If you love sourdough baking and hate tossing out your sourdough starter discard, then this Sourdough Discard Crackers Recipe is about to become your new best friend in the kitchen. These crackers are crispy, flavorful, and surprisingly simple to make, turning what might seem like waste into a delicious snack that’s perfect for anytime munching or accompanying your favorite spreads. With a lovely hint of fresh rosemary and parmesan cheese, these crackers have an irresistible crunch and depth of flavor that will impress everyone who tries them.
Ingredients You’ll Need
This recipe keeps it simple but every ingredient plays a crucial role in creating those perfect crackers you’ll want to make again and again. From the tangy sourdough discard to the fragrant rosemary, each one adds a unique touch to both taste and texture.
- Sourdough discard (1 cup): Provides that natural tang and acts as the base of your cracker dough, giving them wonderful flavor and crispness.
- Extra virgin olive oil (3 tablespoons): Adds richness and helps create a tender but crunchy texture.
- All-purpose flour (1 cup): The backbone of the dough, bringing structure to your crackers.
- Grated parmesan cheese (2 tablespoons): Adds a nutty, salty punch that elevates the flavor profile beautifully.
- Fresh rosemary, chopped (1 tablespoon): Brings a fresh, aromatic herbaceous note that pairs perfectly with the parmesan.
- Salt (1/2 teaspoon): Enhances all the flavors in the dough.
- Ground black pepper (1/2 teaspoon): Adds a subtle spicy warmth to balance the flavors.
- Olive oil (for brushing): Ensures a golden, crispy finish on the crackers.
- Sea salt (for sprinkling): Adds a lovely finishing touch and a bit of crunch on top.
How to Make Sourdough Discard Crackers Recipe
Step 1: Mixing the Dough
Begin by combining your sourdough discard, olive oil, all-purpose flour, parmesan, rosemary, salt, and pepper in a bowl. Knead the mixture gently just enough to form a cohesive dough. The dough should hold together but not be sticky, so feel free to dust a little flour if it feels too wet at first. This step is where all those flavors start to mingle and come alive.
Step 2: Resting the Dough (Optional)
If you’re not ready to bake right away, wrap the dough tightly in plastic wrap and refrigerate it for up to 24 hours. This resting period can actually help develop the flavors a bit more and make rolling out easier. But if excitement is calling, you can roll and bake straight away – either way works perfectly.
Step 3: Rolling and Cutting the Crackers
Preheat your oven to 350 degrees Fahrenheit. Place your dough between two sheets of parchment paper and roll it out carefully to about 1/16th of an inch thickness. Thin dough means crispier crackers! Once rolled, peel off the top sheet of parchment, then cut the dough into your favorite shapes—small squares, triangles, or anything fun. Don’t forget to prick holes evenly across each cracker with a fork if you like; this helps prevent bubbling and keeps them perfectly flat and crispy.
Step 4: Baking to Perfection
Brush the exposed dough surface with olive oil and sprinkle generously with sea salt. Slide the parchment with the cut dough onto a baking sheet and bake for 30 minutes until your crackers turn lightly golden. Make sure to rotate the pan about halfway through to ensure even baking and crispness across the batch. The scent during baking is simply irresistible!
Step 5: Cooling and Storage
Let your crackers cool completely right on the baking sheet or a wire rack. This final cool-down solidifies their crispness perfectly before storing. Once cool, your batch of homemade sourdough discard crackers is ready to be enjoyed or packed away.
How to Serve Sourdough Discard Crackers Recipe
Garnishes
These crackers shine with simple garnishes such as a sprinkle of flaky sea salt or an extra grating of parmesan on top after baking. You can also add a touch of finely chopped fresh herbs like thyme or oregano for variety. They’re perfect as-is but can be dressed up easily if you’re planning a special spread.
Side Dishes
Pair these crisp, flavorful crackers with creamy cheeses like brie, goat cheese, or a sharp cheddar. They also copp well with fresh dips like hummus, tzatziki, or a smoky roasted red pepper dip. The crackers’ tangy notes offset creamy or savory sides beautifully, making every bite exciting.
Creative Ways to Present
For entertaining, lay out these sourdough discard crackers on a rustic wooden board surrounded by bowls of olives, nuts, and thinly sliced cured meats. You can create mini cracker “sandwiches” by layering them with spreads and fresh veggies or use them as a crunchy base for smoked salmon or avocado. Their unique shape and texture really make them stand out on any appetizer platter.
Make Ahead and Storage
Storing Leftovers
Your Sourdough Discard Crackers Recipe yields crackers that store exceptionally well. Keep them in an airtight container at room temperature for up to a week to maintain their crispy texture. Avoid humidity and moisture to prevent any sogginess.
Freezing
If you want to keep a stash longer, you can freeze the crackers in a sealed bag or container. Thaw them at room temperature and then refresh their crispness with a brief warm-up in the oven or toaster oven for a few minutes.
Reheating
Reheat leftovers by placing crackers on a baking sheet in a preheated oven at 300 degrees Fahrenheit for about 5 minutes. This brings back that fresh-from-the-oven crunch without drying them out.
FAQs
Can I use different herbs instead of rosemary?
Absolutely! Fresh thyme, oregano, or even a blend of Italian herbs can be great substitutes. Each herb will give a slightly different flavor profile but keep that aromatic touch that makes the crackers so special.
What if I don’t have sourdough discard? Can I still make these?
Sourdough discard is key for the tangy character of these crackers, but you could experiment using some yogurt or buttermilk with flour for a similar effect, though the flavor will be less authentic.
How thin should I roll out the dough?
About 1/16th of an inch is ideal for perfect crispness. Rolling too thick will create softer crackers, while very thin dough will bake up extra crunchy. Use parchment paper to help get that even thickness.
Can I add seeds or nuts to this Sourdough Discard Crackers Recipe?
Definitely! Sprinkle sesame seeds, poppy seeds, or finely chopped nuts on top before baking to add texture and visual appeal. Just press them gently into the dough after brushing with olive oil.
Is it okay if I skip pricking the dough with a fork?
You can skip it if you prefer, but keep in mind that pricking prevents bubbles and helps the crackers cook evenly. If you skip, simply bake a bit longer and watch carefully to avoid over-browning.
Final Thoughts
I hope you feel inspired to try this Sourdough Discard Crackers Recipe the next time you have some starter discard to use up. It’s a fantastic way to reduce waste, enjoy the benefits of your sourdough effort, and create a snack that’s truly satisfying and homemade. Crisp, fragrant, and packed with flavor, these crackers will quickly become a pantry staple you reach for again and again!
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Sourdough Discard Crackers Recipe
- Total Time: 40 minutes
- Yield: 3 servings
- Diet: Vegetarian
Description
Crispy and flavorful sourdough discard crackers made with simple ingredients including sourdough discard, olive oil, parmesan cheese, and fresh rosemary. These homemade crackers are easy to prepare and perfect for snacking or serving with cheese and dips.
Ingredients
Dough Ingredients
- 1 cup sourdough discard (about 230 grams)
- 3 tablespoons extra virgin olive oil
- 1 cup all-purpose flour
- 2 tablespoons grated parmesan cheese
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Topping
- Olive oil, for brushing
- Sea salt, for sprinkling
Instructions
- Mix Dough: In a bowl, combine the sourdough discard, extra virgin olive oil, all-purpose flour, grated parmesan cheese, chopped fresh rosemary, salt, and ground black pepper. Knead the mixture a few times until well incorporated. If the dough is too sticky, add a touch more flour carefully to achieve a workable consistency.
- Rest or Chill Dough: Once the dough is mixed, you have the option to either wrap it tightly and refrigerate for up to 24 hours to develop flavor or proceed immediately to rolling and baking.
- Preheat and Roll Dough: Preheat your oven to 350°F (175°C). Roll the dough out between two sheets of parchment paper to a thin, even thickness of about 1/16th of an inch. Carefully remove the top parchment sheet, then cut the dough into cracker-sized squares or your preferred shape.
- Prepare for Baking: Use a fork to prick the surface of the dough all over to create small holes, which helps prevent bubbling during baking and contributes to crispiness. This step is optional but recommended. Brush the dough surface evenly with olive oil and sprinkle sea salt on top.
- Bake Crackers: Place the prepared dough on a baking sheet and bake in the preheated oven for approximately 30 minutes. Rotate the pan halfway through baking to promote even browning. Bake until the crackers are lightly golden and crisp.
- Cool and Store: Remove the crackers from the oven and allow them to cool completely on a wire rack. Once cool, store them in an airtight container to maintain crispness. Enjoy as a snack or with your favorite accompaniments.
Notes
- Rolling the dough very thin is key to getting crispy crackers.
- Pricking the dough with a fork prevents bubbling and helps the crackers stay flat.
- Chilling the dough before baking enhances flavor but is optional.
- Use fresh herbs or substitute with dried herbs if preferred.
- Store crackers in an airtight container at room temperature to preserve crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
