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Crispy Sourdough Discard Crackers with Herbs and Sea Salt

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These crispy crackers transform sourdough discard into a flavorful, crunchy snack with fresh herbs and flaky sea salt. Perfect for snacking or serving alongside soups and cheese boards.

Ingredients

Scale
  • 1 cup (240 g) sourdough discard (unfed)
  • 1 cup (120 g) all-purpose flour (can substitute whole wheat or gluten-free blend)
  • 3 tablespoons extra virgin olive oil
  • 2 to 3 tablespoons water
  • 2 tablespoons finely chopped fresh herbs (rosemary or thyme)
  • Sea salt flakes for sprinkling
  • ¼ teaspoon freshly cracked black pepper (optional)
  • ¼ teaspoon garlic powder (optional)

Instructions

  1. In a mixing bowl, combine 1 cup (120 g) all-purpose flour, ¼ teaspoon black pepper, ¼ teaspoon garlic powder (if using), and 2 tablespoons finely chopped fresh herbs. Stir to blend evenly.
  2. Add 1 cup (240 g) sourdough discard and 3 tablespoons olive oil. Stir until the mixture starts to come together.
  3. Slowly add 2 to 3 tablespoons water while mixing until a soft but not sticky dough forms.
  4. Turn the dough onto a lightly floured surface and knead gently 5-7 times until smooth and cohesive. Avoid overworking.
  5. Place the dough between two sheets of parchment paper and roll out as thin as possible, about 1/16 inch (1.5 mm).
  6. Cut the dough into squares or rectangles about 2 inches (5 cm) wide using a sharp knife or pizza cutter.
  7. Carefully peel off the top parchment sheet and transfer the bottom sheet with cut dough onto a rimmed baking sheet.
  8. Sprinkle generously with flaky sea salt.
  9. Preheat oven to 350°F (175°C) and bake crackers for 20-25 minutes, rotating the tray halfway through, until golden brown and firm.
  10. Remove from oven and cool completely on a wire rack before storing or serving.

Notes

Roll dough very thin (about 1/16 inch) for maximum crispiness. Refrigerate dough 10-15 minutes before rolling if it’s too soft. Rotate baking sheet halfway through baking for even browning. Cool crackers completely on a wire rack to avoid sogginess. Store in airtight container at room temperature up to one week or freeze up to one month. Re-crisp in oven at 300°F for 3-5 minutes before serving.

Nutrition

Keywords: sourdough discard crackers, crispy crackers, homemade crackers, sourdough snack, herb crackers, sea salt crackers, easy snack recipe

Find it online: https://lucydishes.com/crispy-sourdough-discard-crackers-with-herbs-and-sea-salt-easy-homemade-recipe/