Sourdough Discard Crackers Recipe

Let’s talk about that jar of sourdough discard sitting in your fridge. You know the one. It feels wasteful to toss it, but you’re not always in the mood to bake a whole loaf.

Well, I have the most delicious solution for you, one that turns that tangy paste into something truly magical.

Why These Crackers Are a Game Changer

These crackers are the secret weapon of any home baker with a lively starter. They transform something you’d normally compost into a crispy, savory snack that’s downright irresistible.

The process is surprisingly simple, almost therapeutic. You’ll get a batch of homemade crackers that carry that signature sourdough tang, paired with rich olive oil and fragrant herbs.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to cracker bliss. Each one plays a specific role in creating that perfect crunch and flavor.

• Sourdough Discard: This is the star, providing that characteristic tang and acting as the base of our dough. Use it straight from the fridge, unfed.
• Olive Oil: A good, fruity extra virgin olive oil adds richness and helps achieve a wonderfully crispy texture that butter sometimes can’t.
• Grated Parmesan Cheese: It melts into the dough, offering a salty, umami punch that amplifies the sourdough’s flavor beautifully.
• Fresh Rosemary: Chopped finely, it gives little bursts of piney fragrance. Dried works in a pinch, but fresh is truly special here.
• Salt & Black Pepper: These are the essential flavor enhancers. Don’t be shy with the pepper—it provides a lovely, gentle warmth.
• All-Purpose Flour: Just enough to bring the sticky discard into a workable dough, giving the crackers their structure.

How to make Sourdough Discard Crackers?

The method is wonderfully straightforward. You’ll be rolling and baking before you know it, filling your kitchen with the most amazing aroma.

Step 1 – Mixing the Dough

In a medium bowl, combine all of your ingredients. That’s right, just dump them all in together—the discard, oil, parmesan, rosemary, salt, pepper, and flour.

Use a fork or your hands to mix until a soft, slightly sticky ball forms. There’s no need to over-knead; just bring it together into a cohesive mass.

Step 2 – Rolling It Out Thin

Now, here’s the key to crispiness. Place your dough ball between two large sheets of parchment paper. This prevents sticking and makes cleanup a breeze.

Roll it out patiently. You’re aiming for about 1/16th of an inch thick—almost comically thin. This ensures every cracker bakes up perfectly crisp.

Step 3 – Cutting and Docking

Peel off the top layer of parchment. Use a pizza cutter or a sharp knife to score the dough into small squares or rectangles. There’s no need to separate them yet.

Take a fork and prick each little square a few times. This “docking” prevents the crackers from puffing up like pillows in the oven, keeping them flat and snappy.

Step 4 – Baking to Golden Perfection

Carefully slide the parchment with the scored dough right onto a baking sheet. Give the top a light brush with a bit more olive oil and a tiny sprinkle of flaky salt.

Bake in a preheated 350°F oven for 15-20 minutes. You’ll know they’re done when the edges turn a deep, golden brown and your kitchen smells incredible.

Step 5 – The Final Cool Down

Let the baked sheet of crackers cool completely on the pan. They’ll continue to crisp up as they sit. This step requires patience, but it’s non-negotiable.

Once cool, break them apart along the scored lines. Then, try to resist eating them all straight from the tray.

Creative Flavor Twists

The basic recipe is a flawless canvas. Don’t be afraid to play around and make these crackers uniquely yours with different mix-ins and toppings.

A sprinkle of everything bagel seasoning before baking is a fantastic move. Smoked paprika or garlic powder mixed into the dough adds a warm, savory depth.

For cheese lovers, swap the parmesan for a sharp aged cheddar or nutty gouda. Fresh thyme or chopped sage can stand in for the rosemary beautifully.

Tips

A few little insights from my kitchen can make your cracker-making journey even smoother. These are the details that truly matter.

• If your dough feels too sticky when rolling, dust the parchment paper with the tiniest bit of flour. Too dry? A sprinkle of water kneaded in will help.
• For extra-thin crackers, consider dividing the dough and rolling out two separate batches on two baking sheets. Thinner dough means a more delicate crunch.
• Ovens have hot spots. Rotate your baking sheet halfway through to ensure an even, all-over golden bake without any pale spots.
• If some crackers brown faster than others, just remove the done ones with tongs and let the rest bake for another minute or two.

Storing Your Savory Treasure

Proper storage keeps your hard work crispy for days. The enemy here is moisture, so we need to lock it out completely.

Once the crackers are fully cooled, transfer them to an airtight container. A glass jar with a clasp lid or a simple cookie tin works perfectly.

They’ll stay crisp and delicious at room temperature for about a week. If they last that long, of course. For longer storage, they freeze wonderfully in a sealed bag.

Print Recipe

Sourdough Discard Crackers Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Appetizer, Snack

Difficulty: easy Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Cooking Temp: 175  C Servings: 8 Estimated Cost: $ 5 Calories: 120

Best Season: Spring, Summer, Fall, Winter

Description

Delightfully tangy and totally addicting, these crunchy Sourdough Discard Crackers come together so quickly and disappear even faster. The combination of olive oil, rosemary, and parmesan make them so special, savory, and irresistible. Trust me when I say you'll want to make a double batch!

Ingredients

Servings

• 1 cup sourdough discard (unfed starter, room temperature)
• 3 tbsp extra virgin olive oil (plus extra for brushing)
• ¹⁄₂ cup grated parmesan cheese (freshly grated preferred)
• ¹⁄₂ tsp fine sea salt (plus extra for topping)
• ¹⁄₄ tsp freshly ground black pepper
• 1 tbsp fresh rosemary (finely chopped (or 1 tsp dried))

Instructions

1. Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
2. In a medium bowl, combine sourdough discard, 3 tbsp olive oil, parmesan, salt, pepper, and rosemary. Mix until a soft, slightly sticky dough forms.
3. Place the dough between two large sheets of parchment paper and roll out to 1/16-inch thickness.
4. Peel off the top sheet of parchment. Use a pizza cutter or knife to slice the dough into small squares or rectangles.
5. Use a fork to dock (poke) each cracker several times to prevent bubbling during baking.
6. Brush the surface lightly with olive oil and sprinkle with additional salt.
7. Bake for 18–22 minutes, or until golden brown and crisp. Rotate the tray halfway through for even baking.
8. Let cool completely on the baking sheet before transferring to an airtight container.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 7gg11%

Saturated Fat 2gg10%

Trans Fat 0gg

Cholesterol 5mgmg2%

Sodium 220mgmg10%

Potassium 45mgmg2%

Total Carbohydrate 11gg4%

Dietary Fiber 0.5gg2%

Sugars 0gg

Protein 4gg8%

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Calcium 8% mg

Iron 4% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make them extra thin: Aim for 1/16" thickness to ensure maximum crispiness.
• Customize your flavor: Try garlic powder, smoked paprika, or everything bagel seasoning for fun twists.
• Storage tip: Keep in an airtight container at room temperature for up to 5 days.
• Gluten note: This recipe uses wheat-based sourdough. Gluten-free adaptations are untested.

Keywords: sourdough discard crackers, sourdough crackers, homemade crackers, parmesan rosemary crackers, easy sourdough recipe