This no-roll Za'atar Sourdough Discard Crackers recipe is divine! They're thin and crispy and slightly tangy from the fermented sourdough starter. The combination of herbs and spices in the Za'atar takes them over the top! Enjoy them with this whipped goat cheese recipe or add to as easy charcuterie board!
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Every now and then, I decide to revive my sourdough starter from the freezer to make my basic sourdough bread recipe. I decided to do this about a week ago because I thought it would be fun to do another sourdough turkey for Thanksgiving, similar to the one I made last year.
Once I got my friend Sarah's sourdough starter revived (she named him Hank), I decided to look up some sourdough discard recipes. Instagram must have read my mind because a video of someone making sourdough discard crackers magically appeared in my feed. How do they know??? That video gave me the idea for this recipe.
After a few trial runs, I settled on this combination of ingredients. Who knew zaatar and nutritional yeast (paid link) complemented one another so well?
The sourdough starter discard yields a tangy flavor, as does the sumac in the za'atar. The nutritional yeast adds a cheesy texture similar to the cheesy coating on Doritos. So never toss out your starter again, use it to make these delicious crackers and sourdough discard tortillas instead!
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😍 Why You'll Love This Recipe
- This recipe is easy to prepare and requires no prep time!
- Similar to these Mediterranean Chickpeas, you can experiment with a variety of seasoning mixes to make different flavors! If you don't have the suggested spices, you can add your favorite dried herbs, garlic powder, salt, black pepper, etc.
- This recipe yields light and crispy crackers, and they remain crispy for up to one week!
- Unlike some sourdough cracker recipes, this one does not require proofing or rolling the dough out with a rolling pin! Simply spread, season, and bake!
🔖 Ingredients & Substitutions
- Sourdough Discard: You'll need ¾ to 1 cup sourdough discard. Mine was fed with whole wheat flour, hence the color. However, you can use an all-purpose flour-fed sourdough starter, too.
- Oil & Butter: I couldn't decide on butter or olive oil, so I ended up using 1 tablespoon of each, and it worked beautifully!
- Seasoning: Sea salt and za'atar seasoning. If you can't find za'atar at your local grocery store, you can make some using my substitute for zaatar recipe made with sumac, sesame seeds, oregano, marjoram, and thyme. You can also try everything but the bagel seasoning or Elote seasoning.
- Optional: I like to sprinkle the crackers with nutritional yeast because it gives the crackers a nice cheese-like texture and flavor. You can also use Parmesan cheese or leave it out.
🔪 Helpful Tools
- kitchen scale (paid links)
- sheet pan
- offset spatula
- pastry wheel or pizza cutter
🍞 How to Make Sourdough Discard Crackers
Preheat oven to 300°F
Step 1: Add oil and butter to a medium bowl and microwave for 20 seconds or until the butter is melted. Place bowl on a digital scale and reset to zero. Add 200 grams of sourdough starter (between ¾-1 cup), 1 teaspoon of zaatar spice, and ¼ teaspoon salt. Whisk until completely incorporated.
Step 2: Place a piece of parchment paper on a baking sheet then pour sourdough discard mixture over it. Use an offset spatula to spread the mixture into a very thin, even layer. Sprinkle with an additional 1 ½ teaspoons za'atar seasoning.
Baking Instructions
Step 3: Bake crackers on the middle rack for 15 minutes. Remove from the oven and carefully score into squares or rectangles using a pizza cutter or a pastry wheel. Place back into the oven and bake for an additional 15-20 minutes, until crispy and golden brown.
Pro Tip: If your crackers cook too quickly or burn, try adding a second tray under the top tray. It helps to insulate them and helps them to cook more evenly.
Pro Tip: I recommend flipping the pan halfway through so that the crackers cook more evenly. I forgot to do so. 😬
Step 4: Remove the tray from the oven and sprinkle with nutritional yeast. Allow to cool completely before storing in an airtight container for up to 1-2 weeks.
Pro Tips: See the FAQs section for tips on what to do if they lose their crispiness.
🤷🏻♀️ Recipe FAQs
It depends on the recipe, but it is possible to make vegan sourdough discard crackers by replacing the butter with olive oil and avoiding the use of dairy products such as cheese.
Sourdough discard crackers typically last around 2 weeks when stored properly. To keep them fresh and crisp:
Cool Completely: Ensure the crackers are completely cool before storing them in an airtight container to prevent moisture from softening them.
Dry Environment: Keep them in a cool, dry place away from humidity.
If they lose their crispness, you can revive them by briefly baking them at 300°F (150°C) for a few minutes.
Although these crackers are usually prepared with butter, you can replace some or all of the butter with olive oil.
👩🏼🍳 Pro Tips
- Oven temps vary, so make sure you keep an eye on the crackers to keep from burning them, then adjust baking temperature/time accordingly.
- If you don't have a pizza wheel, you can use a sharp knife or make rustic crackers by baking the entire sheet and then breaking it into portions once cool.
- These crackers are pretty light and delicate so they're not meant for scooping out dip. Try topping them with slices of your favorite cheese instead!
- Store in an airtight container at room temperature for up to a week or two.
- The crackers along the perimeter of the tray have a tendency to bake faster than the rest. If this happens, simply remove them and allow the ones in the center to continue to bake until crisp.
🍎 Related Recipes
If you enjoy this za'atar sourdough discard crackers recipe, check out these related recipes as well!
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📖 Recipe
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Ingredients
Equipment
Method
- Add oil and butter to a medium bowl and microwave for 20 seconds or until the butter is melted. Place bowl on digital scale and reset to zero. Add 200 grams of sourdough starter (between ¾-1 cup), 1 teaspoon of zaatar spice, and ¼ teaspoon salt. Whisk until completely incorporated.
- Place a piece of parchment paper on a baking sheet then pour sourdough discard mixture over it. Use an offset spatula to spread the mixture into a very thin, even layer. Sprinkle with an additional 1 ½ teaspoons za'atar seasoning.
- Bake discard sourdough crackers on the middle rack for 15 minutes. Remove from the oven and carefully score into squares or rectangles using a pizza cutter or a pastry wheel. Place back into the oven and bake for an additional 15-20 minutes, until crispy and golden brown.
- Remove tray from the oven and sprinkle with nutritional yeast. Allow to cool completely before storing in an airtight container for up to 1-2 weeks.
Nutrition
Video
Notes
- If your crackers cook too quickly or burn, try adding a second tray under the top tray. It helps to insulate them and help them to cook more evenly.
- I recommend flipping the pan halfway through so that the crackers cook more evenly.
- See the FAQs section for tips on what to do if they lose their crispiness.
- Oven temps vary so make sure you keep an eye on the crackers to keep from burning them, then adjust baking temperature and time accordingly.
- If you don't have a pizza wheel you can use a sharp knife or make rustic crackers by baking the entire sheet and then breaking it into portions once cool.
- These crackers are pretty light and delicate so they're not meant for scooping out dip. Try topping them with slices of your favorite cheese instead!
- Store in an airtight container at room temperature for up to a week or two.
- The crackers along the perimeter of the tray have a tendency to bake faster than the rest. If this happens, simply remove them and allow the ones in the center to continue to bake until crisp.
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