If you’ve been wondering how to use up sourdough discard, these Everything Bagel sourdough crackers are hands-down the easiest sourdough recipe I’ve ever made.

everything bagel sourdough crackers

With just three simple ingredients – sourdough discard, unsalted butter, and Everything Bagel seasoning – you’ll have crunchy crackers bursting with a tangy, cheesy, nutty sourdough flavor.

The best part? This recipe requires almost no prep.

In just a few minutes, your cracker dough is ready, and the oven does the rest of the work.

Why You’ll Love These Crackers

  • Use up discard: these are the easiest way to use up that extra discard you have hanging around in the fridge.
  • No added flour: this recipe doesn’t call for extra flour, so the entire thing is gut-healthy and fermented!
  • Easy to customize: add toppings like salt and black pepper, poppy seeds, Everything Bagel seasoning, or parmesan cheese to create a variety of delicious crackers with different flavors.
  • Versatile snack: serve these on a charcuterie board or as a snack alongside a creamy dip or sharp cheddar cheese.
  • Thin & crispy: these crackers are super thin and have that perfect crunch. Gosh, they’re so good.
thin crackers

How to Make Sourdough Discard Crackers

Making homemade sourdough crackers couldn’t be simpler.

There’s no need for a rolling pin, plastic wrap, or fancy tools like store-bought crackers often require.

  • Mix the Ingredients: Combine sourdough discard and melted butter in a large mixing bowl. You can use your discard straight from the fridge – no need to warm it up to room temperature.
  • Spread the Dough: Pour the mixture onto a piece of parchment paper on a half-sheet pan. Use an offset spatula to spread it into a thin layer.
spreading mixture
  • Add Everything Bagel Seasoning: Shake the Everything Bagel seasoning on top of the dough.
  • Bake and Score: Bake at 325°F/160°C for 10 minutes. Remove from the oven and use a pizza cutter or sharp knife to score the dough into your desired cracker shapes.
scoring cracker shapes
I forgot to do the cross-score, but I actually ended up liking how these turned out! Cracking the shapes by hand gives a fun, artisan appeal.
  • Final Bake: Return to the oven and bake for 25–35 minutes, depending on your oven and how thinly you’ve spread the dough.
  • Cool and Store: Let the crackers cool completely before storing them in an airtight container (I love mason jars for this) to maintain their incredible flavor and crunch.
everything bagel crackers in mason jar horizontal

Baking Tips for Success

After making these crackers countless times (and learning from one too many fails), I’ve picked up some tips and tricks:

  • Scaling the Recipe: Want more crackers? Scale up or down based on how much unfed starter you have. Just stick to the ratio: 100g discard to 1 tbsp butter.
  • Don’t Overload the Tray: Avoid using more than 300g of discard per half-sheet tray. Any more, and the crackers will be too thick, which makes them chewy instead of crispy. I find 200g on a half-sheet tray is easiest to work with and gives the perfect thickness.
  • Spreading the Dough: Struggling to spread it evenly? An offset spatula makes the job much easier.
  • Baking Time: Start checking your crackers at the 25-minute mark. Bake times can vary depending on your oven and how thinly you spread the dough. Keep a close eye—they go from perfectly crispy to burnt faster than you’d expect!
  • Fresher discard is better: I like using discard that’s 10 days old or less. The more recent it is, the better your crackers will be. Discard that’s really old will impart a bitter flavor to your crackers.

Serving Suggestions

  • Eat plain! We like to snack on these crackers – they’re just that good.
  • Pair with dips, spreads, or cheese slices. You can never go wrong with sharp cheddar cheese.
  • Use them as a crunchy addition to soups or salads.
  • Add to a charcuterie board for an impressive homemade touch.
everything bagel crackers finished

Looking for other sourdough discard recipes? Check out:

everything bagel sourdough crackers

Everything Bagel Sourdough Discard Crackers (3 Ingredients)

Transform leftover sourdough starter into irresistibly crispy Everything Bagel crackers with just three simple ingredients. Ready in minutes with no rolling required, they’re perfect for charcuterie boards, dips, or enjoying on their own. Say goodbye to store-bought crackers!
5 from 7 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 41 minutes
Course Snack
Cuisine American
Servings 30 cracker squares

Equipment

  • Mixing bowl
  • Whisk or spatula
  • Half sheet tray
  • Parchment paper
  • Offset spatula (optional)

Ingredients
  

  • 200 g sourdough starter (active or discard)
  • 28 g (2 tbsp) unsalted butter (melted or softened)

Topping

  • Everything Bagel seasoning

Instructions
 

  • Preheat the oven to 325°F (160°C). Line a half sheet pan with parchment paper or a silicone baking mat.
  • In a bowl, combine the sourdough starter and melted butter.
    mixing ingredients
  • Pour the mixture onto the prepared baking sheet. Use a spatula to spread it thin and even. Sprinkle Everything Bagel seasoning across the top of the mixture.
    everything bagel seasoning on cracker mixture
  • Bake for 10 minutes, until it's set enough to score. Remove from the oven and use a knife or pizza cutter to score your desired cracker shapes.
    scoring cracker shapes
  • Return the sheet tray to the oven and bake for an additional 25-35 minutes, or until the edges are golden brown, the bottom is golden brown, and the crackers are fully cooked through.
    bottom of crackers

Notes

  • Avoid Burning: Watch the crackers toward the end of the bake time – once they’re fully cooked through, they tend to burn quickly.
  • Storage Tips: Store in an airtight container (a tin or glass mason jar work best) to keep crackers crisp. If they soften over time, briefly reheat them in the oven at 300°F/150°C to restore their crunch.
  • Scaling the Recipe: Feel free to scale this recipe up or down, but ensure you don’t put more than 300g of discard on a half sheet tray, or your crackers will be too thick. 200g on a half-sheet tray really is the sweet spot!

Conclusion

Sometimes, simple is best!

These crackers reduce food waste while tasting delicious and giving you the health benefits of wild yeast and fully fermented flour.

everything bagel crackers in mason jar vertical

It’s a great way to use up that leftover sourdough discard from the back of your fridge.

And who can resist Everything Bagel seasoning?

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23 Comments

  1. 5 stars
    These are AMAZING!!! I have a holiday treat exchange later this week and I am definitely bringing these to share. I think they will be a nice change from all of the sweet treats!

    1. Yes! You can sub olive oil instead of butter. It’s my go-to, so I can just pour in olive oil instead of having to melt the butter, first.

  2. 5 stars
    Delicious! I used a biscuit cutter to make the crackers round. The extra bits between the circles were the best croutons!

    1. 5 stars
      They were so good I ended up
      making 3 batches (everything bagel, garlic powder, and sharp cheddar cheese) in one night and every single one was devoured by my family, their preference were the everything bagel ones. I’m making 2 more batches tonight ❤️

  3. 5 stars
    I’m making these again right now for the second time bc my boys gobbled up the first batch so fast!! I barely had any. lol.
    Great recipe. Actually it’s perfect!! You just need to make a million batches bc it’s so delicious. Don’t be like me and get mad bc you ran out of crackers. Make more!!

  4. Can these be made with discard that is 2.5 weeks old that has been kept in the fridge?
    Thank you so much 😊
    Amanda L.

  5. 5 stars
    I am making your sourdough discard crackers today. I found Kirkland Costco has the perfect everything bagel seasoning. It smells so fresh and it’s popping into the oven right now. Can’t wait to see how it turns out.

  6. 5 stars
    When I take out to score I grate fresh Parmesan Reggiano on top- lots of it and everyone wants me to make them a batch. So good!!!!

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