Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Thin and Crispy Sourdough Discard Crackers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 34 reviews

These Thin and Crispy Sourdough Discard Crackers are a delightful way to use up sourdough starter discard, turning it into a savory, herb-infused snack. Flavored with fresh rosemary and thyme, and baked to golden perfection, these crackers offer a crunchy texture and aromatic taste perfect for snacking or serving with dips and cheese.

  • Total Time: 40 minutes
  • Yield: About 20-24 crackers

Ingredients

Cracker Dough

  • 1 cup (240g) sourdough starter discard (or active starter)
  • 2 tablespoons melted butter or olive oil
  • ¼ teaspoon fine sea salt
  • 1 tablespoon fresh rosemary, finely minced
  • 1 ½ teaspoons fresh thyme or ½ teaspoon dried thyme

Optional Toppings

  • Flaky sea salt
  • Additional fresh herbs
  • Bagel seasoning
  • White sesame seeds
  • Black sesame seeds
  • Poppy seeds

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking and aid in even baking.
  2. Combine Ingredients: In a mixing bowl, stir together the sourdough starter discard, melted butter or olive oil, fine sea salt, finely minced fresh rosemary, and thyme until fully combined into a uniform dough.
  3. Spread the Dough: Pour the dough onto the prepared baking sheet lined with parchment paper. Using an offset spatula, spread the dough thinly and evenly, ensuring the layer is thin but not translucent to avoid crumbly crackers.
  4. Add Optional Toppings: Lightly sprinkle flaky sea salt or extra herbs, seeds, or seasoning on top if desired for extra flavor and crunch.
  5. Bake Initial Layer: Bake the dough in the preheated oven for 10 minutes, allowing it to set but not fully crisp.
  6. Score the Crackers: Remove the baking sheet from the oven and carefully score the dough into squares using a knife or pizza cutter. Scoring ensures even cracker shapes after baking.
  7. Finish Baking: Return the scored dough to the oven and bake for an additional 15 to 20 minutes, or until the crackers are golden brown and crisp to the touch.
  8. Cool and Serve: Transfer the crackers onto a cooling rack and allow them to cool completely before breaking along the scored lines into individual crackers.

Notes

  • Finely mince the rosemary to ensure a pleasant texture throughout the crunchy crackers.
  • You can use all-purpose flour or hard white milled wheat in your sourdough discard; whole grain flour will result in slightly darker crackers.
  • Optional toppings include flaky sea salt, fresh herbs, bagel seasoning, white sesame seeds, black sesame seeds, or poppy seeds to customize flavor.
  • Make sure to score the dough after the initial 10-minute bake to create uniform crackers.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/thin-and-crispy-sourdough-discard-crackers-recipe/