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A flip lock jar with rosemary and sea salt sourdough crackers.

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.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Rest TIme 1 hr
Total Time 1 hr 40 mins
Course Snack
Cuisine American

Ingredients
  

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

Instructions
 

  • Start off by measuring out 230 grams of unfed sourdough starter in a large bowl.
  • Add flour, cubed room temp butter, and fresh rosemary. The butter needs to be very 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.
  • Preheat the oven to 375 degrees.
  • Take out a sheet pan and parchment paper cut to the size of the pan.
  • 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 or pizza wheel, cut the dough into bite-size crackers. 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. A little goes a long way.
  • Place in the oven and bake for 20-30 minutes. The exact time will depend on how thin they were rolled out. For thicker crackers, it could take closer to 30 minutes, and for really thin will be around 20.
  • 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 tops start to turn golden brown.
  • 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. Try to avoid adding very little to no flour at this point.
  • 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.
Keyword Sourdough Crackers, Sourdough discard, sourdough recipes, Sourdough Starter
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