Garlic Herb Sourdough Discard Crackers That Vanish Faster Than You Can Say “Snack Attack”

Forget store-bought crackers that taste like cardboard in a tuxedo. These Garlic Herb Sourdough Discard Crackers crunch like a boss, slap with flavor, and secretly rescue that discard you keep swearing you’ll use “tomorrow.” They’re quick, wildly customizable, and dangerously snackable—like you meant to make a charcuterie board but ate the board. No special gear, no drama, just golden, audibly crunchy goodness.

Fair warning: you’ll start “accidentally” feeding your starter more just to make these.

What Makes This Special

These crackers deliver bakery-level flavor with pantry-level effort. The sourdough discard brings a subtle tang that plays perfectly with roasted garlic and herbs—basically, built-in umami. They’re thin, snappy, and sturdy enough for dips, cheese, or shameless snacking straight off the tray.

Plus, they’re a zero-waste flex: you’re turning leftovers into a gourmet snack in under 40 minutes. Not to sound dramatic, but these might ruin you for boxed crackers forever.

Ingredients Breakdown

Sourdough discard (1 cup / ~240 g): Unfed, 100% hydration works best. Provides tang, structure, and that irresistibly toasty flavor.
All-purpose flour (1 cup / 120 g): Balances moisture and gives the dough strength for thin rolling.
Olive oil (3 tablespoons): Adds richness and crispiness—bonus flavor points.
Water (1–3 tablespoons as needed): For adjusting dough consistency.
You want a pliable but not sticky dough.
Fine sea salt (1 teaspoon, plus more for topping): Season inside and on top for layered flavor.
Garlic powder (1 teaspoon): Evenly distributes garlicky goodness without burning like fresh garlic can.
Dried herbs (2 teaspoons total): Think Italian blend, thyme, oregano, rosemary, or herbes de Provence. Go wild, but not chaotic.
Black pepper (1/2 teaspoon): Tiny kick, big payoff.
Optional add-ins: Crushed red pepper, onion powder, sesame seeds, poppy seeds, grated Parmesan, everything bagel seasoning.
Finishing: Extra olive oil for brushing, flaky salt for sparkle and crunch.

The Method – Instructions

Preheat and prep: Heat oven to 350°F (175°C). Line 2 large baking sheets with parchment.
Clear some rolling space—thin is the name of the game.
Mix the dough: In a bowl, whisk flour, salt, garlic powder, herbs, and pepper. Stir in sourdough discard and olive oil. Add water 1 tablespoon at a time until the dough comes together, smooth and slightly tacky but not sticky.
Rest briefly: Let dough sit 5–10 minutes.
This chills out the gluten and makes rolling easier. Sip water. Or coffee.

Or… whatever works.
Divide and conquer: Split dough into 2–3 pieces. Keep the pieces you’re not rolling wrapped to prevent drying.
Roll thin—like, really thin: On a lightly floured surface or parchment, roll each piece to 1–2 mm. Thinner = crisper. If dough fights back, give it a minute to relax and try again.
Transfer and top: Move rolled dough to the parchment-lined sheet (or roll directly on parchment—easier IMO). Brush lightly with olive oil and sprinkle flaky salt.
Add seeds or cheese if using.
Score or cut: Use a pizza wheel or knife to cut into squares/rectangles. For rustic shards, skip cutting and just break after baking.
Bake: 15–22 minutes, rotating pans halfway. Edges should turn deep golden and centers should feel crisp to the touch.
If some pieces brown faster, remove them and return the rest for a few extra minutes.
Crisp insurance: If any pieces are still a touch soft, kill the oven and let trays sit inside with the door cracked for 5–10 minutes. Built-in dehydrator, who knew?
Cool completely: This is when they fully crisp. Taste-test two.
For science.

Keeping It Fresh

Store fully cooled crackers in an airtight container or glass jar for up to 10 days.
Re-crisp in a 300°F (150°C) oven for 5–7 minutes if they soften. Cool again to lock in crunch.
Avoid the fridge: Moisture is the enemy. Room temp wins.
Batch strategy: Make a double batch and freeze raw, rolled sheets between parchment.
Bake from frozen, adding 2–3 minutes.

Why This is Good for You

Zero-waste win: You’re using discard instead of tossing it—eco and budget-friendly.
Better ingredients: Real olive oil, real garlic, real herbs. No mystery additives pretending to be food.
Sourdough perks: The acidity can make grains easier to digest for some people, and it brings a satisfying tang—flavor with benefits.
Snack control: You decide the salt, oil, and seasonings. Your snack, your rules.

Pitfalls to Watch Out For

Too thick = stale vibes: If your crackers aren’t crisp, you likely rolled too thick.
Aim for paper-thin.
Uneven rolling: Thin edges and thick centers bake unevenly. Rotate trays and re-roll any bulky patches.
Wet dough drama: Discard varies. If sticky, add 1 tablespoon flour at a time until workable.
Burned garlic taste: Fresh minced garlic can scorch.
Stick with powder or mix fresh into the dough, not on top.
Skipping the cool-down: Warm crackers seem crisp but soften as they steam. Cool completely before storing.

Variations You Can Try

Parmesan Black Pepper: Add 1/3 cup finely grated Parmesan and 1 teaspoon cracked pepper to the dough. Top with extra cheese because restraint is overrated.
Everything Bagel: Brush with egg white or oil, sprinkle everything seasoning.
Great with cream cheese or smoked salmon.
Rosemary Sea Salt: Chop fresh rosemary super fine, mix into dough, and finish with flaky salt.
Sesame Scallion: Add toasted sesame seeds and thinly sliced scallions. Dip into hummus and question all your life choices up to now.
Chili Lime: Add chili powder and lime zest to the dough; finish with a lime-salt sprinkle post-bake.
Gluten-Light Swap: Replace up to 25% of flour with whole wheat or spelt for nuttier flavor and extra bite.

FAQ

Can I use active, fed starter instead of discard?

Yes, but the dough may be puffier and slightly airier. It still works great—just roll extra thin to keep the snap.

How do I make them extra crispy without burning?

Roll ultra-thin, bake at 350°F, and use the “oven-off, door-ajar” trick for 5–10 minutes.

This dries them without over-browning.

Do I need a pasta machine or specialty tools?

Nope. A rolling pin and parchment do the job. A pizza wheel makes clean cuts, but a sharp knife works fine.

Can I make these vegan?

They already are if you skip cheese toppings.

Use olive oil and plant-based add-ins—easy win.

Why did my crackers turn soft after a day?

Likely stored before fully cooled or the container wasn’t airtight. Re-crisp in a low oven and cool before sealing.

Can I freeze baked crackers?

You can, but texture might suffer. Instead, freeze rolled dough sheets between parchment and bake fresh when needed.

What dips pair best with these?

Whipped feta, roasted red pepper hummus, olive tapenade, herbed goat cheese, or even tomato soup.

They also crush it with sharp cheddar.

Is fresh garlic okay to use?

You can knead in a tiny amount of finely minced garlic, but avoid topping with it—it burns fast. Garlic powder is safer and evenly flavored.

Wrapping Up

These Garlic Herb Sourdough Discard Crackers are the snack you make once and then “forget” to share forever. Simple ingredients, big flavor, zero waste, and a crunch that means business.

Keep a jar on the counter, and watch them mysteriously disappear—like magic, but salty. Make a batch today and turn your discard into your new power snack.