There is something so satisfying about turning leftover sourdough starter into a snack that feels gourmet, crisp, and totally irresistible. These homemade za’atar sourdough starter crackers are one of those recipes you make once and immediately add to your weekly rotation. They are herby, crunchy, and perfect for dipping, snacking, or pairing with a cheese board. If you love Mediterranean flavors and have a jar of bubbly starter on your counter, this recipe is going to become your new favorite way to cut down on food waste while adding something delicious to your kitchen.

Using a mix of white and spelt flour gives these crackers the perfect balance of tenderness and hearty flavor. The za’atar brings everything together with its savory herbal notes. They bake quickly, store beautifully, and make your whole kitchen smell like a bakery.

Serving Suggestions

These crackers are delicious on their own, but they shine even brighter when paired thoughtfully. Try them with

Creamy hummus
Labneh or herby Greek yogurt dip
Whipped feta
Perfect with soft cheeses like brie or goat cheese
Gourmet touch to any charcuterie board
Small bites such as smoked salmon, cucumber slices, or roasted red peppers

Flavor Variations

Rosemary Sea Salt: Swap the za’atar for crushed rosemary and add extra flaky salt on top for a simple and aromatic cracker.
Everything Bagel: Use everything bagel seasoning instead of za’atar. The sourdough flavor pairs perfectly with the savory seed blend.
Cacio e Pepe: Add two tablespoons of finely grated parmesan to the dough and finish with cracked black pepper before baking.
Smoked Paprika and Garlic: Add one teaspoon smoked paprika and increase garlic powder slightly for a warm and bold flavor profile.

Favorite Tools & Ingredients

Stainless Steel Baking Sheets
Kitchen Scale
Pastry wheel (fluted for the cute edges)
Organic Za’atar
Liquid measuring beakers
Parchment baking sheets
Dough scraper
High quality olive oil
Ice cube trays for freezing leftover sourdough discard

These crackers are perfect for snacking on their own, scooping into hummus, or pairing with soft cheese. They are simple, fragrant, and such a fun way to use your sourdough starter in a totally different way.

Gina

Ingredients

50 g white flour
50 g spelt flour
25 g extra virgin olive oil
½ tsp salt
172 g sourdough starter/discard at 100% hydration
1-2 Tbsp za'atar
pinch sea salt

Instructions

In a stand mixer with the paddle attachment, mix the flour, spelt flour, oil, salt, and sourdough starter until combined.
The dough is ready to use right away or you can cover and let proof for 1 to 2 hours at warm room temperature (74-76 degrees).
Preheat the oven to 350°F and line two baking sheets with parchment paper and then move the parchment paper to your working surface to roll the dough directly on the paper.
Lightly flour your working surface then lightly flour the dough before turning the dough onto the working surface.
Divide the dough in half.
Place one half on each piece of parchment paper then using a rolling pin, roll each dough half very thin (about 1/4 inch thick).
Make sure to roll the dough evenly so the crackers bake evenly.
Using a fluted pastry wheel (pizza wheel or chef’s knife will also work) and cut into 1 1/2 inch squares then lightly brush water onto the crackers with a pastry brush and sprinkle with Za’atar seasoning and flaky sea salt.
The crackers will puff during baking or you can dock the center of each square (using a fork poke, one hole in the center) if you prefer then thin and crispy.
Transfer the parchment paper back to the baking sheets then bake for 10 minutes.
Rotate the pans and switch racks and bake for 10 more minutes or until the crackers are brown and crispy.
Let the crackers cool completely on the baking sheets.
Store in airtight containers at room temperature (up to 1 week).