Sourdough Discard Crackers with Rosemary and Olive Oil
These sourdough discard crackers are an easy way to use leftover sourdough starter. Made with rosemary, olive oil, and salt, they bake into crisp homemade crackers with plenty of flavor. Serve them on a cheese board, alongside soup, or enjoy them on their own.
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Ingredients
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 tablespoons olive oil
- 1 cup sourdough discard
- 2 tablespoons fresh rosemary chopped
- 1 tablespoon coarse sea salt topping
Instructions
- Add all the ingredients except the sea salt to a large bowl.
- Knead everything together until you have a smooth dough. If it is too dry, you can add a little bit of water.
- Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.
- Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
- Take the dough out of the fridge and roll it out on a lightly floured work surface. The dough should be 1/16 inch thick.
- Brush the oil on the dough, and sprinkle the chopped rosemary and sea salt over the oil.
- Cut the dough into small squares and carefully transfer them to your lined baking tray.
- Place the baking tray in the center of the oven and bake your sourdough discard crackers for 20-25 minutes until golden.
- Let them cool on a cooling rack completely to become crispy before storing them in an airtigh container.
Notes
The nutritional facts are calculated per cup.
- Let the dough rest overnight for extra flavor.
- Use different toppings.
- If you don't have a starter yet, check out our guide on how to make a sourdough starter from scratch in 8 days.
- You can also use a whole wheat sourdough starter to make these crackers.
Nutrition
Calories: 648kcal | Carbohydrates: 84g | Protein: 11g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 3783mg | Potassium: 98mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 58IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 4mg
Servings: 2 cups
Calories: 648kcal
