Sourdough Discard Crackers (Everything but the Bagel)

If you bake sourdough regularly, you have discard. I don’t throw it away. I turn it into crackers.

This is the lowest-effort, highest-reward thing I make with starter. No rolling pin. No precision shaping. Just thin, salty, crunchy payoff.

What I Use

• 250 grams sourdough discard (100% hydration)

• 40 grams of olive oil

• ¼ teaspoon fine salt

• Everything But the Bagel seasoning (to taste)

That’s it.

If my discard has been sitting for a few days, even better. You do not need active (fed) sourdough starter for this. The tang comes through after baking.

How I Make Them

1. Preheat the oven to 325°F.

Line a baking sheet with parchment.

2. Mix.

Stir discard, olive oil, and salt together until smooth. It should be thick but spreadable.

3. Spread thin.

Pour onto the parchment and use an offset spatula to spread it as thin as possible. This is the only rule that matters. Thin = crisp. Thick = chewy.

I aim for almost translucent at the edges. You need it to be as even as possible throughout or it will not bake uniformly.

4. Season aggressively.

Sprinkle Everything But the Bagel seasoning over the top. Don’t be shy. The flavor mellows in the oven.

5. Bake 25–35 minutes.

After around 20 minutes, I check the edges. They brown first. If the center is still pale, I’ll rotate the pan. You're looking for deep golden and fully dry. If there are soft spots, give it more time. You can also take it out and run a pizza cutter over it now, so the center bakes more evenly. This also gives you a more uniform cracker.

6. Cool completely.

They crisp as they cool. Then I break them into shards.

If the center is slightly soft after cooling, I snap the crisp edges off and put the middle back in the oven for 5–10 more minutes.

What They Taste Like

Salty. Toasted. Slightly tangy. The sesame and garlic from the seasoning carry it. The sourdough gives depth.

They’re sturdy enough for:

• Boursin

• Sharp cheddar

• Hummus

• Egg salad

But honestly, I eat most of them plain off the sheet pan.

Why This Works

• Thin spread = moisture evaporates fast

• Olive oil = crisp texture

• Discard acidity = flavor concentration

• Everything But the Bagel = built-in salt, garlic, sesame, onion

It’s efficient baking. No waste. No kneading. No shaping.

Just discard → crunch.

If you bake boules weekly like I do, this becomes automatic. Feed starter. Make dough. Spread crackers with whatever’s left.