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Crispy Sourdough Discard Crackers Recipe with Rosemary and Sea Salt

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A simple and addictive homemade snack using sourdough discard, fresh rosemary, and sea salt. These crackers are crispy, flavorful, and perfect for snacking or entertaining.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard (unfed or fed)
  • 1 cup (120 g) all-purpose flour
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon sea salt flakes, plus more for topping
  • 2–3 tablespoons (30–45 ml) water
  • Optional: pinch of ground black pepper
  • Optional: 1/4 teaspoon garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a mixing bowl, combine 1 cup (120 g) all-purpose flour, 1 tablespoon finely chopped fresh rosemary, 1 teaspoon sea salt flakes, and optional garlic powder or black pepper. Stir well.
  3. Add 1 cup (240 ml) sourdough discard and 2 tablespoons (30 ml) extra-virgin olive oil. Stir until the mixture starts to come together.
  4. Slowly add 2-3 tablespoons (30-45 ml) water, one tablespoon at a time, until the dough is firm but pliable and not sticky. Adjust with more water or flour as needed.
  5. Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes until smooth. Avoid overworking.
  6. Roll the dough between two sheets of parchment paper to about 1/8 inch (3 mm) thickness.
  7. Remove the top parchment and cut the dough into squares or desired shapes using a sharp knife or pizza cutter.
  8. Transfer the cut dough on the parchment to the baking sheet, separating any pieces that stick together.
  9. Lightly brush the tops with olive oil and sprinkle additional sea salt flakes.
  10. Bake for 20-25 minutes, rotating the pan halfway through. Watch closely after 20 minutes for a deep golden color without burning.
  11. Remove from oven and transfer crackers to a cooling rack to crisp up completely.
  12. If any crackers puff up too much, gently press them down with a spatula immediately after baking.

Notes

[‘Roll dough as thin as possible (about 1/8 inch) for crispiness.’, ‘Use fresh rosemary for best flavor; reduce dried rosemary amount if substituting.’, ‘Brush with olive oil before baking for better browning and richness.’, ‘Watch baking time closely to avoid burning; ovens vary.’, ‘Store cooled crackers in an airtight container at room temperature to keep crisp.’, ‘Freeze leftovers and re-crisp in a 300°F oven for 5 minutes if desired.’, ‘Optional additions include black pepper, garlic powder, cheese, smoked paprika, or seeds.’, ‘For gluten-free, substitute all-purpose flour with a gluten-free baking flour blend.’]

Nutrition

Keywords: sourdough discard crackers, rosemary crackers, sea salt crackers, homemade crackers, sourdough snack, easy snack recipe, crispy crackers

Find it online: https://blairrecipes.com/crispy-sourdough-discard-crackers-recipe-with-rosemary-and-sea-salt-easy-homemade-snack/