Sourdough Discard Crackers
Transform your sourdough discard into the crispiest, most flavorful homemade crackers you've ever tasted. This zero-waste recipe delivers a distinctive tangy flavor and shatteringly crisp texture that no store-bought cracker can replicate.
Equipment
- Large mixing bowl
- Fork or pastry cutter - For cutting in the butter
- Rolling Pin - Standard or French-style tapered for thin crackers
- Two large baking sheets - Half-sheet pans work best
- Parchment paper - Essential for preventing sticking
- Pastry wheel or pizza cutter - For scoring or cutting crackers
- Bench scraper - Helpful for managing the dough
- Plastic wrap or reusable wrap - For chilling the dough
- Kitchen scale - Recommended for measuring discard by weight (optional)
- Wire cooling rack
- Offset spatula - Optional, for spreading if using no-roll method (optional)
Ingredients
- 1 cup sourdough starter discard - 240g, unfed, at any hydration
- 1 cup all-purpose flour - 120g, plus extra for dusting
- 4 tablespoons unsalted butter - 57g, cold and cubed (or substitute 3 tablespoons or 45ml olive oil)
- 1/2 teaspoon fine sea salt - plus extra for topping
- 1 teaspoon dried rosemary - or other dried herbs, optional but recommended
- 1 tablespoon everything bagel seasoning - or sesame seeds, for topping (optional)
- 1/4 teaspoon garlic powder - optional, for extra flavor
Instructions
- Bring discard to room temperature for 30 minutes. Stir until smooth and pourable.
- Whisk together flour, salt, and dried herbs or garlic powder if using.
- Cut cold butter into flour mixture until it resembles coarse crumbs with pea-sized butter pieces. If using oil, skip to the next step.
- Combine flour mixture with discard and knead by hand until a smooth, cohesive dough forms.
- Divide dough in half, flatten into discs, wrap tightly, and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll one disc out as thin as possible, about 1/16 inch (1.5mm) thick, on a floured surface.
- Transfer rolled dough to prepared baking sheet by rolling it around the rolling pin and unrolling it.
- Brush with water or oil, sprinkle with salt and toppings, then score into squares with a pastry wheel.
- Bake for 20-25 minutes until golden brown, rotating the pan halfway through.
- Cool completely on the pan for at least 10 minutes, then gently break apart along the score lines.
Notes
- Roll the dough as thin as you possibly can - this is the single most important tip for crispy crackers. Thick dough results in dense, soft crackers.
- Keep the butter cold for a flaky texture. Room-temperature butter creates a greasier dough that's harder to roll thin.
- If the dough feels too soft or sticky when rolling, chill it for 15 more minutes - this makes a significant difference.
- Never skip the parchment paper, as the crackers will stick to an unlined pan and are too delicate to scrape off cleanly.
- Rotate the pan halfway through baking to ensure even browning, as most ovens have hot spots.
- Let crackers cool fully before eating - they may feel soft straight from the oven but firm up considerably as they cool.
- Use discard that smells pleasantly tangy, like yogurt or mild vinegar. If it smells like acetone or has mold, it's past its prime.
- Store cooled crackers in an airtight container at room temperature for up to 10-14 days. Recrisp at 325°F for 5-8 minutes if needed.
- To freeze unbaked dough, wrap discs tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling.
- For gluten-free crackers, use a 1:1 gluten-free flour blend and a gluten-free sourdough discard, but expect a more crumbly texture.