Sourdough Discard Crackers Recipe Easy Crispy Herb Snack with Sea Salt
A no-fail, pantry-friendly snack that uses sourdough discard to make crispy, herbaceous crackers with a perfect salty crunch. Ready in under 40 minutes, these crackers are ideal for snacking or casual appetizers.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
- 1 cup (240g) sourdough discard (unfed or fed within the last day)
- 1 cup (120g) all-purpose flour
- 2 tablespoons (30ml) olive oil
- 1 tablespoon dried herbs (rosemary and thyme recommended)
- Sea salt flakes to taste (about 1 teaspoon)
- 1–2 tablespoons (15-30ml) water (optional, if dough feels dry)
Instructions
- Combine sourdough discard, all-purpose flour, olive oil, and dried herbs in a mixing bowl. Add water 1 tablespoon at a time if dough is dry until it forms a soft, pliable ball that is moist but not sticky.
- Lightly flour your surface and roll the dough as thin as possible, about 1/16 inch (1.5mm). If dough resists or tears, let it rest a few minutes before continuing.
- Use a sharp knife or pizza cutter to score the dough into squares or rectangles. Do not separate the crackers yet. Brush lightly with olive oil and sprinkle with sea salt flakes and additional dried herbs if desired.
- Transfer the dough on parchment paper or silicone baking mat to a rimmed baking sheet. Bake at 325°F (160°C) for 20-25 minutes until edges are golden brown and crackers feel firm. Watch closely in the last 5 minutes to prevent burning.
- Let crackers cool completely on the baking sheet to crisp up. Break apart along scored lines into individual crackers. Save uneven pieces for crumbling over salads or soups.
Notes
[‘Ensure dough is not sticky to avoid floppy crackers; add water sparingly.’, ‘Roll dough very thin for crispness; split dough into two balls if needed.’, ‘Use flaky sea salt for best texture and flavor; table salt is not recommended.’, ‘Cool crackers completely before breaking to avoid uneven crumbling.’, ‘Store crackers in an airtight container at room temperature for up to one week.’, ‘Reheat in a 300°F (150°C) oven for 3-5 minutes to refresh crispness if needed.’, ‘Avoid freezing as moisture ruins crisp texture.’]
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 90
- Sodium: 120
- Fat: 3
- Saturated Fat: 0.4
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
Keywords: sourdough discard, crackers, herb crackers, sea salt, crispy snack, easy snack, zero waste, sourdough recipe