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Crispy Sourdough Discard Rosemary Crackers

Deliciously crunchy crackers made from sourdough discard, easy to prepare, and customizable with various toppings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 800
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup sourdough discard Make sure it's at room temperature.
  • 1 cup all-purpose flour Can be substituted with whole wheat or gluten-free flour.
  • 1/4 cup olive oil Substitutable with avocado or melted coconut oil.
  • 1 teaspoon salt Adjust according to taste.
  • 1 tablespoon dried rosemary Can substitute with fresh rosemary if preferred.
  • 1/4 cup water Use as needed to adjust dough consistency.
  • sesame seeds or sea salt for topping Optional for added flavor and texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the sourdough discard, all-purpose flour, olive oil, salt, and dried rosemary. Stir until a dough forms.
  3. If the dough feels too dry, add water gradually, one tablespoon at a time, until workable but not sticky.
  4. Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thick.
  5. Cut the rolled dough into your desired shapes and transfer them to the prepared baking sheet.
  6. Sprinkle sesame seeds or sea salt on top if desired, and bake for 15 to 20 minutes or until golden and crispy.
  7. Once baked, let the crackers cool briefly on the baking sheet before transferring them to a rack to cool completely.

Notes

Store in an airtight container for up to 5 days. For longer storage, freeze in a container or bag for up to 2 months. Reheat in the oven for best results.