Sourdough Crackers

Prep Time: 10 minutes (active) | Resting Time: 30 minutes to 24 hours | Bake Time: 15-20 minutes
Total Time: 55 minutes to 24+ hours | Yield: ~60 crackers
Difficulty: Easy | Intensity: Low

The Story Behind the Recipe

Don’t you dare discard that sourdough starter! This recipe transforms your often-discarded “discard” into something truly magical: impossibly crisp, savory, and deeply flavorful crackers. With a nutty depth from whole wheat flour, a hint of richness from olive oil, and a satisfying salty crunch, these crackers are a testament to the beauty of zero-waste baking. They are deceptively simple, requiring minimal active effort, but the result tastes like artisanal craftsmanship. Once you try them, store-bought crackers will pale in comparison.

Why You’ll Love This Recipe

• Zero Waste Hero: Gives a delicious purpose to your sourdough discard.

• Incredibly Customizable: A perfect canvas for your favorite herbs and spices.

• Make-Ahead Friendly: The dough can rest in the fridge for days, ready to bake on demand.

• Vegan & Wholesome: Made with simple, plant-based ingredients.

• Unbeatable Flavor & Texture: A complex, tangy flavor and a shatteringly crisp bite.

Essential Equipment

• Digital kitchen scale (highly recommended for accuracy)

• Mixing bowl

• Silicone spatula or wooden spoon

• Rolling pin

• Parchment paper

• Baking sheet

• Pizza cutter or sharp knife

• Fork (for docking)

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Ingredients

Customization Ideas

• Cheesy: Add 2 Tbsp finely grated Parmesan or sharp cheddar to the dough.

• Seeded: Mix 2 Tbsp of sesame seeds, flax seeds, or poppy seeds into the dough.

• Spicy: Add 1/2 tsp smoked paprika and a pinch of cayenne.

• Sweet & Spicy: Swap herbs for 1 tsp cinnamon and 1 Tbsp brown sugar (reduce salt in dough to 1/2 tsp).

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Step-by-Step Instructions

Part 1: Make & Rest the Dough (10 min active + 30 min – 24 hrs rest)

1. Combine: In your mixing bowl, combine the sourdough discard, whole wheat flour, olive oil, 1/2 teaspoon of the fine sea salt, and any dried herbs you’re using. Mix with a spatula until it forms a shaggy ball.

2. Knead: Use your hands to gently knead the mixture in the bowl for about 30 seconds to 1 minute, just until it comes together into a cohesive, slightly sticky ball. Pro Tip: If the dough feels overly wet, add a sprinkle of flour. If it’s dry and crumbly, add a few drops of water or a touch more discard.

3. Rest: Shape the ball into a small disc, wrap it in plastic wrap or place it in a sealed container, and let it rest at room temperature for at least 30 minutes. This allows the whole wheat flour to hydrate and the gluten to relax, making rolling much easier. For maximum flavor development (more tang!), you can refrigerate the dough for up to 24 hours.

INTENSITY CHECKPOINT: This is the lowest intensity part of the recipe. The waiting does the work. You can pause here for hours or a full day.

Part 2: Roll & Shape (15 min active)

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

2. Roll Out: Place your dough disc between two large sheets of parchment paper. This is crucial—it prevents sticking without adding extra flour, which can toughen the crackers. Using your rolling pin, roll the dough into a large, thin rectangle. Aim for 1/16-inch thickness (about the thickness of a credit card). The thinner you roll, the crispier the final cracker.

3. Score & Dock: Remove the top layer of parchment. Use a pizza cutter or sharp knife to score the dough into 1-inch squares or rectangles. Don’t worry about separating them. Then, take a fork and prick each cracker 2-3 times (“docking”). This prevents them from puffing up like pita bread.

4. Season: Brush the entire surface very lightly with water (a spritz from a bottle works too). This helps the topping adhere. Sprinkle evenly with the remaining 1/4 teaspoon of fine sea salt and any coarse salt or additional herbs.

INTENSITY CHECKPOINT: Low-to-moderate intensity. The key here is patience and a gentle hand to get the dough thin and even.

Part 3: Bake & Cool (15-20 min bake + 15 min cool)

1. Bake: Slide the parchment paper with the scored dough directly onto your preheated baking sheet. Bake on the middle rack for 10 minutes.

2. Check & Separate: After 10 minutes, remove the sheet. The dough may have puffed slightly. Use your pizza cutter to gently re-score along the existing lines, separating any that have fused. This step ensures clean breaks later.

3. Finish Baking: Return the sheet to the oven and bake for another 5-10 minutes, or until the crackers are deeply golden brown at the edges and firm in the center. Watch closely, as they can go from perfect to burnt quickly.

4. Cool Completely: Remove the baking sheet from the oven. Immediately break the crackers apart along the scored lines. Let them cool completely on the sheet. They will crisp up as they cool.

INTENSITY CHECKPOINT: Moderate intensity. The final bake requires attention. Stay close to the oven and trust your eyes over the timer for the perfect golden hue.

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Success Tips & Troubleshooting

• Too Thick & Chewy: You didn’t roll them thin enough. Don’t be shy! Thinner equals crispier.

• Crackers Are Bland: Be generous with the salt on top. The dough itself is modestly seasoned to balance the salty topping.

• Some Crackers Burned: Oven hotspots are common. Rotate your sheet halfway through baking for even color.

• Not Crisp After Cooling: They needed more baking time. If they’ve cooled and are still soft, you can return them to a 300°F oven for 5-10 minutes to dry out.

Storage & Serving

Storage: Once completely cool, store in an airtight container at room temperature for up to 2 weeks. They lose their supreme crispness after about 3-4 days but are still tasty.

Serving Suggestions:

• The ultimate vehicle for cheeses, from creamy brie to sharp cheddar.

• Perfect with hummus, tapenade, or herbed yogurt dip.

• Crumbled over soups or salads as a gourmet crouton.

• Simply enjoyed on their own as a sophisticated snack.

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Nutritional Information

• Serving Size: 5 crackers (approx. 15g)

• Servings Per Recipe: ~12

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrition is estimated using a database and will vary based on specific ingredients and customization. Values are for the base recipe with olive oil and salt.

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The Last Word

This recipe is more than just a way to use up discard; it’s a gateway to understanding the alchemy of sourdough. It teaches you about dough hydration, the importance of rolling thickness, and how a few simple ingredients can transform into something extraordinary. The process is forgiving, the results are profoundly rewarding, and your kitchen will smell like a professional bakery. So, feed your starter, save your discard, and get ready to bake the only cracker recipe you’ll ever need. Happy baking