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Sourdough Discard Crackers With Rosemary and Olive Oil

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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.

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A close-up of sourdough crackers with text overlay.

 

 

Brian

Saturday 18th of September 2021

Thank for recipe Substituted zaatar spice for rosemary. Amazing crackers. Definately bookmarking site.

Butter For All

Monday 27th of September 2021

HI Brian!

That sounds amazing, I'll have to try it!

Chris

Sunday 13th of June 2021

OMG best ever, thanks for sharing your recipes, these wont last long in a container. Great way of using discard.

Butter For All

Saturday 19th of June 2021

Hey Chris!

So happy to hear you enjoyed this recipe :) Thanks for the positive feedback! I appreciate it :)

rotchell

Saturday 17th of April 2021

my employer ask me to make the cracker but its turns out to be yellowish, buts its so yummy, I think its about the olive oil that i use . thank you for these recipe i like it so easy 🙏💖🙏

Butter For All

Monday 19th of April 2021

Hi Rotchell,

I'm so happy they tasted good and were easy to make! The olive oil can make a serious difference in color and taste. I like the Organic Bragg's EVOO the best!

Thanks for the feedback,

Courtney

Kimberly Kluckman

Tuesday 6th of April 2021

These are sooo good! They never make it to a container! Yum yum. Thanks for an awesome recipe

Butter For All

Tuesday 6th of April 2021

Hi Kimberly!

These are the comments that make my day! Thanks so much for leaving feedback :)

-Courtney

vee

Tuesday 9th of March 2021

the best sourdough crackers !!!! thank you !

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