Buttery Rosemary Sea Salt Sourdough 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.

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

Sourdough Discard

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5 from 12 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.

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• Prep: 10 min 10 minutes
• Ferment: 24 h 24 hours
• Cook: 25 min 25 minutes

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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.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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