Budget Sourdough Discard Smashed Bean and Garlic Crackers

Name: Budget Sourdough Discard Smashed Bean and Garlic Crackers
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 cup (240 ml) sourdough discard, room temperature, at room temperature; ¾ cup (180 ml) canned white beans (or cannellini beans), drained and rinsed, drained and rinsed; 3 cloves (15 g) garlic cloves, minced, finely minced; 2 tablespoons (30 ml) olive oil; 1¼ teaspoons (7 g) sea salt, divided; ¼ teaspoon (½ g) freshly ground black pepper; ½ teaspoon (2 g) garlic powder (optional)

From the MyKitchenBank Kitchen

Transform your sourdough discard into crispy, savory crackers studded with smashed beans and roasted garlic. These thin, crunchy bites require just a few pantry staples and no commercial yeast. Perfect for snacking, serving with dips, or topping soups.

Prep: 20 min
Cook: 18 min
Wait: 45 min
Total: 1 hr 23 min
Makes: 24 crackers

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Steps

Before you start

Have your sourdough discard at room temperature before mixing
Preheat the oven to 425°F (220°C) 15 minutes before baking
Line two large baking sheets with parchment paper

1
Mix the dough
- In a medium bowl, combine 1 cup sourdough discard, 0.75 cup drained and rinsed canned white beans, 3 minced garlic cloves, 2 tablespoons olive oil, 1 teaspoon sea salt, 0.25 teaspoon black pepper, and 0.5 teaspoon garlic powder (if using).
- Using a fork or potato masher, mash the beans thoroughly until mostly broken down but still with some small, visible pieces.
- The mixture should resemble a thick, chunky batter.
- Stir until all ingredients are evenly distributed and no pockets of unmixed discard remain.
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Ready when: mixture resembles thick chunky batter with beans mostly broken down
Tip: Don't over-mix or the beans will become too smooth; small pieces add interesting texture to the baked crackers
2
Let dough rest
- Cover the bowl loosely with a towel and let the mixture rest at room temperature for 30–45 minutes.
- This allows the sourdough discard to naturally leaven and the flavors to meld.
- The batter will puff slightly and become easier to spread.
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Ready when: batter puffs slightly and becomes noticeably softer
Tip: Resting time depends on room temperature; in a warm kitchen (75°F/24°C), 30 minutes is enough; in a cool kitchen, use the full 45 minutes
3
Spread on sheets
- Divide the rested batter evenly between two lined baking sheets.
- Working with the mixture still on the sheets, use the back of a spoon or an offset spatula to spread it into a thin, even layer about 3/16 inch (5 mm) thick.
- Spread to within 1/2 inch of the sheet edges.
- The thinner you spread, the crispier the crackers; aim for as thin as possible while still maintaining an even, connected layer.
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Ready when: batter spread evenly to 3/16 inch thickness across entire sheet
Tip: If the batter is sticky, dampen your spoon or spatula with water to prevent sticking and help smooth out the surface
4
Score the crackers
- Using a bench scraper or the edge of a chef's knife, lightly score the surface of each sheet in a grid pattern to mark 12 crackers per sheet.
- For example, cut 3 parallel lines horizontally and 3 parallel lines vertically to create 16 squares, then score a second sheet the same way.
- Don't cut all the way through; just score the surface deep enough to guide breaking after baking.
- Sprinkle the remaining 0.25 teaspoon sea salt evenly over both sheets.
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Ready when: surface scored in an even grid with salt evenly distributed
Tip: Light scoring prevents irregular cracking and helps you break crackers into uniform pieces after baking
5
Bake until goldenOven 425°F / 220°C
- Place both baking sheets into a preheated 425°F (220°C) oven.
- Bake for 16–18 minutes, swapping the sheets halfway through (after about 8 minutes) to ensure even browning.
- Watch carefully after 15 minutes—the crackers will go from pale to deeply golden quickly.
- You're looking for a light golden-brown color overall with a few darker, crispier edges.
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Ready when: light golden-brown throughout with slightly darker, crisp edges; surface feels hard to the touch
Tip: Every oven heats differently; start checking at 15 minutes to prevent burning, especially if your oven runs hot
6
Cool and break
- Remove both sheets from the oven and let cool for 5 minutes on the baking sheets.
- The crackers will continue to crisp as they cool.
- Once just warm to the touch, break the crackers along the scored lines into individual pieces.
- If they're still pliable, return them to the oven for 2–3 minutes more.
- Once completely cool, they should snap crisply.
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Ready when: crackers snap sharply when broken; no flexibility or chewiness remains
Tip: Don't break them too early—they'll be fragile if they haven't fully cooled, but they'll firm up significantly as they rest

Good to know

Tips

For extra flavor, add 1 tablespoon grated Parmesan, 1 teaspoon Italian seasoning, or a pinch of red pepper flakes to the batter before resting.
If your sourdough discard is very thick and stiff, thin it slightly with 1–2 tablespoons water before mixing to achieve a spoonable consistency.
These crackers are naturally gluten-free if made with sourdough discard that contains no gluten-containing grains (though most traditional sourdough does contain gluten).
For a more uniform appearance and texture, use an immersion blender to pulse the mixture 3–4 times for a smoother, more spreadable batter—though this reduces bean texture.

Make ahead

Prepare the dough mixture and refrigerate in a covered container for up to 24 hours. Let it come to room temperature and rest for 15 minutes before spreading on the baking sheets and proceeding with the recipe.

Storage & reheating

Room temperature: Keep in an airtight container or resealable bag for up to 5 days. Refrigerator: Store in an airtight container for up to 7 days (they may soften slightly; recrisp in a 325°F/163°C oven for 3–5 minutes). Freezer: Freeze in an airtight container or freezer bag for up to 3 months. To reheat, spread on a baking sheet and warm in a 325°F (163°C) oven for 5 minutes until crispy.

Substitutions

canned white beans (or cannellini beans), drained and rinsed → Canned chickpeas or black beans, drained and rinsed. Use any bean variety you prefer; chickpeas add a nuttier flavor, black beans a deeper earthiness. The texture and bake time remain the same.
garlic cloves, minced → 2 tablespoons fresh garlic paste or roasted garlic, or 1 teaspoon garlic powder blended with 0.5 teaspoon water. Fresh minced garlic provides the most vibrant flavor, but roasted garlic adds sweetness and depth. Adjust quantity to taste.
sea salt, divided → Kosher salt or table salt in the same quantity. Sea salt has a clean mineral flavor, but kosher salt or table salt works equally well. Reduce table salt by 10% if using due to finer granules.
olive oil → Neutral oil (vegetable, canola, or light olive oil) or melted coconut oil. Olive oil imparts a subtle fruity note; neutral oils create a more neutral flavor. Avoid strongly flavored oils like sesame.