📝 About This Recipe
Transform your humble sourdough starter discard into an artisanal snack that rivals any high-end bakery offering. These crackers are remarkably crisp, boasting a complex tang from the fermentation balanced by the richness of melted butter and aromatic herbs. They are the ultimate sustainable kitchen project, turning 'waste' into a sophisticated, salty crunch that is perfect for any charcuterie board.
🥗 Ingredients
The Cracker Base
- 1 cup Sourdough Discard (unfed, stirred down, at room temperature)
- 1/2 cup All-Purpose Flour (plus extra for dusting)
- 1/2 cup Whole Wheat Flour (adds a nutty depth and structure)
- 4 tablespoons Unsalted Butter (melted and slightly cooled)
- 1/2 teaspoon Fine Sea Salt (for the dough)
Herbs and Aromatics
- 1 tablespoon Dried Rosemary (crushed between fingers to release oils)
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Garlic Powder (for a subtle savory undertone)
- 1/4 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 2 tablespoons Olive Oil (for brushing the tops)
- 1-2 teaspoons Flaky Sea Salt (such as Maldon, for topping)
- 1 tablespoon Everything Bagel Seasoning (optional variation)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Position your oven racks in the upper and lower thirds of the oven.
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2
In a medium mixing bowl, combine the sourdough discard and the melted butter. Whisk gently until the mixture is smooth and the butter is fully incorporated.
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3
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, fine sea salt, dried rosemary, thyme, garlic powder, and black pepper.
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4
Gradually add the dry ingredients to the sourdough mixture. Use a sturdy spatula to stir until a cohesive, slightly tacky dough forms. If it feels too wet, add a tablespoon of flour at a time.
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5
Divide the dough into two equal portions. Shape each into a rough rectangle and wrap in plastic wrap. Let the dough rest at room temperature for 15-20 minutes; this relaxes the gluten and makes rolling much easier.
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6
Place a large piece of parchment paper on your work surface. Lightly dust it with flour. Place one piece of dough in the center and dust the top of the dough with flour as well.
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7
Roll the dough out as thin as possible—ideally about 1/16th of an inch. It should be nearly translucent. The thinner the dough, the crispier the cracker.
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8
Transfer the parchment paper with the rolled dough onto a large baking sheet.
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9
Lightly brush the entire surface of the dough with olive oil. Sprinkle generously with flaky sea salt and any additional herbs if desired.
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10
Using a pizza cutter or a sharp knife, score the dough into 1-inch or 2-inch squares. You don't need to separate them; they will snap apart easily after baking.
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11
Use a fork to prick ('dock') each square once or twice. This prevents the crackers from puffing up too much and ensures an even bake.
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12
Bake for 20-25 minutes, rotating the pans halfway through. Keep a close eye on them; the edges will brown faster than the center.
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13
Remove from the oven when the crackers are golden brown and feel firm to the touch. If the center crackers feel soft, remove the crispy edge pieces and return the tray to the oven for 3-5 more minutes.
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14
Let the crackers cool completely on the baking sheet. They will continue to crisp up as they cool.
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15
Once cold, snap the crackers along the scored lines and store in an airtight container for up to one week.
💡 Chef's Tips
For the ultimate crunch, roll the dough directly onto the parchment paper you plan to bake on to avoid tearing. If your discard is very old and sour, add a pinch of sugar to the dough to balance the acidity. Avoid over-kneading the dough; you want to mix just until combined to keep the texture light and snappy rather than tough. If the crackers lose their crispness after a few days, pop them in a 300°F oven for 5 minutes to refresh them. Experiment with different fats; using bacon fat or duck fat instead of butter adds an incredible savory depth.
🍽️ Serving Suggestions
Serve alongside a sharp aged white cheddar and sliced Honeycrisp apples. Pair with a creamy roasted garlic hummus or a spicy feta dip. Arrange on a charcuterie board with prosciutto, Marcona almonds, and fig jam. Crush leftover crackers over a bowl of creamy tomato basil soup for added texture. Enjoy with a crisp glass of Sauvignon Blanc or a cold pilsner.