Print

Crispy Sourdough Discard Crackers Easy Zero-Waste Snack Recipe

crispy sourdough discard crackers - featured image
Print Recipe

These crispy sourdough discard crackers are a quick, easy, and zero-waste snack that transforms leftover sourdough starter into addictive, tangy crackers perfect for dipping or nibbling.

Ingredients

Scale
  • 100g (3.5 oz) sourdough discard, unfed, at room temperature
  • 120g (1 cup) all-purpose flour (can substitute whole wheat or gluten-free flour blends)
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 2–3 tbsp water
  • Optional flavor boosters:
  • 1 tsp dried herbs like rosemary or thyme
  • 1/2 tsp garlic powder or smoked paprika
  • 2 tbsp grated Parmesan or nutritional yeast

Instructions

  1. In a mixing bowl, combine 100g (3.5 oz) sourdough discard with 120g (1 cup) all-purpose flour and 2 tbsp olive oil. Stir gently.
  2. Pour in 2 tablespoons of water and mix. If the dough feels too dry or crumbly, add the extra tablespoon slowly until it forms a soft, pliable ball (about 3-5 minutes).
  3. Add 1 tsp sea salt and any optional flavorings like dried herbs or garlic powder. Mix until evenly combined.
  4. Let the dough rest for 10 minutes to hydrate the flour and make rolling easier.
  5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  6. Place the dough between two sheets of parchment paper and roll it as thin as possible, about 1/8 inch (3 mm).
  7. Cut the dough into squares or rectangles roughly 2 inches (5 cm) wide using a sharp knife or pizza cutter.
  8. Transfer the cut dough on the parchment to the baking sheet and sprinkle with flaky sea salt.
  9. Bake for 20-25 minutes, rotating the pan halfway through. Watch for golden edges and firm texture; lower oven temperature by 10-15 degrees if bottoms brown too quickly.
  10. Let crackers cool on the sheet for 10 minutes before transferring to a wire rack to crisp fully.

Notes

Roll dough very thin (1/8 inch) for best crispiness. Let dough rest before rolling to hydrate flour. Rotate pan halfway through baking for even crisping. Cool crackers completely before storing to avoid sogginess. Dough can be chilled if sticky. Baking times vary by oven; watch closely near end. Optional flavorings and toppings can be added for variety. Store in airtight container up to one week or freeze for longer storage.

Nutrition

Keywords: sourdough discard crackers, zero waste snack, crispy crackers, sourdough snack, easy crackers, homemade crackers, sourdough recipe

Find it online: https://lucydishes.com/crispy-sourdough-discard-crackers-easy-zero-waste-snack-recipe/