Sourdough Discard Crackers
These Sourdough Discard Crackers are crispy, crunchy, and full of tangy flavor. They are a perfect way to use leftover sourdough starter discard while making a healthy homemade snack. Easy to customize with herbs, seeds, or cheese, these crackers are ideal for dips, soups, or cheese boards.
Ingredients
- 1 cup sourdough discard (unfed starter)
- 2 tablespoons olive oil or melted butter
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional)
- ½ teaspoon dried herbs (rosemary, thyme, or oregano – optional)
- 2–3 tablespoons all-purpose flour (if needed for thickness)
- Flaky sea salt for topping
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a bowl, mix sourdough discard, olive oil, salt, garlic powder, and herbs until smooth.
- If the batter is too thin, add flour one tablespoon at a time until spreadable but not runny.
- Spread the mixture very thinly onto the prepared baking sheet using a spatula.
- Sprinkle flaky sea salt on top.
- Let the dough rest for 30 minutes at room temperature for better texture.
- Bake for 10 minutes, remove from oven, and score into cracker shapes.
- Return to oven and bake another 10–15 minutes until golden and crispy.
- Cool completely before breaking apart and serving.
Notes
- For extra crispiness, roll or spread the dough as thin as possible.
- Add sesame seeds, sunflower seeds, or grated parmesan for flavor variations.
- Store crackers in an airtight container for up to 5 days.
- If crackers soften, reheat in the oven for 5 minutes at 325°F.
Nutrition Information (Per Serving – Approximate)
- Calories: 120 kcal
- Carbohydrates: 15g
- Protein: 3g
- Fat: 5g
- Fiber: 1g
- Sodium: 180mg