Spooky Sourdough Halloween Ghost Crackers
These adorable Halloween-themed Sourdough Crackers are equal parts cute and delicious. If you are looking for a fun, easy-to-make treat perfect for a Halloween party, these are IT! I call them Sourdough Ghost Crackers but Char-boo-terie crackers is also a cute name for these holiday-themed treats. They have a hauntingly cute design, simple ingredients and are perfect for dipping in dips or drizzling with melted cheese. Yum!

Our family typically throws a big Halloween bash each year where we go all out. We love to dress up in over-the-top family costumes and make enough food for the whole neighborhood to enjoy. I made these adorable crackers last year on a whim and they were a huge hit! We served them with Buffalo Chicken Dip and Spinach Artichoke dip and I’m getting hungry just remembering it!

The best thing about these crackers is that the ghost shape is so easy to cut out that you don’t really need a cookie cutter. Of course, you could use a ghost cookie cutter if you have one which would make the process even faster, but if you’re like me, you probably can’t find a cookie cutter you use once a year anyway.
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Sourdough Appetizers
Sourdough is one of my favorite things to make in our ancestral kitchen. Not only is it delicious and a favorite of my kids, but it’s also chock full of health benefits that I can feel good about.

When prepping food to share, I love my favorite Sourdough Artisan Bread because it can easily be sliced and toasted for crostinis to eat with dip. I also love to whip up sourdough desserts like sourdough churros and sourdough chocolate chip cookies to share! These crackers are another awesome sourdough appetizer shareable PLUS they are SO cute!
Why You’ll LOVE These Homemade Ghost Crackers:
- ADORABLE: The simple design of these little ghost crackers is just SO cute. And who doesn’t love making on-theme snack foods and getting ALL the compliments?!
- Minimal Supplies: I never can find seasonal cookie cutters when I need them. I also hate purchasing kitchen supplies that I’ll only use once a year. This cute ghost design is so simple, you really don’t need any extra/new supplies!
- Healthy: Yes, this recipe uses sourdough discard! I suggest the long ferment option for additional health benefits. The grains are broken down further and become more digestible.
- Customizable: I’ve used this cracker recipe for years and it is very customizable. Add everything bagel seasoning, chopped fresh herbs, toasted sesame seeds, shredded cheese, etc…
Tips and Tricks for Delicious Sourdough Crackers

- This dough has to be rolled REALLY thin! Otherwise, it turns into a bready texture. Still good, but the crunch factor is really important here, so make sure the dough is extremely thin.
- If you are in a time pinch, skip the 2-day refrigerator ferment and bake these right away. They won’t have as much of a fermentation benefit but they’ll be every bit as delicious.
- Experiment with other toppings. I’ve made chipotle cheese crackers, whole grain crackers, and garlic parmesan! These are so versatile.
- If your dough is super sticky and won’t roll out well, your starter may be on the thin side. Make sure you are feeding your starter correctly. If your starter is thick and the dough still seems sticky, try adding a little extra flour.
Supplies:
- Rolling pin
- Piece of parchment paper
- Plastic wrap
- Baking Sheet
- Large bowl
- Straw (for making faces)
Ingredients:
- Sourdough Discard (can also use active starter)
- Organic all purpose flour
- Butter, melted
- Everything bagel seasoning (optional)
- Kosher sea salt or Redmond Real Salt
Instructions:
Step 1: Make dough
Begin by combining AP flour, salt, and everything bagel seasoning (if using). Combine. Next, add sourdough discard and melted butter in a large bowl. I usually use my hands at this point because it’s easier to get the dough to come together.

Step 2: Long Fermentation (optional)
Form a ball with the dough and then slightly flatten it into a disc. Wrap the disc in plastic wrap and place in the fridge for 24-48 hours. I always prefer to give the sourdough the longest time period to break down phytic acid in the grains and become more digestible. I also notice the texture and flavor is even better after a long ferment. If you are in a pinch, you can absolutely not long ferment these and instead move right on to step 3.
Step 3: Roll Out the Dough
At this point, you can preheat your oven to 375 degrees and remove your dough from the fridge.

Rip off a large piece of parchment paper. Place dough on the parchment paper and flour the top of the dough + the rolling pin. Roll out the dough to approximately 1/8th of an inch. If the dough isn’t super thin, the cracker will not be crispy.
Step 4: Create Ghost Shapes
Using a very sharp knife, carefully cut out the ghost design you want. I did two different “styles” of ghosts: One with arms and a tail and a more simplified ghost with a scalloped bottom. They are bother super cute. I recommend cutting out various sizes of ghosts throughout the dough piece you are working with.

This doesn’t have to be perfect. If you want absolutely perfect, uniform ghosts try a cookie cutter like THIS.
After the ghost shapes are cut out, remove the dough from between to save for more crackers. Take a straw and punch holes to create 2 eyes and a mouth for your ghosts. To create the open mouth look, I wiggled the straw up and down a little more to stretch it wider than the eye openings.


Step 4: Prepare for Baking
Lightly brush the top of the dough with melted butter, using a pastry brush. Sprinkle with a little flaky sea salt. Place in preheated oven for about 15-20 minutes.
At this point, check your crackers to see if they are golden brown and crispy. If they aren’t crisping up, no worries. Put them back in the oven for another 5-10 minutes and then check again.
Step 5: Serve + Store:
If you manage to resist devouring all the crackers in one sitting, store the leftovers in an airtight container at room temperature. Proper storage ensures that your crackers remain crisp and flavorful for an extended period.

How To Enjoy These Sourdough Discard Crackers:
There are so many uses for these delicious sourdough crackers! One of my favorite ways to eat these is on a Charcuterie Board with an assortment of cheese and fermented veggies like Lacto Fermented Curry Kraut or Lacto Fermented Sauerkraut.
Here are some more ways to enjoy these cutesie crackers!
- As a quick snack with cream cheese, veggies and fruit
- As an appetizer with buffalo chicken dip or spinach artichoke dip
- Crumbled on top of a bowl of soup
- Blended and added to meatloaf or meatballs
- Crumbled and used as a topping for chicken parm or country fried steak
- As kids school snacks

These crackers are the perfect treat for a Halloween party, adding fun, flavor, and a little fright to your snack table. With these crackers, your Halloween spread will get an A++ for creativity. Enjoy your spooky baking adventure, and don’t forget to share if you make these + leave us a review!
Want To Get Started with Sourdough?!
- Make Your Own Sourdough Starter
- How to Feed your Sourdough Starter
- Sourdough Pumpkin Pancakes
- Sourdough Apple Cider Donuts

Spooky Sourdough Halloween Ghost Crackers
Description
Create adorable + spooky Halloween crackers with this Halloween Ghost Cracker recipe using sourdough discard.
Ingredients
- 1 cup All Purpose Flour
- 1 cup Sourdough Discard
- 1/4 cup melted butter
- 1–2 Tbsp Everything Bagel Seasoning (optional)
- 1 tsp sea salt + more for topping
- 2 TBS melted butter (for topping)
Instructions
Begin by combining AP flour, salt, and everything bagel seasoning (if using). Combine. Next, add sourdough discard and melted butter in a large bowl. I usually use my hands at this point because it’s easier to get the dough to come together.
Form a ball with the dough and then slightly flatten it into a disc. Wrap the disc in plastic wrap and place in the fridge for 24-48 hours. I always prefer to give the sourdough the longest time period to break down phytic acid in the grains and become more digestible. I also notice the texture and flavor is even better after a long ferment. If you are in a pinch, you can absolutely not long ferment these and instead move right on to step 3.
At this point, you can preheat your oven to 375 degrees and remove your dough from the fridge.
Rip off a large piece of parchment paper. Place dough on the parchment paper and flour the top of the dough + the rolling pin. Roll out the dough to approximately 1/8th of an inch. If the dough isn’t super thin, the cracker will not be crispy.
Using a very sharp knife, carefully cut out the ghost design you want. I did two different “styles” of ghosts: One with arms and a tail and a more simplified ghost with a scalloped bottom. They are bother super cute. I recommend cutting out various sizes of ghosts throughout the dough piece you are working with.
After the ghost shapes are cut out, remove the dough from between to save for more crackers. Take a straw and punch holes to create 2 eyes and a mouth for your ghosts. To create the open mouth look, wiggle the straw up and down a little more to stretch it wider than the eye openings.
Lightly brush the top of the dough with melted butter, using a pastry brush. Sprinkle with a little flaky sea salt. Place in preheated oven for about 15-20 minutes.
At this point, check your crackers to see if they are golden brown and crispy. If they aren’t crisping up, no worries. Put them back in the oven for another 5-10 minutes and then check again.
If you manage to resist devouring all the crackers in one sitting, store the leftovers in an airtight container at room temperature. Proper storage ensures that your crackers remain crisp and flavorful for an extended period.