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Crispy Sourdough Discard Crackers with Rosemary and Sea Salt

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These crispy sourdough discard crackers with rosemary and sea salt are a crunchy, flavorful snack that transforms sourdough discard into a delicious treat. Perfect for snacking or entertaining, they offer a subtle tang and herby aroma.

Ingredients

Scale
  • 1 cup (240g) sourdough starter discard, unfed
  • 1 cup (120g) all-purpose flour
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 1 tablespoon fresh rosemary, finely chopped, plus extra sprigs for topping
  • 1 teaspoon sea salt flakes
  • 1–2 tablespoons (15-30ml) water, as needed
  • Optional: pinch of cracked black pepper or garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a mixing bowl, combine the sourdough discard and olive oil. Stir gently until mixed well.
  3. Add the all-purpose flour and chopped fresh rosemary to the bowl. Stir until the mixture starts to come together. Add optional cracked black pepper or garlic powder if using.
  4. Slowly add water, one tablespoon at a time, until a soft dough forms. The dough should be pliable but not sticky.
  5. Turn the dough onto a lightly floured surface and roll out as thin as possible, about 1/8 inch (3mm) thick.
  6. Cut the dough into squares or rectangles about 2 inches (5 cm) square using a sharp knife or pizza cutter.
  7. Transfer the cut dough onto the prepared baking sheet, spacing crackers slightly apart. Brush tops lightly with olive oil and scatter sea salt flakes and rosemary sprigs on top.
  8. Bake for 25-30 minutes, watching closely after 20 minutes. Crackers should be golden and crisp. Optionally flip halfway through baking.
  9. Let the crackers cool completely on a wire rack to harden further.
  10. Store in an airtight container for up to one week.

Notes

Roll the dough as thin as possible (about 1/8 inch) for maximum crispness. Use cold water to keep dough manageable. Watch oven temperature closely to avoid burning. Flipping crackers halfway through baking is optional but can help even crispness. Store crackers in airtight containers to maintain crunch. Experiment with herbs and spices for variations. For gluten-free, use almond or oat flour but handle dough gently.

Nutrition

Keywords: sourdough discard crackers, rosemary crackers, sea salt crackers, homemade crackers, sourdough snack, easy crackers, crispy crackers, vegan crackers, gluten-free crackers option

Find it online: https://bitefuljoy.com/crispy-sourdough-discard-crackers-with-rosemary-and-sea-salt-recipe-for-easy-homemade-snacks/