Easy Whole Wheat Sourdough Discard Crackers
A surprisingly easy recipe for sourdough discard crackers – mix, roll out, and bake in less than an hour. Made with whole wheat flour and cold or fed starter, these easy-to-make snacks will be devoured by everyone while also adding a nutritious touch to your meals. Perfect for snacking, picnics, or parties, this easy recipe will have everyone asking for more!
If you’re looking for more discard recipes, be sure to check out this amazing list of 35 sourdough discard recipes!
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Making crackers is something I never thought I’d do. If I could get them for a dollar a box, why would I take the time and effort?
Besides, rolling out dough is not one of my favorite things (pie crust and cut out cookies, I’m looking at you).
But when you start reading labels and caring about what’s in the food you’re eating, those cheap crackers don’t look so good anymore.
Making Crackers with Sourdough Starter
If I was going to make crackers, I thought I should take the opportunity to use up the extra sourdough starter I often have on hand before and after feeding (the “discard”). And I found after making them that using starter brings a wonderful tang and flavor the crackers!
What’s more, this recipe for sourdough whole wheat crackers is one of very few sourdough recipes that doesn’t require an active starter.
Meaning, you can take your starter out of the fridge and make these right away. (Are the angels singing?)
It’s a great way to use some starter before feeding it again – or any other time you have extra starter, which if you grow and use sourdough can be quite a bit.
Wondering about sourdough? Here’s my easy guide to all things sourdough with how to grow a starter, tips, recipes, and my lazy method of storage.
What’s great about this recipe
- The dough is really easy to work with and rolls out beautifully without tearing.
- The crackers take only about an hour to make– start to finish.
- They are so delicious and my family LOVES them – they’d probably eat them all in one day if I didn’t ration them a bit!
Plus, one sure way to impress people is to make something that most people have only ever bought at stores their whole lives – just like my other classic pantry basic recipes!
Cracker Basket Gift Idea
Giving a container of these crackers along with cream cheese and a home-canned topping like Tomato Chutney or Honey-Sweetened Jalapeño Jelly would make a unique and yummy handmade gift.
If you keep them from being devoured by your family, that is.
Recipe Ingredients
Here are the basic ingredients you’ll need for this recipe along with substitution options:
- Sourdough starter – fed or unfed, cold or room temperature.
- Butter or coconut oil – I prefer the flavor of butter, but using coconut oil keeps these dairy free.
- Honey – just a small amount to balance the flavors, if you need a substitute try maple syrup or cane sugar.
- Whole wheat pastry flour – you can also use whole wheat white flour (or even all-purpose unbleached flour, though of course they wouldn’t be whole wheat anymore) – I’ve found regular whole wheat flour is a bit course, but of course you can try it to see what you like.
- Sea salt – you want a fine sea salt for this, even for the topping, as thicker salts make the crackers too salty in our opinion.
- Baking soda
- Olive oil – or other pure oil for topping like avocado oil.
How to Make Whole Wheat Sourdough Crackers: Step-by-Step
Step 1: Add sourdough starter. Pour 1 cup of sourdough starter into a large bowl. I always use my Kitchenaid stand mixer, but the dough can also be made by hand.
Step 2: Mix in butter and honey. Add the softened butter (or coconut oil) and honey and mix well.
TIP: If you like the flavor of coconut oil, feel free to use it in place of butter. Our family felt the flavor was too strong and we really like them with butter, but that’s one of the joys of cooking your own things – adapt to what you like!
Step 3: Add dry Ingredients. In a small bowl mix 1/4 cup of the whole wheat pastry flour (made from soft white wheat, so finer with less protein than hard red wheat flour) with sea salt and baking soda. Add this to the starter-butter mixture and stir until combined.
Step 4: Knead the dough. Add the remaining flour to the mixture, 1/4 cup at a time, mixing well after each addition. This “kneads” the flour into a smooth dough.
TIP: I have found that when my starter is wetter I need to add a bit more flour- 1 tablespoon at a time- until I have a smooth and stiff dough. Other times, 1 cup flour is enough. Adjust yours as needed.
Step 5: Rest the dough. Let the dough rest for 10 minutes and start the oven heating to 350 degrees.
Step 6: Divide the dough. Place the dough on a well-floured surface and divide into thirds. Roll out one portion at a time, while keeping the remaining dough covered with a towel.
Step 7: Roll the dough. Shape one portion of the dough into a circle with your hands and then start rolling it out on the floured board (or parchment – see update below), turning and flouring as needed to keep from sticking.
As you can see above, the dough can be rolled thin evenly and without tearing- it really is easy to work with. And it’s okay to use as much flour as you need to keep it from sticking- it doesn’t seem to affect the end product!
UPDATE: Following some advice from readers, I now roll this out right on parchment paper, then use the pizza wheel to score the crackers and lift the whole thing right onto a baking sheet – so easy!! (Don’t try to use silicone liners, though, thinking you’ll cut lightly – it doesn’t work, lol. Stick with parchment.)
A good cracker is a thin cracker, so keep rolling until the dough is about 1/8- inch thick.
This is how thin you want to aim for- I’m guessing this is about 1/8-inch thick, but I didn’t actually measure it (how?).
And it doesn’t tear even doing this, though you can see everything’s pretty well floured.
Step 8. Cut into squares. Use a pizza wheel (makes it so easy!) or a knife to cut the dough into square-sized crackers (the size is totally up to you- I was aiming for the Wheat-Thin size), trimming off any really ragged edges.
TIP: You can see above that I leave some of the larger edges and we have half-crackers as well as whole ones. The smaller, thinner edges do brown faster when baking, so you’ll need to keep an eye on them.
Step 9: Top & Bake. Transfer the crackers to a silicone (black silicone liners are my favorite for better browning) or parchment lined cooking sheet with a little space between them (they don’t spread) – IF you’re not rolling and cutting on parchment like the updated technique.
Spray with a little olive oil, using a Mr. Misto or other oil sprayer.
TIP: I found that trying to brush each cracker took way too long and moved them all over the tray as I was brushing, so I just spray them. Make sure that each cracker gets some oil, but don’t worry about each cracker being covered evenly (as you can see above!) – it doesn’t seem to make a difference when they’re cooked, so it’s not worth the extra time it takes.
After spraying, lightly sprinkle them with fine sea salt. When I tried a coarser salt, they were just too salty, so I’m very careful with salting the tops.
As soon as one baking sheet is filled (this recipe makes three large baking pans of crackers), place them in the oven to cook while repeating the rolling and cutting with another portion of dough.
Bake the crackers about 8-9 minutes (rotated halfway through) until they are medium-browned.
Check the sheet and remove any dark crackers around the edges and place the sheet back in the oven for a few more minutes so the lighter colored crackers can get done.
The crackers that are lighter never crisp up and are chewy rather than crisp, so do take the time to cook them longer.
TIP: Leaning towards the side of too dark is better than too light, since crisper is better than chewy for crackers- just keep them from actually burning.
Step 10: Cool & Store. Remove the crackers to a metal rack to cool completely. Store in an airtight container, like these cute retro-style glass jars at a great price (which are actually called ‘cracker jars!’).
How long do the crackers last? The crackers stay nice and crisp up to a week when stored like this – the few times they’ve lasted that long!
More Sourdough Recipes To Try:
- Sourdough Whole Wheat English Muffins
- Sourdough Waffles (they may spoil you for anything else…)
- Sourdough Artisan Bread
- Sourdough Bagel Tutorial
What readers are saying about this easy recipe:
“I just made mine and it was so successful! I sprinkle with salt and herbs, they are lovely! Your recipe is brilliant!!” -Zhi
“These are so good and so easy! I may never buy store bought crackers again!” -Courtney
“YES YES YES!!! I was wondering what I should do with my discard so I stumbled across your site. I tried this recipe yesterday and we were all eating them for dinner. I never even knew you could make your own crackers before.” -Brandi
I hope you love these whole wheat sourdough crackers! If you make it, be sure to leave a recipe rating so I know how you liked it!
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Easy Whole Wheat Sourdough Discard Crackers
Ingredients
- 1 cup sourdough starter, discard or fed
- 1/4 cup softened butter (or coconut oil)
- 1 teaspoon honey (or maple syrup or cane sugar)
- 1 cup whole wheat pastry flour + extra for rolling (or white whole wheat flour)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- olive oil + more salt for topping
Instructions
- Mix the starter, butter, and honey in a large bowl.
- In a small bowl, mix 1/4 cup of the flour with the salt and baking soda. Add to the large bowl and mix until smooth.
- Add the remaining 3/4 cup flour, 1/4 cup at a time, until a smooth, stiff dough forms. You may need to add more flour, 1 tablespoon at a time, if the sourdough starter had more liquid.
- Let the dough rest for 10 minutes.
- Preheat the oven to 350 degrees.
- Turn the dough out to a well-floured surface and divide into three portions. Roll out one portion, keeping the remaining dough covered, until quite thin (1/8″ or thinner). Use plenty of flour and turn as necessary to keep from sticking.
- Use a pizza wheel or knife to cut into squares and place on a silicone or parchment lined baking sheet. Fill the pan- the crackers don't expand, so place them quite close together without touching. -OR-
- Updated rolling & cutting technique: I now roll the dough out right on a piece of parchment paper, then use the pizza wheel to score the crackers and simply lift the whole thing right onto a baking sheet – so easy!!(The crackers separate some while cooking and it's easy to remove the outer browning crackers as needed and continue to cook the remaining crackers.)
- Spray (or brush) the crackers with olive oil- it doesn’t need to be even, just make sure all the crackers get a bit of oil- and sprinkle very lightly with a fine salt. Don’t use too much- it really makes them too salty.
- Bake for 8 to 9 minutes, rotating the pan as needed, until medium brown. Remove crackers to a cooling rack as they brown and return pan to oven as needed to brown all the crackers.
- Repeat with remaining dough while the first batch is baking.
Notes
Nutrition
This recipe has been updated – it was originally published in 2011.
Disclosure: affiliate links in this article will earn commission based on sales, but it doesn’t change your price. Click here to read my full disclaimer and advertising disclosure.
Made these yesterday and today I’m printing out the recipe because it’s a keeper! I used olive oil which turned out fine. After rolling each piece I brushed with olive oil and sprinkled with sea salt then I used the pizza cutter to cut the crackers. Easier than cutting first I found. My next batch I’m going to add a tad more honey. I love crackers but I don’t care for all the ingredients in store bought. Thank you so much for this delicious and easy recipe!
I’m so glad you enjoyed these, Diana!! That’s a great idea for the topping before cutting – I’ll have to try that.
So disappointed this did not turn put for me. Followed the directions and rolled as thinly as possible and they puffed up fat and never crisped.
I’m sorry, too, Angela! That’s never happened in all the times I’ve made them. I’ve had a few puff, but they do crisp.
Hi! I just baked your crackers and they are amaaazing! I sprinkled one part only with salt, other with Herbs de Provence and tried as well Lebanese Zaatar. All tasted delicious! Thank you so much for great recipe! It’s definitely keeper! 😉❤️
Those variations sound delicious – I’m so glad you enjoyed these!
Triscuit crackers have bad oil in them. Be careful!! These crackers are amazing! Thanks.
Glad you like them!
Hi! I have leftover starter from this morning’s bread. It’s not enough but I have some leftovers from another batch. Would it be ok to combine them if they were made at a different time?
Yes, that’s totally fine with this recipe!
I love these crackers!! They turned out great! Have you tried freezing the finished crackers or the dough? I was wondering how they would turn out.
I’m so glad you like these, Ashley!
They don’t last more than 4 days at our house, so I haven’t tried freezing, though I think either would work fine.
These are so good! My parents and I just want more and more of them. Thanks so much! They didn’t get crispy, but the taste is amazing! Also tried your english muffins and foccacia sourdough recipes. The english muffins especially are great! The foccacia is yummy too. Going to make marinara sauce to go with it. Would your whole wheat sandwich bread work with sourdough starter? How much starter would you suggest?
I’m glad you liked these recipes, Janelle! (If you cook the crackers for a bit longer, they should crisp up!)
For the sandwich bread, I would use the sourdough sandwich bread recipe and use all white whole wheat (you can use regular whole wheat, but the bread will be heavier):
https://anoregoncottage.com/soft-sourdough-sandwich-bread/
This looks like something I’d really love! I’ve made sourdough discard crackers before, but a completely different type (also yummy!) and you spray the crackers with water and then sprinkle with salt before baking. Do you think this would work with your recipe (to save some calories!) or does it really need the extra oil?
You can try the water, Diane – I haven’t, but it may work.
I been making sourdough crackers for a while now. I roll it out on parchment, prick all over with a fork, brush with oil, sprinkle with salt and THEN cut into shapes. Much easier to do the pricking and brushing with oil when it is not cut.
Great tip, Cheri!
Just made my first round. They are good, but they are puffing up. Is my dough too thick? What would make them to that?
They do puff up some – I like the puffs, as they are crisper. 🙂
I’m not sure, but it seems like it’s the thinner crackers that puff more?
These crackers are delicious! I love them with coconut oil. Haven’t tried butter yet. Thanks!
Glad you tried these and liked them – I’m also going to make another batch as soon as I’m done here! We go through them so fast. 🙂
Tasty and crispy, my whole family loved them!
Wonderful – thank you for the review!
What a great way to use up discard starter! These are simple and delicious, thank you for such a lovely recipe!
You’re welcome – they’re one of our favs. 🙂
This cracker recipe is wonderful! Before I rolled out the dough I added 2 tablespoons of Parmesan cheese to one third, and two teaspoons of mixed herbes (herbes provencial) to the next third. The last I baked as instructed with just a bit of sea salt on top. All three were so very tasty. They were gone before dinner!
Sounds yummy!
I know – they’re easy to see disappear. 🙂
I made this and my wife raves about how good they are. I used a little different procedure though. I rolled them out directly on the parchment paper, brushed on the oil, sprinkled the salt, cut with the pizza cutter, and baked them. They broke apart easily and I put the tray back in the oven to finish the ones that were less done.
Yes, that’s what I do, now, too – I need to update the recipe. 🙂
YES YES YES!!! I was wondering what I should do with my discard so I stumbled across your site. I tried this recipe yesterday and we were all eating them for dinner. I never even knew you could make your own crackers before. I didnt have pastry flour but I had cake flour (that has probably sat in my cabinet for 5 years LOL). I used mostly the cake flour with a touch of all purpose to even the protein out and they came out beautifully. I used a coarse kosher salt for the tops and nummy num num. I found that they remind me of wheat thins in taste. Thank you for the recipe.
SO glad – I’m with you and didn’t know it and then thought this was pretty easy to make! And that flavor, right? We can polish these off pretty quickly too, lol.
These are so good and so easy! I may never buy store bought crackers again! I only have all purpose flour and they are still delicious! I did some sea salt and some sea salt and rosemary. I under cooked a batch and over cooked a batch and both were still really good! I love the flexibility in this.
Thanks for giving me ways to not waste my starter!
Courtney
I’m so glad you found this recipe, Courtney! They do have such a great flavor from that discard. 🙂
Thanks so much for the review!
Instead of cutting, then spraying with oil mist, I sprayed the dough before cutting, then adding some toppings of herbs and salt; then cut and moved to a tray for baking. Much easier and less waste of herbs, oil etc.
Another favorite — making them ” caccio e pepe”- topping with parmensan and pepper. My husband does not want me to buy crackers ever again!
Thanks for the great recipes. I am new to sourdough. Your recipes are awesome!
Oh, great idea Valerie – I’ll try that next time! And I love your flavor variation, I’ll have to try that, too.:)
Happy to be a part of your sourdough journey!!
I am so inspired by your article!! Just started my starter for 24 hours and they are growing like crazy already! Can I know is baking soda a must for this recipe?
Good for you! You can always try it without the soda, but it helps give the cracker texture.
I just made mine and it was so successful! i sprinkle with salt and herbs, they are lovely! Your recipe is brilliant!!
So glad you enjoyed these, Zhi! I recently tried another cracker recipe and was really disappointed – this one really is SO good. 🙂 Thanks for the review!!
What is the best way to transfer the crackers after cutting? they look so thin in your photo – i don’t want then to stick or tear.
This is such a great dough and so easy to work with that they just transfer on a flat spatula easily. But if you’re really concerned, you could roll out and cut right on parchment and use the parchment to transfer them all at once to a baking sheet. Just be careful not to press too hard cutting or you’ll cut the parchment.:)