Sourdough Discard Crackers

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Crispy, savory sourdough discard crackers with rosemary and flake salt. 6 simple ingredients, beginner-friendly, endlessly customizable. Uses a full cup of starter discard.

Prep Time15

Cook Time25

Chill Time30

Total Time1 10

Course: Snack

Cuisine: American

Servings: servings

Calories: 137kcal

Author: Liz Marek

Ingredients

1 cup sourdough starter unfed discard
1 cup wheat flour
4 tablespoons unsalted butter melted
4 tablespoons fresh rosemary
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black better

US Customary - Metric

Instructions

In a medium bowl, stir together the sourdough discard, whole wheat flour, melted butter (cooled), rosemary, garlic powder, salt, and pepper until a smooth dough ball forms.
Flatten the dough inside a gallon-sized zip-top bag (easiest) or wrap in plastic and flatten by hand. Refrigerate for at least 30 minutes, up to overnight.
Heat oven to 350º F. Line 2 baking sheets with parchment.
Cut the chilled dough in half. Roll each half between 2 sheets of parchment (or on a lightly floured counter) to 1/16-inch thick. Paper-thin.
Cut into 1¼-inch squares with a pizza wheel or sharp knife. Don't separate, they'll snap apart after baking.
Transfer the parchment with the dough onto a baking sheet. Brush the top with olive oil and sprinkle with flake salt.
Dock every cracker with 2 or 3 fork holes to prevent puffing.
Repeat with the second half of the dough on the second sheet.
Bake for 20 to 25 minutes, rotating the pans halfway through, until the edges are golden brown and the centers are lightly golden.
Cool COMPLETELY on the pan, at least 15 minutes. They crisp up as they cool. Snap apart along the cut lines and store in an airtight container with a paper towel underneath.

Video

Notes

Ingredient notes:

Cold discard straight from the fridge keeps the butter solid in the dough, which makes rolling easier.
Whole wheat flour gives the crackers a nutty, earthy flavor. All-purpose flour works too, slightly lighter result.
Olive oil swaps 1:1 for the melted butter for a dairy-free version.

Method tips:

Roll the dough as thin as you can stand. 1/16-inch is the target.
Don't skip the chill. The cold butter + relaxed gluten is what lets you roll thin.
Always dock the crackers. Without holes, they puff into mini pitas.
Cool COMPLETELY on the pan. They crisp as they cool. Warm crackers feel chewy because they're still drying.

Pasta machine hack:

Cut the chilled dough into 4 pieces. Feed each through the widest setting twice (fold in half between passes). Step down one setting at a time until you reach setting 5 or 6. Perfectly even thinness in 30 seconds.

Make-ahead and storage:

Counter, sealed with a paper towel underneath, up to 1 week.
Frozen baked crackers, up to 2 months. Refresh in a 300º F oven for 3 to 5 minutes.
Frozen unrolled dough disc, up to 2 months. Thaw overnight in the fridge before rolling.
Sourdough discard in the fridge, up to 1 week before using.

Variations:

Cheddar: + ½ cup grated sharp cheddar, skip rosemary, + ½ teaspoon paprika.
Parmesan: 2 Tablespoons grated parmesan on top before baking.
Everything bagel: skip herbs, brush with oil, sprinkle everything seasoning.
Smoked paprika and chili flakes: + 1 teaspoon smoked paprika + ½ teaspoon chili flakes.
Sesame: 2 Tablespoons toasted sesame seeds on top.
Fennel and lemon: 1 teaspoon crushed fennel + 1 teaspoon lemon zest, skip rosemary.
Sourdough rye: swap flour 1:1 for rye, + 1 teaspoon caraway seeds.
Gluten-free: swap flour 1:1 for GF blend with xanthan gum, chill 30 minutes longer.
Active starter swap: 1 cup active starter for discard, same method.

Critical do-nots:

Don't skip docking. Mini pitas instead of crackers.
Don't skip chilling. Dough will fight you and won't roll thin.
Don't bake on wax paper. Use parchment only.
Don't eat warm. They're still finishing crisping for 15 minutes after the oven.

Nutrition