Sourdough Discard Crackers Recipe with Rosemary
Shaziya
These sourdough discard crackers are a crispy, golden delight that turns leftover starter into something extraordinary. 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.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
- 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
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.
Keyword baking with discard, crackers, homemade snacks, Rosemary, sourdough discard