Sourdough Discard Crackers Recipe

Introduction

Sourdough discard crackers are a simple and tasty way to use up extra sourdough starter. These crispy, flavorful crackers are perfect for snacking or serving with cheese and dips.

Ingredients

• 250 g sourdough discard
• 35 g butter (salted or unsalted, melted)
• 1 tsp garlic granules
• 1 tsp dried oregano
• Salt and pepper to taste
• Black sesame seeds

Instructions

1. Step 1: Preheat the oven to 190ºC (170ºC fan) and line a large baking tray with parchment paper.
2. Step 2: Take your sourdough starter, whether it is unfed and cold from the fridge or fed and at room temperature.
3. Step 3: Place the sourdough discard in a bowl, then add the melted butter, garlic granules, dried oregano, salt, and pepper.
4. Step 4: Mix all the ingredients until well combined.
5. Step 5: Spread the mixture evenly over the parchment paper using a palette knife, spoon, or spatula, aiming for a thin layer about a couple of millimeters thick.
6. Step 6: Sprinkle black sesame seeds evenly over the top.
7. Step 7: Bake in the oven for 10 minutes, then carefully remove and score the dough with a knife into squares.
8. Step 8: Return to the oven and bake for another 20 to 25 minutes until the crackers are golden and crisp.
9. Step 9: Allow the crackers to cool completely for about 20 minutes, then break them apart along the scored lines.

Tips & Variations

• Try adding different herbs or spices like rosemary or smoked paprika for varied flavors.
• Use olive oil instead of butter for a dairy-free version.
• If you prefer extra crunch, bake a little longer while watching carefully to avoid burning.

Storage

Store the crackers in an airtight container at room temperature for up to one week. To refresh and crisp them up, briefly warm them in a preheated oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fed or unfed sourdough starter?

Yes, both fed (active) and unfed (discard) sourdough starters work well for these crackers.

How thin should I spread the dough?

Spread the dough to about 2 millimeters thick to ensure the crackers bake evenly and become crisp.

Sourdough Discard Crackers Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 79 reviews

These Sourdough Discard Crackers are a perfect way to use up leftover sourdough starter. Crisp, flavorful, and easy to make, they feature garlic, oregano, and black sesame seeds for a tasty savory snack. Baked to golden perfection, these crackers are excellent on their own or served with dips and cheeses.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes
• Yield: Approximately 20–25 crackers 1x
• Category: Snack
• Method: Baking
• Cuisine: Western
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crackers

• 250 g sourdough discard
• 35 g butter (salted or unsalted, melted)
• 1 tsp garlic granules
• 1 tsp dried oregano
• Salt and pepper to taste
• Black sesame seeds, for sprinkling

Instructions

1. Preheat oven: Preheat your oven to 190ºC (170ºC fan) and line a large baking tray with parchment paper to prevent sticking.
2. Prepare sourdough discard: Take your sourdough starter discard, whether it is unfed and cold from the fridge or fed and at room temperature, and place it in a mixing bowl.
3. Add flavorings: Pour in the melted butter, then add garlic granules, dried oregano, salt, and pepper. Mix everything thoroughly to combine the ingredients evenly.
4. Spread the dough: Using a palette knife, spoon, or spatula, spread the mixture evenly onto the lined baking tray, forming a thin, even layer about a couple of millimeters thick.
5. Sprinkle sesame seeds: Generously sprinkle black sesame seeds over the surface for added texture and flavor.
6. Bake initial period: Place the tray in the preheated oven and bake for 10 minutes to start setting the cracker base.
7. Score crackers: Carefully remove the tray and, using a sharp knife, score the dough into squares to make breaking easier after baking.
8. Bake until golden: Return the tray to the oven and bake for an additional 20 to 25 minutes until the crackers turn a beautiful golden color and are crisp.
9. Cool and break: Allow the crackers to cool completely on the baking tray for about 20 minutes, then break them apart along the scored lines and serve.

Notes

• Using either fed or unfed sourdough discard works well, so you can use what you have on hand.
• Ensure the cracker layer is spread thinly and evenly for crisp results.
• Feel free to customize with other seeds or herbs based on your preference.
• Store crackers in an airtight container to keep them crisp for up to a week.
• These crackers pair wonderfully with dips, cheese, or as a crunchy snack on their own.

Keywords: sourdough discard crackers, sourdough snacks, homemade crackers, sourdough recipes, easy baking recipes, savory crackers