2tbspmelted butter (or coconut oil for dairy-free)
½tspCinnamon
2tbspSugar
PinchSalt
Instructions
Preheat oven to 350°F (160°C). Line a baking sheet with parchment paper.
Combine the Butter, Sourdough, & Salt
Pour the sourdough discard on the parchment and spread into a thin, even layer using an offset spatula.
Bake for 10 minutes
Mix cinnamon and sugar together in a small bowl
Remove after 10 minutes and slice the layer into cracker sizes you desire
Then sprinkle the cinnamon sugar evenly over the discard.
Place back in the oven and bake for 15-20 minutes, until golden brown and crisp around the edges.
Let cool completely, then break into cracker-sized pieces
Notes
Recipe Tips & Tricks
Line Your Pan Well – Always use parchment paper or a silicone baking mat to prevent sticking and ensure your crackers release easily from the pan.
Cool Completely Before Breaking – Let the baked discards cool fully so they crisp up. Breaking it too soon can make the crackers chewy instead of crunchy.
Adjust Sweetness to Taste – If you prefer less sweetness, sprinkle lightly with cinnamon sugar. For a dessert-like treat, add an extra layer right after baking while the crackers are still warm.
Make Ahead Tip
You can prepare these crackers in advance by spreading the sourdough discard on a parchment-lined baking sheet and refrigerating (covered) for up to 24 hours before baking. When you’re ready, sprinkle with cinnamon sugar and bake as directed. This is a great way to save time and have a quick snack ready to go!
Nutrition
Serving: 2dozen
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