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 Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 60 crackers
- Category: Sourdough
- Method: Baking
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
- Mix the sourdough starter, flour, salt, butter, and rosemary. Knead until a smooth dough forms.
- Shape the dough into a small slab. Wrap tightly with reusable bee’s wrap or plastic wrap.
- To bake immediately, refrigerate for 1 hour. For a longer ferment, refrigerate for 24 hours, then proceed to the next step.
- Preheat the oven to 350°F.
- 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)
- Place the dough onto the floured parchment and roll it about 1/16 inch thick.
- Transfer the dough and parchment together onto a baking sheet.
- Cut the dough into about 1-inch squares; I suggest using a pizza or cracker cutter.
- Poke each cracker a few times with a fork; this will keep them from puffing up.
- Lightly brush with extra virgin olive oil and then sprinkle the salt over the top of the crackers.
- Bake the crackers for 20 to 25 minutes until they start to crisp and brown around the edges. Midway through, rotate the baking sheets.
- When browned and crisped to your liking, remove the crackers from the oven and allow them to cool.
- 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.
