Sourdough Discard Crackers Recipe with Rosemary

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Try our life-changing Sourdough Discard Crackers Recipe with Rosemary, and you’ll swear off bland and boring boxed crackers for good! These deceptively simple crackers will wow you with their unexpectedly satisfying, deep, savory flavor from the sourdough starter.

• The subtle bite of sourdough adds a flavor note that elevates this snack to a gourmet treat. Plus, it’s a delicious way to utilize sourdough discard and much more economical than throwing it away!
• These crackers will be the star of your charcuterie board, and they’re also great to package in pretty cellophane bags and gift to family and friends.

This versatile, addictively crispy snack is only one of our recipes starring sourdough’s unique tang that comes from fermentation from wild yeast. Start with our Perfectly Crusty Sourdough Bread for Beginners, Homemade Sourdough English Muffins, and then use your sourdough discard in Sourdough Chocolate Chip Cookies,  Sourdough Banana Bread, and Sourdough Popovers.

Want to level up your sourdough baking? Check out the internet’s MOST detailed and thorough Sourdough Q&A that myself and my team of sourdough experts created with hundreds of your questions and answers that we have received.

Table of Contents

• What are Sourdough Discard Crackers?
• Tools You Need
• Key Ingredients and Why
• How to Make Sourdough Discard Crackers
• Can I Make Sourdough Discard Crackers in Advance?
• How to Store Sourdough Discard Crackers
• FAQs
• Gemma’s Pro Chef Tips
• More Cracker Recipes

What are Sourdough Discard Crackers?

• Sourdough discard crackers are made with leftover sourdough starter, giving them a unique burst of tangy flavor.
• Using sourdough discard in savory and sweet recipes gained popularity during the pandemic when more people began baking more and focusing on eliminating food waste.
• Types of flatbread, like crackers, are some of the most ancient forms of bread. Hardtack, made from flour, water, and salt, is a durable food that was common on sea voyages. Companies like Nabisco made commercially-produced crackers like Ritz popular in the early 20th century. Now, artisan and home-baked varieties like Sourdough Discard Crackers make enjoying creatively flavorful crackers easy.

Tools You Need

• Mixing bowl
• Measuring cups
• Measuring spoons
• Baking sheet
• Parchment paper
• Rolling pin
• Pastry brush
• Pizza cutter

Key Ingredients and Why

• Sourdough starter discard

  • If you don’t have sourdough discard, check out my How to Make a Sourdough Starter Guide.
  • You will be able to feed the starter and have discard in five to seven days.

• Butter

  • The fat in butter makes the crackers irresistibly flaky and crispy.
  • Butter’s rich flavor complements the tangy sourdough starter.
  • Make your own Homemade Butter—it’s delicious, fun, and easy!

• Rosemary (fresh)

  • Rosemary gives an herbal, piney flavor to the crackers, and the flecks of green add a lovely rustic touch.

• All-purpose flour

  • All-purpose flour, with a protein content of 9-11%, gives these sourdough crackers the ideal balance of tenderness and crunchiness.
  • The neutral flavor of all-purpose flour balances the stronger taste of sourdough.

• Olive oil

  • Brushing rich, fruity olive oil on the crackers gives them another gorgeous layer of flavor, golden-brown color, and extra crispiness.

• Flaky sea salt

  • A pinch of flaky sea salt gives these crackers a pleasantly briny taste and gives some extra crunch.
  • If it’s your first time using sea salt, be sure to look for a flaky type, as that will provide the perfect level of saltiness and the most crunch.

How to Make Sourdough Discard Crackers

• Make the cracker dough: Mix the 3/4 cup (7 1/2 oz/213 g) sourdough discard, butter, and rosemary together. Add in the flour until the dough is smooth.
• Prepare to bake: Wrap the dough in cling film and put it in the fridge to rest and firm up. Meanwhile, preheat the oven to 375°F (190°C) fan assist and line two baking sheets with parchment paper.
• Roll out the dough: Working with one half of the dough at a time (keep the other half refrigerated), roll out the dough thinly and transfer it to a baking sheet. Brush dough with olive oil and sprinkle with sea salt. Cut the dough into 1 1/2-inch squares. Prick each square with a fork.
• Bake the crackers: Bake for 16 to 18 minutes until the edges are brown.

Can I Make Sourdough Discard Crackers in Advance?

• Yes, you can make Sourdough Discard Crackers in advance.
• Prepare the dough and let it rest overnight in the fridge. This will give the sourdough flavor extra time to develop.
• Bake the crackers as directed the next day.

How to Store Sourdough Discard Crackers

• Store homemade sourdough crackers in an airtight container at room temperature for one week.

FAQs

•  What add-ins can I use to make different varieties of Sourdough Discard Crackers?

  • Add other Mediterranean herbs like basil and thyme, or switch out the rosemary for herbes de Provence.
  • Or switch up the flavor profile: everything bagel seasoning would work well in place of the rosemary.
  • Mix in 1/4 cup (3/4 oz/21 g) of grated Parmesan cheese with the dry ingredients for additional flavor.
  • Change the shape: cut the crackers into diamonds, or use a small, round cutter to make cute little circles.

• Can I freeze my raw cracker dough?

Yes, you can freeze the raw cracker dough.

• • Mix the dough and shape it into a rectangle.
  • Wrap it tightly in plastic wrap and put it in a freezer bag. Freeze the raw dough for up to three months.
  • Before baking, put the frozen dough in the refrigerator overnight to thaw.

• How do I make sure my crackers are not too delicate but not tough?

  • Be sure you rest your dough for at least an hour. This develops the flavor and hydrates the dough so your crackers won’t be brittle and prone to breakage.
  • Tough crackers are usually caused by over-handling the dough. Mix just until the dough is smooth.

• Why did my crackers get so puffy?

  • Be sure to prick each unbaked cracker with a fork! This process is called “docking.” Docking prevents large air bubbles from forming, and it helps the crackers bake evenly.

Gemma’s Pro Chef Tips

• The thinner you roll this dough, the crispier your crackers will be.
• You can use a different fresh herb or dry spice instead of rosemary if you wish. If you use a dry spice, use half the amount.
• I use fan assist when baking multiple trays at once, as this helps them bake evenly. If you don’t have a fan in your oven you can do it on the convection setting by just rotating the trays once or twice during baking.
• Serve these on a charcuterie board with a little Garlic and Chive or Sun-Dried Tomato Cream Cheese on the side.

More Cracker Recipes

• Buttery Homemade Ritz Crackers
• Homemade Wheat Thins
• Homemade Cheez-Its with Real Cheddar
• How to Make Keto Crackers
• 4-Ingredient Homemade Goldfish Crackers

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