Sourdough Discard Cinnamon Sugar Crisps

Sourdough Discard Cinnamon Sugar Crisps are my favorite way to use up that jar of discard sitting in my fridge. These incredibly thin, buttery crackers get golden and crispy in the oven, making them the perfect snack that tastes like cinnamon toast. I love making a batch on weekends when I’m feeding my starter.

I started making these crisps after watching my sourdough discard pile up week after week. It felt wasteful to throw it away, but I wasn’t always in the mood to make pancakes or muffins. These cinnamon sugar crisps changed everything. Now, every time I feed my starter, I save the discard specifically for this recipe. The dough comes together in minutes, and rolling it paper-thin creates the most satisfying crunch. My family loves snacking on these with afternoon coffee, and they’ve become my go-to treat for using sourdough discard in a simple, delicious way.

Simple Ingredients You’ll Need

I always keep these basic pantry staples on hand so I can whip up a batch of sourdough discard cinnamon sugar crisps whenever I refresh my starter. The ingredient list is short, but the results are impressively crispy and flavorful.

• 1 cup sourdough discard, unfed (straight from the fridge works perfectly, can be fresh or up to 1 week old)
• 2 tablespoons unsalted butter, melted (I prefer unsalted to control the saltiness)
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• Pinch of salt

For the Topping:

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Pro tip: I recommend using unfed discard that’s been refrigerated for a few days. The tangy flavor adds depth to these crisps. If your discard is very liquidy, you may need to adjust by adding a tablespoon of flour.

Easy Step-by-Step Instructions

I prefer rolling the dough between parchment paper because it prevents sticking and makes transferring to the baking sheet effortless.

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.

Step 2: In a large mixing bowl, combine 1 cup of sourdough discard, 2 tablespoons of melted butter, 2 tablespoons of sugar, 1 teaspoon of cinnamon, and a pinch of salt. Mix with a spatula until a smooth, cohesive dough forms. The mixture should be thick but spreadable.

Step 3: Place the dough between two sheets of parchment paper. Roll it out very thinly, aiming for about 1/16-inch thickness (roughly the thickness of a credit card). The thinner you roll, the crispier your crisps will be. Don’t worry if it’s slightly thicker in spots. This is the most important step for achieving that perfect crunch.

Step 4: In a small bowl, mix together 2 tablespoons of sugar and 1 teaspoon of cinnamon for the topping.

Step 5: Remove the top layer of parchment paper. Lightly brush the surface of the dough with a little water or melted butter, then sprinkle evenly with the cinnamon sugar topping. Press gently so the topping adheres.

Step 6: Using a pizza cutter or sharp knife, cut the flattened dough into squares or rectangles. I typically cut mine into 2-inch squares, but you can make them any size you prefer.

Step 7: Transfer the parchment paper with the cut dough directly onto your prepared baking sheet. No need to separate the pieces; they’ll crisp up individually.

Step 8: Bake for 12-18 minutes, watching carefully (start checking at 12 minutes, as thin pieces may be done while thicker areas need more time). The edges should turn golden brown and the centers should look firm and dry. If some pieces brown faster than others, remove them early and let the rest continue baking.

Step 9: Remove from the oven and let the sourdough discard cinnamon sugar crisps cool completely on the baking sheet, about 10 minutes. They will continue to crisp up as they cool. Properly baked crisps should snap cleanly when broken. If they bend, they needed more baking time.

Perfect Pairings for Your Crisps

These cinnamon sugar crisps are versatile enough to enjoy in many different ways, from simple snacking to creative toppings.

Coffee or Tea: The warm cinnamon flavor pairs beautifully with your morning coffee or afternoon tea, making these crisps an ideal companion for a cozy break.

Yogurt Topping: Crumble sourdough discard cinnamon sugar crisps over Greek yogurt or vanilla yogurt for added crunch and sweetness without needing granola.

Ice Cream Garnish: Serve alongside vanilla or cinnamon ice cream for a sophisticated dessert that adds textural contrast and warm spice notes.

Cheese Board Addition: Surprisingly delicious with cream cheese or mild brie, these crisps offer a sweet-savory element to your cheese platter.

Fruit Dip: Pair with apple slices and caramel dip, or strawberries and whipped cream for a fun snack spread.

More Delicious Sourdough Recipes to Try

These crunchy sourdough discard cinnamon sugar crisps are just one of many creative ways to use up sourdough starter. For a heartier breakfast option, try the fluffy Sourdough Discard Naan – perfect for wrapping around scrambled eggs or dipping into curry. The soft, pillowy texture makes an excellent complement to these crispy snacks.

Sourdough lovers will also enjoy the impressive Sourdough Cinnamon Roll Focaccia, which combines the best of both worlds with a sweet cinnamon swirl baked into tender focaccia bread. For savory options, the herb-studded Sourdough Bagels with Sun-Dried Tomatoes and Herbs offer a flavorful alternative, while the classic Easy Sourdough Bagels provide a versatile base for any topping. These recipes ensure no sourdough discard goes to waste.

Storing Your Homemade Crisps

Store your completely cooled sourdough discard cinnamon sugar crisps in an airtight container at room temperature for up to 1 week. I recommend using a container with a tight seal to maintain maximum crispness and prevent them from becoming soft or stale.

If your crisps lose their crunch after a few days, you can refresh them by placing them in a 300°F oven for 3-5 minutes. Let them cool completely again before serving. This quick reheating brings back that fresh-from-the-oven texture.

Pro tip: I like to make a double batch and keep one container in my pantry and one in my freezer. Frozen crisps stay fresh for up to 3 months and can be thawed at room temperature in about 15 minutes, or refreshed in the oven straight from frozen.

Common Questions About Sourdough Crisps

Print