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Everything but the Bagel Sourdough crackers on a plate close up shot

Everything but the Bagel Sourdough Crackers

A simple way to use the discard from your sourdough starter, these crackers are easy to make and taste great with everything!

Course Appetizer, Snack
Cuisine American
Keyword sourdough crackers
Prep Time 5 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings 8 servings
Author With Two Spoons


  • 1 cup All purpose flour (113 gm)
  • 1/2 teaspoon salt (I used Kosher) + more for sprinkling
  • 1 cup sourdough starter discard (227 gm)
  • 4 Tablespoons butter, softened
  • 1-2 Tablespoons Everything but the Bagel Seasoning (available at Trader Joes) You can substitute any herb you like. 1 Tablespoon gives subtle flavor, 2 Tablespoons gives bold flavor. You decide!
  • olive oil for brushing over cracker dough


  1. In a stand mixer fitted with the flat beater blade, combine flour, salt, sourdough starter, butter, and Everything but the Bagel seasoning into a smooth dough.

  2. Separate the dough into 2 parts, shape into 2 separate slabs, and wrap individually in plastic wrap. Refrigerate for 1 hour or until firm. (You can let them chill overnight if that suits your schedule better!).

  3. Preheat the oven to 350 °F.

  4. On a lightly floured surface covered in parchment paper, roll out the dough to approximately 1/16th of an inch thickness.

  5. Transfer the parchment paper containing the dough to a baking sheet.

  6. Using a pastry brush, brush the dough with olive oil and then sprinkle the oiled dough with salt.

  7. Using a pastry wheel or pizza cutter, cut the dough into cracker shapes.

  8. Using the tines of a fork, prick each cracker 1-2 times.

  9. Using the second slab of dough, follow the directions used with the first slab of dough. Transfer the rolled out dough to a second baking sheet and continue to follow the directions used with the first slab of dough.

  10. Bake the crackers at 350°F for 20-25 minutes until they are turning golden. (At 10 minutes, switch the trays for more even baking.) Remove from the oven when the edges are starting to brown.

  11. Place crackers on a cooling rack. When fully cooled, transfer the crackers to an airtight container until ready to eat!

Recipe Notes

*Adapted from a recipe from KingArthurFlour.com