Everything But The Bagel Sourdough Discard Crackers

Posted: May 7, 2020 Last Modified: May 15, 2020 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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These thin and crispy Everything But The Bagel Sourdough Discard Crackers are the perfect solution to your sourdough discard!

What is Sourdough Discard

Sourdough discard is the portion of your sourdough starter that you get rid of whenever you do a feeding. While some people toss their sourdough discard, I save mine because I feel bad “wasting” all the flour that was used towards the starter.

Overtime, you’ll accumulate quite a bit of discard so here’s a delicious recipe for you to try. It only takes a handful of ingredients and has a tasty tangy flavour that you’ll recognize from sourdough bread. They’re so delicious and addictive that every time I make them, I eat the entire batch in one sitting! H has yet to have a chance to try it as I finish it before he gets to them lol. Sorry, not sorry.

These crackers are SO good and just check out the pictures down below – they’re so crispy on the bottom!

What You’ll Need To Make These Sourdough Discard Crackers

sourdough discard
unsalted butter, melted
everything but the bagel seasoning

You’ll also need parchment paper and a sheet pan.

Don’t have Everything but the Bagel Seasoning? Here’s how you can make your own. Combine the following and store in an airtight container in your pantry:

2 tbsps poppy seeds
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1 tbsp dried minced garlic
1 tbsp dried minced onion
2 teaspoons sea salt flakes

How To Make Everything But The Bagel Sourdough Discard Crackers

Combine the sourdough discard with the melted butter. It’ll look a little odd at first but trust in the process! Keep stirring.
On a parchment lined sheet pan, use a spoon or spatula to spread out the mixture evenly, making sure that the edges aren’t too thin as it’ll burn.
Sprinkle on the everything but the bagel seasoning and bake in a 350F oven for 10 minutes.

Remove the sheet pan and lightly score the mixture so you can easily break it into crackers later. I chose to score mine into 24 small pieces. You can score it into larger 12 pieces or whatever amount you’d prefer.
Place it back in the oven and bake for another 25-30 minutes or until golden, keeping an eye on it to ensure nothing burns.
When done, let it cool until it’s cool to touch then break up the crackers into the squares you scored earlier.

Tips and Notes

the EBTB seasoning is quite salty so be sure to use unsalted butter to avoid overly salty crackers.
if you have leftover crackers, store in an airtight container for up to a week.
the sourdough discard can be used either, cold or at room temperature.
this recipe can be halved or baked on you smaller sheet pans
these crackers can be cut however you want – check out the pictures down below when I was playing around with how I wanted my cracker shape to be!