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Tray of puffed sourdough crackers with gruyere, thyme and a rolling pin

Easy Sourdough Discard Crackers with Gruyere and Thyme

  • Author: Emilie Raffa
  • Prep Time: 15 minutes
  • Chill Time: 40 minutes:
  • Cook Time: 18 minutes
  • Total Time: 1 hour and 20 minutes
  • Yield: 3-4 dozen (1 1/2-inch) crackers
  • Category: Sourdough Discard Recipes
  • Method: Oven-Baked
  • Cuisine: American
  • Diet: Vegetarian


Cold butter and chilled dough are the secret to these easy, homemade sourdough crackers made with sourdough discard. So thin and crispy! Recipe adapted from my book: Artisan Sourdough Made Simple.


  • 1 cup (120125 g) all-purpose flour
  • 1/2 tsp. fine sea salt
  • 1/4 tsp. garlic powder
  • 1/4 cup (appx. 60 g) sourdough discard
  • 4 tbsp. (56 g) unsalted butter, cold, cut into small cubes
  • 8 oz. (227 g) Gruyere or cheddar cheese, grated
  • 2 tbsp. (20 g) grated Parmesan cheese
  • 6 sprigs of fresh thyme, leaves picked, plus extra to serve
  • 1 to 4 tbsp. (45 to 60 g) cold water, plus more as needed


  • You will need a mini cookie cutter to cut the dough into shapes. I use this set (1 1/2-inch round).
  • Swap 1 small sprig of fresh rosemary for thyme


  1. Add all of the ingredients to the bowl of a food processor, with only 1 tablespoon of water. Pulse until tiny crumbs form. Add more water, 1 tablespoon at a time, to bring the dough together if needed. Flatten the dough into a disc, cover with plastic wrap (or a reusable wrap of your choice), and chill for 30 minutes and up to 2 days. Note: you can make the dough by hand too, with a pastry cutter if you have one.
  2. Preheat your oven to 325 F. Line a baking sheet with parchment paper.
  3. Divide the dough in half. With a rolling pin, roll the dough out as thin as possible, about 1/8-inch thick. Do this on parchment paper to prevent sticking.
  4. Cut the dough using a 1 1/2-inch mini cookie cutter. Alternatively, use a sharp knife. Place onto the lined baking sheet spaced one finger-width apart. Dock the center with a toothpick or the tip of a skinny toothbrush, or leave undocked if you prefer. Chill for 5-10 minutes before baking. Gather the scarps, re-roll and shape again. 
  5. Bake the sourdough crackers on the center rack until puffed and light golden brown, about 15-18 minutes or more, depending on thickness. Cool directly on the sheet pan; they will continue to crisp as they cool. If the crackers are slightly soft in the center due to the thickness of the dough, return to a low oven set to 250 F and bake until crisp.
  6. Sprinkle with extra thyme leaves to serve.
  7. Once completely cool, store the crackers in an air-tight container for up to 3 days.

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