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Sour Dough Discard Crackers

Updated: Apr 30

By Kimberly Walker 4/29/24

Sour Dough Discard Crackers


* 300 grams (1 cup + 2 tbsps) sourdough starter discard (can be room temp or cold from the fridge)

* 3 tbsps (42g) avocado oil

* 3/4 tsp sea salt or kosher salt

* 3 tbsps total of freshly ground flax, chia, hemp seed combined

* 1 1/2 tbsps chopped fresh rosemary or 2 tsps dried

* Everything but the bagel seasoning to taste


1. Preheat oven to 325F/ 162C.

2. In a medium bowl, mix all the ingredients together sour dough starter, avocado oil, salt, ground flax chia and hemp mix, rosemary until combined. Then using a rubber spatula or offset spatula spread the batter out onto the prepared baking sheet. It will look a bit like cake batter. Spread them thin but not so thin. Sprinkle with a little more salt and Everything But The Bagel seasoning as desired.

3. Bake for 10 minutes and take it out. Use a butter knife to cut it into squares or any shape you prefer. Alternatively, you can skip scoring and break it into pieces later, though I prefer scoring to easily remove the outer crackers when they brown before the ones in the middle. (I’ve found that pressing the knife downward works more effectively than dragging or sliding it to score them.)

4. Return the baking sheet to the oven and continue baking for an additional 35-45 minutes. Remember to check on them every 15 minutes or thereabouts and rotate the pan for even baking. Aim for a subtle golden brown hue. Once you take one out and let it cool slightly, it should be crisp and snap instead of bending

5. Take out of the oven and allow to cool on the sheet for approximately 10 minutes. They should easily snap apart along the scored lines. Once completely cooled, store in an airtight container or jar. They will stay fresh for up to a week.

Note adjust the seasonings as desired and enjoy!

Have you made these, what do you think? What variations do you like? 


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