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Crispy Sourdough Starter Crackers Recipe with Rosemary and Sea Salt

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These crispy sourdough starter crackers are a quick and easy homemade snack featuring a subtle sourness from the starter, fresh rosemary, and a sprinkle of sea salt for a perfect crunch.

Ingredients

Scale
  • 1 cup (240 ml) sourdough starter (discard or active)
  • 1 ½ cups (180 g) all-purpose flour
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon sea salt flakes, plus extra for sprinkling
  • 2 to 3 tablespoons (30–45 ml) water
  • Optional: pinch of black pepper or garlic powder

Instructions

  1. Mix the dough: In a bowl, combine 1 cup sourdough starter, 1 ½ cups all-purpose flour, 2 tablespoons olive oil, and 1 teaspoon sea salt flakes. Gradually add 2 tablespoons water while stirring until the dough just comes together. It should be slightly tacky but not sticky. Add more water if needed, cautiously.
  2. Incorporate rosemary: Fold in 1 tablespoon finely chopped fresh rosemary evenly throughout the dough.
  3. Chill the dough: Wrap the dough ball in plastic wrap or cover the bowl tightly and refrigerate for 20-30 minutes to firm up the dough.
  4. Preheat oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  5. Roll out the dough: On a lightly floured surface, roll the chilled dough very thin, about 1/8 inch (3 mm) thickness or less. Rotate dough occasionally and sprinkle flour if sticking.
  6. Cut crackers: Use a sharp knife or pizza cutter to slice the dough into desired shapes. Prick crackers with a fork to prevent puffing.
  7. Add finishing touches: Lightly brush the surface with olive oil and sprinkle additional sea salt flakes and rosemary leaves on top.
  8. Bake: Transfer the baking sheet to the oven and bake for 18-22 minutes until golden brown and crisp. Check after 15 minutes to avoid burning.
  9. Cool completely: Remove crackers from oven and transfer to a cooling rack to cool fully before storing or serving.

Notes

Roll dough very thin (about 1/8 inch) for crispiness. Chill dough before rolling to prevent tearing. Use parchment or silicone mats to avoid sticking and burning. If crackers soften after cooling, re-bake at 300°F (150°C) for 5 minutes to re-crisp. Fresh rosemary is preferred; dried rosemary can be used but reduce quantity. Experiment with herb swaps or add cheese for variations.

Nutrition

Keywords: sourdough starter crackers, rosemary crackers, sea salt crackers, homemade snack, crispy crackers, easy crackers, sourdough discard recipe

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