These crispy sourdough discard crackers are made with clean, simple ingredients and pack big, real pizza flavor in every bite—ready in just about an hour.
One of my favorite things to make with leftover sourdough discard is crackers. They’re simple, quick, and packed with flavor—and they use up that extra discard in the most delicious way. There’s something so satisfying about turning something you might otherwise toss into a crunchy, craveable snack the whole family loves.
What I love most is how clean and wholesome the ingredients are. No preservatives, no additives—just real food. These crackers start with sourdough discard, then you build on that with ingredients like flour, butter herbs, and cheese depending on the flavor you’re going for. I can feel good about feeding these to my kids, and I actually enjoy eating them myself—unlike most boxed snacks, which leave me underwhelmed.
Flavor-wise, they’re unbeatable. The sourdough discard gives the crackers a rich, slightly tangy base that makes everything taste more complex and interesting. I love the tangy flavor, my kids don’t always. So, I try to use discard that’s less than 2 weeks old when I’m baking for them. They’re the kind of snack you keep sneaking back to the kitchen for “just one more.”
Speaking of flavor—let’s talk about those packaged pizza Goldfish crackers for a minute. You know the ones: bright orange, vaguely cheesy, with a weird artificial tomato flavor that lingers in a not-so-good way. My kids used to love them, but they always tasted like “fake pizza” to me. That’s why I’m obsessed with my homemade pizza sourdough discard crackers. They taste like actual pizza. Real cheese, real tomato flavor, Italian herbs, and a base that’s actually made from fermented dough. They’re crispy, savory, and wildly addicting.
Another bonus? These crackers are fast. From start to finish, you can have a batch ready in about an hour. That includes mixing, rolling out, baking, and letting them cool enough to snap apart and snack on. It’s the perfect quick bake when you want something homemade but don’t have all day. Or, if you’ve got someone with a sensitive tummy, you can mix up the dough and let it ferment in the fridge overnight and bake the next day.
If you’ve never made sourdough discard crackers before, I promise they’re worth trying. They’re simple, flavorful, and endlessly customizable. And once you taste that pizza version? You’ll never look at those little fish the same way again.
The secret ingredient for these pizza crackers … Flavor God Pizza Seasoning (code nicholebakesbread saves you 10% – this post is not sponsored, I just really love this seasoning blend). This seasoning blend is packed with flavor, but made with clean ingredients and has minimal salt.
I like to roll my cracker dough out onto parchment paper. I’ve tried the silicone baking mats and I don’t feel like my crackers crisp up enough baking on them. So, I always use parchment.
With your rolling pin, roll your dough out as thin and evenly as you can. The thinner you can get it, the better. I usually split the dough in half and bake these crackers on two baking sheets.
Once you’ve got your dough rolled out, I like to use this crimped cutting wheel to quickly cut my dough into little squares, but a pizza cutter also works great. Then just take a tooth pick and poke a hole in the middle of each cracker – this helps keep the cracker from puffing up while baking.
Once you’ve got them all rolled out, you want to bake these crackers for about 40-50 minutes at 325F. Rotate the pans half way through baking. Make sure you watch the sides towards the end of baking to make sure those crackers aren’t burning. Sometimes I have to take some crackers out and then put the pan back in so the crackers in the middle finish baking and get nice and crispy.
Store any crackers you don’t eat in an air-tight container. They’re best enjoyed within a week.
Discard Pizza Crackers
Equipment
- Medium mixing bowl
- Kitchen scale
- cheese grater
- Sheet Pan
- Rolling Pin
- pizza cutter or crimped cutting wheel
Ingredients
- 28 grams unsalted butter, melted
- 200 grams sourdough discard, less than 2 weeks old
- 100 grams mozzarella cheese, freshly grated
- 25 grams fresh parmesan cheese, grated
- 100 grams all purpose flour
- 10 grams salt
- 1 tablespoon pizza seasoning (I used Flavor God)
Instructions
- In a mixing bowl, combine melted butter and discard. Mix well so there are no big clumps of discard remaining.
- Add grated cheeses, salt, pizza seasoning and flour and mix until everything is combined.
- Knead on the counter for 1-2 minutes to make sure everything is combined and evenly incorporated. If using a food processor, pulse a couple times until the dough comes together.
- If fermenting, place dough back into mixing bowl, cover and place in fridge up to 24 hours.
- Divide dough in to 2 even sections. Place each portion on a piece of parchment paper and roll out as thin and evenly as you can. The thinner you roll them, the quicker they'll cook and the more crisp they'll be.
- Using your crimped cutting tool, cut into 1 inch squares. Using a toothpick or fork, poke a hole in the center of each square.
- Repeat with the second portion of your dough.
- If desired, sprinkle with a little extra pizza seasoning then bake at 350 °F for about 20 minutes. Make sure you rotate the pans half way.
- After about 20 minutes, check on the crackers. They should be starting to crisp, but might be a little bit soft still. Continue baking until they're almost at your desired crispness. Then turn off the oven and crack the door open. Allow the crackers to continue baking while the oven cools. Crackers are finished baking when they are lightly golden and feel crispy to the touch.
- Let cool completely on pan, then break them apart and store in an air tight container for up to a week. But I doubt they last that long.
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