Snacks

Sourdough Discard Crackers Recipe with Rosemary

5 from 2 votes
Add addictive Sourdough Discard Crackers from our easy recipe to your charcuterie board and snacking routine with a sustainable twist.
Homemade Sourdough Crackers are served on a charcuterie board with green grapes, prosciutto, cheese and salami.

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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 CookiesSourdough 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

Homemade Sourdough Crackers are in small rectangular shapes and baked golden and crunchy with flaky salt and herbs on top.

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

Key Ingredients and Why

  • Sourdough starter discard

  • 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.

Homemade Sourdough Crackers are served on a charcuterie board with green grapes, prosciutto, cheese and salami.

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.

Homemade Sourdough Crackers are served on a charcuterie board with green grapes and cheese.

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

Sourdough Discard Crackers Recipe with Rosemary

5 from 2 votes
Add addictive Sourdough Discard Crackers from our easy recipe to your charcuterie board and snacking routine with a sustainable twist.
Author: Gemma Stafford
Servings: 85 crackers
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Add addictive Sourdough Discard Crackers from our easy recipe to your charcuterie board and snacking routine with a sustainable twist.
Author: Gemma Stafford
Servings: 85 crackers

Ingredients

  • ¾ cup (7 ½ oz/213 g) unfed sourdough starter
  • ¼ cup (2 oz/57 g) butter, softened
  • 1 heaped tablespoon chopped fresh rosemary
  • 1 cup (5 oz/142 g) all-purpose flour
  • Olive oil, for brushing
  • Flakey sea salt, for sprinkling

Instructions

  • In a medium bowl, mix together the starter, butter, and rosemary until well combined.
  • Add the flour and mix until you get a smooth dough. Wrap up the dough well and refrigerate for at least 1 hour to firm up.
  • Preheat the oven to 375°F (190°C) fan assist and set aside two baking sheets lined with parchment.
  • Divide the chilled dough in half. On a lightly floured surface, roll out the dough as thin as possible (1/16th inch/ 1 ½ mm). Transfer to the prepared baking sheets.
  • Brush each dough with oil and sprinkle with flakey sea salt. Then, use a pizza cutter to cut the dough into 1 ½ inch (3 cm) squares.
  • Prick each square with the tines of a fork, then bake for 16-18 minutes, until the edges are just beginning to brown. Take care not to get too brown or they will not taste as good.
  • Store the cooled crackers in an airtight container at room temperature for up to one week.

 

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Hannah OM
Hannah OM
2 days ago

First time baking these crackers and it was yum! The things I did different was to not include the rosemary as I didn’t have them (big regret), I rolled on the parchment paper and transfer it to the baking tray as I just couldn’t lift it to the tray after rolling, and I skimped on the salt sprinkling (another mistake🤷🏻‍♀️). Still yum and can’t wait to put my herb cream cheese on it. Will be using this recipe often! Thanks

Karen
Karen
3 months ago

Made these today. Hubby says, better than store bought.

Donna O'Brien
Donna O'Brien
5 months ago

YUM!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook