3 Ingredients Sourdough Crackers Recipe transforms discard into crispy snacks. Make sourdough starter crackers in 30 minutes with this simple guide.
Well… I’ll be honest with you. I used to toss my sourdough discard straight into the compost bin every week. Then one Sunday afternoon, staring at nearly two cups of leftover starter, something clicked. What if this “waste” could become something crazy delicious?
That’s when I discovered these 3 ingredients sourdough crackers. No fancy equipment. No complicated steps. Just discard, butter, and salt transformed into the crispiest, most addictive snack I’ve ever made.
Fast forward to today, and I keep a jar of these crackers on my counter at all times. My husband swears they’re better than any store-bought box. Honestly? He’s right.
Table of Contents
What Makes This Sourdough Starter Cracker Recipe Unique
Listen, I’ve tested dozens of sourdough discard recipes over the past three years. This one stands out because it’s genuinely foolproof. You spread the dough paper-thin, bake it until golden, and break it into shards of crunchy perfection.
The magic happens in the oven. As the moisture evaporates, the natural tang from your starter intensifies. The butter creates those beautiful golden edges. The result tastes like an artisan cracker you’d pay $8 for at Whole Foods.
Why This Recipe Works Every Time
Your sourdough discard contains wild yeast and beneficial bacteria that add complex flavor. Unlike commercial crackers loaded with preservatives, these contain only real ingredients. The thin spreading technique ensures maximum crispiness without any sogginess.
I’ve made these crackers with week-old discard and fresh starter. Both work beautifully. The older your discard, the tangier your crackers will taste.
3 Ingredients Sourdough Crackers
Equipment
- Baking sheet
- Parchment paper
- Offset spatula
- Pizza Cutter
Ingredients
Essential Ingredients
- 1 cup sourdough discard stirred, unfed, any age works
- 2 Tbsp unsalted butter melted, or substitute olive oil
- ¼ tsp fine sea salt for the dough
- to taste flaky sea salt for topping
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Melt butter and let cool slightly, then mix with sourdough discard and fine sea salt until smooth.
- Spread dough thinly on prepared baking sheet using an offset spatula.
- Sprinkle flaky sea salt and any desired toppings over dough.
- Bake for 10 minutes, then score into squares with a pizza cutter.
- Return to oven and bake another 15–20 minutes until golden and crisp.
- Cool completely on baking sheet, then break into individual crackers.
Notes
Ingredients for Perfect Sourdough Crackers
Let me tell you… the beauty of this recipe lies in its simplicity. Three core ingredients create something extraordinary. But the fun starts when you customize with toppings.
Choose high-quality butter for the richest flavor. European-style butter works wonderfully because of its higher fat content. For salt, fine sea salt mixes seamlessly into the dough, while flaky sea salt adds textural contrast on top.
Essential Ingredients
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Sourdough discard | 1 cup (stirred, unfed) | 200 grams | Any age works |
| Unsalted butter | 2 Tbsp (melted) | 28 grams | Or olive oil |
| Fine sea salt | 1/4 tsp | 1.5 grams | For the dough |
| Flaky sea salt | To taste | — | For topping |
Bold Add-ins and Creative Variations
This is where cheesy sourdough crackers and sourdough everything crackers come to life. After spreading your dough, sprinkle on your favorite seasonings. Everything bagel seasoning creates an instant crowd-pleaser. Sesame seeds add nutty richness.
For cheese lovers, try finely grated Parmesan or aged cheddar. The cheese melts into the crackers as they bake. Garlic powder, dried herbs, or smoked paprika work beautifully too. Just remember: less is more with salt-based seasonings.
Shopping Tips for US Grocery Stores
You’ll find everything bagel seasoning near the spice aisle at Trader Joe’s or most major supermarkets. Look for Maldon sea salt in the gourmet section. If you’re making sweet tiramisu cookies alongside these crackers, grab extra butter during the same trip.
Ingredient Substitutions
No butter? Use melted coconut oil or olive oil instead. The flavor shifts slightly, but the texture remains crisp. If you’re avoiding salt, skip it entirely and rely on seasoned toppings. For a gluten-free version, unfortunately, you’ll need gluten-free sourdough starter from the beginning.
Equipment You’ll Need
Grab a baking sheet, parchment paper, and an offset spatula. That’s it. Oops! Almost forgot the pizza cutter for scoring. These tools make the process smooth and stress-free.
An offset spatula spreads the dough into that crucial thin layer. A regular spatula works in a pinch, but the angled blade gives you better control. Parchment paper prevents sticking and ensures easy cleanup.
DIY Alternatives
No offset spatula? Use the back of a spoon or a bench scraper. No pizza cutter? A sharp knife works perfectly for scoring. I’ve even used kitchen shears when desperate.
Step-by-Step Instructions for Crispy Sourdough Crackers
Step 1: Preheat and Prepare
Preheat your oven to 350°F. Line a standard half-sheet baking pan (13×18 inches) with parchment paper. This temperature creates steady, even browning without burning the delicate crackers.
Set your baking sheet aside while you mix the dough. Room temperature parchment lies flatter and prevents curling during spreading.
Step 2: Mix the Dough Base
Melt 2 tablespoons of butter in a large measuring cup or mixing bowl. Let it cool until just lukewarm—about one minute. Hot butter can affect the starter’s texture.
Add 200 grams of sourdough discard and 1/4 teaspoon fine sea salt. Stir together with a spatula until completely combined. The mixture should look smooth and pourable, similar to thick pancake batter.
Man, oh man… this step takes maybe 30 seconds. Don’t overthink it. Just stir until you see no butter streaks.
Step 3: Spread It Thin (The Secret to Crispiness)
Pour the mixture onto your parchment-lined baking sheet. Here’s where the magic happens. Use an offset spatula to spread the dough into a thin, even layer. Aim for almost transparent—you should see the parchment through the dough.
My dough rectangle usually measures approximately 13×11 inches. Thinner equals crispier. I learned this the hard way after my first batch came out leathery instead of crisp. Thomas Keller often emphasizes the importance of even thickness in baking for consistent results.
Don’t worry about perfect edges. Rustic looks totally acceptable here. Just focus on uniform thickness across the entire surface.
Step 4: Season and Get Creative
Lightly sprinkle flaky sea salt across the top. Add your chosen seasonings—everything bagel seasoning, sesame seeds, dried rosemary, whatever calls to you. Press the toppings gently into the dough with your fingertips so they stick during baking.
Avoid adding too much salt. These crackers are thin, and they can quickly become overly salty. Start conservative. You can always add more salt when serving.
This is your chance to make cheesy sourdough crackers by sprinkling grated Parmesan now. Or create sourdough everything crackers with that iconic blend of garlic, onion, sesame, and poppy seeds.
Step 5: Bake the First Round
Transfer the baking sheet to the oven immediately. Waiting too long causes the dough to stick to the parchment. Bake for exactly 10 minutes without opening the door.
The crackers will start setting around the edges. The center might still look slightly wet. That’s perfect. You’re not done yet.
Step 6: Score Into Squares
Remove the baking sheet from the oven after 10 minutes. Use a pizza cutter or sharp knife to score the crackers into bite-size squares. I typically make 1-inch squares, but you can go larger or smaller.
Work quickly while the crackers are still pliable. They firm up fast as they cool. Don’t worry if your lines aren’t perfectly straight—rustic charm adds character.
Step 7: Finish Baking Until Golden
Return the scored crackers to the oven. Bake for another 15-20 minutes, watching carefully during the final 5 minutes. You want them golden brown and completely firm.
Check doneness by tapping the tops with your fingernail. They should feel hard and make a clicking sound. If the crackers aren’t firm, continue baking in 2-minute increments. Underbaked crackers taste chewy instead of crisp.
Julia Child always said patience in the final baking stage separates good from great. She was right. These crackers need that full time to dehydrate properly.
Step 8: Cool Completely
Remove from the oven and let the crackers cool completely on the baking sheet. This cooling time is crucial. As they cool, they continue drying out and becoming crispier. Resist the urge to taste them immediately.
The crackers will be slightly flexible when hot but will harden as they reach room temperature. Give them at least 15 minutes. Once completely cooled, break along the scored lines into individual crackers.
Expert Tips for the Best Sourdough Crackers
Achieve Maximum Crispiness
The thinner you spread the dough, the crispier your crackers will be. If your first batch isn’t crispy enough, spread thinner next time. Aim for translucent coverage where you can almost read text through the dough layer.
Prevent Sticking
Always use parchment paper, never a bare baking sheet. Silicone baking mats work too, but parchment gives slightly better browning. Transfer to the oven immediately after spreading to prevent the dough from bonding to the parchment.
Customize Your Flavors
Experiment with different toppings for endless variety. Try za’atar, nutritional yeast, or cinnamon sugar for sweet versions. Fresh herbs like thyme or oregano add sophisticated flavor.
Storage Secrets
Store completely cooled crackers in an airtight container at room temperature. They stay crisp for up to two weeks. A zip-top bag works perfectly. If they lose crispness, pop them in a 300°F oven for 5 minutes to refresh.
Make-Ahead Magic
You can prep the dough mixture and refrigerate it for up to 24 hours before baking. Let it come to room temperature before spreading. This actually improves flavor development as the tang intensifies overnight.
Creative Variations to Try
Herbed Parmesan Crackers
Mix 1/4 cup finely grated Parmesan directly into the dough. Sprinkle dried Italian herbs on top before baking. These pair beautifully with chicken tortilla soup for a cozy dinner.
Sweet Cinnamon Sugar Version
Replace the salt with 1 tablespoon sugar in the dough. Before baking, brush with melted butter and sprinkle cinnamon sugar on top. These work wonderfully alongside peanut butter mousse with chocolate ganache for dessert.
Everything Bagel Crackers
Load up the top with everything bagel seasoning. Use a generous hand here—the seeds and spices create incredible texture. These sourdough everything crackers disappear at every party I bring them to.
Spicy Jalapeño Cheddar
Mix shredded sharp cheddar and finely minced pickled jalapeños into the dough. Top with extra cheese before baking. Perfect for game day snacking.
Holiday Rosemary Sea Salt
During Christmas, I make these with fresh rosemary and coarse sea salt. The pine-like aroma fills the kitchen. They’re elegant enough for holiday entertaining yet simple enough for Tuesday nights.
Storage and Serving Suggestions
| Storage Method | Duration | Best For |
|---|---|---|
| Room temperature (airtight) | Up to 2 weeks | Regular snacking |
| Refrigerator (sealed) | Up to 3 weeks | Humid climates |
| Freezer (zip bag) | Up to 3 months | Long-term storage |
Serve these crackers with sharp cheddar and fig jam for an instant appetizer. They’re sturdy enough to hold dips like hummus or spinach artichoke. Pair them with chicken and dumplings recipe for a comforting meal.
For wine night, arrange them on a board with aged Gouda, salami, and grapes. The sourdough tang complements bold red wines beautifully. You know… they also make fantastic soup toppers instead of commercial crackers.
Reheating Instructions
If your crackers soften over time, refresh them in a 300°F oven for 3-5 minutes. Let them cool completely before storing again. This revives the crunch perfectly.
3 Ingredients Sourdough Crackers FAQs
Can I use active sourdough starter instead of discard?
Yes, absolutely. Active starter works perfectly in this 3 ingredients sourdough crackers recipe. The crackers will taste slightly less tangy since active starter is sweeter. Use the same measurements and follow the exact same method.
What’s the best way to get my crackers extra crispy?
Spread the dough as thin as possible—almost transparent—and bake until completely golden. The thinner the layer, the crispier the final cracker. If they’re not crispy after cooling, return them to a 325°F oven for 5-10 additional minutes.
How do I prevent my sourdough crackers from burning?
Watch them carefully during the final 5 minutes of baking and rotate the pan halfway through. Edges brown faster than centers, so remove the pan when edges are golden but not dark. Your oven’s hot spots can cause uneven browning.
Can I make these crackers without butter?
Yes, substitute olive oil, melted coconut oil, or any neutral vegetable oil for the butter. The texture remains crisp, though the flavor profile changes slightly. Olive oil adds a fruity note that works wonderfully with Mediterranean toppings
Final Thoughts on This Game-Changing Recipe
You’ve just discovered the easiest way to transform sourdough discard into something extraordinary. These 3 ingredients sourdough crackers prove that simple ingredients create the most satisfying results. No more wasting that precious discard.
Next time you’re craving a crunchy snack, skip the store and make these instead. Pair them with your favorite cheese, serve them at parties, or just munch them straight from the container. Either way, you’re in for a treat.
Try making a double batch next time. Trust me, they disappear faster than you’d expect.
What’s your favorite cracker topping? Drop your creative combinations in the comments below—I’d love to hear how you customize this recipe!
