Sourdough Discard Crackers (Whole Wheat & Rye)
Wholesome and salty these sourdough discard crackers have a satisfying crunch and a delicious tang. Bake these homemade sourdough crackers in a pinch or long ferment them for a more intense sourdough flavor. With just a handful of simple ingredients you can make a delicious and healthy savory snack for the whole family.
This post contains affiliate links. If you use the links to make a purchase, I will make a small commission at no extra cost to you.
If you’re a sourdough baker like me, you are probably looking for clever ways to use up your sourdough discard. But what do you do with it? Instead of tossing it, turn it into something delicious: ultra-thin, crispy sourdough discard crackers.
These crackers are a tangy and hearty snack. They’re perfectly savory, with a light crunch that makes them addictive. Plus, they’re made from 100% whole wheat and rye flour, so they’re packed with whole grain goodness.
Why You’ll Love These Crackers
- Ultra Thin and Crispy: These crackers are rolled thin for a satisfying crunch.
- Tangy Flavor: The sourdough discard gives them a unique, tangy taste.
- Hearty And Rich Taste: The whole wheat and rye flour give these crackers a distinctive rich and hearty flavor.
- Simple Ingredients: Just a few pantry staples like flour, olive oil, and sea salt flakes.
- Whole Food Ingredients: No preservatives or artificial ingredients, just wholesome goodness.
- Versatile: Enjoy them plain, or pair with cheese, dips, or even a smear of butter.
Ingredients
- Sourdough Discard: I used my discard straight from the fridge. I do prefer a recently fed starter as it has a milder flavor. If your starter has a hooch on top, please discard that first. (sourdough starter recipe here)
- Whole Wheat Flour: With its hearty taste, rich in nutrients and high in fibre, the whole wheat flour is perfect for a healthy snack.
- Rye Flour: An ancient grain with a lovely nutty and malty flavor. It brings so much depth of flavor to these homemade sourdough crackers. Also high in fibre and rich in nutrients.
- Olive Oil: I used extra virgin olive oil. It brings a touch of fruity and slightly peppery note the the overall flavor profile of the crackers. Plus it is used to give the cracker the extra crispiness.
- Salt: I used sea salt flaxes for a satisfying crunchy saltiness to the crackers.
Instructions
Mix the Dough
Combine the sourdough discard, whole wheat flour, rye flour, olive oil, and sea salt in a bowl. Mix until a dough forms. Use both hands to warm up the dough and make it malleable. If the dough is too dry and crumbly, add a bit more discard. If the dough is too sticky, add a bit more whole wheat flour. The result should be a soft dough resembling play dough texture.
Preheat the Oven
Preheat your oven to 320°F (160°C).
Rest the Dough
While your oven is preheating, let the dough rest for about 10 minutes at room temperature, covered with a tea towel. This will allow the gluten structures to relax and make it easier to roll out the dough. If you wish to long ferment the crackers, cover the dough with a tea towel and let it ferment on the counter for 4-8 hrs (put the dough in the fridge if you don’t have time to bake it after)
Roll it Out
Oil two parchment paper sheets and place the dough in between them. Make sure the sides that are oiled are facing the dough. Roll the dough out with a rolling pin until you make the dough really thin (the thinner the better). Peel the parchment paper on top and place the dough on a baking sheet.
Season and Bake
Sprinkle with sea salt flakes and bake at 320° (160°C) for about 30 minutes or until golden and crispy. Keep an eye on them to prevent burning. Dough should puff up when baked.
Cool and Enjoy
Let the crackers cool completely. They’ll crisp up more as they cool. Break them into bite size pieces or chunks, depending on your preference. Store them in a container with a loose lid for up to a week—if they last that long!
Next time you’re feeding your sourdough starter, save the discard and whip up a batch of these delicious crackers. You’ll love the crunchy texture and tangy flavor that only sourdough can provide. Happy snacking!
More sourdough discard recipes
Sourdough Discard Crackers (Whole Wheat & Rye)
Equipment
- 1 Rolling Pin
- 1 Baking sheet
Ingredients
- 1/3 cup sourdough discard (straight from the fridge is fine) approx. 80g
- 3 tbsp rye flour (I used organic whole rye flour) approx. 22g
- 3 1/2 tbsp whole wheat flour (I used organic whole wheat flour) approx. 30g
- a pinch of salt (plus a bit more to sprinkle on top) sea salt flakes or Celtic salt works
- 1 tbsp olive oil (plus 2 tbsps more to oil the parchment paper)
Instructions
Mix the Dough
- Combine the sourdough discard, whole wheat flour, rye flour, olive oil, and sea salt in a bowl. Mix until a dough forms. Use both hands to warm up the dough and make it malleable. If the dough is too dry and crumbly, add a bit more discard. If the dough is too sticky, add a bit more whole wheat flour. The result should be a soft dough resembling play dough texture.1/3 cup sourdough discard (straight from the fridge is fine), 3 tbsp rye flour (I used organic whole rye flour), 3 1/2 tbsp whole wheat flour (I used organic whole wheat flour), a pinch of salt (plus a bit more to sprinkle on top), 1 tbsp olive oil (plus 2 tbsps more to oil the parchment paper)
Preheat the Oven
- Preheat your oven to 320°F (160°C).
Rest the Dough
- While your oven is preheating, let the dough rest for about 10 minutes at room temperature, covered with a tea towel. This will allow the gluten structures to relax and make it easier to roll out the dough. If you wish to long ferment the crackers, cover the dough with a tea towel and let it ferment on the counter for 4-8 hrs (put the dough in the fridge if you don’t have time to bake it after).
Roll it Out
- Oil two parchment paper sheets and place the dough in between them. Make sure the sides that are oiled are facing the dough. Roll the dough out with a rolling pin until you make the dough really thin (the thinner the better). Peel the parchment paper on top and place the dough on a baking sheet.
Season and Bake
- Sprinkle with sea salt flakes and bake at 320° (160°C) for about 30 minutes or until golden and crispy. Keep an eye on them to prevent burning. Dough should puff up when baked.
Cool and Enjoy
- Let the crackers cool completely. They’ll crisp up more as they cool. Brake them in to bite size pieces or chunks, depending on your preference. Store them in a container with a loose lid for up to a week—if they last that long!
