Description

These crispy sourdough discard crackers are a perfect way to use up leftover sourdough starter. They are easy to make, flavorful, and customizable with optional cheese, herbs, seeds, and seasonings. The crackers are thin, crunchy, and delicious as a snack or appetizer, and can be stored in an airtight container to enjoy over several days.

Ingredients

Scale

Basic Ingredients

1 cup flour (1/2 cup whole wheat + 1/2 cup unbleached bread flour)
1 cup sourdough starter, active or discard
1/4 cup softened coconut oil, butter, or olive oil
1/2 tsp sea salt
Olive oil for brushing

Optional Additions

1/4 cup fresh herbs of choice (rosemary, sage, thyme, oregano) or 2 Tbsp dried herbs
1/2 cup finely grated firm cheese such as cheddar or parmesan
2 Tbsp everything bagel seasoning
1/4 cup sun-dried tomatoes, finely chopped
1/4 cup sunflower seeds or pumpkin seeds
1 to 2 Tbsp nutritional yeast
1/2 tsp onion powder or garlic powder
A sprinkle of paprika for topping (added after baking or near the end)

Instructions

Mix the dough: In a mixing bowl, thoroughly combine the sourdough starter, flour, sea salt, and softened coconut oil or butter. Add any optional herbs, cheese, or other seasonings at this time. Mix well to form a solid dough ball.
Divide the dough: Split the large dough ball into two equal portions.
Shape the dough: Flatten each dough ball into a rectangular shape roughly the size of your hand and about half an inch thick.
Chill the dough: Cover or wrap each dough piece and place in the refrigerator for at least 30 minutes, up to overnight. This helps firm the dough for rolling.
Preheat oven: When ready to bake, preheat your oven to 350°F (175°C).
Warm dough (if needed): If the dough was refrigerated for several hours or overnight, allow it to sit at room temperature for 15 to 30 minutes to soften slightly before rolling.
Prepare baking sheet: Cut a piece of parchment paper to fit a cookie sheet or use a silicone baking mat. Lightly dust the parchment with flour to prevent sticking.
Roll out dough: Place one piece of dough on the floured parchment, dust the top with flour, and gently roll it out with a floured rolling pin to about 1/16 inch thickness for crisp crackers.
Brush and season: Use a basting brush to lightly coat the rolled dough with extra virgin olive oil, then sprinkle coarse salt evenly over the surface.
Cut crackers: Using a pastry cutter or pizza wheel, slice the dough into 1 to 2 inch squares or desired shapes. Use a fork to prick each cracker several times to prevent puffing during baking.
Bake: Transfer the parchment and cut crackers to a baking sheet and bake in the preheated oven for 20 to 25 minutes.
Rotate baking sheet: Halfway through baking, rotate the sheet to ensure even cooking and coloring of the crackers.
Cool: Remove the crackers promptly once baked and transfer them to a cooling rack to cool completely.
Serve or store: Enjoy the crackers right away or store them in an airtight container for several days to maintain crispness.

Notes

Using sourdough discard is a great way to reduce waste and create tasty snacks.
Feel free to customize the crackers with your favorite herbs, seeds, cheese, and seasonings.
If you omit cheese and use olive oil or coconut oil, the crackers can be vegan.
Make sure to roll the dough very thinly for the best crisp texture.
Adding the paprika after baking keeps its flavor vibrant and prevents burning.
Store crackers in an airtight container at room temperature for up to a week.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American

Keywords: sourdough discard, crackers, homemade crackers, sourdough snack, baking, easy snack recipe, herbs and cheese crackers