This rustic sourdough discard cracker recipe mixes up in five minutes and is a delicious and healthy snack. Our family loves these and makes this recipe several times a week.
These crackers have a savory herb and garlic taste with the familiar sourdough tang. If you want a less strong sourdough flavor, you can make these with a recently fed starter, but if you enjoy the sourdough tang and want that flavor more pronounced, use a sourdough starter that hasn’t been fed in a while!
Do you have to roll out these sourdough discard crackers?
No! This recipe is made by pouring the batter onto a parchment-lined baking sheet and spreading it using a spatula. It means that this recipe is super quick to make because you don’t have to take the time to roll out a dough and then do all that additional cleanup!
Do you have to use sourdough discard for this cracker recipe?
Nope! You need 200 grams of sourdough starter, and it can be active or inactive. If you’re not weighing it, you need approximately 1 cup of active versus ¾ cup of discard.
What if I don’t like the recommended herbs in the recipe?
You can change the herbs to anything you would like. You want to total about a tablespoon (three teaspoons) of unsalted herbs. Mix and match herbs and seasonings until you find a combination that you enjoy. You can also use herb mixes, but if they have salt, you will want to decrease or completely omit the teaspoon of salt that this recipe calls for. So you could use a tablespoon of everything bagel seasoning mix or Italian dressing mix.
Check out our other sourdough recipes here!
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How to Make Rustic Sourdough Discard Crackers:
Equipment:
These are the supplies that you will need for this recipe. Most people have these in their kitchen, but if you don’t or you’re looking to upgrade, check out what we recommend!
Ingredients:
¾ cup of sourdough discard, 200 grams (or 1 cup of active starter)
2 tbsp butter, melted
1 tsp each of:
garlic powder
rosemary
thyme
sea salt
Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper. In a bowl, mix the sourdough discard, melted butter, garlic powder, rosemary, and thyme.
Spread the mixture onto the parchment paper. An offset spatula works great for this. Sprinkle the sea salt evenly over the top of the cracker mixture.
Bake in the oven for 20-30 minutes, until the mixture is dried out and crispy. Some parts will be darker than others depending on how evenly the mixture spread out.
Allow the crackers to cool completely before you break them apart. To turn them into crackers, just break the pieces with your hand into the size that you would prefer and store in an airtight container.
Let us know in the comments below if you will try this recipe. And let us know what herb combinations you would try!
Rustic Sourdough Discard Cracker Recipe
Ingredients
- ¾ cup sourdough discard 200 grams (or 1 cup of active starter)
- 2 tbsp butter melted
- 1 tsp garlic powder
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp sea salt
Instructions
- Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper.
- In a bowl, mix the sourdough discard, melted butter, garlic powder, rosemary, and thyme.
- Spread the mixture onto the parchment paper. An offset spatula works great for this.
- Sprinkle the sea salt evenly over the top of the cracker mixture.
- Bake in the oven for 20-30 minutes, until the mixture is dried out and crispy. Some parts will be darker than others depending on how evenly the mixture spread out.
- Allow the crackers to cool completely before you break them apart. To turn them into crackers, just break the pieces with your hand into the size that you would prefer and store in an airtight container.
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Love this recipe. Sounds so very tasty and I love how easy it is! I do plan to try it. Thanks for the recipe!