OTHER BAKES - Cookies/Biscuits/Bars/Crackers/Scones

Herbed Sourdough Discard Crackers

December 16, 2019 | Recipe by Bake with Paws
Herbed Sourdough Discard Crackers

Herbed Sourdough Crackers

Herbed Sourdough Crackers

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Don't throw away the sourdough discard.  You can make good use of it.  This crackers are supper crispy and addictive. Give it a try. 

I also have other Sourdough Crackers recipes that you may like to try too:

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Herbed Sourdough Discard Crackers 

Yields:  Approx. 96  pieces


300g sourdough discard, cold
75g butter, soften or room temperature

Dried ingredients:
180 all purpose flour 
1 tsp sea salt
1 3/4 tsp baking powder
4 tsp herbs de Provence or any mixed dried herbs of your choice
2 Tbsp toasted white sesame seeds (optional)

  1. Mixing:
    1. In a bowl of mixer, combine all dried ingredients, add in sourdough discard and butter. 
    2. Mix with paddle attachment until all well combined. 
    3. Shape into a ball and cover with cling film and rest for 30 minutes.  You may also leave in the fridge overnight and bake the next day.  
  2. Shaping (Wiith Pasta Machine):
    1. Transfer the dough onto a clean floured surface and cut into 6 portions. 
    2. Work with one portion at a time.  Shape into a small log each portion. 
    3. Flatten with rolling pin first. Dust the dough with enough flour.  Flatten each dough by passing it through a pasta machine.  Start with thickness no. 4.  Dust the dough again and pass through thickness no. 2. 
    4. Carefully transfer to the silicon mat or parchment paper. 
    5. Cut with pizza cutter to your desired size.
    6. Transfer the whole thing to baking tray.
  3. Shaping (Triangle Shape):
    1. Transfer the dough onto a clean floured surface and cut into 16 equal portions.
    2. Shape each portion into a ball.  
    3. Flatten each dough with a rolling pin on parchment paper (size of baking tray).  Then roll out to a very thin (thickness of 1 mm approximately). 
    4. Cut with a straight knife or pizza cutter into 6 segments.
    5. Transfer the whole thing to a baking tray.  
  4. Baking:
    1. Preheat oven to 180C.
    2. Bake at preheated oven for 10 minutes or until lightly golden brown and crispy.  Rotate the pan half way of baking.
    3. Transfer to a cooling rack and repeat baking with the rest of remaining dough.
  5. Storage:
    1. Keep the crackers in an airtight container.
    2. If left unopened in airtight container, the crackers should stay good for about 6 - 10 months in the fridge.
Shaping with Pasta Machine

Triangle Shape


  1. hi! just wondering if these taste sour like a sourdough or does the baking powder help to neutralise the sourness? thank you :)

    1. Hi, thank you for asking. There is no sour taste at all. The baking powder is actually made it more crispy. Please make it thinner will be nicer. I have been making a lot of this and received very good feedback.

      Cheers :)

  2. Hi BWP. How can I make this using instant yeast? Do u have a recipie for this using instant yeast. Looks so good. Thanks Chloe

    1. Hi, thanks for asking. I have not tried using instant yeast yet. I think there are some recipes online using instant yeast. I made this because of the sourdough discard. Instead of throwing away. I made this.

      Cheers :)

  3. Just made these today and they turned out great! Such an amazing way of using so much leftover discard. I don't have a pasta machine so I just rolled them out the regular way

    1. Hi, thanks for trying this recipe and your kind feedback. Without pasta machine is fine too. It is so happened I have one.

      Enjoy the crackers...



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