Vegan Sourdough Discard Cracker

April 7, 2021

These crackers are so easy and tasty. I will NEVER BUY CRACKERS AGAIN! I love knowing every ingredient in the baked goods that I am making. Here’s the perfect solution to your discarded sourdough dilemma. The rosemary, while optional, complements the tang of the sourdough perfectly. Yet, my personal favorites are the Cinnamon Crackers. My family and I are addicted to these crackers! They make an excellent snack dipped into some healthy hummus!

PREP: 25 mins

BAKE: 20 to 25 mins

TOTAL: 1 hr 25 mins

YIELDS: about 100 crackers

AUTHOR: PJ Hamel at

Sourdough Starter & discard


  • 1 cup (113g) King Arthur White Whole Wheat Flour
  • 1/2 teaspoon sea salt
  • 1 cup (227g) sourdough starter, unfed/discard
  • 4 tablespoons (57g) unsalted butter, room temperature
  • 2 tablespoons dried herbs of your choice, optional
  • 2 tablespoons of vegan butter
  • 2 tablespoons oil (for brushing), I omitted
  • coarse salt (such as kosher or sea salt for sprinkling on top), optional


If you love sweets, you must try this variation. My friend Collette came up with this genious invention. They satisfy any sweet craving. I think that they are better than churros!

  • 2 tablespoons white sugar, added to the dough recipe
  • 2 teaspoons cinnamon
  • 4 tablespoons of white sugar
  • Add 2 tablespoons of sugar to the dough.
  • Mix together 2 teaspoons of cinnamon with 4 tablespoons of sugar. You can pour into an empty spice bottle or an old salt/pepper shaker, which is what I did.
  • Sprinkle the cracker dough before scoring it with the pizza cutter (before putting it in the oven).
  • Press the cinnamon sugar into the dough by passing over it with the rolling pin a couple of times. This assures that the cinnamon sugar does not fall off, and it creates a great crispy crust! (continue with the rest of the recipe—the next step is the cutting of the dough with the pizza cutter).


  • Mix together the flour, salt (if using), sourdough starter, butter, and herbs (if using) to make a smooth (not sticky), cohesive dough.

Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm. (SEE IMPORTANT INFORMATION IN THE NOTES!)

Preheat the oven to 350°F.

Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.

Place the parchment paper on your clean work surface.

Place the dough on top of the parchment paper. This will keep the dough from sticking to your work surface. It also saves you the hassle of trying to move the incredibly thin dough onto the baking sheet & into the oven.

Using the rolling pin, apply an even amount of pressure as you roll it over the dough in even strokes away from you. Evenly press the dough as you roll: Maintain the same amount of pressure while pushing down and rolling out with each stroke. Don’t let the pin hit the work surface: When you reach the edge of the dough, do not press down until the rolling pin hits the work surface.

Working with one piece at a time, roll the dough to about 1/16″ thick. The dough will have ragged, uneven edges; that’s OK. Just try to make it as even as possible.

Use a fork to DOCK your dough (see notes on DOCKING YOUR DOUGH). This step is optional, and it is done to keep your dough from puffing up during baking.

Lightly brush the dough with oil (if using). You may wish to sprinkle lightly with salt at this time (if using). This step is also when you can liberally sprinkle your dough with the cinnamon sugar to make into CINNAMON SUGAR CRACKERS. Roll dough one more time over the cinnamon sugar to help it stick, and create a crispy crust.

Using a pizza cutter lightly score/cut the dough into 1 1/4 inch squares. You do not need to separate each individual piece of dough. Leave the scored/cut pieces touching. Once the crackers are done baking, they will easily come apart at each scored/cut mark.

Transfer the dough and parchment together onto a baking sheet.

Bake the crackers for 20 to 25 minutes, or until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.

  • When fully browned, remove the crackers from the oven, and transfer them to a cooling rack, or a kitchen towel onto the counter. Allow the crackers to cool for an hour prior to storing them. Store the crackers in an airtight container at room temperature for up to a week; freeze for longer storage.


  • I put the dough in the refrigerator. I left it overnight. The next morning I took it out to make my crackers. The dough had a crust on it. I kneaded the dough. I NOTICED THAT THE DOUGH WAS EASIER TO WORK WITH AFTER STAYING IN THE REFRIGERATOR OVERNIGHT!
  • I recommend that you store half of your dough in the refrigerator while you work with the other half.
  • DOCKING YOUR DOUGH: You can use a fork to pierce each cracker, if you wish to avoid the rise in the dough. Docking is a term that simply means poking holes in the dough so that it does not puff up during baking. Crackers and flatbreads, unbaked pie shells and the like are docked so as steam builds up during baking, it has a means of escape, rather than causing the dough to rise. This step is optional if you do not care if your crackers puff up.
  • I store my crackers in quart size plastic storage bags. I have also used recycled plastic containers. You may wish to store them in a Tupperware container.
  • You May wish to make it in the food processor by first pulsing the dry ingredients and the (cold) butter until crumbly, then adding the sourdough starter and pulsing until the dough comes together.
  • Remember that you can freeze your crackers!

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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