Garlic Sourdough Crackers - Easy Sourdough Discard Recipe! (2024)

Crispy, salty, and flavorful, these fun herb and garlic sourdough crackers hit the spot for an easy snack that you can make right at home!

Mmmm, homemade crackers. Have you ever made a batch yourself? There’s something extra-delicious about them, if you ask me. I think, because you get to play with the flavors and add what you like coupled with the fact that they’re freshly baked bites, they are always better than the store-bought kind. That’s just my two cents, though! Try them yourself to see if you agree. 🙂

This recipe is made using a sourdough starter. Don’t have one? Check out this comprehensive post all about how to make your own sourdough starter! It’s a lot easier than you might expect, and more versatile, too! You can certainly use your starter to make bread (because, yum) but there are lots of other ways to use it, too! These crackers, cinnamon rolls, and pizza dough are just a few ideas to make the most of your sourdough starter.

I love these crackers for so many reasons. They have that zingy sourdough flavor, plus the added burst of garlic and fresh herbs, and they come together quickly (no overnight waiting like bread!). Amazingly, they last for a while since they’re crunchy and baked. And they’re a great way to use either starter or discard. I hope you love these as much as we do!

Table of Contents:

Ingredients:

• Sourdough discard or starter:Sourdough discard/starter is key to creating that tart sourdough flavor.
• Light oil:Oil helps the dough come together and the crackers crisp up as they bake.
• Water:Water is the main liquid to bring the dough together.
• Flour:You’ll use half all-purpose and half whole wheat flour.
• Salt:Salt is needed to balance the flavors and give the crackers a nice savory kick.
• Onion and garlic powders:I love the combo of these two seasonings to make the crackers flavorful and rich.
• Fresh herbs:Fresh herbs up the flavor and make the crackers look beautiful! Any herbs will work, like basil, chives, thyme, rosemary, or sage.
• Coarse salt:Add coarse salt to the tops of the crackers before baking for a little extra salty kick.

See recipe card below for full information on ingredients and quantities

Tips for The Best Sourdough Crackers:

• Use half all-purpose and half whole wheat flour:This makes the texture a tad denser and perfect for sturdy crackers.
• The coarse salt on top is not optional!Even though there’s salt in the cracker dough, extra salt on top makes these the most delicious. Don’t skip it!
• The crackers will be golden-brown when done baking:Although they might not feel totally crispy, the crackers crisp up more as they cool. They’ll look golden-brown when they’re done in the oven, about 25 minutes of baking. Rotate the pans halfway through to ensure even cooking.

What to Eat With Homemade Crackers:

• Sliced cheese (cheddar, gouda, or brie would be good!)
• Hummus
• Chunky salsa or pico de gallo
• Guacamole
• Pimento cheese dip
• Rolled deli turkey, ham, or pepperoni with sliced pickles
• A thin swipe of butter
• Savory jam, like a jalapeno berry jam (this would be so good with some cheese added, too!)
• Spinach artichoke dip
• Cheese dip
• Cream cheese, sliced cucumber, salt, and pepper

How to Store Homemade Crackers:

The great thing about homemade crackers is that they last a good amount of time! (However, the sooner they’re eaten, the fresher they’ll taste. They can get staler over time, but that doesn’t mean they’ve gone bad.) Store the cooled crackers in an airtight container at room temperature for up to 7 to 10 days.

Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!