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Everything sourdough crackers are crunchy, flavorful, and seriously addictive! Once you whip up a batch of these homemade crackers, you’ll be craving them 24/7. Serve them up with slices of cheese or all on their own for the perfect savory snack!
Everything sourdough crackers, also known as sourdough discard crackers, are my latest obsession. If you’ve never made homemade crackers before, you’re seriously missing out! They’re so much better than store-bought crackers, and they’re really not much of a hassle to whip up.
If you’ve been on the Sourdough breadstarter bandwagon for the past several months, you’re surely looking for recipes to use that sourdough discard. I’ve been making these crackers with my sourdough starter on repeat because they’re so addicting. It’s one of my favorite sourdough discard recipes.
Also, I know I’m not alone in my love for everything bagel seasoning! I feel like this seasoning has really gotten popular over the last few years, and I’m SO very happy about that. I mean, garlic, minced onion and sea salt along with sesame and poppy seeds… I could sprinkle that mixture on so many different things!
As much as I love traditional everything bagels, I think these everything sourdough crackers are even better. I can dip them in cream cheese, top with a piece of cheddar, to eat them all on their own. They’re tasty, easy to make, and versatile. It’s hard not to love them!
Simple Ingredients and Substitutions
- Sourdough Starter – This recipe relies on a sourdough starter discard for that signature tangy flavor. If you don’t have an active starter on hand, you can replicate the flavor with 1 cup plain yogurt and 1/2 tablespoon instant yeast. This substitute starter may affect the puffiness of your crackers but they’ll still be tasty and crisp.
- Flour – All purpose flour was used to test this recipe since it’s a pantry staple for most. You can also substitute with bread flour, pastry flour or whole wheat flour. For a gluten-free cracker, find a cup for cup gluten-free flour to substitute.
- Butter – Melted salted butter adds flavor and helps the toppings stick to the cracker. You can substitute with extra virgin olive oil or an egg wash (1 egg with 1 tablespoon water, lightly beaten) as a substitute.
- Seasonings – While I love everything seasoning, you can also use poppy seeds, flaky sea salt, parmesan cheese, crushed black pepper, dried herbs, truffle salt, garlic powder or go sweet with a sprinkle of cinnamon sugar.
For the full ingredient list and instructions, see the recipe card below.
How To Make Sourdough Cracker
With this easy recipe, there’s room for both error and personalization. As you can see in my pictures, all of the crackers are shaped a bit differently, and that’s okay! They’re homemade with love and not from a factory, so don’t beat yourself up if they’re a little mismatched!
- Mix the ingredients. In a large bowl, stir together the unfed sourdough starter, flour, butter (or oil) and kosher salt. Mix it all together until the mixture begins to come together and a dough forms.
- Knead. Once the dough begins to form, knead it together with your hands until it’s smooth. Kids will love using their hands and helping with this part!
- Cover. Cover the kneaded dough with a towel or plastic wrap. Allow it to rest for 20 minutes or for a couple of hours – don’t rush this part!
- Divide and roll the dough. Start by dividing the cracker dough in half. Then, roll out the dough with a rolling pin into a thin, rectangular shape on a piece of parchment paper. Shape doesn’t matter, here. Repeat this process with the remaining dough. (If the dough is sticking to the rolling pin, sprinkle the top of the dough with a little extra flour.)
- Prepare the dough for baking. Transfer the parchment paper to a baking sheet or cookie sheet and brush the top of the dough with melted butter. Then, sprinkle half of the everything seasoning over the dough.
- Cut the dough. Cut the dough into squares with a pizza wheel or sharp knife. Slide the pieces apart to make a little room to spread when they bake.
- Bake. Transfer the baking sheet to the oven and bake the crackers for 15-20 minutes, until they’re golden brown and crisp.
- Cool and break. Let the freshly baked crackers cool completely. If there are any crackers that have baked together, break them apart.
I love this Caraway Baking Sheet for its non-toxic, non-stick ceramic coating and warp proof design at high heat. It’s my favorite item for baking, sheet pan dinners and even charcuterie trays.
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What to Serve with Sourdough Crackers
Store-bought cream cheese or a slice of cheddar cheese both pair well with these flavorful homemade sourdough crackers and make a great snack. However, I really love smearing some ricotta cheese and Boursin cheese on these crunchy crackers more than anything else!
They’re also fantastic served alongside this Crab Dip or topped with a spoonful of our favorite Hoagie Dip!
Or just serve them as your crunchy element for an epic charcuterie board.
How to Store Leftovers
In an airtight container at room temperature, leftover sourdough crackers should stay fresh for up to 3 months. They never last that long in my house, though. With all the greedy hands reaching for them, they hardly last a week before they vanish.
How to Make Your Own Everything Bagel Seasoning
Buying a bottle of this seasoning at the store is the easiest way to make this recipe. However, making your own everything seasoning is just as simple! Simply combine equal parts sesame seeds, poppy seeds, dried garlic, coarse sea salt, and dried onion flakes. Mix it all up, and voila! You have your very own everything seasoning.
Sourdough Cracker Recipe
Ingredients
- 1 cup leftover sourdough starter discard, unfed
- 1 cup all purpose flour
- 1/4 cup melted butter or olive oil, plus more for brushing
- 1/4 teaspoon kosher salt
- 1/4 cup Everything Bagel Seasoning
Instructions
- Preheat oven to 350˚F.
- In a large bowl, mix together the starter, flour, butter (or oil) and kosher salt until the mixture begins to come together and a dough forms.
- Knead it together with your hands until the dough is smooth.
- Cover with a towel and allow to rest for 20 minutes.
- Divide the dough in half and roll out the dough to a thin, rectangular shape on a piece of parchment paper. Shape doesn’t matter, here. Repeat with the remaining dough.
- Transfer the parchment to a baking sheet and brush the top of the dough with melted butter.
- Sprinkle half the Everything Seasoning over the dough.
- Cut the dough into squares with a pizza cutter or sharp knife and slide them apart to make a little room to spread while baking.
- Transfer the baking sheet to the oven and bake 15-20 minutes until golden brown and crisp.
- Allow the crackers to cool completely and then break apart if they’ve baked together in any of the spaces.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More of our favorite Homemade Snack Recipes
- Easy Ranch Oyster Crackers
- Goldfish Pizza Snack Mix
- Bunny Bait Trail Mix
- Spicy Maple Cinnamon Roasted Almonds
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None of my family can leave these alone!!!!
Same here! So glad you liked them!
I can’t seem to roll it thin enough. Anybody use a pasta roller?
I don’t know that the dough would work in a pasta roller but I’d love to know if you gave it a try!
Good idea! I think ill try it!
I hope you do!
These were so good! I used too much bagel seasoning but it all didn’t stick after I shook them off and they were perfect. Definitely a keeper.
Thank you so much! You can never have too much bagel seasoning. Ha ha ha!
So good and easy!!! These will be in my weekly baking routine!!
So happy you gave them a try! We love them.
Easy use of discard and they taste delicious. Roll out the dough thin so the crackers are crispy!
Thank you! So glad you enjoyed it!
How do you get your dough to be thin enough to be crispy? I thought my dough was as thin as I could get it?
I rolled it until it was about 1/8 of an inch….I used a rolling pin for that measurement.
Thank you for creating this recipe, but I am looking for a little clarification.
In your write-up under “How long will they stay fresh?” Your reply is 3 months.
” In an airtight container at room temperature, these crackers should stay fresh for up to 3 months! They never last that long in my house, though. With all the greedy hands reaching for them, they hardly last a week before they vanish!”
But in a review you state they will only last five days “Day 5 they’re not as fresh but still tasty!”
So when gifting these I should let people know 5 days for a shelf life?
Thank you!
Hi Denise, Yes, they’re best by 5 days. The 3 months should say frozen, not in an airtight container. We will fix the typo. Thank you!
Excellent crackers! I subbed whole wheat flour and used extra virgin olive oil to incorporate into my way of eating… and they are delish!
Sounds great with whole wheat flour! Thank you so much!
Love this x easy to make with kids x they lived eating them too x
Thank you!
These crackers are absolutely delicious!
Yay! thank you! I agree. 🙂
These are delicious – and so easy! I remember the first time I heard someone say they made crackers. I thought, “Are you nuts? Why would you do that!” Three years later into a cancer diagnosis, I’m always looking for ways to improve how we eat. I replaced 1/4 cup of the AP flour with rye flour to give it an extra boost of nutrients.
Thank you for the recipe.
I’m so happy you found this recipe and I used to feel the same way when people said they made crackers. Ha ha!!! Love the addition of rye flour, I’ll definitely give that a try!
What temperature do these bake at?
350˚F