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Sourdough Discard Crackers with Rosemary and Olive Oil

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This is the easiest cracker recipe with the best results. Only four ingredients, 5 minutes of mixing and an hour of baking results in the crispiest most flavorful sourdough crackers ever! #starter #flatbread #discardonly #realfood #cheese #appetizer #snacks #sourdough #wisetraditions #nourishingtraditions


I’m not going to lie. These sourdough discard crackers are too good and too easy.

Way, way, way too easy. If you have an hour, some sourdough starter discard, olive oil and salt you can whip up a batch of the crispiest crunchiest crackers with incredibly big sourdough flavor. I apologize in advance if you get addicted to these crackers. But at least we can be addicted together.


A pan of sourdough discard crackers fresh from the oven.


100% Hydration Sourdough Starter

This recipe calls for a sourdough starter discard that is 100% hydration. For those of you not familiar with this term it means that the flour and water weight are equal. I keep my starter at 100% hydration so I can have a consistent starter for writing recipes. All my recipes now call for 100% hydration starter. While it’s not critical to the success of sourdough baking it keeps things much more organized and makes following my recipes a lot easier.

If you are new to sourdough or want to refresh your memory on some of the most used terms, health benefits and instructions you can visit my free sourdough guide, Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One.


A pan of freshly baked sourdough discard crackers are super crunchy and flavorful.


What Makes These Crackers So Easy?

No Extra Fermenting  

One of the most exciting things about these delicious crackers is the fact that you don’t need to take the time to further ferment the dough. You will be using fully fermented sourdough discard, most likely the portion that you remove from your sourdough jar prior to feeding in the preparation for baking.  Fully fermented = easy to digest and more nutritious!

No Rolling Needed

I’ve written other sourdough cracker recipes like my Rustic Sourdough Butter Crackers and my Sourdough Cheddar Crackers. They both start with a stiff dough that ferments overnight and and then needs to be rolled really thin the next day.  I love those recipes but the ease of this no roll batter is astounding.


A pan filled with sourdough discard cracker batter is ready for the oven.



This is the easiest cracker recipe with the best results. Only four ingredients, 5 minutes of mixing and an hour of baking results in the crispiest most flavorful sourdough crackers ever! #starter #flatbread #discardonly #realfood #cheese #appetizer #snacks #sourdough #wisetraditions #nourishingtraditions


A pan of sourdough discard crackers fresh from the oven. #realfood #fermented #Sourodugh #starter #discard

Sourdough Discard Crackers with Rosemary and Olive Oil

Yield: 6
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

The lightest and crispiest sourdough discard crackers with the best flavor. 



  1. Preheat oven to 325°.
  2. In a large bowl combine the discard, olive oil, salt and half the rosemary. Whisk well to combine. The batter should be smooth without any visible oiliness. 
  3. Line a half sheet pan (18x13) with parchment paper. Spread the batter out to the edges of the pan in a smooth even layer.
  4. Sprinkle the top of the batter with the remaining rosemary and some (2 grams) flaky salt if desired. 
  5. Place the sheet pan in the middle of the preheated oven and bake for 30 minutes.
  6. After 30 minutes remove the pan and use a pizza cutter to score the batter into cracker sized squares. Or you can skip this step and break the crackers when fully cooked. 
  7. Return the pan to the oven and continue baking for 30 more minutes. 
  8. Remove the baked crackers from the oven and allow them to cool completely before breaking them along the scored lines. Store them in an air tight container.
This is the easiest cracker recipe with the best results. Only four ingredients, 5 minutes of mixing and an hour of baking results in the crispiest most flavorful sourdough crackers ever! #starter #flatbread #discardonly #realfood #cheese #appetizer #snacks #sourdough #wisetraditions #nourishingtraditions



This sweet and soft Honey Oat Sourdough is hearty and delicious. This real sourdough bread makes great chewy toast or filling French toast! #realfood #fermented #rolledoats #heirloomgrains #honeysweetened #organic #nourishing #wisetraditions #nourishingtraditions
Sweet and Soft Honey Oat Sourdough
A crispy, sweet, and spicy carrot cake waffle made with sprouted wheat, organic carrots and unrefined sweetener! #realfood #brunch #spring #cake #sproutedgrain
Carrot Cake Waffles with Honey Butter Frosting - Made with Sprouted Whole Wheat


Thursday 14th of January 2021

Wonderful recipe! Do you happen to have the nutritional value for these crackers? Thanks!


Sunday 13th of December 2020

Hi sorry for the typos in the earlier message. Please ignore that. I love this recipe. I want to make it but Iā€™m new to sourdough so pardon me if I sound silly. My discard is in the fridge so do I need to bring it to room temperature before making the crackers or can I use it straight off?

Butter For All

Sunday 13th of December 2020

Hi Gauri!

I'm so happy you love the recipe! You can use starter from the fridge, just know it will take some extra mixing to get the oil incorporated completely. I personally prefer using room temperature starter, especially if it still has a little rising power, bringing it to room temperature will encourage the yeast to start working again and will result in a lighter crisper cracker.

Hope that helps!



Thursday 10th of December 2020

Simple and incredible! You are a genius! Thank you very much for the recipe. I will try it as soon as I have enough sourdough discard. I always felt "guilty" when I discarded my organic einkorn whole wheat starter. I went through some American sourdough pancake and Russian sourdough crepe recipes that recommended to use sourdough starter discard. I didn't like them because baking soda was one of the ingredients. No, thank you. Courtney, I don't feel comfortable baking olive oil for 1 hour. Theoretically, I would use grassfed ghee instead. I'm a beginner and don't know much. Do you use ghee/butter in your sourdough recipes? Thank you. God bless you and your family.

Butter For All

Friday 11th of December 2020

Hi Ruth!

Thank you so much! šŸ˜Š Ghee is a great option! They will taste wonderfully rich. I have several other cracker recipes that use butter and it works great!

Happy Baking!


Margie Hodges

Tuesday 1st of December 2020

I just pulled my starter out after reading all the comments. I'd like to use a portion of pesto along with the olive oil, in place of the rosemary. Would you think a 50/50 ratio would be too much? I'd love to hear your thoughts. Thanks so much!

Butter For All

Saturday 5th of December 2020

Hi Margie!

That sounds so good! Yes, for adding pesto, since it's almost entirely oil, I would sub it by weight for 50-75% of the oil in the recipe. Please let me know how it turns out!



Wednesday 18th of November 2020

I'm new to your site, just found it today as a matter of fact. made them today... my housemate came home and discovered them immediately. she absolutely loved them! they will now be a main (cracker) staple in our home. I love the "everything Bagel" spice and think I will try that next. Well done, thank you!

Butter For All

Wednesday 18th of November 2020

Hi TD'A!

Thats so nice to hear! Yes, I think the Bagel spice would be perfect, mmmm. Check out my new bagel recipe while your at it! Super Soft and Chewy Sourdough Bagels Thank you so much for the great feedback!

Happy baking!