Sourdough Discard Crackers | Oyster Style With Ranch
Looking for a delicious way to use up your leftover sourdough discard? These crispy, buttery, tangy sourdough discard crackers are everything you didn’t know you needed in a homemade snack.
This is a new recipe I threw together, but sourdough discard crackers themselves are not new to us. They’re a staple in my kitchen—a simple, cozy way to use and enjoy sourdough discard, just like my sourdough discard graham cracker recipe. Since my sourdough starter lives on the counter (I only pop it in the fridge for longer trips), I always have some discard on hand to play with. And honestly, experimenting with recipes like this is one of my favorite parts of keeping a starter!
Last night, my son brought a jar of these crackers out to the barn while I milked our newest cow, Pearl. He munched on them while I worked, and I couldn’t help but smile—it was one of those moments that perfectly captured our cozy homestead life. There’s something about the crunch of a homemade cracker, the tang of sourdough, and the buttery ranch flavor that just feels like home.
In my kitchen, I never let sourdough discard go to waste. I love finding new ways to incorporate it into my baking routine. These crackers are one of my favorites because they’re versatile, quick, and oh-so-savory. They’ve earned a permanent spot in my sourdough journey right alongside graham crackers, copycat cheez its, and loaves of sourdough bread.
What makes these crackers truly special is their simplicity.
With just a few simple ingredients like melted butter, sourdough discard, all-purpose flour, and ranch seasoning, (I make my own easily from scratch, but you can also purchase it from the store.) you’ll create crunchy crackers that taste better than any store-bought crackers in under 30 minutes (If you skip the resting time, which is fine in a pinch!). Plus, they’re customizable with your favorite herbs, seeds, and cheeses. Let me show you how to make them a staple in your snack lineup!
Why You’ll Love These Sourdough Ranch Crackers
1. A Great Way to Reduce Sourdough Discard Waste
Using sourdough discard is one of the easiest ways to cut down on food waste in your kitchen. Instead of tossing out your excess starter, (I never throw it away, I’ll feed it to my chickens if I don’t have time to use it.) you can turn it into crispy crackers, sourdough cheese crackers, or even seed crackers. The combinations are endless!
2. Simple Ingredients with Incredible Flavor
These crackers are made with classic fresh sourdough starter, a bit of melted butter, flour, and ranch seasoning. With just a few pantry staples, you’ll create a snack with an irresistible tangy, buttery, and savory taste.
3. Perfect for Any Occasion
Maybe you’re pairing these crackers with a charcuterie board, serving them with a favorite dip, or just snacking straight out of the container. Any way you cut it, they’re versatile and endlessly satisfying.
Ingredients You’ll Need
Here’s a breakdown of the simple ingredients you’ll need to make these homemade sourdough crackers:
- Sourdough Starter Discard: The hero of this recipe. It adds tangy flavor and uses up leftover sourdough discard.
- Organic, All-Purpose Flour: A pantry staple that forms the base of the dough. You can swap in some whole wheat flour for a nuttier flavor.
- Melted Butter: The key to that rich, buttery texture. I prefer salted butter, but you can use unsalted fbutter and adjust the salt level.
- Ranch Dressing Mix: Whether you use a store-bought packet or my homemade ranch mix, it adds a savory kick to the crackers.
- Salt: I use Redmonds Real Salt. It essential for bringing out all the flavors.
- Optional Add-Ins: For different flavors, try sesame seeds, poppy seeds, fresh rosemary, or Parmesan cheese.
How These Crackers Come Together
Making these crackers is easier than you might think. Here’s a quick overview of the process (the full details are in the recipe card below):
- Prepare the Dough: You’ll mix the melted butter, sourdough discard, ranch seasoning, together, then add flour and salt in a large mixing bowl until the dough comes together.
- Roll and Cut: Roll the dough out to a thin layer over a dusting of flour. Then, use a pizza cutter, sharp knife, or pizza wheel to cut it into crackers.
- Bake to Perfection: Transfer the crackers to a baking sheet or sheet pan and bake them in a preheated oven until golden brown.
- Season and Cool: Toss the warm crackers in a bit of extra ranch seasoning, let the crackers cool, and store them in an airtight container.
This quick process means you’ll have crunchy, buttery crackers ready to enjoy in less than 30 minutes of active time!
Tips for Making the Best Crackers
To ensure your crackers turn out perfectly every time, here are a few helpful tips:
1. Roll Thin for Crunchy Crackers
The rolling process is key. Roll the dough to about 1/16-inch thickness for that signature crunch. Thicker crackers will have a softer texture, which can be great if you like a more biscuit-like consistency.
2. Customize with Different Flavors
- Seeds: Sprinkle the top of the dough with sesame seeds, poppy seeds, or bagel seasoning before baking for extra texture.
- Cheese: Add sharp cheddar cheese or grated Parmesan to the dough for cheesy crackers.
- Herbs and Spices: Fresh rosemary, garlic powder, or nutritional yeast can take your crackers to the next level.
3. Keep an Eye on Baking Time
Every oven is different, so keep an eye on your crackers during the last few minutes of baking. They can go from golden to overdone quickly!
How to Serve These Crackers
These homemade sourdough crackers are delicious on their own, but I prefer them along with a hearty beef stew on a cold chilly night.
They’re also perfect for:
- Pairing with creamy dips like hummus, ranch, or spinach artichoke dip.
- Adding to a charcuterie board alongside meats, cheeses, and pickled vegetables.
- Crumbling over soups, stews, or salads for a crunchy topping.
FAQs About Sourdough Crackers
Can I Make These Gluten-Free?
Yes, you can substitute a gluten-free all-purpose flour blend. The texture may be slightly different, but they’ll still be delicious.
How Long Do These Crackers Last?
Store the crackers in an airtight container at room temperature for up to a week. They stay crisp and fresh for a long time.
Can I Use Cold Sourdough Discard?
Yes! You can use discard straight from the fridge, but letting it come to room temperature first makes it easier to mix.
Sourdough Discard Crackers Recipe Card
Sourdough Discard Crackers
Ingredients
- ¾ cup 200 g sourdough starter discard, tapped down.
- 1 ½ cups all-purpose flour
- 8 tablespoons melted butter
- 1 teaspoon kosher salt or coarse sea salt
- 2 tablespoons ranch dressing mix or 1 ranch packet
Instructions
- Preheat your oven to 350°F. Line a baking sheet with a piece of parchment paper.
In a large mixing bowl, stir together the melted butter, sourdough starter discard, and 1 tablespoon of the ranch mix. Add the flour and salt, mixing until a soft dough forms.
Cover the dough with plastic wrap and let it rest for 20–30 minutes. For long-fermented crackers, refrigerate the dough for up to 2 days.
Lightly flour your countertop and roll the dough out evenly to about 1/16-inch thickness. Use a pizza cutter or sharp knife to cut the dough into small squares or rectangles. - Transfer the parchment paper with the cut dough onto a sheet pan. Prick each cracker with a fork to prevent puffing.
Bake in the preheated oven for 12 minutes, or until golden brown.
While still warm, toss the crackers in a large bowl with the remaining ranch seasoning. Let the crackers cool completely before storing in an airtight container.
Notes
Closing Thoughts
These easy sourdough discard crackers are a fun, flavorful way to use up your leftover sourdough discard. Maybe they’re simply an easy filler snack for your kids between meals, or serving along side a dish or party platter, either way, they’ll work perfectly!
If you try this recipe, I’d love to hear from you! Leave a comment below or tag me on Instagram so I can see your creations and how you make this recipe your own. And don’t forget to visit my About Me page to learn more about my sourdough journey and life on our homestead!
You may also like:
Creamy Spicy Potato Soup (Would go great with these crackers!)
Cheez-It Sourdough Discard Crackers
About Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
