Sourdough Discard Crackers
Crispy, thin, and packed with savory flavor, these sourdough discard crackers are an easy way to use up leftover starter. Made with simple pantry ingredients, they bake up golden and crunchy - perfect for snacking, dipping, or serving alongside soups.
Servings: 4 servings
Calories: 323kcal
Ingredients
- ¾ cup unfed sourdough discard room temperature
- 1 cup all-purpose flour
- ¼ cup + 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1½ teaspoons Italian seasoning
Optional Seasoning Substitutions
- 1½ teaspoons Everything Bagel Seasoning
- 1½ teaspoons Rosemary and sea salt
- 1½ teaspoons Za'atar seasoning
Instructions
- Mix the dough. In a medium bowl, combine sourdough discard, flour, olive oil, salt, garlic powder, and Italian seasoning. Stir with a spoon until the dough becomes too stiff to mix.
- Finish mixing by hand. Use your hands to knead the dough in the bowl until it forms a smooth dough ball. If the dough feels too dry, drizzle in a small amount of olive oil and knead again until it comes together. The dough will be very stiff.
- Rest the dough. Cover the bowl with plastic wrap and let the dough rest for 15-20 minutes. This relaxes the gluten and makes it easier to roll out thin.
- Preheat the oven. Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Roll the dough. Divide the dough in half. Directly on the parchment paper, roll each portion out very thin. The thinner the dough, the crispier the crackers.
- Cut the crackers. Use a pizza cutter or sharp knife to cut into small squares or diamond shapes.
- Bake. Place the baking sheets in the oven and bake for 20-25 minutes, depending on thickness. Rotate the pans halfway through baking for even browning. If some edges cook faster, remove those pieces and return the rest to the oven for a few more minutes.
- Cool. Cool the crackers completely on the baking sheet. They will continue to crisp as they cool.
Notes
- Room temperature sourdough discard mixes more easily.
- Rolling the dough thin is key if you want super crisp crackers.
- Thicker dough will create a more rustic, slightly puffed texture, similar to Goldfish.
- These crackers stay crisp in soup and don't absorb liquid quickly.
- Storage: Store crackers in an airtight container at room temperature for up to 5 days.
- Parmesan Garlic Crackers: Add 1 tablespoon finely grated Parmesan cheese to the dough before mixing.
- Cinnamon Sugar Crackers: Replace olive oil with melted butter. After rolling, sprinkle generously with cinnamon sugar before baking.
Nutrition
Calories: 323kcal | Carbohydrates: 34g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 293mg | Potassium: 48mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 13IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 2mg
