Perfectly crispy, simple, and oh so addicting.

These easy sourdough discard crackers are a simple, no-waste recipe you can make in under 25 minutes. Not only are these homemade but endlessly customizable! No fancy ingredients, no long fermentation, no fuss. Just your leftover discard, a little seasoning, and 20 minutes in the oven.

If you've been baking sourdough for a while, you know the discard adds up fast. Instead of tossing it (because that feels just plain wrong), turn it into the crispiest, most flavorful little snack.

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What You'll Need

Sourdough discard (any amount works—depending on your baking sheet size)
Everything bagel seasoning (or your favorite seasoning blend)
Parchment paper
Baking sheet

How to Make Them

Step 1: Prep your pan

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Step 2: Spread the discard

Spread out your sourdough discard directly onto the parchment paper.

Go as thin as you can. Honestly the thinner, the crispier the crackers will be.

Step 3: Season them up

Sprinkle on your seasoning. Everything bagel is my go-to, but you can get creative! Try:

Garlic & rosemary
Sea salt & cracked black pepper
Parmesan & Italian herbs
Cinnamon sugar (for a sweet twist)

Step 4: First bake and cut

Bake for 10 minutes. Remove from the oven and cut or tear into cracker-sized pieces. You can use kitchen scissors, a knife, or even a pizza cutter—all work great. I've also just broken them apart with my hands before too.

Step 5: Final bake

Bake for another 10 minutes, or until golden brown and crisp. Keep a close eye near the end since every oven is a little different.

Let them cool completely before storing (if you don't eat them all first!). They'll stay crunchy in an airtight container for up to a week.

Final Thoughts

This is the kind of homestead-style recipe I can make right here in my suburban kitchen. It's simple, no-waste, and oh so satisfying. It's one of those little wins that makes learning new skills feel doable, even without acres of land or a full farmhouse kitchen (yet!).