Baking Great Bread at HomeThe Best Use for Your Unfed Starter
BeginnerSourdough DiscardCrackers
by Henry Hunter Jr.
Thin, crispy, and completely addictive.
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.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic 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
Straight from the fridge is fine
Or melted butter
Plus more for topping
For topping
Optional Add-ins (choose one or combine)
Optional
Optional
Optional
Optional
Optional
Optional
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
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.
Day 1
Bake
The key is patience. You want the crackers dried out and golden, not just set.
Step by Step
Preheat
Heat your oven to 350°F (175°C).
Initial bake
Bake for 15-20 minutes until the edges start to turn golden.
Score
Remove from oven. Using a pizza cutter or sharp knife, the crackers into squares, rectangles, or any shape you like. Don't cut all the way through, just mark the lines.
Continue baking
Return to oven and bake for another 15-30 minutes, checking every 10 minutes. The crackers are done when they're deep golden brown all over and feel crispy (not bendable) when you touch them.
Cool
Let cool completely on the pan. They'll crisp up even more as they cool.
Preheat Oven
Initial Bake
Score and Return
Final Bake
Cool
Every oven is different. Watch your crackers, not the clock. Edges will darken first. If the edges are burning before the center is done, reduce heat to 325°F.
Baking Methods
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.
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.
Nutrition Facts
Per 6 crackers (about 20g) • 10 servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
Up to 1 week in an airtight container
Frozen
Not recommended (they lose crispness)
💡 If crackers soften over time, re-crisp them in a 325°F oven for 5 minutes.
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
If you're serious about scoring, you need the right blade in your hand. Wire Monkey makes handcrafted bread lames from black walnut — built to last, balanced in the hand, and sharp enough to glide through cold dough cleanly every single time. No dragging, no hesitation marks. Just a clean cut.
Wire Monkey Handcrafted Bread Lames
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