Turn your leftover sourdough discard into crispy, flavorful herb and cheese sourdough crackers! This easy recipe uses simple ingredients and are so easy to make. Their crisp texture and subtle tang provide the perfect base for savory cheeses, cured meats, and creamy dips on your charcuterie board;)
After activating sourdough starter and baking with sourdough, you may have sourdough discard building up in the fridge… These sourdough crackers are a great way to use up that leftover discard, and make a delicious appetizer too!
These crackers are naturally leavened and have endless topping options… So you can customize this recipe to your taste. It’s a satisfying snack that’s delicious and budget-friendly!
Ingredients
- 1 cups sourdough starter discard, unfed
- 1 cup all purpose flour
- 4 tablespoons softened butter
- 1/4 cup parmesan cheese
- 1/2 teaspoon sea salt
- 1 tsp dry thyme
- 1 tsp dry basil
- 1/2 tsp crushed red pepper
- 1 tsp garlic powder
- oil for brushing top
- Course ground salt to sprinkle on top top taste
How to Make Easy Sourdough Crackers
In a large mixing bowl, combine the sourdough discard, flour, softened butter, parmesan cheese, salt and seasonings. Mix together to make a smooth sough. (It shouldn’t be sticky, if it is, add a tablespoon of flour)
Divide your dough in half and shape halves into flat rectangle shaped disk. Wrap disks in plastic wrap, and refrigerate dough for 2 hours, till firm.
Preheat oven to 350 degrees F.
Unwrap one rectangle disk and place it on a lightly floured sheet of 26×18 inch parchment paper.
Lightly flour a rolling pin, and roll the dough disk out evenly over the parchment paper as thin as you can, at least 1/16 of an inch thick.
Transfer the parchment paper with dough to a 26×18 inch cookie sheet or baking sheet, and brush the top with olive oil or avocado oil. Sprinkle the top lightly with course ground salt.
Use a fork to prick holes through out the dough.
Then use a rolling pizza cutter to slice dough into crackers about 1-2 inch squares.
Repeat the process with the second rectangle disk of dough the same as the first.
Place baking sheets in the oven on different oven racks (top and bottom) for even browning.
Bake at 350 degrees F for 25 minutes, till they start to brown around the edges.
After 12 minutes of baking, rotate the baking sheets for even baking. Bake for 13 more minutes till golden brown.
Remove baking sheets from oven and place them on a wire rack to cool.
Sourdough Cracker Tips
- For easier rolling, place a sheet of parchment paper on top of the dough before rolling on top the parchment paper.
Recipe Notes
Picking the dough all over with a fork helps prevent them from puffing up too much as they cook.
Store crackers in an air tight container for up to 3 days. Or freeze in an airtight container for up to 2 months. (Crackers stay crispy for up to 3 days in an airtight container.)
The chilling time for the dough (2 hours) is flexible depending on how firm you want the dough… A longer chill will make it easier to roll out thinly!
After brushing the dough with oil, you can sprinkle with other toppings besides coarse salt, like: everything bagel seasoning, sesame seeds, or dried herbs.
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Herb & Cheese Sourdough Crackers
Ingredients
- 1 cups sourdough starter discard unfed
- 1 cup all purpose flour
- 4 tablespoons softened butter
- 1/4 cup parmesan cheese
- 1/2 teaspoon sea salt
- 1 tsp dry thyme
- 1 tsp dry basil
- 1/2 tsp crushed red pepper
- 1 tsp garlic powder
- oil for brushing top
- Course ground salt to sprinkle on top top taste
Instructions
- In a large mixing bowl, combine the sourdough discard, flour, softened butter, parmesan cheese, salt and seasonings.
- Mix together to make a smooth sough. (It shouldn't be sticky, if it is, add a tablespoon of flour)
- Divide your dough in half and shape halves into flat rectangle shaped disk.
- Wrap disks in plastic wrap, and refrigerate dough for 2 hours, till firm.
- Preheat oven to 350 degrees F.
- Unwrap one rectangle disk and place it on a lightly floured sheet of 26×18 inch parchment paper.
- Lightly flour a rolling pin, and roll the dough disk out evenly over the parchment paper as thin as you can, at least 1/16 of an inch thick.
- Place the parchment paper with dough to a 26×18 inch baking sheet, and brush the top with olive oil or avocado oil.
- Sprinkle the top lightly with course ground salt.
- Use a fork to prick holes through out the dough.
- Then use a rolling pizza cutter to slice dough into crackers about 1-2 inch squares.
- Repeat the process with the second rectangle disk of dough to prepare it the same as the first.
- Place both baking sheets in the oven on different oven racks (top and bottom) for even browning.
- Bake at 350 degrees F.
- After 12 minutes of baking, rotate the baking sheets for even baking. Bake for 13 more minutes till golden brown.
- Remove baking sheets from oven and place them on a wire rack to cool.
- Enjoy!
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
