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Crispy Sourdough Discard Crackers

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These crispy sourdough discard crackers are a quick, easy, and flavorful snack made from leftover sourdough starter. They offer a bold, herby taste with a perfect crunchy texture, ideal for snacking or serving with dips and cheese.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard (active or inactive, avoid too liquidy)
  • 1 cup (120 g) all-purpose flour (or gluten-free flour blend for GF)
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 2–3 tablespoons (30–45 ml) water
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt, plus extra for sprinkling
  • ½ teaspoon black pepper
  • Optional: 2 tablespoons grated Parmesan cheese
  • Optional: ¼ teaspoon chili flakes

Instructions

  1. In a medium bowl, combine 1 cup all-purpose flour, 1 teaspoon sea salt, 1 teaspoon garlic powder, ½ teaspoon black pepper, and 1 tablespoon finely chopped fresh rosemary. Stir until evenly distributed.
  2. Add 1 cup sourdough discard and 2 tablespoons extra virgin olive oil. Mix with a spoon or hands until crumbly.
  3. Gradually add 2-3 tablespoons water, just enough to bring the dough together into a soft but not sticky ball.
  4. Cover the bowl with a towel or plastic wrap and let the dough rest for 15 minutes.
  5. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat.
  6. Roll the dough on a lightly floured surface as thin as possible (about 1/8 inch or 3 mm). If sticky, dust with flour or roll between parchment sheets.
  7. Cut the dough into 2-inch squares or rectangles using a sharp knife or pizza cutter. Transfer to the baking sheet, spacing apart.
  8. Sprinkle flaky sea salt over the crackers. If using Parmesan or chili flakes, sprinkle them now.
  9. Bake for 20-25 minutes, flipping halfway through for even browning. Watch closely after 20 minutes to avoid burning.
  10. Transfer crackers to a cooling rack and let cool completely before storing or serving.

Notes

Keep dough cold if kitchen is warm by refrigerating for 10 minutes before rolling. Roll dough very thin (1/8 inch or less) for crispiness. Flip crackers halfway through baking for even color and crunch. Store cooled crackers airtight at room temperature for up to one week or freeze for longer storage. Re-crisp stale crackers in a 300°F oven for 5 minutes. Experiment with herbs and toppings like thyme, oregano, smoked paprika, or seeds.

Nutrition

Keywords: sourdough discard crackers, crispy crackers, homemade snack, sourdough recipe, easy crackers, savory snack, rosemary crackers, gluten-free option

Find it online: https://chloeplate.com/crispy-sourdough-discard-crackers-recipe-easy-homemade-bold-flavor-snack/