Sourdough Discard Crackers (Rosemary & Sea Salt) – The "Paper Thin" Method
The ultimate Sourdough Discard Crackers recipe! Flavored with fresh rosemary and flaky sea salt, these crackers use a unique 'Paper Thin' rolling method to ensure they come out shatteringly crisp—never chewy. A perfect zero-waste snack to use up your unfed starter. Ready in just 25 minutes.
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
1 cup (approx. 200 to 227 grams or 8 ounces) of unfed/discarded sourdough starter