Sourdough Crackers

Conventional wisdom has it that every time you feed your sourdough starter, you discard some of that starter. But if you save it instead, you’ll soon have enough for these crunchy crackers (you can keep sourdough starter discard in the fridge for up to five days). Even without toppings, these easy-to-make snacks boast plenty of flavor, thanks to the combination of starter and fine-ground cornmeal.Be sure to roll the cracker dough to the thinness specified, since that will help the crackers turn crisp when baked. To scale down the recipe, simply reduce all the amounts by half to form a single brick of dough rather than two.

Sourdough Crackers Recipe
Photo: Caitlin Bensel
Active Time:
30 mins
Total Time:
2 hrs
Makes about 120 small crackers (about 5 cups)


  • 1 cup (9 ounces) sourdough starter discard

  • 1/2 cup (about 2 1/4 ounces) fine yellow cornmeal

  • 1/2 cup (about 2 1/8 ounces) all-purpose flour, plus more for dusting

  • 2 tablespoons nigella seeds or black sesame seeds (optional)

  • 3/4 teaspoon kosher salt

  • 5 tablespoons extra-virgin olive oil, divided

  • 1/2 teaspoon flaky sea salt, plus more to taste

  • Optional toppings: Za’atar, smoked paprika, or finely chopped fresh rosemary mixed with finely grated Parmesan to taste


  1. Stir together sourdough starter discard, cornmeal, flour, seeds, kosher salt, and 2 tablespoons of the oil in a medium bowl. Knead gently just to bring dough together. Divide dough in half, and shape into 2 (about 4-inch square) bricks. Wrap each brick tightly in plastic wrap; chill until firm, at least 30 minutes or up to 3 hours.

  2. reheat oven to 350°F. Cut a sheet of parchment paper to form an 18-by-13-inch rectangle; lightly dust with flour. Unwrap 1 dough brick, and place on prepared parchment paper. Lightly dust top of dough brick, and roll to a 14-by-12-inch rectangle, about 1/16 inch thick. Brush top of dough rectangle with 1 1/2 tablespoons of the oil. Sprinkle with 1/4 teaspoon of the flaky sea salt (or more to taste), and optional toppings.

  3. Using a pizza cutter or a chef’s knife, cut dough rectangle into roughly 1 1/2-inch squares. You’ll have about 60 squares. Carefully slide parchment paper with dough squares onto a baking sheet. Bake until crackers are golden around edges, 18 to 24 minutes, rotating baking sheet 180 degrees halfway through bake time. Transfer baking sheet with crackers to a wire rack; let cool completely, about 30 minutes. Meanwhile, repeat process with remaining dough brick, oil, flaky sea salt, and flavoring sprinkles. Crackers can be stored in an airtight container at room temperature up to 1 week.

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