These sourdough discard whole wheat crackers are one of my favorite ways to use up my sourdough discard. They’re thin, crispy, and have that savory, cheesy flavor you only get with sourdough.
If you’re new to sourdough, this is a great place to start. The dough is easy to work with and you don't need a mixer to make it. I always keep a jar of these around. They’re great for satisfying my salty cravings and make an impressive addition to a cheeseboard.
5-STAR REVIEW
These are great! They really do come out cheesy in flavor without any added cheese, nice and crunchy too. Big hit with my 5 year old and 3 year old. Thank you so much!
Grace
If you love sourdough crackers, check out my cookbook it has lots of discard recipes including, Buttery Charcoal Crackers, Manchego Spelt Crackers, Spelt and Einkorn Graham Crackers.
This recipe is another collaboration with my baking bestie, Mimi Council! If you’ve been following the blog for a while, you’ve probably seen the other recipes we’ve partnered up on, like our Sourdough Molasses Cookies and Rosemary Sourdough Bread. If you’ve tried and loved those recipes, we hope you’ll enjoy these crackers as well! We’re planning on collaborating on new sourdough recipes each month, so stay tuned!
Ingredients and substitutions
- Whole wheat flour makes these crackers taste super nutty! You can also use all-purpose flour or try spelt flour, einkorn or rye.
- You can use your sourdough discard straight from the refrigerator. No need to feed it before using it in this recipe.
- I love these crackers plain but you can add dried spices and herbs for extra flavor. Try everything bagel seasoning, black pepper, dried or fresh rosemary, or garlic powder.
Step-by-step Instructions
STEP 1. Whisk the whole wheat flour, baking powder and salt together
STEP 2. Rub the butter into the flour mixture
STEP 3. Stir in the sourdough discard until you form a cohesive ball of dough
STEP 4. Divide the dough and wrap each portion in plastic wrap and refrigerate for at least 30 minutes
STEP 5. Roll the dough out in between two sheets of parchment paper
STEP 6. Cut the dough into 36 to 42 squares using a sharp knife or pizza cutter
STEP 7. Top the dough with salt and prick each square with a fork
STEP 8. Bake the dough at 350 F for 20 to 25 minutes
Tips from Hannah's Test Kitchen
- Don’t skip chilling the dough. If the butter gets too warm while you’re mixing, it can melt in the oven and make your crackers greasy.
- These crackers burn really easily! Pay attention to your bake, start checking at 15 minutes to see if they are browning too quickly.
- You can make this cracker dough up to 1 week in advance before rolling it out and baking them.
Did this recipe rise to the occasion?
★★★★★
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Sourdough Discard Whole Wheat Cracker Recipe
Equipment
- pastry wheel
- fork
- Parchment paper
This section may contain affiliate links
Ingredients
Dough
- 120 grams whole wheat flour
- 6 grams salt Morton's Kosher Salt
- 5 grams baking powder
- 70 grams unsalted butter cold and cut into ½-inch cubes
- 226 grams sourdough discard cold and unfed
Toppings
- flaky sea salt
- herbs optional
- spices optional
Click US Customary to view volume measurements
Instructions
- To make the dough by hand: In a large mixing bowl, whisk together the whole wheat flour, salt and baking powder until no lumps remain. Using your fingertips, toss the butter into the flour, then squeeze the butter pieces and rub them into the flour mixture. Continue doing this until your mixture resembles coarse breadcrumbs, it’s ok if you have some pea-sized portions of butter-coated flour. Create a well in the center of your flour mixture, and pour the sourdough discard in the center. Using a wooden spoon or a spatula, stir the mixture together until fully incorporated. Lightly knead the dough until it clumps together into a ball. *Stand mixer instructions: With a paddle attachment, add in the whole wheat flour, salt, and baking powder and mix for 2 to 3 rotations to combine dry ingredients. Add in the butter and mix until it looks like wet sand. Make a well in the middle of the flour mixture and add in the sourdough discard. Mix on low until almost combined, do not overmix. Finish by mixing with your hands to incorporate all dry ingredients.120 grams whole wheat flour, 6 grams salt, 5 grams baking powder, 70 grams unsalted butter, 226 grams sourdough discard
- Chill the dough: Divide the dough into two portions, weighing 210 grams each. Wrap each portion in plastic wrap and flatten it out into a disc (like you would a pie dough). Chill the dough for 30 minutes or up to 24 hours.
- Prep: Preheat the oven to 350 F while your dough chills. Cut out three 18 by 13 inch pieces of parchment paper, set aside.
- Roll out the dough: Lightly dust 1 piece of parchment paper with a little bit of flour. Place one portion of dough (keep the other portion in the refrigerator) in the center of the parchment paper and place another piece of parchment on top. Using your rolling pin, roll the dough out into a rough rectangle, about 12 by 10 inches in size (you don’t have to be totally exact).
- Cut and top: Peel off one piece of parchment paper (don’t peel the dough off the second piece of parchment). Using your pastry wheel, cut the dough into a grid with about 36 to 42 squares. Sprinkle flaky sea salt and herbs (if using), over the dough. Lightly press the toppings into the dough. Prick each square a few times with a fork (this will prevent your dough from rising as it bakes).flaky sea salt, herbs, spices
- Bake: Carefully transfer the parchment with the cracker dough onto a large baking sheet. Bake for 20 to 25 minutes, rotating halfway through. Your crackers are done when they feel completely dry and the edges begin to brown slightly. Don’t over bake or your crackers will burn.
- Enjoy and store: Let the crackers cool completely, then snap them off along the cut lines. Store crackers in an airtight container at room temperature for up to 1 month.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Don’t skip chilling the dough. If the butter gets too warm while you’re mixing, it can melt in the oven and make your crackers greasy.
- These crackers burn really easily! Pay attention to your bake, start checking at 15 minutes to see if they are browning too quickly.
- You can make this cracker dough up to 1 week in advance before rolling it out and baking them.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Sonia says
I would like to make this recipe but is there an alternative for butter? Like olive oil?
Hannah Dela Cruz says
You can always try plant-based butter! But I can't guarantee your results since I've never tried.
Jane B says
Simple and delicious! I used Trader Joe's "everything but the bagel" seasoning- - sprinkled it on and rolled over once with the rolling pin. Worked great to get the topping to stick.
Hannah Dela Cruz says
That sounds incredible!
Sharon says
I don’t see a link to convert to regular measurements
Hannah Dela Cruz says
Hi Sharon - thank you so much for the note! I've just added the measurements and you should be able to see them now.
Sharon Freshour says
Thank you! Making these right now. I will be getting a scale though to try and make the best recipes I can. Can’t wait to try these crackers!
Hannah Dela Cruz says
Yay! You won't regret investing in a scale. They are so inexpensive and make baking so much easier.
Amy says
Love this recipe! Family is now requesting it now! Can I make dough ahead of time and freeze?
Hannah Dela Cruz says
Hi! I've never tried but I don't see why not. Maybe try to freeze it before rolling it out. Then let it warm up at room temp until it is malleable and bake as instructed. A bit like making pie crust.
Try it out and let me know how it goes!
Ron says
Easy to make, crispy and delicious. I used Italian Seasoning, Granulated Garlic and Himalayan Pink Salt. Spices when pressed with my bare hand stuck to my hand. When I added the spices for the 2nd batch I used Disposable Single Use Powder Free Vinyl Gloves. Spice toppings did not stick to the gloves and were pressed into the crackers more than with the 1st batch. I will be making these often! A must try if you haven’t!
Hannah Dela Cruz says
Thanks for the note Ron! So glad you loved the recipe. Your tip about wearing gloves is so useful.
Nat says
Just made these! So wonderful and easy to make!
Grace says
These are great! They really do come out cheesy in flavor without any added cheese, nice and crunchy too. Big hit with my 5 year old and 3 year old. :). Thank you so much!
Hannah Dela Cruz says
Always love getting a gold star from the kiddos! They are so much harder to impress. Thank you for your feedback.