Rosemary Thyme Sourdough Discard Crackers

20 Servings
30 min

Did you, like me, fall down the sourdough rabbit hole during quarantine this Spring? A friend gave me some of her inactive starter, and we started feeding the twins together. Mine took forever! And I realized soon into the process that throwing away the discard was so wasteful! So before I ever even made one loaf of sourdough bread (I've only since made 2!), I was making tons of recipes with the discard. Pizza dough was a fav, as well as Cinnamon Bread... yum! But the easiest by far is crackers! I have made these every couple weeks, sometimes seasoned with fresh herbs as I did here, sometimes with Za’atar or Everything bagel seasoning. Sometimes just flaky sea salt! Any way you season them, they are light, easy, delicious, and REALLY impressive! If you've got a jar of starter in your fridge, give him a feeding and use the discard to make these, STAT!

Sourdough Discard Crackers belong on a cheeseboard!

In a large bowl, combine sourdough discard and add in fresh herbs and olive oil.

Add in flour (if you're making sourdough, you have a scale!) and salt.

Combine into a rough, shaggy dough.

Knead just a few times on a lightly floured surface and then cut the dough into two halves.

Roll out each piece as thin as you can get it onto parchment paper. (You will want to transfer the parchment/dough to a flat cookie sheet for baking.)

Sprinkle the dough with flaky sea salt, such as Maldon.

Use the rolling pin to gently press the salt into dough.(if you are using a heavy topping like Everything bagel seasoning, sesame seeds, za'aatar, etc, you will want to use this same technique.)

Bake at 350 for 15-20 minutes until the crackers are golden brown.

Sound on! Break the crackers into random shapes, just small enough for serving.

Crispety crunchy!

Enjoy these crackers on a beautiful cheese and charcuterie board!

Rosemary Thyme Sourdough Discard Crackers

Recipe details

  • 20  Servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients


  • 1 cup (227g) unfed, sourdough discard
  • 2-3 T fresh herbs such as rosemary and thyme, finely chopped
  • 1/4 c olive oil
  • 1 cup (113g) flour
  • 1/2 t salt
  • Flaky sea salt for topping
  • Optional: everything bagel seasoning, Za’atar, onion powder, garlic powder, etc.

Instructions


Preheat oven to 350
In a large bowl, combine sourdough discard and add in fresh herbs and olive oil.
Add in flour and salt and combine to form a shaggy dough.
Knead dough just a few times on a lightly floured surface, then cut dough into two pieces.
On a piece of parchment, roll out each piece of dough as thin as you can get it! Sprinkle with flaky sea salt, then roll the rolling pin over the dough again just to press in the salt.
Transfer dough (along with parchment) onto a flat baking sheet and bake for 15-20 or until golden brown and crispy.
When cool, just break with your hands into manageable size pieces.

Tips

  • Instead of putting herbs into the dough (fresh or dried), you can add garlic powder, onion powder, parmesan cheese, cheese powder, etc.
  • For heavier toppings, you don't need to flavor the dough itself, just use the rolling pin technique to press them in to the dough, such as Everything bagel seasoning, sesame, poppy or fennel seeds. You could also go sweet and top with cinnamon sugar!

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Comments

  • Esty Warburg Esty Warburg on Jul 27, 2020

    Such a cool use of leftovers!


  • Nancy Nancy on Aug 05, 2020

    I have lost my sour dough starter, do you have a recipe to begin the starter.

    • Dinner Club Diaries Dinner Club Diaries on Aug 28, 2020

      Hi! Sorry for the delayed response. I used the King Arthur Flour recipe for making a sourdough starter. It's a great method!

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