Crispy Sourdough Crackers Recipe Made with Discard

Crispy, rustic sourdough crackers recipe showcased on brown parchment paper, with a few fresh chive stems and delicate chive blossoms arranged nearby for decoration.

5 from 1 vote

Crispy Sourdough Crackers Recipe Made with Discard

Turn your extra sourdough starter into crispy, golden crackers with this easy recipe! Made with simple, wholesome ingredients and fresh herbs, these homemade sourdough discard crackers are perfect for snacking, dipping, or adding to charcuterie boards. Quick to make, endlessly customizable, and irresistibly crunchy!

Prep Time20

Cook Time30

Resting Time1

Total Time1 50

Course: Snack

Cuisine: American

Keyword: sourdough discard, sourdough starter, sourdough crackers recipe

Servings: crackers

Calories: 27kcal

Author: Kaity Farrell

Ingredients

100 g mature sourdough starter discard (100% hydration)
50 g extra virgin olive oil (1/4 cup)
60 g milk (1/4 cup, or non-dairy milk)
15 g honey (1 tablespoon, or maple syrup)
5 g apple cider vinegar (1 teaspoon)
105 g all purpose flour (3/4 cup)
70 g spelt flour (1/2 cup, or whole wheat)
8 g nutritional yeast (1 tablespoon)
6 g kosher salt (1-1/2 teaspoon)
1/2 cup loosely packed chopped fresh leafy herbs (such as chives, dill or parsley or reduce amount to 2-3 tablespoons finely chopped strong flavored herbs such as rosemary, thyme or sage)

Instructions

Measure wet ingredients into a mixing bowl and stir with a fork to combine.
Add flours, salt, nutritional yeast and herbs to the mixture and knead into ball.
Wrap tightly with plastic wrap and refrigerate for 1 hour or up to 24 hours before baking.
Preheat oven to 350˚F and get four sheets of parchment paper and 2 half baking sheets ready.
Divide dough in quarters and roll out one piece directly onto a sheet of parchment paper. Keep the other pieces of dough covered while you work. Roll the dough thinly, about 1/8" thick.
Slide the dough and parchment onto a baking sheet and repeat with the second piece of dough.
Bake the first 2 trays for about 15 minutes, rotating the trays half way through baking, at 350˚F, until they are golden brown. Keep a close on on them in the last few minutes as they can burn easily because they are so thin.
Roll out the other 2 sections of dough while the first two sheets are baking.
Transfer the cracker sheets to cooling racks and then bake the second batch on the baking sheets as before.
The crackers should harden as they cool. Break them up in rustic pieces and store them in a airtight container for up to 1 week.

Notes

Feel free to swap or change up the flours in this recipe to all whole wheat or a mix of whole grains.
Add seeds or chopped nuts to the dough or press into the top when rolled out.

Nutrition