Sourdough Discard Crackers Recipe

Close-up of golden sourdough discard crackers sprinkled with dried herbs.

5 from 1 vote

Sourdough Discard Crackers Recipe

Turn unfed sourdough discard into crispy, herby homemade crackers with just five pantry ingredients. No bread-baking skills required!15

Prep Time5 15

Cook Time22

Total Time5 37

Course: Snack

Cuisine: American

Servings:

Calories: 105kcal

Author: Lynda - Southern Kissed

Equipment

2 baking sheets
Parchment paper
pastry wheel cutter knife, or pizza cuttter

Ingredients

1 cup sourdough discard (240 grams) unfed and at room temperature
1 cup all-purpose flour (125 grams)
2 tablespoons olive oil
½ teaspoon fine sea salt
1-2 tablespoons water only if needed

Topping

1 tablespoon olive oil for brushing
1 tablespoon mixed dried herbs oregano, thyme, rosemary, or Italian blend
Flaky salt optional

Instructions

Preheat the oven to 350°F (175°C).
In a bowl, stir together the discard, flour, olive oil, and salt until a soft dough forms. It should be smooth and pliable but not sticky. If it’s dry, add water 1 tablespoon at a time.
Divide the dough in half.
Place one half between two sheets of parchment and roll it to about 1/16 inch thick, as evenly as possible.
Peel off the top sheet of parchment and slide the bottom sheet, with the dough on it, onto a baking sheet.
Brush the dough lightly with olive oil. Sprinkle with half the herbs and a pinch of flaky salt, if using, and press them gently into the dough.
Score the dough into squares with a pizza cutter or knife, then prick each square once or twice with a fork.
Repeat steps 4–7 with the second half of the dough.
Bake for 18–22 minutes, rotating the pans halfway through, until the crackers are golden brown all over. Remove any pieces that finish early.
Cool completely on the pan, then break the crackers apart along the scored lines.

Notes

Nutrition information is an estimate, calculated automatically with an online nutrition calculator based on the ingredients listed. Actual values will vary depending on the brands you use, the hydration of your starter, how thin you roll the dough, and the size you cut the crackers. Optional toppings like flaky salt or Parmesan are not included. This information is provided as a courtesy and should not replace advice from a doctor or registered dietitian. If you follow a specific diet or have health concerns, please calculate the values yourself using the exact ingredients you use.

Nutrition