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Crispy Sourdough Discard Crackers with Sea Salt & Pepper

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These ultra-crispy sourdough discard crackers are a quick, easy, and flavorful snack made from pantry staples. Perfect for using up sourdough discard, they’re customizable, crowd-pleasing, and ideal for lunchboxes, cheese boards, or parties.

Ingredients

Scale
  • 1 cup sourdough discard (about 250g)
  • 1/2 cup all-purpose flour (about 60g)
  • 2 tablespoons extra-virgin olive oil (about 30ml), plus more for brushing
  • 1 teaspoon sea salt (about 5g), plus extra for sprinkling
  • 1/4 teaspoon freshly cracked black pepper (about 1g), plus extra for sprinkling
  • Optional add-ins:
  • 1 tablespoon sesame seeds
  • 1 tablespoon poppy seeds
  • 1 tablespoon everything bagel seasoning
  • 2 tablespoons grated parmesan (omit for dairy-free)
  • 1–2 tablespoons water, as needed (if dough is dry)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, combine sourdough discard, flour, olive oil, sea salt, and black pepper. Add any optional seeds or seasoning.
  3. If discard is thick, add up to 2 tablespoons water. Mix with a spatula until well combined (about 2 minutes).
  4. Transfer dough to a lightly floured surface or parchment paper. Roll out as thin as possible (about 1/16 inch).
  5. Cut dough into squares or rectangles (about 1½ inch each) using a sharp knife, pizza wheel, or bench scraper.
  6. Carefully transfer cut dough to parchment-lined baking sheets, leaving space between crackers.
  7. Brush lightly with olive oil and sprinkle with extra sea salt and cracked pepper.
  8. Bake for 20-25 minutes, rotating pans halfway through. Watch closely from 18 minutes; crackers should be golden and crisp.
  9. Remove from oven and transfer to wire rack to cool completely (about 10 minutes).
  10. Enjoy immediately or store in an airtight container at room temperature for up to 5 days. Re-crisp in oven if needed.

Notes

Roll dough as thin as possible for maximum crispness. Rotate pans halfway through baking for even browning. Customize with seeds, herbs, or cheese. For gluten-free, use a 1:1 GF flour blend and add extra oil. Crackers keep for up to 5 days; re-crisp in oven if needed.

Nutrition

Keywords: sourdough discard, crackers, snack, sea salt, easy, crispy, pantry staples, homemade, dairy-free, vegan, lunchbox, party food

Find it online: https://bitefuljoy.com/crispy-sourdough-discard-crackers-recipe-easy-sea-salt-snack/