Love and Olive Oil
Sourdough Crackers with Olive Oil & Herbs

Sourdough Crackers with Olive Oil & Herbs

You’ll never throw away sourdough starter again once you’ve tried these ultra thin and crispy olive oil crackers, seasoned with herbs de Provence and finished with flake sea salt.

These homemade sourdough crackers are the perfect snack all on their own, or, for an extra treat, spread with soft cheese and top with a dollop of homemade jam. They are surprisingly quick, easily prepared while you’re waiting for your bread to rise, though you can also refrigerate the cracker dough for up to 24 hours.

Homemade sourdough cracker recipe with olive oil and herbs

I’ve been making homemade sourdough bread, at least a loaf every other week, for almost a year now. My starter (aka Jane Dough) is a bit of a diva (she prefers King Arthur organic flour and tends to wilt in the heat/humidity of summer) but she’s brought me loads loaves of joy. There are few things as wonderful as homemade sourdough bread.

The one thing that has always bugged me about keeping a sourdough starter, however, is the sheer amount of waste. Every time you feed the darn thing you have to throw away 2/3 of it, and when you’re buying $10/bag organic flour, well, that’s a travesty.

So I set out to find a way to utilize some of that discarded starter.

There are lots of recipes out there, from waffles to pizza crust and beyond, that use sourdough discard. But it was sourdough crackers that grabbed my attention.

Olive Oil Sourdough Crackers with Herbs de Provence

Sourdough crackers require only a few ingredients, the bulk being made up of discarded sourdough starter (the stuff you’d normally toss every time you feed it). That starter is mixed with a bit more flour (I used a combo of all-purpose, whole wheat, and a touch of rye), olive oil, salt and dried herbs. That’s it. It really couldn’t be more simple.

In terms of flavor, they taste a lot like a homemade wheat thin, if wheat thins were made with olive oil and seasoned with Herbs de Provence (fancy wheat thins).

How to make olive oil crackers with sourdough discard

Now, I fully learned my lesson when I painstakingly cut out hundreds of tiny cheese crackers using a cookie cutter. They’re cute, but the time it takes to cut them all out really isn’t practical for a snack you eat by the handful.

With these crackers, I rolled them out into paper-thin sheets using my pasta roller attachment. Brilliant, right?! Indeed, you don’t need to exert yourself one bit to roll these out, and the attachment gets the dough much thinner and more even than doing it by hand (that said, you can certainly roll it out by hand too—I recommend doing so between sheets of parchment or waxed paper so you can get it super thin).

Spritz the whole sheet lightly with water (or brush on a very thin layer) and sprinkle the flake sea salt (the water will help it stick to the surface better than oil). I have a very fine mist spray bottle I always keep on hand, clean and empty, mostly for food styling but also for uses such as this.

Then you bake! You could cut them into squares or whatever if you wanted first, but I found baking them in whole sheets to be the most efficient.

After baking, break up the golden brown, crispy sheets into beautifully rustic pieces. I think this method produces much more beautiful crackers than cutting them ahead of time.

Sourdough Crackers with Olive Oil & Herbs

When I bake a single loaf of sourdough I end up with about 200 grams of sourdough starter overall (including the starter discarded at the very beginning before I feed it, as well as after the final feeding before the bulk ferment begins). Instead of throwing the discard away at each step in the process, plop it in a container and set it aside, then mix it all together and bake up a batch of these crackers.

If you bake two loaves at once you’ll probably have more starter leftover, in which case you can easily scale this recipe as needed to use up all your discard.

Herbs de Provence Sourdough Crackers Recipe

This recipe works with sourdough discard from any step in the process, as long as it is at 100% hydration (fed with equal parts water and flour). Doesn’t matter if your starter uses all whole wheat or a mix of flours, whether it’s been dormant, sitting in the fridge for weeks, or freshly fed and vigorous.

If you don’t have a sourdough starter and you’re looking to begin your sourdough journey (beware, it will consume you!) here are some resources to get you (and your starter) started:

Super thin olive oil crackers made with discarded sourdough starter

I love the mix of dried herbs and lavender flowers in Herbs de Provence. That said, you could just add some dried rosemary and/or thyme, or mix it up with just about any herb or spice blend you’d like.

I finished my crackers with a sprinkle of flake sea salt, but you could also top it with sesame or poppy or any other kind of seed (um, hello everything bagel seasoning? Heck yes). I have to say, I love these kinds of recipes where the main flavoring element is so incredibly versatile, you could really take it in just about any direction your tastebuds desire.

Sourdough Crackers with Olive Oil & Herbs

Sourdough Crackers with Olive Oil & Herbs

Homemade crackers made using leftover sourdough discard. This recipe calls for 200 grams of mature starter, which is about what I end up with baking a single loaf. If you have more or less starter, you can easily scale this recipe as needed.
5 stars (7 reviews)


  • 1 cup / 200 g mature sourdough starter (100% hydration)
  • ½ cup / 60 g all-purpose flour
  • ½ cup / 60 g whole wheat flour
  • 2 tablespoons / 12 g rye flour*
  • 3 tablespoons / 32 g extra virgin olive oil
  • 1 tablespoon dried herbs de Provence
  • ½ teaspoon fine sea salt
  • maldon flake salt, for topping


  • In a bowl, combine sourdough starter with flours, olive oil, herbs and salt. Mix to combine, kneading until the dough comes together in a smooth ball.
  • Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
  • Position oven racks in the upper 1/3 and lower 1/3 of oven; preheat to 350 degrees F. Line two baking sheets with parchment or silicone baking mats.
  • Cut dough in half; put one half back in the fridge while you roll out the other. Cut dough again into 4 smaller pieces.
  • Roll out each piece into an oblong rectangle. You can do this with a rolling pin on a lightly floured surface, or using a pasta roller for super thin crackers. I like to roll my dough out to the #6 thickness setting (out of 8). If you are rolling by hand, just roll it as thin as you possibly can.
  • Lay out two oblongs of dough side by side (not overlapping) on each baking sheet.
  • Spritz or brush lightly with water; sprinkle with flake salt.
  • Bake for 12 to 15 minutes or until lightly golden brown and crispy, rotating the pans top to bottom and back to front part way through baking.
  • Let cool, then transfer crackers to a cooling rack. Repeat with remaining dough.
  • Crackers will keep in an airtight container at room temperature for up to one week.



  • While I used a mix of AP, whole wheat, and rye flours, you can use any blend you like so long as the total flour weight stays the same. For example, if you leave out the rye flour just add an additional 12g of whole wheat instead.
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  1. Awesome! $8 box of fancy crackers be gone!! These are 10x better!! 

  2.  A friend who knew I had started making sourdough last year sent me your recipe – i absolutely love these crackers and make them at least once a month.  I have experimented with cumin seeds, different ground peppers and different herbs – versatile and works every time! Thankyou!  

  3. Hi. Love this recipe. Have made it multiple times and they come out great! Thanks!
    I had a question.. can I freeze the dough? I had made a lot extra and was thinking of freezing it so it doesn’t go to waste!  Will it stay?   

  4. I am making these crackers for the umpteenth time – we love them! we have tried with different flours , different seeds and nuts and they are always so good. Thanks for sharing

  5. Just love this recipe, it works so well and a great way to use up discarded sourdough starter. They taste delicious, a real hit with everyone. 

  6. OMG! My family is having Mediterranean food on Christmas Eve. I’m making labneh right now (straining) Greek yogurt. These crackers are going to be a huge hit! If I don’t eat them first! 
    Followed the recipe to a T, except used Zatar , because I didn’t have Herbs de Provence. Perfect use for discard. Will never throw it away again. Thank you!

  7. Perfect crackers, loved using the pasta roller with the help of my 5 year old grandson. Will start making them every week.  Can’t wait to try some of the suggested changes, like adding zataar.   I left my crackers in long rectangular  shapes, the same way they came out of the pasta roller.  They looked fantastic on a plater, very rustic!

  8. Great recipe. I make it with white whole wheat flour. Sometime I replace the herbs de provence with zaatar for a different flavor.

    How do I know when they are done? One minute they’re soft, and a moment later they’re overbaked?

  9. Check your weight of olive oil.  It’s 14g/T, so 3T is 42g.

  10. I just made these for the second time.  I pulverized the Maldon salt with a mortar and pestle, so the salt could be more evenly spread.  I found the salt was just too concentrated and heavy the first time.  These are incredible!  I’m going to use them when gifting soup to friends and family.  Who doesn’t love crackers with their soup?!!!

  11. This is the first recipe in a long time where it turned out just like in the pictures the first time! And they’re delicious. I didn’t have rye so I substituted an equal amount of ground flax meal which I had on hand. Next summer when I have fresh herbs I want to try chives or basil or oregano… The variations are probably endless. Thank you for a great new way to use my sourdough discard.

  12. I love these and make them more often than bread now using 50/50 spelt and doves gluten-free flour. Shared them at a camping weekend in the summer with a lot of approval

  13. I’ve been making these regularly since I discovered it in June. My family loves rosemary so I’ve been making them with only rosemary in it. Last time I also left half of the dough plain, then after spritzing the rolled out sheets with water, I sprinkled za’atar over them. They worked really well too! Thanks so much for the recipe.

  14. My family and I love these crackers so much. I change up the flavours depending on my mood but the original is our favourite. It doesn’t matter how many crackers I make, the family eat them all in 1 sitting 😂

  15. you have not included a temperature to bake them at?

  16. Wow!  Such a great recipe!  So glad I tried it. These crackers are addicting. They are so light and airy that you don’t realize how much of them you’re eating. Thanks for sharing this with your fellow bakers. 

  17. Thanks! I’m now having to make these 3 or 4 times a week! Even for neighbors :-)
    And 16 people have asked for bags of then for Christmas presents…I now have 3 starters on the go. Excellent recipe & infinitely adaptable.

  18. I make  this recipe almost every week! What a great way to use sourdough cast off. I don’t havea pasta machine so in order to make a thin cracker i roll the dough between two pieces of parchment paper. Also I toast 2 tsp of anise seedsand add to the dough and top with raw granulated sugar for a sweet version.

  19. This recipe is great! Have done several times. The latest time I left the dough ball in the refrigerator 4 days before I could bake. Still turned out well and did not dry out. 

  20. These are delicious and such a great way to use my starter discard. Thank you!!

  21. Brilliant idea with the pasta attachment!
    Your right, that’s the key!
    Thank you..

  22. I’ve made these quite a few times now and they never fail. I’ve used herbs, Parmesan, cinnamon and brown sugar,  seeds and they’ve all been wonderful. 

  23. This isn then tastiest recipe for Sourdough Discard Crackers! I added a bit extra rye flour. We stopped bothering to break them into smaller mpieces and just eat a whole cracker!!!! Easy and fast

  24. Can substitute rye flour To normal flour?

  25. I used a pizza cutter to make “squares” before baking. Easy! Thanks for the great recipe!

    • Hi there, tks so much for sharing this recipe. Love the fact that you didnt use butter for this one! Added miso and black sesame and ghee to replace butter. It turned out great! Thanks again😚🙂🙂🙂

  26. I just made these for the first time.  Decided to try a half recipe first.  I used my hand mixer to incorporate ingredients and then kneaded by hand.  I had a lot of difficulty getting all the dry ingredients incorporated and ended up spritzing it with water 2-3 times.  It just seemed too dry,  I weighed my starter but not the flour.  I used 1/4 cup each of WW & AP and 1 Tbs. of rye since this was half recipe.  Any suggestions other than weighing my flour next time? 

  27. I make crackers similar to this almost as often as baking a loaf, but please stop spreading the myth that you have to throw away starter when making sourdough. If you keep a small quantity, you NEVER have to discard, even if you don’t make crackers. I often have to feed up extra starter when I want to make crackers. Discarding good food is simply criminal when we are facing climate change and loss of biodiversity.  Crackers great though!

  28. I have made these crackers several times and today when I was making them I had the idea to roll the dough out the last bit of dough a little thicker and see if it would make a good pizza crust. It came out great! I put some flaxseeds in the dough along with garlic salt and dried Italian herbs, so it was really, really good!

  29. This is the best cracker recipe ever. My new go to sourdough discard project.

    • This is my go to recipe for discard. It’s so flexible that you can basically use whatever flour you have on hand. My favorite though is subbing the whole wheat and rye for almond meal and topping with black salt and rosemary. 

  30. Thank you very much for this recipe! This crackers are delicious and super easy to make!

  31. I love this recipe and bake the crackers at least once a week….i have them with cream cheese and lemon curd, they are wonderful, a real treat in the afternoon with my sister. I use rosemary and time as i did not have the herbs de provence, but honestly didnt miss it , the rosemary and thyme works beautifully, i also have made them with just rosemary and am going to experiment with some lemon rind. 
    Thank you 

  32. I made these today and now have eaten half of them. This is a go to. Rolled out between parchment, then baked on one sheet used the next for part 2. Easy and delicious.

  33. Great use of sourdough discard! I found that I prefer to only take them to 3 of 8 on the pasta roller attachment. They are about the thickness of a typical wheat cracker. Bake takes a little longer, 15 to 17 minutes. Also, in lieu of topping with salt, I use 3/4 of a tsp in the dough and then top with parmesan prior to baking.

  34. I love  these so yummy, I have to admit the herbs are a combination of what’s growing in my garden. I also add sesame seeds as I love them. I just love how they taste. I do use my pasta maker to roll them out, makes it so easy. Thanks for a great recipe!   It’s a keeper for sure❣️

  35. Thank you for sharing this recipe!
    I’ve experimented w/ various spices (zataar, for example) as well as trying to minimize the oil (I’ve gotten it down to 1.5 tablespoons! Though… it is better w/ all 3).
    Feel much better about snacking on these than store-bought ones.

  36. Absolutely amazing. Fantastic way to use excess starter.

  37. These are the first crackers I’ve made that had the light and crispy texture I was looking for: the other recipes I’d tried were either sort of cardboard-y and hard to crisp up, no matter how long I baked them, or were tooth-crackingly hard. Interestingly, I found I couldn’t get the dough past about the 2nd setting on my pasta roller (it would tear), so they were fairly thick when I baked them. To my surprise, 20 or so minutes in the oven produced something like a substantial and very tasty crispbread. It’s probably worth mentioning that there was at least 12 hours between when I made the dough and when I baked the crackers, and it rose quite a bit, even in the fridge. And yes, using the pasta roller and then just scoring the dough when it’s on the baking sheets saves a ton of time compared to transferring a gazillion little crackers!

    • Jen, I had the same problem so watched a video of someone rolling cracker dough through a pasta maker. It takes a couple-3 times through with folding and re-running then the result is much better. I got mine down to about the thickness of Pringles, which considering how little patience I have with such things, is really proof it’s not hard!

    • Very interesting. I’ve only made these crackers twice, but I loved them and really want to get the process down pat.

      I hand-rolled them the first time and they tasted good but they were uneven in thickness.

      I bought the pasta roller attachment and used it the second time on the ‘6’ setting. They came out too thin, overdone, and tasted dry.

      So next time I will try a thicker setting and see if that helps with the dryness. I’ve also discovered my oven is hotter than the temperature it’s set on, so I will bake at a lower temp next time.

      Incidentally, I ran out of extra virgin olive oil on my first batch and had to use some truffle flavored oil that I had in my cabinet. I really think that added to the flavor of my first batch. They even smelled better.

  38. I rolled the dough very thin on parchment paper, sprinkled it with salt , then cut it into squares using a pizza cutter. They came out of the oven as little pillows! Very tender crusty crackers that shattered in your mouth. Delicious!

  39. Sooooooo happy with this recipe! Rolling the dough out with a pasta roller is a game changer. So easy to get it nice and evenly thin. I added a cheesy garlic seasoning to the dough itself and made half with flake sea salt and half with everything but the bagel seasoning sprinkled on top. I’ll have to use just a bit less salt next time haha.

  40. Great recipe idea and they turned out perfect. Didn’t keep for a week though…and munched up long before that!

  41. Have you tried this recipe with einkorn flour & starter?

    • I haven’t personally, but it works well with just about every other flour I’ve tried so I definitely think it’d work with einkorn!

  42. If you use Herbes de Provence, be sure you like the lavender that is typically included.
    I made my own mix excluding lavender. 
    The crackers were delicious and easy to roll out very thinly by hand. They kept for a week in an airtight storage box.

  43. Hello there! My name is Lani I live in a beautiful part of Australia and love to cook. New to the sourdough game, I was keen to find discard recipes and didn’t want to be making pizza or muffins each week! I love these rustic crackers, adding my home grown dried herbs, and also garlic powder for oomph! Poppy or sesame seeds on top are special. Thank you for the recipe xx

  44. Oh my woooord! I’m literally eating these fresh from the oven as I write this. I’ve never made any kind of crackers but I had a whole levain I didn’t get a chance to use up so gave these a crack! My levain was Rye so I omitted the rye flour and I used whole wheat spelt in place of regular wholewheat and the result was INSANE. Will be making MANY times more. Thank you!!!

  45. Fantastic recipe. After a couple of tries, the key is roll them thin. Yes very flavorful. Better than anything in the supermarket. And better than throwing away the discard.

    Thanks for a great solution to an age old problem.

  46. My gandkids and I love these crackers! Can’t wait to take them to a gathering with smoked fish dip when this pandemic is over.

    I have also left out the herbs and coated with cinnamon sugar before baking… Yum!

  47. This is a fabulous and simple way to use discard in something other than brownies. I also really like the use of herbs de Provence. Mine was buried in my spice drawer. I forgot how much I enjoy the mix of spices! 

  48. I spread my mix onto a very well greased baking sheet. Bake for 10 minute’s, take out the oven, score lines to create cracker squares then pop back into the oven for 30 mins. When ready they will snap into squares. I use butter, fresh rosemary and chilli seasalt. 100 times more tasty than any shop bought crackers

  49. These are absolutely amazing! Haven’t made sourdough yet so this is actually the first thing I’ve made with my very first starter. Any tips on how to not eat the entire batch in one sitting? 😉

  50. Great recipe, I bake it at least once a week and we it it with hummus. Could you please provide calorie count of these crackers per gram or ounce? Thanks. 

    • I don’t calculate nutrition info for my recipes, sorry! But you should be able to enter the ingredients in a tool like MyFitnessPal to calculate it yourself if necessary. Actual values may change depending on the exact flours and seasonings you use.

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