Sourdough Discard Firecracker Crackers

Crispy, spicy, and snackable. These sourdough discard firecracker crackers are fun and festive and sure to be a hit at your summer BBQ’s. They’re made with sourdough discard, butter and spices which make them highly addictive and a recipe that is sure to be on repeat.

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❤️ Why You’ll Love Firecracker Crackers

Great Use for Discard – Turn your extra sourdough starter into something crave-worthy instead of tossing it.

Bold Flavor – A mix of smoky, spicy seasoning and buttery crunch makes these impossible to stop snacking on.

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Quick and Simple – No fancy equipment, no long ferment—just mix, spread, bake, and enjoy!

🍲 Ingredients

Sourdough Discard – unfed, inactive sourdough starter that has (preferably) been in the fridge so it is 100% hydrated.

Butter – melted butter for flavor and consistency.

Spices – lots of spicy spices to make these firecrackers!

Cheese – grated parmesan helps round out the flavors or the spice.

👩‍🍳 How to Make Sourdough Discard Firecracker Crackers

Preheat your oven to 320 degrees.
In a large mixing bowl, whisk together all of your ingredients – Sourdough discard, melted butter, grated cheese, and seasonings.
This makes two batches, pour half of your cracker batter onto a parchment lined baking sheet. Spread into a THIN, even layer. Sprinkle the top with a little extra cheesoning.
Bake your crackers at 320 degrees for 15 minutes.
After 15 minutes, use a pizza cutter to cut out your cracker shapes.
Place your baking sheet back into the oven and bake for another 20 – 25 minutes until crispy.
Let cool slightly before storing in a mason jar and enjoy!

🪄 Tips and Tricks

The key to these crackers is making sure the sourdough discard consistency is 100% hydrated, meaning that it is stirred down and thin with no air bubbles.
For extra heat, brush with olive oil + hot sauce before baking.
Make them red, white, and bold by pairing with a whipped feta dip or roasted red pepper hummus.
Every oven is different, and because the crackers are thin, they will burn quickly and easily so be sure to keep an eye on them!

🗒 Variations

Crackers are so simple to make and ideal for when you have a lot of extra discard on hand that you don’t want to waste. Here are a few of my most popular cracker recipes that I think you’ll love!

🗒 Substitutions

If you don’t have sourdough discard: 1/2 cup flour + 1/2 cup water (for a similar consistency)
Butter: use avocado oil, olive oil, or coconut oil
Instead of the firecracker mix, try:
- Everything Bagel seasoning
- Ranch seasoning
- Taco seasoning
- Dried dill + garlic + onion powder for a pickle-y version

🗒 Best served with

Creamy Whipped Feta Dip – Cool and tangy with a touch of honey and lemon zest—perfect for balancing the spice.
Herbed Yogurt Dip – Greek yogurt, fresh dill, garlic, and a squeeze of lemon for a fresh, zesty pairing.
Classic Hummus – Smooth, savory, and a great match for the crispy crunch.
Charcuterie Boards – Add to your summer grazing table alongside cheeses, olives, and fresh fruit.
Cold Sweet Tea or Lemonade – Because a little spice always tastes better with something cold to sip.

👝 How to Store Leftovers

Short term storage:

Let crackers cool completely before storing (moisture = soggy).
Store in an airtight container at room temperature – mason jars, glass containers, or metal tins work great.
Toss in a small packet of dry rice or a food-safe silica pack to help absorb humidity if your kitchen is warm.

🤔 Common Questions

What if my crackers are slightly soft and not crispy?

If crackers get soft, re-crisp in the oven at 300°F for a few minutes.

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