Sourdough Discard Crackers
Transform your sourdough discard into crispy, flavorful crackers. Simple recipe with endless flavor variations.
These crispy crackers are the perfect way to use sourdough discard. They're simple to make, endlessly customizable, and taste far better than store-bought crackers. The tangy sourdough flavor shines through in every bite.
Instructions
- 1
Mix the Dough
Combine discard, olive oil, flour, and salt in a bowl. Mix until a smooth dough forms. It should be pliable but not sticky. Add more flour if needed.
- 2
Rest
Cover and let rest for 30 minutes. This relaxes the gluten and makes rolling easier.
- 3
Preheat
Heat your oven to 180°C (350°F). Line baking sheets with parchment paper.
- 4
Roll Thin
Divide dough in half. Roll each portion paper-thin on parchment paper—as thin as you can without tearing. The thinner, the crispier.
- 5
Season
Brush lightly with olive oil. Sprinkle with flaky salt and any herbs or seasonings you like. Press toppings gently into the dough.
- 6
Score
Use a pizza cutter or knife to score into cracker-sized pieces. Don't cut all the way through—just mark the lines.
- 7
Bake
Bake for 15-20 minutes, rotating halfway through. Watch carefully—they go from golden to burnt quickly. Remove when evenly golden brown.
- 8
Cool and Break
Let cool completely on the pan—they crisp up as they cool. Break along the scored lines.
Tips & Notes
- The thinner you roll, the crispier the crackers. Paper-thin is the goal.
- Store in an airtight container for up to 2 weeks.
- Try everything bagel seasoning, rosemary and sea salt, or za'atar.
- For extra crisp crackers, dock them with a fork before baking.
- Works with any amount of discard—just adjust flour and oil proportionally.