Crispy Sourdough Discard Crackers
Transform your leftover sourdough into these addictively crunchy, artisanal crackers. With a subtle tang and perfectly flaky texture, these crackers are an excellent way to reduce waste while creating a gourmet snack.
⏲️ Prep Time: 15 minutes
👩🍳 Rest Time: 30 minutes
🔥 Cook Time: 15-20 minutes
🍽️ Servings: 48 crackers
Ingredients
- 1 cup (240g) sourdough discard
- 1 cup (120g) all-purpose flour
- ¼ cup (60ml) extra virgin olive oil
- 1 tsp salt
- 1 tsp dried herbs (rosemary, thyme, or Italian seasoning)
- Flaky sea salt for topping
- Optional: 2 tbsp seeds (sesame, poppy, or everything bagel seasoning)
Instructions
- Mix sourdough discard and olive oil in a large bowl until smooth.
- Add flour, salt, and dried herbs. Mix until a cohesive dough forms.
- Knead briefly until smooth (about 1 minute).
- Cover and rest at room temperature for 30 minutes.
- Preheat oven to 350°F (175°C).
- Divide dough in half. Roll each portion between two pieces of parchment paper until very thin (⅛ inch).
- Remove top parchment. Score dough into desired cracker shapes.
- Brush lightly with water and sprinkle with sea salt and optional seeds.
- Bake for 15-20 minutes until golden brown and crisp.
- Cool completely before breaking along score lines.
Storage Tips
- Store in an airtight container at room temperature for up to 2 weeks
- Can be frozen for up to 3 months
- If crackers soften, re-crisp in a 300°F oven for 5 minutes
Nutrition Facts (per 6 crackers)
- Calories: 120
- Total Fat: 5g
- Carbohydrates: 15g
- Protein: 3g
- Fiber: 1g
- Sodium: 180mg
Variations
- Mediterranean: Add 1 tsp dried oregano and 2 tbsp grated Parmesan
- Spicy: Include ¼ tsp cayenne and ½ tsp cracked black pepper
- Sweet & Savory: Add 1 tbsp honey and ½ tsp cracked black pepper
Process Tips
- Roll dough as thin as possible for the crispiest crackers
- Use a pizza cutter for easy scoring
- Dock crackers with a fork to prevent puffing
- Rotate baking sheets halfway through for even browning
Perfect Pairings
- Soft cheeses like brie or camembert
- Hummus or bean dips
- Olive tapenade
- Wine and charcuterie boards
Common Substitutions
- Whole wheat flour for all-purpose (use 25-50% for best texture)
- Avocado oil for olive oil
- Fresh herbs for dried (double the amount)
- Any seasoning blend for herbs
FAQ’s
Q: Can I use a fresh sourdough starter instead of discard?
A: Yes, but the crackers will be less tangy. Discard provides a more complex flavor.
Q: Why did my crackers burn around the edges?
A: Uneven thickness is usually the culprit. Roll the dough as evenly as possible and watch carefully during baking.
Q: My crackers could be crispyr. Do you know what went wrong?
A: They likely need to be rolled thinner or baked longer. They should be golden brown and feel firm to the touch.
Fun Food Fact
Did you happen to know? The world’s oldest bread was discovered in Jordan and dates back 14,400 years – 4,000 years older than agriculture! This ancient flatbread was made from wild cereal grains and might have been similar to a primitive cracker.
