Stop throwing away your sourdough discard! If you’ve tried making homemade crackers before and they turned out chewy, tough, or soggy in the middle, you aren’t alone. The problem isn’t your starter—it’s your rolling pin.
Authentic, shatteringly crisp crackers need to be thin. Paper thin.
This Sourdough Discard Crackers recipe uses a simple “Parchment Sandwich” technique to get the dough impossibly thin without sticking or tearing. The result? Buttery, flaky, rosemary-infused crackers that taste better than anything you can buy in a box (Cheez-Its included).
Sourdough Discard Crackers (Rosemary & Sea Salt) – The “Paper Thin” Method
Ingredients
- 1 Cup All-Purpose Flour (120g)
- 4 tbsp Unsalted Butter (Melted) (55g)
- 1 tbsp Olive Oil (for brushing)
- 1/2 tsp Salt ( for the dough)
Toppings
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 tsp Flaky Salt (Maldon is the best)
Optional:
- Garlic powder or cracked black pepper
Instructions
- In a medium bowl, whisk together the sourdough discard, melted butter, and fine salt until smooth. Add the flour and chopped rosemary. Mix with a spatula until a shaggy dough forms, then use your hands to bring it into a smooth ball.Texture Check: If it’s too sticky, add 1 tbsp of flour. If too dry, crumbly, and won't hold together, add 1 tsp of water.
- Divide the dough into two equal halves. Shape each into a small rectangle. (This recipe makes two baking sheets worth of crackers).
- The "Parchment Sandwich" (Crucial Step!)Place one piece of dough in the center of a large sheet of parchment paper. Place a second sheet of parchment paper directly on top.The Technique: Use a rolling pin to roll the dough out between the papers.The Goal: Roll it until it is translucent—about 1/16th of an inch thick. You should almost see the bottom paper through the dough. If you think it's thin enough, roll it a little more!
- Score and Season: Peel off the top layer of parchment paper. Leave the dough on the bottom layer. Transfer the bottom paper (with the dough) directly onto a baking sheet.Use a pizza cutter or sharp knife to score the dough into squares (1-inch or 2-inch). You don't need to separate them; just cut lines so they snap apart later.Topping: Lightly brush the surface with olive oil and sprinkle generously with flaky sea salt.
- Bake to Perfection Bake at 350°F (175°C) for 12-15 minutes.The Check: At minute 12, check them. The outer crackers will brown first. If they are golden, remove the outer ones and let the center ones bake for another 2-3 minutes.The Cool: Let them cool completely on a wire rack. They will crisp up further as they cool.
Notes
Flavor Variations for Sourdough Crackers
Don’t like rosemary? Try these custom blends:
- The “Everything Bagel”: Brush with oil and top generously with Everything Bagel Seasoning.
- Cheesy Garlic: Add 2 tbsp nutritional yeast and 1 tsp garlic powder to the dough before mixing.
- Sesame Soy: Add 1 tsp sesame oil to the dough and top with white and black sesame seeds.
Why this recipe works (The Secret to Crispiness)
- The “Parchment Sandwich”: By rolling the dough between two sheets of paper, we get it to 1/16th of an inch thick. This guarantees a satisfying “snap” instead of a chewy bite.
- Butter + Oil Blend: We use butter for that rich, flaky flavor and olive oil to ensure they crisp up evenly in the oven.
- Zero Waste: This recipe uses a full cup (200g) of sourdough discard, clearing out your jar instantly.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 Minutes
- Yields: 2 Baking Sheets (approx. 60 crackers)
- Diet: Vegetarian, Nut-Free
Troubleshooting FAQs
Why are my sourdough crackers chewy?
They were rolled too thick! If the dough is thick, the center doesn’t have time to dry out before the edges burn. Next time, use the “Parchment Sandwich” technique and roll them until you think they are too thin (translucent).
Why did my crackers burn?
Sourdough browns quickly because of the fermentation sugars. To prevent burning:
- Rotate your pan halfway through baking (180 degrees).
- Watch the edges; if the edges are paper-thin but the middle is thick, the edges will burn. Try to apply even pressure when rolling.
How do I store homemade crackers?
Store in an airtight container at room temperature for up to 7 days.
- Re-crisping Tip: If they go soft (due to humidity), pop them back in a 300°F oven for 5 minutes to restore the snap.
Final Thoughts
This Sourdough Discard Cracker recipe is the ultimate no-waste solution. It’s fast, customizable, and finally solves the “chewy cracker” problem. Got a bubbling starter? Let’s get baking
4 Responses
How much sourdough discard do you need? It doesn’t say in the recipe.
1cup Of Sourdough Discard
Made these lovely crackers and they were great! They continue to harden as they cool. I like rosemary so next time ‘tomorrow” I’ll use more, about 1 tablespoon more.
Super easy to make and puts good use of your discard. Be sure to roll them thin cause that is the key to a crisp cracker. I use Mediterranean sea salt and they were delicious! We’ll make them again.