Skip to Content

Sourdough Discard Crackers With Rosemary and Olive Oil

I may receive commission if you purchase through links in this post.

I’m not going to lie. These sourdough discard crackers are too good and too easy.

Way, way, way too easy. If you have an hour, some sourdough starter discard, olive oil, and salt you can whip up a batch of the crispiest crunchiest crackers with incredibly big sourdough flavor. I apologize in advance if you get addicted to these crackers. But at least we can be addicted together.

A collage of sourdough crackers with text overlay.

100% Hydration Sourdough Starter

This recipe calls for a sourdough starter discard that is 100% hydration. For those of you not familiar with this term it means that the flour and water weight are equal. I keep my starter at 100% hydration so I can have a consistent starter for writing recipes. All my recipes now call for 100% hydration starter. While it’s not critical to the success of sourdough baking it keeps things much more organized and makes following my recipes a lot easier.

A pan of sourdough discard crackers fresh from the oven.

If you are new to sourdough or want to refresh your memory on some of the most used terms, health benefits, and instructions you can visit my free sourdough guide, Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better for You – And How To Start One.

A pan of freshly baked sourdough discard crackers are super crunchy and flavorful.

What Makes These Crackers So Easy?

No Extra Fermenting  

One of the most exciting things about these delicious crackers is the fact that you don’t need to take the time to further ferment the dough. You will be using fully fermented sourdough discard, most likely the portion that you remove from your sourdough jar prior to feeding in the preparation for baking. Fully fermented = easy to digest and more nutritious!

No Rolling Needed

I’ve written other sourdough cracker recipes like my Rustic Sourdough Butter Crackers and my Sourdough Cheddar Crackers. They both start with a stiff dough that ferments overnight and then needs to be rolled really thin the next day. I love those recipes but the ease of this no-roll batter is astounding.

A pan filled with sourdough discard cracker batter is ready for the oven.

Sourdough crackers with text overlay.

A pan of sourdough discard crackers fresh from the oven. #realfood #fermented #Sourodugh #starter #discard

Sourdough Discard Crackers With Rosemary and Olive Oil

Yield: 6
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

The lightest and crispiest sourdough discard crackers with the best flavor. 

Ingredients

Instructions

  1. Preheat oven to 325°F.
  2. In a large bowl combine the discard, olive oil, salt, and half the rosemary. Whisk well to combine. The batter should be smooth without any visible oiliness. 
  3. Line a half sheet pan (18 by 13 inches) with parchment paper. Spread the batter out to the edges of the pan in a smooth even layer.
  4. Sprinkle the top of the batter with the remaining rosemary and some (2 grams) flaky salt if desired. 
  5. Place the sheet pan in the middle of the preheated oven and bake for 30 minutes.
  6. After 30 minutes remove the pan and use a pizza cutter to score the batter into cracker-sized squares. Or you can skip this step and break the crackers when fully cooked. 
  7. Return the pan to the oven and continue baking for 30 more minutes. 
  8. Remove the baked crackers from the oven and allow them to cool completely before breaking them along the scored lines. Store them in an air tight container.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

A close-up of sourdough crackers with text overlay.

 

 

Cheryl

Thursday 22nd of September 2022

Whoops! Forgot to mention that I also added 1/2 cup nutritional yeast. I feel it really pumped up the flavor. My first time using it, but won’t be my last. What an easy, nutritious addition!

Butter For All

Tuesday 27th of September 2022

Hey Cheryl!

I'm so happy to hear you enjoyed the crackers! They are fun to customize! Thanks for sharing your adaptations. :)

Courtney

Cheryl

Thursday 22nd of September 2022

What a great, easily customizable recipe! Like @brian, I added Za’atar to my recipe. I also substituted 50g Canola oil (more neutral flavor than olive oil), 10g Toasted sesame oil and added a very generous sprinkling of sesame seeds on top of the crackers before baking. Yum! One thing I especially like about this recipe is that stuff sprinkled over the top of the dough sticks because it’s so wet.

Steve Joplin

Monday 4th of July 2022

if i want to substitute fresh rosemary, do you think it will still crisp up, or will the moisture/oil in the fresh herb disturb the balance?

Steve Joplin

Wednesday 29th of June 2022

can I use fresh rosemary in place of dried rosemary, or will the moisture/oil content of fresh mess up the moisture balance?

Butter For All

Wednesday 29th of June 2022

Hi Steve!

You can definitely try it. I think you may want to add quite a bit less tho. Fresh rosemary can get bitter if too much is added. I would start with 25% - 50% of the dried amount. Good luck!

Courtney

Sara Weathers

Wednesday 6th of April 2022

Do you know the nutritional facts on theses per serving?

Butter For All

Sunday 10th of April 2022

Hi Sara!

It's pretty hard to calculate the nutritional value of a fermented product because it will be different every time. So while I don't have the facts for you, I can tell you my own philosophy about sourdough, it is that "sourdough carbs don't count!" :)

Courtney

Skip to Recipe