Baking Great Bread at HomeThe Best Use for Your Unfed Starter
BeginnerSourdough DiscardCrackers
by Henry Hunter Jr.
Thin, crispy, and completely addictive.
Rise Time
35-55 minutes
Bake Time
30-50 minutes
Yield
About 60 crackers
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter Jr.
Authentic Bread Flavor
If you're throwing away your , stop right now. These crackers are the easiest, most delicious way to use it. Just four ingredients, spread thin on a sheet pan, and bake until crispy. The tangy sourdough flavor makes them taste like something from an artisan bakery, but they take about 5 minutes of actual work. Your family will devour them.
Equipment Needed
Ingredients
Cracker Dough
Optional Add-ins (choose one or combine)
Pro Tip
Older, more sour makes tangier crackers. Use whatever you have. There's no wrong answer here.
Day 1
Mix the Dough
2 minutes
This is the simplest recipe you'll ever make. Just stir and spread.
Click each step to mark complete
Combine ingredients
In a medium bowl, mix , olive oil, and salt until smooth.
Add seasonings
If using herbs, cheese, or other add-ins, stir them in now.
Pro Tip
The mixture should be pourable but thick, like pancake batter. If it's too thick to spread (very old, dry discard), add a tablespoon of water.
Precise Timers
Use these interactive timers to track your stages.
Mix Dough
Day 1
Spread Thin
3 minutes
The thinner you spread, the crispier your crackers. Aim for paper-thin.
Click each step to mark complete
Prepare the pan
Line a half sheet pan with parchment paper.
Pour
Scrape the dough onto the center of the parchment.
Spread
Using an offset spatula, , or the back of a spoon, spread the dough as thin as possible, almost to the edges of the parchment. You should almost be able to see through it in places.
Season
Sprinkle flaky salt (and any additional toppings) over the surface.
Pro Tip
Don't stress about getting it perfectly even. Thinner areas will get crispier (crunchy chips), thicker areas will be slightly chewier (still delicious). Both are good.
Precise Timers
Use these interactive timers to track your stages.
Spread Thin
Day 1
Break and Store
2 minutes
Once cooled, break along the scored lines for uniform pieces, or just snap into rustic shards.
Click each step to mark complete
Break apart
Snap the cracker sheet along your scored lines.
Check crispness
Any pieces that are still soft can go back in the oven for a few more minutes.
Store
Place in an airtight container at room temperature.
Pro Tip
If crackers soften over time, re-crisp them in a 325°F oven for 5 minutes.
Shaping
Shaping Options
Choose your preferred cracker shape based on your presentation needs.
Scored Squares
Uniform squares for snacking or serving with dips.
RecommendedClick each step to mark complete
Spread thin on parchment
Spread the dough as thin as possible on the lined sheet pan.
Score mid-bake
After initial bake, into 2-inch squares with a pizza cutter.
Break apart
Once cooled, break along the scored lines.
Rustic Shards
Artisan-style irregular pieces, great for cheese boards.
Click each step to mark complete
Spread thin on parchment
Spread the dough as thin as possible on the lined sheet pan.
Skip scoring
Don't score during baking.
Break into pieces
After cooling, break into random pieces by hand.
Round Crackers
Elegant rounds for upscale presentations.
Click each step to mark complete
Spread thin
Spread the dough thin on parchment.
Cut before baking
Use a small round cutter to cut circles before baking.
Handle scraps
Remove scraps and re-roll (or bake separately as 'baker's treats').
Proof Test: N/A - No proofing required for crackers.
The Final Step
Baking Methods
Simple sheet pan baking for maximum crispiness.
The standard method for thin, crispy crackers.
Equipment: Half sheet pan with parchment
Line pan
Line a half sheet pan with parchment paper.
Spread thin
Spread dough as thin as possible on the parchment.
Bake and score
Bake at 350°F. mid-bake, then continue until golden.
Cool completely
Let cool on pan before breaking into pieces.
Your Feedback
Rate This Recipe
Loading ratings...
Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
Temperature is the invisible ingredient. I use the Goldie and DoughBed from SourHouse to keep my starter and dough at the perfect temperature, every time.
SourHouse Temperature Control Products
Get More Recipes in Your Inbox
Join thousands of home bakers receiving weekly recipes, tips, and techniques to elevate your bread game.
No spam, ever. Unsubscribe anytime.
More from Baking Great Bread at Home
Tools, resources, and community to help you bake better bread
Crust & Crumb Academy
Go deeper into your craft. FREE courses, challenges, and real feedback. No gatekeeping. Perfection is not required.
BakingGreatBread.com
Real bread for the rest of us
Baking Great Bread Blog
Recipes, tips, and stories from the bread journey
Recipe Converter
Convert sourdough recipes to yeast and back again
Crust & Crumb App
Your AI-powered baking assistant
Facebook Community
Join 50,000+ bakers sharing, learning, and supporting each other
Sourdough for the Rest of Us
Free beginner's guide to sourdough