Okay—real talk. Keeping a sourdough starter going is fun until you see how much you’re throwing away. Feels like such a waste, right?
But it doesn’t have to be. Your starter (or discard) isn’t just for bread. You can make crackers, pinwheels, flatbreads—all the good snack stuff that’s perfect for parties or just hanging out.
These savory sourdough snacks and appetizers are my go-to way to use up discard without overthinking it. Easy, flexible, and meant for sharing.
Why Make Snacks and Appetizers with Sourdough?
Bread is great, but sometimes you want something different. Especially if you’re feeding people at a party or just want easy stuff to grab off a board.
Using your sourdough starter or discard for snacks is smart because:
- It cuts down on waste. No more tossing perfectly good flour.
- It adds real flavor—sourdough gives crackers and pinwheels that little tang you can’t get anywhere else.
- It’s make-ahead friendly. Bake it now, serve it later.
- It feels fancy on a grazing board but is dead simple to make.
Basically? You get to look like you tried hard without actually trying that hard.
Sourdough Discard Crackers
These are my 1 use for discard. They’re stupid simple, customizable, and way better than anything from a box.
Ingredients
- ~1 cup sourdough discard (unfed is fine)
- 1 cup flour
- ¼ cup olive oil or melted butter
- ½ tsp salt
- Optional toppings: seeds, cracked pepper, herbs, cheese
How I Make Them
- Mix everything in a bowl. If it’s too dry, add a splash of water. Too wet? Add a bit more flour.
- Let it rest 10–30 minutes if you want—it rolls easier.
- Preheat oven to 350°F.
- Roll the dough really thin on parchment.
- Cut into whatever shapes you want.
- Move to a baking sheet, brush with oil if you want, sprinkle on toppings.
- Bake 20–25 minutes. Watch at the end so they don’t burn.
- Cool completely for max crunch.
Flavor Variations
- Rosemary + sea salt
- Parmesan + black pepper
- Smoked paprika + garlic powder
- Sesame or poppy seeds
Storage
- Store in an airtight jar or container.
- If they go soft? Pop them in a low oven for a few minutes to crisp back up.
Pinwheels and Rolls with Sourdough Discard
These are my go-to “look fancy with no effort” snacks. Perfect for parties or when you want something better than chips.
Basic Dough
- About 1 cup sourdough discard
- 1½ cups flour
- ¼ cup oil or melted butter
- ½ tsp salt
- A bit of water to bring it together
How I Do It
- Mix everything until it’s soft and smooth.
- Let it rest for half an hour so it rolls out better.
- Roll it into a big rectangle.
Fillings I Use
- Pesto + mozzarella
- Tomato sauce + parmesan + pepperoni bits
- Olive tapenade + feta
- Roasted veggies + cheese
- Even cinnamon sugar for sweet ones
Roll and Bake
- Spread the filling—not too much or it’ll ooze everywhere.
- Roll it up tight like a log.
- Slice into rounds.
- Put on a baking sheet.
- Brush with oil or butter if you want.
- Bake at 375°F for 15–20 minutes until golden.
Make-Ahead Tip
- Chill the log before slicing if it’s too soft.
- Freeze the slices for later. Just bake straight from frozen or thaw in the fridge overnight.
Sourdough Snack Bites and Flatbreads
Not everything needs to be a big project. These are super flexible, fast, and perfect for snacking, dipping, or even wrapping up leftovers.
Quick Discard Flatbreads
- About 1 cup sourdough discard
- 1 cup flour (more if needed)
- ½ tsp salt
- A splash of water to get a soft, workable dough
How I Make Them
- Mix it all up until it’s kneadable but soft.
- Let it rest for 20–30 minutes.
- Divide into balls, roll out thin.
- Cook on a hot dry pan until you see bubbles and brown spots.
- Stack them in a towel to keep warm.
Perfect for wraps, breakfast tacos, or just scooping hummus.
Cheesy Sourdough Bites
- Make the same flatbread dough.
- Roll into small balls.
- Stuff with a cube of cheese or herbs.
- Bake at 375°F for 12–15 minutes until golden.
- Serve warm with a dip.
Variations
- Brush with garlic butter.
- Sprinkle with sesame or poppy seeds.
- Add herbs or spices to the dough.
These are the easiest way to turn discard into real, shareable food.
Flavor Variations and Ideas
This is where you get to have fun. Your sourdough snacks don’t have to taste the same every time. Mix and match whatever you have around.
Herbs
- Rosemary (chopped fine)
- Thyme
- Oregano
- Basil (fresh or dried)
Cheeses
- Grated parmesan for salty kick
- Sharp cheddar for richness
- Feta for a briny vibe
- Asiago for fancy feels
Spices
- Smoked paprika
- Black pepper
- Garlic powder
- Chili flakes for heat
Seeds
- Sesame seeds
- Poppy seeds
- Flax seeds
- Everything bagel seasoning
Tips
- Mix these into the dough itself.
- Or sprinkle on top before baking with a little oil to help them stick.
- Don’t go overboard—just enough to make it interesting.
Honestly? Use what you have. It’s meant to be flexible, not precious.
Dips and Spreads That Pair Well
Crackers, flatbreads, pinwheels—they’re all better with something to dip or spread on. Don’t overthink it. Use what you like or have on hand.
Easy Homemade Ideas
- Hummus – Classic, easy, and perfect with herby crackers.
- Olive Tapenade – Salty, briny spread that makes everything feel fancy.
- Yogurt-Herb Dip – Just mix Greek yogurt with garlic, lemon, chopped herbs.
- Whipped Feta or Cheese Spreads – Tangy and rich, amazing with flatbreads.
Store-Bought Shortcuts
- Your favorite salsa
- Pesto from a jar
- Ready-made tzatziki
- Soft cheeses like Boursin or cream cheese spreads
Pro Tips
- Put dips in little bowls on your board for easy grazing.
- Mix and match—one creamy, one briny, one spicy is a good rule.
- Don’t stress if it’s not “homemade”—nobody’s complaining.
These dips turn your simple sourdough snacks into a full spread people will actually talk about.
Make-Ahead and Storage Tips
Here’s the best part about these snacks: you don’t have to make them all last minute. They’re super make-ahead friendly.
Crackers
- Let them cool completely before storing.
- Keep in an airtight container or jar.
- Good for about a week.
- If they go soft? Pop them in a 250°F oven for 5–10 minutes to crisp back up.
Pinwheels
- Make the dough and fill them ahead of time.
- Roll them into a log and chill before slicing—it’s easier.
- You can even freeze the unbaked slices on a tray, then bag them.
- Bake straight from frozen (just add a couple of extra minutes) or thaw overnight in the fridge.
Flatbreads
- Make the dough and keep it in the fridge for a day or two.
- Or cook them all and stack with parchment between layers.
- Wrap well and freeze.
- Reheat in a dry pan or oven until warm and flexible.
Dips
- Most dips keep in the fridge for 3–5 days in a sealed container.
- Give them a quick stir before serving.
- Some, like hummus or yogurt-based dips, can be frozen (though texture might change a bit).
Honestly? A little planning means you can have homemade snacks ready anytime without losing your mind the day of the party.
Conclusion
Look—using sourdough starter or discard doesn’t have to mean you’re baking giant loaves every time.
These savory snacks and party appetizers are easy, flexible, and honestly kind of impressive without much effort. Crackers, pinwheels, flatbreads—they all use up that starter you’d otherwise waste.
You can make them ahead, freeze extras, and serve them with whatever dips you like. Perfect for parties, grazing boards, or just snacking on the couch.
Don’t overthink it. Mix what you have. Try new flavors. Share it with friends.
And if you’ve got your own favorite sourdough snack ideas? Drop them in the comments so we can all try something new.
Explore more sourdough snacks and appetizers to make the most of your starter or discard.
New to baking? Check out How to Care for Your Sourdough Starter so you’re ready to go.
Want even more ways to use discard? Try these simple sourdough discard recipes.
Looking for meal-worthy ideas? See our Sourdough Pizza and Flatbreads guide.
King Arthur Baking: Sourdough Guide
Got your own favorite sourdough snack or appetizer idea? Share it in the comments so we can all try something new!”