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Crispy Sourdough Discard Crackers
These sourdough discard crackers turn 1 cup (240 g) of unfed starter into about 40 thin, shatteringly crisp crackers, and they need only five ingredients you already have. You stir the discard together with flour, olive oil, and salt, roll the dough paper-thin, top it with flaky salt and a little rosemary, then bake at 350°F (175°C) until deep golden. Total time is roughly 40 minutes, with a short rest in the middle, and only about 15 minutes of that is hands-on. This is the classic home for older, tangier discard: the acidity that would be too sharp in pancakes bakes into a savory, snackable depth here. Serve them with cheese, hummus, or soup, or just eat them by the handful. The single most important step is rolling the dough thin, since thickness, not time, is what decides whether your crackers crunch.
Ingredients
| Ingredient | Metric | US |
|---|---|---|
| Sourdough discard (unfed) | 240 g | 1 cup |
| All-purpose flour | 120 g | 1 cup |
| Olive oil or melted butter | 56 g | 4 tbsp |
| Salt | 3 g | 1/2 tsp |
| Fresh rosemary, chopped (optional) | — | 1 tbsp |
| Flaky sea salt, for topping | — | to taste |
Instructions
- Make the dough. Stir together the discard, flour, olive oil, salt, and rosemary until a shaggy dough forms. Knead a few times in the bowl until smooth, then wrap and rest 15 to 30 minutes.
- Preheat. Heat the oven to 350°F / 175°C and line two baking sheets with parchment.
- Roll thin. Divide the dough in half. Roll each piece directly on a sheet of parchment as thin as you can, ideally 1 to 2 mm. The thinner the dough, the crisper the cracker.
- Cut and top. Brush lightly with olive oil, sprinkle with flaky salt, and cut into squares with a pizza cutter. Prick each cracker with a fork so they stay flat.
- Bake. Bake 20 to 25 minutes until deep golden and crisp, rotating the pans halfway. Watch the edges near the end, thin spots brown first. Return any pale center pieces for a few more minutes.
- Cool. Cool completely on the pan; they crisp further as they cool. Store airtight for up to a week.
Nutrition (estimate)
Per serving of about 5 crackers: roughly 110 calories, 14 g carbohydrate, 2 g protein, and 5 g fat. This is an approximation that shifts with how thin you roll and how much oil you brush on.
Frequently asked questions
Why are my sourdough crackers not crispy?
Almost always because the dough was rolled too thick. Aim for 1 to 2 mm, thin enough to see the parchment through it. If some pieces are crisp and others chewy, the sheet was uneven; give the thicker, paler crackers a few extra minutes and let them all cool fully, since they crisp as they cool.
Can I use older, tangy discard for crackers?
Yes, this is the best use for it. Older discard that has been building in the fridge for a week carries more tang, and baking mellows it into a pleasant savory depth. Just avoid any discard with pink or orange streaks or fuzzy mold, which means it should be thrown out.
How long do sourdough discard crackers keep?
About a week in an airtight container at room temperature. If they soften, crisp them again in a 300°F / 150°C oven for 5 minutes and cool before serving.
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