Sourdough Discard Crackers
Make crispy sourdough discard crackers in minutes! Easy, flavorful, and versatile with endless seasoning variations.
Servings 24 crackers
Calories 28kcal
Ingredients
- 200 grams sourdough discard (unfed)
- 60 grams all purpose flour
- 30 grams olive oil plus more for brushing on top
- 1/2 teaspoon salt
- 1-2 teaspoons dried herbs (rosemary, thyme, oregano) optional
- spices (garlic powder, paprika, chili flakes) optional
- flaky sea salt for topping optional
Instructions
- In a bowl, mix sourdough discard, flour, olive oil, and salt until a soft dough forms
- Cover and rest the dough for 30 minutes at room temperature
- Preheat oven to 350°F (175°C)
- Spread the dough thinly on a parchment lined sheet pan using a spatula
- Using a pizza cutter or knife - precut into squares or strips
- Brush lightly with olive oil, sprinkle with flaky salt, herbs, or seeds
- Bake for 20–25 minutes, until golden brown and crisp rotating sheetpan halfway through baking
- Cool completely before storing in an airtight container
Notes
For extra-crisp crackers, spread the dough paper-thin and bake until the edges are a deep golden brown
Nutrition
Serving: 1cracker | Calories: 28kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 49mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 0.01g | Calcium: 0.4mg | Iron: 0.1mg
