeks in an airtight container at room temperature. They stay crisp as long as moisture does not get in. If they soften, spread them on a baking tray and bake at 150°C (300°F) for 5 minutes to re-crisp.
What are the best seasonings for sourdough crackers?
Everything bagel seasoning is the most popular. Other good options: rosemary and flaky salt, parmesan and black pepper, sesame seeds, za'atar, smoked paprika and garlic powder, or just olive oil and coarse salt.
Can I make sourdough crackers without butter?
Yes. Replace the butter with an equal amount of olive oil for a dairy-free version. The crackers will be slightly less rich but equally crispy. Olive oil gives a more savoury, Mediterranean flavour.
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