Description
Crisp, savory, and incredibly simple, these sourdough discard crackers are a tasty and efficient way to use up leftover sourdough starter. They’re customizable, crunchy, and perfect for snacking or serving with cheese, dips, or soups.
Ingredients
1 cup unfed sourdough starter (discard)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder (optional)
1/2 teaspoon dried herbs (rosemary, thyme, or Italian seasoning – optional)
Sea salt for sprinkling
Optional toppings: sesame seeds, poppy seeds, nutritional yeast
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix sourdough discard, olive oil, salt, garlic powder, and herbs until well combined.
- Pour the mixture onto the prepared baking sheet and spread it into a very thin, even layer using an offset spatula.
- Sprinkle sea salt and any optional toppings over the top.
- Bake for 10 minutes, then remove and score into cracker-sized pieces using a pizza cutter or knife.
- Return to the oven and bake for another 30–40 minutes, or until crackers are crisp and golden brown.
- Let cool completely, then break apart along scored lines.
Notes
For a cheesy flavor, add nutritional yeast to the batter or sprinkle on top.
Try different seasonings like onion powder, chili flakes, dill, or za’atar for variety.
Store in an airtight container at room temperature for up to a week.
To re-crisp, bake at 300°F (150°C) for 5–10 minutes.
Use a gluten-free starter for a gluten-free version.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
