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Freshly baked sourdough crackers with flaky sea salt pieces and rosemary, pile don a baking sheet. Zoomed in to show texture of the fully baked crackers
Sourdough Discard

Buttery Rosemary Sea Salt Sourdough Crackers

These are the most buttery, flavorful, crisp sourdough crackers you will ever have! Once you try these crackers you’ll never want to do anything else with your sourdough starter discard. Enjoy these crunchy, flaky crackers with cheese and fruit for a perfect snack.

Prep: 10 minutes
Cook: 25 minutes
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RECIPE INDEX

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Ferment | Sourdough Discard

Buttery Rosemary Sea Salt Sourdough Crackers

These are the most buttery, flavorful, crisp sourdough crackers you will ever have! Once you try these crackers you’ll never want to do anything else with your sourdough starter discard. Enjoy these crunchy, flaky crackers with cheese and fruit for a perfect snack.

Freshly baked sourdough crackers with flaky sea salt pieces and rosemary, pile don a baking sheet. Zoomed in to show texture of the fully baked crackers

Sourdough Discard Crackers

We consider these “sourdough discard” crackers because you use sourdough starter in the recipe, but we don’t use it for rising, and it is not necessary for the baking process. So the starter is considered “discarded” into the sourdough crackers recipe.

I use a stirred-down active, bubbly sourdough starter in these crackers. The starter adds such delicious flavor to these crackers, though.

It may not contribute to baking, but it gives the best tangy flavor. Jon and I think these crackers taste like high-class goldfish.

Sourdough Starter Crackers

You have options with these crackers. First, you can mix the dough, refrigerate the dough for an hour covered, then bake.

Alternatively, let the dough ferment in the fridge for 24-48 hours before rolling, cutting, and baking the crackers. A longer ferment can make these easier to digest, especially if you have sensitivities to non-sourdough gluten products.

Sourdough Crackers Recipe

This is such a simple recipe for sourdough crackers, and it’s best to weigh all your ingredients for the best crispiest texture. If rosemary isn’t your thing, here are some fun alternative mix-ins to try:

  • Parmesan cheese
  • Garlic and black pepper
  • Sesame seeds
  • Minced Jalapeno and shredded cheddar
one crispy baked sourdough cracker on a plate next to fresh rosemary. Light hits the cracker to show textured sea salt and rosemary baked into the dough.

How to Make Sourdough Crackers

You are probably wondering how to make crackers by now. First, you mix the dough. Next, you wrap the dough with reusable bees wrap or plastic wrap and refrigerate it.

Then all that is left is to roll, cut, and bake the crackers. When cutting the crackers, you need to poke them with a fork to ensure they don’t puff up in the oven.

These are butter crackers, so once they are baked and cooled, you should store them in an airtight container at room temperature, so they don’t stale. I keep mine in a big sealed weck jar.

More Sourdough Recipes to Try

  • Buttery Flaky Sourdough Biscuits From Scratch
  • Old Fashioned Peach Cobbler with Sourdough Biscuit Topping
  • Customizable Sourdough Focaccia Bread From Scratch
crisp, browned sourdough crackers with flaky sea salt sit in a pile on a white plate.
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Freshly baked sourdough crackers with flaky sea salt pieces and rosemary, pile don a baking sheet. Zoomed in to show texture of the fully baked crackers
Sourdough Discard

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 11 reviews

Buttery Rosemary Sea Salt Sourdough Crackers

These are the most buttery, flavorful, crisp sourdough crackers you will ever have! Once you try these crackers, you’ll never want to do anything else with your sourdough starter discard. Enjoy these crunchy, flaky crackers with cheese and fruit for a perfect snack.

  • Prep: 10 minutes
  • Cook: 25 minutes
  • Total Time: 24 hours 35 minutes

Ingredients

  • 200 grams sourdough starter, stirred down
  • 120 grams all purpose flour
  • 5 grams sea salt
  • 4 tablespoons unsalted butter, room temperature
  • 2 tablespoons fresh rosemary chopped, plus extra set aside
  • Olive oil, for brushing
  • Flake salt

Instructions

  1. Mix the sourdough starter, flour, salt, butter, and rosemary. Knead until a smooth dough forms.
  2. Shape the dough into a small slab. Wrap tightly with reusable bee’s wrap or plastic wrap.
  3. To bake immediately, refrigerate for 1 hour. For a longer ferment, refrigerate for 24 hours, then proceed to the next step.
  4. Preheat the oven to 350°F.
  5. Lightly flour a piece of parchment paper sized to fit your baking pan and the top of the dough. (You may want to split the dough and work in batches. I had to use two sheet pans to fit all the crackers)
  6. Place the dough onto the floured parchment and roll it about 1/16 inch thick.
  7. Transfer the dough and parchment together onto a baking sheet.
  8. Cut the dough into about 1-inch squares; I suggest using a pizza or cracker cutter.
  9. Poke each cracker a few times with a fork; this will keep them from puffing up.
  10. Lightly brush with extra virgin olive oil and then sprinkle the salt over the top of the crackers.
  11. Bake the crackers for 20 to 25 minutes until they start to crisp and brown around the edges. Midway through, rotate the baking sheets.
  12. When browned and crisped to your liking, remove the crackers from the oven and allow them to cool.
  13. Store crackers in an air-tight container at room temperature for about a week or two. I like to store them in a sealed glass weck jar.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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  1. Sarah
    08|14|2022

    Can these be made gluten-free?

    Reply
    1. Kaitlynn Fenley
      08|15|2022

      Maybe, but I’ve never made them with GF flour and a GF starter so I’m not sure.

      Reply
    2. Tiffany
      12|26|2023

      If you don’t need them 100% GF, I’ve used my normal starter/discard and almond flour. No gut issues thanks to the 24hr fermentation.

      Reply
  2. Sammy
    08|20|2022

    I made these twice this week! They are so delicious and totally easy to make. Thank you for such a great recipe! I will be the most popular person at the next charcuterie game night with my neighbors.

    Reply
    1. Kaitlynn Fenley
      08|20|2022

      I’m so happy that you enjoyed the crackers! I hope your neighbors enjoy them.

      Reply
  3. Laura
    08|20|2022

    AMAZING! Made these with my kiddos and they both had so much fun being apart of the process. AND— they also loved them! Already have another cracker dough ball fermenting overnight 🙂

    Reply
  4. Lauren Zumwalt
    08|21|2022

    So fantastic! This one checks all the boxes — quick, easy, very flavorful, and the instructions are excellent!

    Reply
  5. Millie
    10|20|2022

    These crackers were so good!! My mother-in-law took most of them home with her when I made them because she loved them so much! The tanginess from the starter is awesome and I imagine you could pretty much change up the flavor to whatever you want!

    Reply
  6. Saana
    10|28|2022

    Nom nom nom. I’m still looking for the optimal thickness and the baking time with my not-so-consistent oven but darn these crackers are delicious. Even if they get a bit darker from the edges or stay softer. Nom.

    Reply
  7. Elisabeth
    11|09|2022

    These crackers are so easy and taste delicious! Such a fun way to use up discard and everyone that tried them raved about them!

    Reply
  8. Heidi
    11|26|2022

    Can you substitute olive oil for the butter in this recipe?

    Reply
    1. Kaitlynn Fenley
      11|26|2022

      no, it needs to be a fat that is pretty much solid at room temperature. coconut oil could work.

      Reply
  9. carol clemans
    03|09|2023

    These crackers are delicious! Made one batch, brought them to my grandkids who ate them up! Brought the rest to work, where they were gobbled up immediately! I’m surprised how subtle a flavor rosemary adds to baking! Love it-thanks!

    Reply
  10. Leah Bleke
    03|13|2023

    These crackers are amazing! Love the sourdough flavor that comes through. We’ve made them with and without rosemary, just phenomenal! 🤌🏻

    Reply
  11. Tiffany
    12|26|2023

    Fantastic taste and easy to make! I love Simple Mills rosemary sea salt crackers and was looking for something that would allow me to replicate them. This is the recipe! I decided to make an AP batch and an almond flour batch. Needed to add more flour to the almond batch, but both turned out great.

    Reply
  12. Aimee
    08|15|2024

    I was on the hunt for a sourdough discard cracker recipe and this is hands down soooo good and love how detailed and simple the instructions are. I did half without rosemary for my littles and added rosemary to half during the kneading.

    Reply
    1. Kaitlynn Fenley
      08|15|2024

      I’m so glad you loved the recipe! Such a great snack for the kiddos!

      Reply
  13. Hannah
    09|05|2024

    I love these crackers. I am going to make them for my 10 month old tomorrow- these will be her first go at a cracker as well as her first wheat product. I’m excited!

    Reply
    1. Kaitlynn Fenley
      09|07|2024

      I love this! I hope your little one enjoyed them!

      Reply

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
✨Cottage Cheese Ice Cream✨with Brown Butter an ✨Cottage Cheese Ice Cream✨with Brown Butter and Vanilla

I know, I know, I’m making everything with cottage cheese right now. But how can I not? Cottage cheese is one of the most protein-rich fermented foods.

If you love ice cream and cheesecake-like flavor, you’ll love this recipe. it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker!

A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
Baked ✨Cottage Cheese✨ Queso Dip It’s crea Baked ✨Cottage Cheese✨ Queso Dip 

It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

To that I ask: who told y’all you can’t add water to sauerkraut? 

Adding water standardizes my recipes, making sure everyone gets enough brine, regardless of cabbage variability. 

Google “cultured guru sauerkraut” and you’ll see my recipes! 

#sauerkraut #fermentation
Bok choy is similar in texture to Napa cabbage and Bok choy is similar in texture to Napa cabbage and lovely for fermentation. 

Since bok choy and all cabbages grow low and very close to the soil, their microbiome composition is wonderful! This makes all cabbages easy vegetables to ferment, and fermented bok choy is one of my absolute favorites.

Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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