Sourdough Discard Crackers
Make crispy sourdough discard crackers with simple pantry ingredients and dried herbs. This easy homemade cracker recipe is perfect for snack boards, lunchboxes, meal prep, and beginner bakers.
Ingredients
- 1 cup sourdough discard, unfed and room temperature (240 g)
- 1 cup all-purpose flour, 125 g
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt
- 1-2 tablespoons water, if needed for consistency
Toppings
- 1 tablespoon mixed dried herbs, such as oregano, thyme, rosemary, or Italian herb mix
- Optional: flaky salt for finishing
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Make the dough: In a bowl, stir together the sourdough discard, flour, olive oil, and salt until a soft dough forms. If the dough feels dry, add water 1 tablespoon at a time until it comes together.1 cup sourdough discard, 1 cup all-purpose flour, 2 tablespoons olive oil, ½ teaspoon fine sea salt, 1-2 tablespoons water
- Roll the dough: Place the dough between two sheets of parchment paper and roll it as thin as possible, almost paper thin. The thinner the dough, the crispier the crackers will be.
- Add the toppings: Remove the top sheet of parchment paper. Lightly brush the dough with olive oil, then sprinkle the herbs evenly over the surface and gently press them into the dough.1 tablespoon mixed dried herbs, Optional: flaky salt for finishing
- Score: Use a knife or pizza cutter to score the dough into cracker-sized squares.
- Bake: Bake for 18–22 minutes, or until the crackers are golden and crisp around the edges.
- Cool and serve: Let the crackers cool completely before breaking them apart along the scored lines.
Nutrition
Calories: 157kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 195mgPotassium: 28mgFiber: 1gSugar: 0.1gVitamin A: 25IUVitamin C: 0.3mgCalcium: 16mgIron: 2mg
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