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Bowl of thin golden sourdough discard crackers with a storage jar, flaky sea salt, and herb dip.

Sourdough Discard Crackers

Thin, crisp sourdough discard crackers made with three ingredients and no added flour. The discard is spread straight onto the pan, pre-baked so it scores cleanly, then baked until it snaps.
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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Snack
Cuisine: American
Servings: 8 (Makes about 40 to 50 crackers)
Author: Shilpa

Equipment

Ingredients

  • 1 cup sourdough discard stirred
  • 2 tablespoons salted butter melted
  • 1 teaspoon dried Italian seasoning
  • Flaky sea salt to finish (optional)

Instructions

  • Heat the oven to 325°F. Line a large baking sheet with parchment paper.
  • Add the sourdough discard, melted butter, and dried Italian seasoning to a bowl. Stir until well combined and smooth.
  • Pour onto the parchment and spread into a very thin, even layer, about ⅛ inch thick or thinner. Even thickness matters more than shape. Sprinkle with flaky sea salt if using.
  • Bake for 10 minutes, until the surface is set and firm to the touch but still pale.
  • Remove the pan and score the sheet into small squares with a pizza cutter or sharp knife.
  • Return to the oven for another 30 to 35 minutes, until golden and crisp. Check at 30 minutes and lift out any pieces already crisp, returning the rest to finish.
  • Cool completely on the baking sheet, then break apart along the score lines.

Notes

  • Spread to ⅛ inch or thinner. Thick patches stay bendy while thin edges over-brown.
  • Let the cold discard come to room temperature so it spreads evenly instead of dragging.
  • No docking needed at this thickness.
  • Judge by sound. A cooled cracker should snap audibly. If it bends, bake for another 5 to 10 minutes at 325°F.
  • Unsalted butter: add a pinch of fine salt, since the butter carries the only salt in the batter.
  • Dairy-free: swap the butter for the same amount of olive oil plus a pinch of salt.
  • Store in an airtight container at room temperature for about 10 days. Refresh in a 325°F oven for 5 minutes.
  • Older discard gives a sharper, more sour cracker.

Nutrition

Calories: 54kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 23mg | Potassium: 4mg | Fiber: 0.3g | Sugar: 0.01g | Vitamin A: 92IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.1mg
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