Sourdough Crackers – A Perfect Easter Appetizer

If you're hosting brunch or bringing a dish to share this Easter, skip the store-bought crackers and make something special: homemade sourdough crackers. These crisp, flavorful crackers are a perfect way to use up your sourdough discard, and they pair beautifully with cheeses, dips, spreads, and all your favorite charcuterie board fixings.

They’re ultra-simple, endlessly customizable, and come together with just a few pantry staples. Whether you're new to sourdough or just looking for a way to make your Easter board stand out, these crackers are the ultimate crowd-pleaser — rustic, crunchy, and full of tangy flavor from your starter.

Why You'll Love These Crackers

• Zero waste: A perfect way to use sourdough discard.

• Crispy + savory: Like gourmet artisan crackers… for a fraction of the cost.

• Customizable: Add herbs, cheese, seeds, or spices.

• Perfect for Easter: Pair with soft cheeses, smoked salmon, honey, jam, or creamy dips.

Ingredients

• 1 cup (240g) sourdough discard (unfed is fine)

• 1 cup (120g) all-purpose flour

• 2 tbsp olive oil

• 1/2 tsp salt

• 1/2 tsp garlic powder (optional)

• 1 tbsp dried herbs (like rosemary, thyme, or Italian blend)

• Optional toppings: flaky sea salt, sesame seeds, poppy seeds, parmesan, everything bagel seasoning

Instructions

1. Mix the Dough

In a medium bowl, combine the sourdough discard, flour, olive oil, salt, garlic powder, and herbs. Mix until a soft dough forms. It should be pliable, not sticky. If needed, add a tiny splash of water or a sprinkle of flour to adjust.

2. Chill (Optional but Recommended)

Wrap the dough in plastic wrap and chill for 20–30 minutes. This helps with easier rolling and better texture.

3. Roll Out the Dough

Preheat your oven to 350°F (175°C).
Divide the dough in half. On a piece of parchment paper, roll out one half very thin — about 1/16" or thinner for crispier crackers.

Tip: Thinner = crunchier!

4. Cut & Season

Use a knife, pizza cutter, or dough wheel to cut into squares or rectangles. Prick each cracker with a fork to prevent puffing.

Brush lightly with olive oil and sprinkle on any toppings you'd like (flaky salt, herbs, seeds, etc.).

5. Bake

Transfer parchment onto a baking sheet. Bake for 18–22 minutes, rotating halfway, until golden brown and crisp.

Let cool completely before storing — they’ll crisp up more as they cool.

Repeat with the second half of the dough.

How to Serve Sourdough Crackers for Easter

These crackers are incredibly versatile and look gorgeous on a spring-themed appetizer board. Pair them with:

• Brie, goat cheese, or sharp cheddar

• Fig or apricot jam

• Fresh grapes or sliced strawberries

• Cucumber ribbons, cherry tomatoes, olives

• Prosciutto, smoked salmon, or cured meats

• A drizzle of honey or balsamic glaze

• Add edible flowers or rosemary sprigs for an extra Easter flourish!

Storage Tips

Store in an airtight container at room temperature for up to 1 week. If they lose a bit of crispness, just pop them in the oven at 300°F for 3–5 minutes to refresh.

Final Thoughts

These sourdough crackers are easy, elegant, and make your Easter appetizer spread feel handmade and heartfelt. They’re a creative way to use your sourdough discard and are guaranteed to spark conversation around the table. Plus, once you make them once, you’ll want to keep them stocked year-round!

Don’t forget to pin this recipe to your Easter board or sourdough inspiration list — you’re going to want to come back to this one again and again.