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Delicious Sourdough Discard Crackers

Prep Time 10 minutes
Cook Time 50 minutes

Ingredients

  • 300 grams (1 cup + 2 tbsps) sourdough starter discard (can be room temp or cold from the fridge)
  • 3 tbsps (42g) butter, melted & cooled
  • 3/4 tsp sea salt or kosher salt
  • 3 tbsps whole flax seeds
  • 1 1/2 tbsps poppy seeds
  • 1 1/2 tbsps chopped fresh rosemary or 2 tsps dried

Instructions

  1. Preheat oven to 325F/ 162C and line a baking sheet with parchment paper.

  2. In a medium bowl, mix all the ingredients together until combined. Then using a rubber spatula or offset spatula spread the batter out onto the prepared baking sheet. It will look a bit like cake batter. Spread them thin but not so thin you can see the paper. Sprinkle with a little more sea salt if desired.

  3. Place in the preheated oven and bake for 10 minutes. Then remove and score with a knife into squares or however you like. You can also opt not to score and break into pieces later, but I like to be able to remove the outer crackers when they turn brown before the ones in the middle. (*I find that pushing the knife down works better than dragging or sliding it to score them.)

  4. Place back in the oven and bake for another 35-45 minutes. Check them every 15 minutes or so and rotate the pan. You want them just slightly golden brown. When you remove one from the oven and let it cool a bit it should be crispy and snap rather than bend.

  5. Remove from the oven and let cool on the sheet for about 10 minutes then transfer to a cooling rack. They should snap apart right where you scored them. Once cool, place in an airtight container or jar. They will keep for a week.

Recipe Notes

*You can use other seeds besides the flax and poppy seeds or opt to use no seeds at all, but they add nice texture and a little dose of nutrition. 

*You can omit the rosemary or trade for another herb.

*You can swap the butter for olive oil, but I really do recommend the butter here.  The flavor and texture difference is far better to me.

*There's a fine line between not baked enough resulting in crackers that bend and being over-baked, so watch them in those final moments in the oven, testing one on a cool counter as soon as it turns a very light golden brown.