Sourdough Crackers and Snacks: Easy Homemade Recipes

Look, I get it—“crackers” don’t sound that exciting at first. But trust me: once you’ve made your own with sourdough discard, you’re going to wonder why you ever bought a box at the store.

They’re ridiculously easy, use up that discard you keep meaning to feed, and have this amazing snap and tang you just can’t buy.

These sourdough crackers and snacks are the ultimate waste-hater’s dream. You’re turning what’s basically scrap into something so good you’ll want to show it off at parties or stash it in your pantry for late-night snacking.

And they’re customizable as hell. Herbs? Cheese? Spice blends you made up on the fly? It all works.

In this guide, I’m going to show you:

• My go-to basic sourdough cracker recipe.
• Easy ways to change it up with herbs, cheese, and spices.
• How to actually store them so they stay crisp.
• And a bonus for when you want to get a little fancy: sourdough discard pinwheels that are perfect for snacks or appetizers.

If you’re tired of throwing out discard and want something better than another loaf you’re too busy to bake? These crackers and snacks are for you.

Let’s make something worth eating.

Basic Sourdough Crackers and Snacks Recipe

Okay. Crackers sound fancy, but they’re not. Seriously. You’re basically mixing discard, flour, and oil. That’s it.

The best part? They taste way better than anything from a box. The sourdough gives them that little tang that makes you want to eat half the batch standing at the counter.

Ingredients for Sourdough Crackers and Snacks

• 1 cup sourdough discard (unfed is fine)
• 1 cup all-purpose flour
• 1/4 cup olive oil (or melted butter)
• 1/2 tsp salt
• Optional: sesame seeds, poppy seeds, cracked pepper

How I Make Sourdough Crackers and Snacks

1. Mix everything in a bowl. If it’s too dry, add a splash of water. Too wet? Add flour. Don’t overthink it.
2. Let it rest for 30 minutes if you want (makes it easier to roll).
3. Preheat oven to 350°F.
4. Roll the dough out thin. Like, really thin. Thinner = crispier.
5. Cut it up however you want. Squares, strips, random shapes.
6. Move them to a lined baking sheet.
7. Brush with oil if you want. Add salt or seeds on top.
8. Bake 20–25 minutes. Watch them near the end—they go from perfect to burnt quick.
9. Cool on a rack. Try not to eat them all immediately.

Tips for Sourdough Crackers and Snacks

• Roll it as thin as you can.
• Don’t pile on too many toppings.
• If you want them extra crisp, turn off the oven and leave them in there with the door cracked for 5–10 minutes.

FAQ: Can I Use Old Discard?

Yep. Old, unfed, a little tangy? Perfect. Just don’t use it if it’s moldy.

TL;DR: Sourdough Crackers and Snacks Summary

• Mix.
• Roll thin.
• Cut.
• Bake.
• Eat.

They’re stupid simple, they save your discard, and you’ll never want boxed crackers again.

Variations for Sourdough Crackers and Snacks with Herbs, Cheese, and Spices

Here’s where it gets fun. Once you have the basic cracker dough down, you can add whatever the hell you want.

I’m talking:

• Fresh or dried herbs
• Grated cheese
• Spices you actually like

No rules. Just don’t overdo it so the dough still rolls out.

Herb Ideas for Sourdough Crackers and Snacks

• Rosemary (chopped fine)
• Thyme
• Oregano
• Basil flakes

Fresh or dried both work. Dried is easier because it doesn’t add moisture.

Cheese Options for Sourdough Crackers and Snacks

• Parmesan (grated fine)
• Sharp cheddar (shredded small)
• Asiago

Mix it straight into the dough. Makes them rich and a little salty.

Spice Add-Ins for Sourdough Crackers and Snacks

• Black pepper
• Smoked paprika
• Garlic powder
• Chili flakes

You can keep it simple or get weird. I’ve even added za’atar.

How to Add Them to Sourdough Crackers and Snacks

Just toss your add-ins into the dough at the mixing stage. Don’t save it for the topping only. This way the flavors are baked right in.

If you want extra on top? Brush with oil and sprinkle before baking.

Tips for Sourdough Crackers and Snacks

• Go easy at first. Start with 1–2 tablespoons of mix-ins.
• Too much cheese can make them greasy.
• Herbs can burn if they’re big pieces on top—chop them fine.

TL;DR: Sourdough Crackers and Snacks Summary

• Mix herbs, cheese, or spices right into the dough.
• Brush and sprinkle extra on top if you want.
• Don’t go nuts or they won’t roll well.

Honestly? This is the fun part. You can make a different batch every time depending on what’s in your pantry.

How to Store Sourdough Crackers and Snacks

Here’s the thing about homemade crackers: they don’t have preservatives. Which is great for flavor—but means you have to store them right if you want them to stay crisp.

Short-Term Storage

Honestly, if you’re like me, they don’t last long. But if you do manage to save some:

• Let them cool completely. Warm crackers in a container = soggy city.
• Store in an airtight container or jar.
• Keep them at room temp in a cool, dry spot.

They’re good for about a week if you sealed them up well.

For Longer Storage

If you made a huge batch:

• Put them in a zip-top bag or container.
• Toss in a little food-safe silica packet (like from seaweed snacks) if you want.
• You can even freeze them.

Yes—freeze them. Just let them thaw at room temp.

Refreshing Them

If they get a little stale or soft:

• Spread them on a baking sheet.
• Pop in a 250°F oven for 5–10 minutes.
• Let them cool.

They’ll crisp right back up.

TL;DR

• Cool fully before storing.
• Airtight container.
• Freeze if you want.
• Stale? Low oven brings them back.

It’s not complicated. Just don’t throw warm crackers in a plastic bag and wonder why they’re soft the next day.

Party-Friendly Sourdough Pinwheels

Alright. Crackers are great, but if you want to get a little fancy (but still easy), pinwheels are the move.

They’re basically rolled-up, filled dough you slice and bake. Super forgiving. Look impressive on a platter. And yep—they’re perfect for using sourdough discard.

Easy Dough for Pinwheels

You don’t need anything wild. Just a simple discard-based dough.

What I use:

• 1 cup sourdough discard (unfed is fine)
• 1 1/2 cups all-purpose flour
• 1/4 cup olive oil or melted butter
• 1/2 tsp salt
• Enough water to bring it together (usually 2–4 tbsp)

How to Make It:

1. Mix everything in a bowl. Add water slowly until it’s a soft, workable dough.
2. Knead for a minute or two—just until it’s smooth.
3. Let it rest for 30 minutes (helps with rolling).

Filling Ideas

Honestly, anything you want. Here are a few that always work:

• Pesto + shredded mozzarella
• Tomato sauce + parmesan + pepperoni bits
• Olive tapenade + crumbled feta
• Roasted veggies + cheese
• Cheddar + chopped herbs

Sweet tooth? Try cinnamon sugar with butter.

Rolling and Baking

1. Roll the dough out into a rectangle. Not too thick.
2. Spread your filling evenly—but don’t overdo it or it’ll ooze everywhere.
3. Roll it up from the long side into a log.
4. Slice into 1-inch rounds.
5. Place on a lined baking sheet.
6. Brush with a little oil or melted butter if you want.
7. Bake at 375°F for 15–20 minutes, until golden and cooked through.

Tips

• Don’t overload with filling—it’ll leak.
• Chill the rolled log for 10–15 minutes before slicing if it’s too soft.
• Best served warm but good at room temp for parties.

TL;DR

• Make discard dough.
• Roll out.
• Add filling.
• Roll up, slice, bake.
• Eat.

These are the kind of snacks that make people think you tried harder than you did. Perfect for game day, holidays, or just because you had extra discard to use up.

Conclusion

Look, you don’t need to be some artisan baker with a marble countertop to make this stuff.

Crackers. Pinwheels. Whatever. It’s just a way to use that starter you keep feeding so it doesn’t go to waste.

These sourdough crackers and snacks are the definition of low-stress. Mix what you have. Roll it out. Bake it. Eat it while standing over the counter. Or impress people at a party if you’re feeling fancy.

It’s not about perfection. It’s about not wasting flour and making something that actually tastes good.

So try it. Screw around with flavors. Make a batch, share it, or hoard it for yourself.

And if you have a killer combo or your own twist? Tell us in the comments. Let’s keep swapping ideas and baking stuff worth eating.

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If you’ve tried these sourdough crackers and snacks, share your favorite flavors or tips in the comments. Let’s trade ideas and keep baking!