These crispy homemade sourdough crackers are one of my favorite ways to use up discard. They’re buttery, herby, and incredibly addicting. Honestly, they remind me a little of Cheez-Its! If your discard is especially tangy, try the second version for a milder flavor.

Original (Tangier) Version

Ingredients

• 1 cup sourdough discard
• 2 tablespoons melted butter
• 2 teaspoons dried herbs (Italian seasoning or Herbs de Provence work well)
• ½ teaspoon salt

Milder Version

If you prefer a less tangy cracker, replace some of the discard with fresh flour and water.

Ingredients

• ½ cup sourdough discard
• ¼ cup all-purpose flour
• ¼ cup water
• 2 tablespoons melted butter
• 2 teaspoons dried herbs (Italian seasoning or Herbs de Provence)
• ½ teaspoon salt

Instructions

1. Preheat your oven to 350°F.
2. In a bowl, stir together all of the ingredients until smooth.
3. Spread the mixture into a thin, even layer on a parchment paper- or silicone-lined baking sheet. The thinner you spread it, the crispier your crackers will be.
4. Bake for 10 minutes.
5. Remove the pan from the oven and score the dough into squares using a pizza cutter or sharp knife.
6. Return the pan to the oven and bake for 20 more minutes.
7. Check for doneness. If the crackers are still soft in the center, continue baking for a few more minutes until they’re crisp. Baking time will vary depending on how thick you spread the batter.
8. Let the crackers cool completely, then break them apart along the scored lines.

Tips

• Sprinkle flaky sea salt on top before baking for extra flavor.
• Experiment with different seasonings like garlic powder, smoked paprika, everything bagel seasoning, or grated Parmesan.
• Store in an airtight container once completely cooled.

These are perfect with soup, cheese boards, or just eaten by the handful straight off the baking sheet!