When I think of the comforting aroma of freshly baked bread, I can’t help but smile. There’s something special about the smell wafting through the kitchen as it fills the air with warmth. One of my favorite ways to use up sourdough discard after baking is to make these crispy crackers. They are crunchy, flavorful, and perfect for snacking or serving with cheese and dips. Making these crackers is not just about reducing waste; it’s a way to celebrate the simplicity and versatility of sourdough. What’s special about this recipe is that it brings together the rich taste of sourdough with fresh rosemary and sea salt, creating a delightful treat that you’re sure to enjoy.
why make this recipe
Making crispy sourdough discard crackers is a fantastic way to ensure nothing from your sourdough baking goes to waste. These crackers are super easy to whip up and only require a handful of ingredients you probably already have at home. Their crunchiness and flavor make them a perfect munching snack when you’re feeling peckish or an elegant addition to your next gathering. Plus, the fresh rosemary brings a delightful herbaceous note that elevates these simple crackers into something special.
how to make Crispy Sourdough Discard Crackers with Rosemary & Sea Salt
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/4 cup olive oil
- 1 teaspoon sea salt
- 1 tablespoon fresh rosemary, chopped
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon black pepper (optional)
Directions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the sourdough discard, flour, olive oil, sea salt, rosemary, garlic powder, and black pepper.
- Mix until a dough forms.
- Roll the dough out between two pieces of parchment paper until thin.
- Cut into desired shapes and place on a baking sheet.
- Bake for 20-25 minutes or until golden and crispy.
- Let cool before serving.
how to serve Crispy Sourdough Discard Crackers with Rosemary & Sea Salt
These crispy crackers are fantastic on their own as a snack. You can also serve them with your favorite dips like hummus, guacamole, or a cheese spread. They can be a crunchy accompaniment to a charcuterie board, too. Pair them with olives or fresh vegetables for a simple and delicious appetizer.
how to store Crispy Sourdough Discard Crackers with Rosemary & Sea Salt
To keep these crackers fresh, store them in an airtight container at room temperature. They should stay crispy for about a week. If you want to keep them longer, you can freeze them in a sealed bag. Just make sure to let them thaw before enjoying!
tips to make Crispy Sourdough Discard Crackers with Rosemary & Sea Salt
- Make sure your dough is rolled out as thinly as possible for the best crunch.
- Feel free to experiment with other herbs and spices, like thyme or sesame seeds, to create different flavors.
- Keep an eye on the crackers while baking; ovens can vary, and you want to catch them just as they turn golden.
variation
For a bit of heat, consider adding red pepper flakes to the dough. You can also substitute the fresh rosemary with dried herbs or even cheese like grated Parmesan for additional flavor.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used. Just keep in mind it may result in a denser cracker.
How thin should I roll out the dough?
Aim for about 1/8 inch thick. This will ensure they become crispy while baking.
Can I add other flavors to the dough?
Absolutely! You can add spices such as paprika, or even a sprinkle of cheese, to customize the flavor to your liking.
Crispy Sourdough Discard Crackers
Ingredients
Cracker Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour Can substitute with whole wheat flour for denser crackers.
- 1/4 cup olive oil
- 1 teaspoon sea salt
- 1 tablespoon fresh rosemary, chopped Feel free to substitute with dried herbs.
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon black pepper (optional)
Method
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the sourdough discard, flour, olive oil, sea salt, rosemary, garlic powder, and black pepper.
- Mix until a dough forms.
- Roll the dough out between two pieces of parchment paper until thin.
- Cut into desired shapes and place them on a baking sheet.
Baking
- Bake for 20-25 minutes or until golden and crispy.
- Let cool before serving.