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Crispy Beginner Sourdough Discard Crackers Easy Homemade Snack Recipe

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These crispy sourdough discard crackers are an easy, quick snack made from simple pantry staples. They offer a satisfying crunch with a subtle tang and pair well with dips or cheese.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard (unfed or fed)
  • 1 cup (120 g) all-purpose flour
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 g) sea salt
  • 1 tablespoon fresh rosemary, finely chopped (optional but recommended)
  • ½ teaspoon (1 g) garlic powder
  • 1–2 tablespoons (15–30 ml) water, to adjust dough consistency if needed
  • Coarse finishing salt, for sprinkling

Instructions

  1. Combine 1 cup sourdough discard, 1 cup all-purpose flour, 2 tablespoons olive oil, 1 teaspoon sea salt, 1 tablespoon chopped fresh rosemary, and ½ teaspoon garlic powder in a mixing bowl. Mix until a rough dough forms. Add water 1 teaspoon at a time if dough is too dry, until it comes together but isn’t sticky. This should take about 5 minutes.
  2. Wrap the dough in plastic wrap and refrigerate for 20-30 minutes to firm up.
  3. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  4. Roll the dough on a lightly floured surface as thin as possible, about 1/8 inch (3 mm).
  5. Cut the rolled dough into squares or rectangles about 2 inches (5 cm) wide using a sharp knife or pizza cutter. Transfer to the prepared baking sheet, spacing crackers slightly apart.
  6. Lightly sprinkle coarse finishing salt on top of the crackers.
  7. Bake for 20-25 minutes, turning the baking sheet halfway through for even browning. Watch closely near the end to avoid burning. Crackers should be golden and crisp.
  8. Remove from oven and cool completely on a wire rack to crisp up further. Store in an airtight container at room temperature for up to a week.

Notes

Roll the dough as thin as possible (about 1/8 inch) for best crispiness. Chill dough before rolling to prevent sticking and shrinking. Watch baking time closely as ovens vary. If crackers feel soft after baking, return to oven for a few minutes with door slightly ajar to dry out. Experiment with herbs and spices like thyme, cumin, smoked paprika, or add cheese for variations.

Nutrition

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