Everything Sourdough Crackers
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
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 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.
Also – I know I’m not alone in my love for everything 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!
How To Make Them
With this 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 mixing bowl, stir together the 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. Allow it to rest for 20 minutes – don’t rush this part!
Divide and roll the dough. Start by dividing the dough in half. Then, roll out the dough into a thin, rectangular shape on a piece of parchment paper. Shape doesn’t matter, here. Repeat this process with the remaining dough.
Prepare the dough for baking. Transfer the parchment paper to a baking 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 cutter 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 brown and crisp.
Cool and break. Allow the freshly baked crackers to cool completely. If there are any crackers that have baked together, break them apart.
What should I serve everything sourdough crackers with?
Store-bought cream cheese or a slice of cheddar cheese both pair well with these flavorful homemade crackers. However, I really love smearing some ricotta cheese and Boursin cheese on these 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 long will they stay fresh?
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!
What are some variations you recommend?
Sometimes, for a little extra flavor, I’ll mix fresh lemon juice in with the butter used to brush the dough. The lemon juice gives the crackers a fun, zesty kick!
Can I make my own everything 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.
Feeling snack-ish? Here are some of my favorite homemade snacks that get me through the day!
- Easy Ranch Oyster Crackers
- Goldfish Pizza Snack Mix
- Bunny Bait Trail Mix
- Spicy Maple Cinnamon Roasted Almonds
For more easy family favorite recipe ideas, follow us on Instagram or Facebook!
Get the Recipe: Everything Sourdough Crackers 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.
107 Comments on “Everything Sourdough Crackers”
This recipe for crackers is a KEEPER! I Didn’t have Everything Bagel seasoning on hand this morning, so I just salted one tray and sprinkled powdered ranch seasoning on the other. Both are fab, but the salted are the best. Easy, crisp and delicious. Thanks for sharing your recipe.
Ranch is such a great idea! So happy you liked them!
Fabulous! I was (surprisingly) out of Everything seasoning, so instead sprinkled on a layer of shredded cheddar, coarse salt, and light garlic powder, then used the rolling pin to press all that goodness into the dough. They needed a good 8 extra minutes of baking time to be as crisp as I liked them, but…SO GOOD! This will be a regular snack at our house now!
We made 1/2 of the batch with Shwarma & paprika for a Mediterranean flair, and…YES PLEASE. I am sharing this recipe with all of my sourdough friends!
I love your additions! Thank you so much for sharing!!!
This was a super easy recipe and the taste is great. Just not sure what I did wrong to get them to have air bubbles in them? Made them hard to spread cheese on.
I’m happy you enjoyed them in spite of the bubbles. I don’t know what the issue could be.
These crackers are amazing. I can’t tell you how many batches I made over the holidays. I gave them as gifts and my friends and family raved about them. I do have one question…on the nutritional information, it doesn’t state how many crackers constitute a serving. I would like to know that if possible. Anyway, great recipe!
Thank you so much! I’m happy you enjoyed them!
Can I freeze the unbaked dough? And the crackers? I have so much discard to use up… I found a 2 gallon jar in the back of my spare fridge. 🙂 I made 8 batches yesterday and my family loves them!!!
Yes, you can definitely freeze the dough and you can freeze discard, too. Sometimes it will kill it but most times it will wake up after it thaws.
These crackers are awesome, I just made them for the 2nd time! Can you tell me how long they last at room temperature in an airtight container? Or can I freeze them?
Thank you so much!!!
You can freeze them but we’ve had them on the counter for up to 5 days. Day 5 they’re not as fresh but still tasty!
What is a serving size for the nutritional facts?
Also LOVE THESE!! Making them makes me feel like I am a homestead momma.
3 crackers is a serving depending on how large you cut them.
Very yummy! Didn’t last long. Time to make a double batch so this time I will share,
Love that you loved it!
I made these to take to Ohio to our parents and also as road snacks. I made 1/2 everything bagel and the other 1/2 rosemary because I am no a fan of everything bagel. My husband and I loved them and our families couldn’t get enough.
I did press the seasonings into the dough a little before they went in the oven.
Love the idea of rosemary! Thank you so much for your comment and I’m happy you enjoyed them!
You say to use half of the seasoning. When do you use the other half? I think I’m missing it somewhere.
Now that I’ve switched over to grams using a scale, it would be nice to have those included in the recipe.
Thank you for the suggestion, Sara! We are working on that.
Very rarely do I leave reviews but this one calls for one!! Great cracker, easy to work with. I followed the recipe exactly the first time and the topping fell off. So now I just add it to the dough and it’s PERFECT! I have made this several times. Just making again today and remembered I didn’t review. Thank you!
Thank you for your comment! I’m so happy you liked them!
I find mixing the spice into the dough not just sprinkling on top of the buttered dough works better. You retain more of the seasoning.
That’s a good tip. I like it on top, like sprinkling salt on a pretzel.
This recipe was amazing! Thank you for sharing Kellie. I used sautéed onions and garlic- this time, and you have opened up so many possibilities to share with family and friends. My crackers baked for 25 minutes and were golden. My husband thanks you!
Thank you so much for your comment!
Fantastic – have made these numerous times. So good.
Thank you so much!
These are so delish. I will be making these a lot.
I’m so happy to hear that! Thank you for your comment!
I just made these crackers last night for the first time. Couldn’t believe how easy they were to make. I forgot to put the butter on the first batch of dough. When I realized it I had already sprinkled the seasoning. So I brushed the butter on top of the seasoning. It came out just as good. Next time I am going to make a double batch. Not sure if I can just double the recipe so unless I hear feedback about it I will just made 2 batches.
You can just double the recipe to make a double batch. I’m so glad you enjoyed them!
Love these crackers
Thank you! I’m so glad you enjoyed them!
These are the BOMB!!! Just be sure to roll the dough out really thin. I didn’t the first time and they came out almost 1/4” thick. The flavor is spot on though! I’ll be making crackers from my discard from now on!
Thank you so much!
Oh my goodness! These are amazing! I didn’t have any of the bagel topping on hand so I topped my crackers with crushed rosemary, freshly cracked pepper and a sprinkling of kosher salt. Delish!
Thank you so much! I’m going to have to try your rosemary topping next time. It sounds tasty!