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A small bowl with a pile of sourdough crackers.
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5 from 2 votes

Sourdough Discard Crackers

These flaky sourdough discard crackers are loaded with fresh rosemary and chunky sea salt. Super easy to make and a great way to use up some of that sourdough discard.
Prep Time10 minutes
Cook Time30 minutes
Rest TIme1 hour
Total Time1 hour 40 minutes
Course: Snack
Cuisine: American
Servings: 6
Calories: 182kcal
Author: Kristin

Ingredients

  • 1 Cup Sourdough Starter Discard 230 grams
  • 1 Cup All Purpose Flour 140 grams
  • 4 tablespoons Unsalted Butter Grated
  • 2 tablespoons Fresh Rosemary Chopped up. Can substitue for 2 teaspoons dried rosemary.
  • Flaky Sea Salt Sprinkled on top

Instructions

Making the Dough

  • Start off by measuring out 230 grams of unfed sourdough starter in a large bowl.
  • Add flour, grated butter, and fresh rosemary. The butter should be soft but not melted.
  • Using a dough whisk, or fork, mix everything together until it starts to form a ball.
  • Using lightly floured hands, knead the ball of dough to incorporate all the butter. Stretch it out and fold it over multiple times.
  • It should be a stiff dough and a bit tacky. Add a little more flour as needed to help with handling.
  • Cover and let rest for one hour at room temperature. Can be covered with a light tea towel or plastic wrap.

Rolling and Baking

  • Preheat the oven to 425 degrees.
  • Divide the dough into two.
  • Take out 2 sheet pans and cut parchment paper to fit.
  • On the parchment paper, roll out the cracker dough until really thin.
    For crunchy crackers roll out as thin as possible, but for a thicker, flaky cracker roll out to about ⅛".
  • Once the dough is rolled out thin, transfer the entire paper to a baking sheet.
  • Using a pastry cutter, or pizza wheel, cut the dough into your desired size. A small cookie cutter could also be used for different shapes.
  • Using a fork poke holes into each of the crackers. This will allow air to escape and keep them from bubbling up.
  • Sprikle the top with the flaky sea salt.
  • Bake one sheet at a time.
  • Place in the oven and bake for 15-20 minutes. The exact time will depend on how thin they were rolled out. For thicker crackers, it could take closer to 20 minutes and for really thin will be around 15.
  • Halfway through baking rotate the sheet pan. The back of the oven tends to be a bit hotter so this will help give them a more even bake.
  • They are done when the they start to turn nice and golden brown. The darker they are the crunchier they will be.
  • Remove from oven and transfer parchment paper to a wire rack to cool. If left on the baking sheet the bottoms will start to overcook.
  • Enjoy on their own or serve with a dip.

Notes

Tips for rolling out the dough:
  • If the parchment is sliding on the counter hold the paper with one hand and roll it with the other.
  • Using a second piece of parchment over the top of the dough will help the rolling pin from sticking to it. Use a little bit of flour to help.
  • When rolling it can be helpful to flip the entire thing over and roll the other side.
  • Be sure to roll it out vertically and horizontally to get a nice and even rectangle shape the size of your sheet pan.
  • Can also cut the dough into two and bake it in two separate pans.
Substitutions
  • Dried Herbs - Dried herbs can be used in place of fresh. Fresh is always best but in a pinch use 2 teaspoons of dried crushed rosemary.
  • Italian Seasoning instead of rosemary.
Variations
  • Herbs - Experiment with different fresh herbs. Rosemary is a great choice but other herbs such as thyme or parsley could also be used.
  • Everything seasoning. Instead of flaky sea salt top the crackers with everything seasoning to give it a very different taste. Just be sure to add about 1 teaspoon of salt when mixing the dough.
Storage
Sourdough crackers are best eaten right away but can be kept in an airtight container for up to a week.
They can also be frozen in a freezer-safe container for a couple of months.

Nutrition

Calories: 182kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 2mg | Potassium: 29mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 253IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 1mg