These sourdough discard crackers are a crispy, golden delight that turns leftover starter into something extraordinary. Infused with fragrant rosemary, they offer a savory, herbaceous bite that pairs perfectly with cheese or dips.
With just 30 minutes of prep and 20 minutes in the oven, you’ll have a batch of homemade crackers that are far superior to store-bought. The texture is wonderfully crunchy, with a subtle tang from the sourdough that keeps you reaching for more.
Perfect for snacking or entertaining, these crackers are a testament to how simple ingredients can create something truly special. The aroma of rosemary fills your kitchen as they bake, promising a treat that’s both rustic and refined.
Whether you’re a sourdough enthusiast or just looking for a quick, flavorful snack, these crackers are sure to impress. In under an hour, you’ll have a homemade snack that’s as satisfying to make as it is to eat.
Ingredients for Sourdough Discard Crackers with Rosemary
- ¾ cup (7 ½ oz/213 g) unfed sourdough starter (use straight from the fridge)
- ¼ cup (2 oz/57 g) butter, softened (can substitute with olive oil for a dairy-free option)
- 1 heaped tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 1 cup (5 oz/142 g) all-purpose flour (can use whole wheat flour for a nuttier flavor)
- Olive oil, for brushing (extra virgin olive oil works best)
- Flakey sea salt, for sprinkling (Maldon salt is ideal)
Step-by-Step Instructions
- In a medium bowl, mix together the sourdough starter, butter, and rosemary until well combined.
- Add the flour and mix until you get a smooth dough. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
- Preheat the oven to 375°F (190°C) with the fan assist on. Line two baking sheets with parchment paper and set aside.
- Divide the chilled dough in half. On a lightly floured surface, roll out the dough as thin as possible (about 1/16th inch or 1 ½ mm). Transfer the rolled dough to the prepared baking sheets.
- Brush each sheet of dough lightly with olive oil and sprinkle generously with flakey sea salt.
- Use a pizza cutter to cut the dough into 1 ½ inch (3 cm) squares. Prick each square with the tines of a fork to prevent puffing.
- Bake for 16-18 minutes, or until the edges are just beginning to turn golden brown. Be careful not to overbake, as they can become bitter.
- Let the crackers cool completely on the baking sheets. Once cooled, store in an airtight container at room temperature for up to one week.
Perfect Pairings: Serving Suggestions
These rosemary sourdough discard crackers are incredibly versatile! Serve them with a cheese board featuring sharp cheddar, creamy brie, or tangy goat cheese. They also pair beautifully with dips like hummus, spinach artichoke dip, or a simple olive tapenade. For a light snack, enjoy them with a bowl of soup or a fresh salad.
Storage Tips for Long-Lasting Crunch
Once cooled, store your crackers in an airtight container at room temperature for up to one week. To keep them extra crispy, place a small piece of parchment paper between layers. If they soften slightly, pop them in a 350°F (175°C) oven for 3-5 minutes to revive their crunch.
Recipe Variations to Spice Things Up
Feel free to get creative with flavors! Swap the rosemary for thyme, oregano, or smoked paprika for a different twist. Add a sprinkle of grated Parmesan or nutritional yeast before baking for a cheesy kick. For a touch of sweetness, try a light dusting of cinnamon sugar instead of sea salt.
Time-Saving Tips for Busy Bakers
Short on time? Skip the refrigeration step by rolling the dough out immediately and baking it right away—just note the crackers may spread slightly more. Alternatively, prepare the dough ahead of time and refrigerate it for up to 24 hours, so it’s ready to roll and bake when you are.
Equipment Guidance for Best Results
For evenly thin crackers, use a rolling pin with thickness guides or a pasta roller. A pizza cutter makes quick work of cutting the dough into squares, and a fork with long tines ensures easy pricking. If you don’t have parchment paper, a silicone baking mat works just as well.
Sourdough Discard Crackers Recipe with Rosemary
Ingredients
- ¾ cup unfed sourdough starter 7 ½ oz/213 g
- ¼ cup butter 2 oz/57 g, softened
- 1 heaped tablespoon chopped fresh rosemary
- 1 cup all-purpose flour 5 oz/142 g
- 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.