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Close-up of crisp, golden sourdough crackers stacked on a ceramic plate with rosemary and a green linen napkin.

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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