Description
Crispy and flavorful sourdough discard crackers, perfect for snacking or serving with dips.
Ingredients
Scale
- 1 cup sourdough discard, room temperature (240g)
- 1 cup all-purpose flour (125g)
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt
- 1–2 tablespoons water if needed
- 1 tablespoon mixed dried herbs (oregano, thyme, rosemary, or Italian herb mix)
- Flaky sea salt to finish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Stir together discard, flour, olive oil, and salt until a smooth dough forms. Add water a tablespoon at a time if needed.
- Place dough between two sheets of parchment and roll as thin as possible — nearly paper thin.
- Remove top parchment. Brush with olive oil, sprinkle herbs evenly, and press them into the dough. Add flaky salt if using.
- Score into cracker-sized squares with a knife or pizza cutter.
- Slide onto a baking sheet and bake for 18–22 minutes until golden and crisp.
- Cool completely before breaking along scored lines.
Notes
- Store in an airtight container to maintain crispness.
- Experiment with different herbs and seasonings to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cracker
- Calories: 35
- Sugar: 0g
- Sodium: 75mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 0mg