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Sourdough Discard Crackers

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A quick and easy recipe to transform sourdough discard into crispy, flavorful homemade crackers using simple pantry staples.

Ingredients

Scale
  • 100g (3.5 oz) sourdough discard (unfed or fed)
  • 120g (1 cup) all-purpose flour (can substitute whole wheat or gluten-free flour blend)
  • 30ml (2 tbsp) extra virgin olive oil
  • 1 tsp sea salt
  • 30–45ml (2-3 tbsp) water, added gradually
  • 1 tsp dried rosemary
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • Optional toppings: sesame seeds, poppy seeds, grated Parmesan or sharp cheddar cheese

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a mixing bowl, whisk together the all-purpose flour, sea salt, dried rosemary, garlic powder, and black pepper.
  3. Add the sourdough discard and olive oil; stir until the mixture starts to come together and looks crumbly.
  4. Gradually add 2 tablespoons (30ml) of water and mix. If the dough feels dry, add an extra tablespoon (15ml). The dough should be pliable but not sticky.
  5. Turn the dough onto a lightly floured surface and knead lightly a few times to form a smooth ball. Avoid over-kneading.
  6. Roll the dough between two sheets of parchment paper to about 1/8 inch (3mm) thickness for crispier crackers.
  7. Cut the dough into squares, rectangles, or desired shapes using a sharp knife or pizza cutter.
  8. Arrange the cut crackers on the prepared baking sheet, leaving space between them.
  9. Lightly brush the tops with olive oil and sprinkle with flaky sea salt or optional seeds.
  10. Bake for 18-22 minutes until golden and crisp, checking after 15 minutes to avoid burning.
  11. Remove from oven and cool completely on a wire rack to allow crackers to crisp further.

Notes

Roll dough as thin as possible without tearing for best crunch. If dough cracks, press gently to repair. Brush olive oil before baking for golden color and seasoning adherence. Cool crackers completely before storing to prevent breakage. Store in airtight container up to one week or freeze up to three months. Reheat frozen crackers at 300°F (150°C) for 5-7 minutes to restore crispness.

Nutrition

Keywords: sourdough discard, crackers, homemade snack, crispy crackers, easy recipe, sourdough snack, pantry staples

Find it online: https://blairrecipes.com/sourdough-discard-crackers-recipe-easy-crispy-homemade-snack-guide/