These Olive Oil Sourdough Discard Crackers are super crunchy and full of flavor! Made from sourdough discard, they’re a tasty way to reduce waste and enjoy a snack.
When I make these, I can’t stop snacking—each bite is so crisp and yummy! Plus, they’re great with dips or cheese. You might want to make a double batch! 😂
Key Ingredients & Substitutions
Sourdough Starter Discard: This recipe brilliantly uses unfed sourdough starter, which helps in developing flavor. If you don’t have any, you can use a simple dough made with water and flour, but it may not have that unique tangy flavor.
Flour: All-purpose flour works best here, but you can try whole wheat flour for a nuttier taste or gluten-free flour mix if you’re avoiding gluten. Just be aware that this may alter the texture slightly.
Olive Oil: Extra virgin olive oil is my go-to for a rich flavor, but you can substitute with avocado oil or melted coconut oil if you want a different taste or have dietary restrictions. Don’t skip the brushing; it adds extra crispiness!
Herbs: While dried rosemary gives a wonderful aroma, feel free to swap it for thyme, oregano, or even herbs de Provence. Fresh herbs can work, too, but you will need to use more since they have less concentrated flavor.
Coarse Sea Salt: If you don’t have coarse sea salt, regular salt will work, but be careful not to over-salt as its flavor can be more intense due to its finer grain.
How Can I Ensure My Crackers Are Crispy?
The secret to achieving crispy crackers lies in the rolling and baking process. Rolling the dough very thin (about 1/8 inch) is crucial. The thinner, the better! Make sure to keep your workspace lightly floured to prevent sticking.
- After rolling, cut the dough into your desired shapes. Don’t forget to prick them with a fork for even baking; this prevents puffing.
- Brush lightly with olive oil before sprinkling with coarse salt. This not only adds flavor but also aids in browning.
- Keep an eye on them in the last few minutes of baking. Every oven is different, and you want them golden brown, not burnt!
Lastly, allow the crackers to cool on a wire rack. They’ll continue to crisp up during this time. Store them in an airtight container to maintain their crispness. Happy baking!
Olive Oil Sourdough Discard Crackers
Ingredients You’ll Need:
For the Crackers:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour (plus extra for rolling)
- 1/4 teaspoon salt
- 2 tablespoons olive oil (plus extra for brushing)
- 1 teaspoon dried rosemary (or your choice of herbs, e.g., thyme, oregano)
- 1/2 teaspoon cracked black pepper
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation, plus an additional 20-25 minutes for baking. Allow some time for cooling after baking, making the total time around 40-45 minutes before you can enjoy your delicious homemade crackers!
Step-by-Step Instructions:
1. Make the Dough:
In a mixing bowl, gather the sourdough discard, all-purpose flour, salt, olive oil, dried rosemary, and cracked black pepper. Mix them all together until a dough forms. If the dough feels a bit sticky to the touch, don’t worry! Simply add a little more flour, one tablespoon at a time, until it’s manageable.
2. Kneading:
Turn the dough out onto a lightly floured surface and give it a brief knead until it is smooth. This shouldn’t take long—just a minute or two will do the trick!
3. Roll it Out:
Using a rolling pin, roll the dough out very thin (about 1/8 inch or even thinner). Remember, the thinner the dough, the crispier your crackers will be, so aim for that super thin texture!
4. Preheat and Prepare:
While you’re rolling out the dough, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
5. Shape the Crackers:
Once your dough is rolled out, place it on the prepared baking sheet. With a knife or pizza cutter, cut it into your preferred shapes, whether squares or rectangles—it’s entirely up to you!
6. Prick and Brush:
To avoid them puffing up while baking, prick each cracker several times with a fork. Then, lightly brush the surface of the dough with olive oil and sprinkle generously with coarse sea salt.
7. Bake:
Pop your baking sheet into the preheated oven and let the crackers bake for 20-25 minutes. Keep a watchful eye, especially during the last few minutes, to make sure they don’t burn. You’ll want them to be golden brown and crisp!
8. Cool Down:
Once they’re baked to perfection, remove the crackers from the oven and transfer them to a wire rack to cool. They’ll get even crispier as they cool down, so be patient!
9. Store and Enjoy:
Finally, once completely cooled, store your tasty crackers in an airtight container, so they stay crispy. Enjoy them as a delightful snack or pair them with your favorite cheese and dips!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the texture and flavor will be slightly different; whole wheat tends to be denser and nuttier. You may need to adjust the hydration slightly, so keep an eye on the dough consistency as you mix.
What If My Dough is Too Sticky?
If your dough feels too sticky when mixing, don’t panic! Just add more flour, one tablespoon at a time, until it reaches a smooth and manageable consistency. A little stickiness is okay, but you want it to be easily workable without sticking to your hands or the surface.
How Should I Store the Leftover Crackers?
To keep your leftover crackers crispy, store them in an airtight container at room temperature. They should stay fresh for up to a week. If you notice any signs of softness, you can pop them back in the oven at a low temperature for a few minutes to re-crisp them!
Can I Use Fresh Herbs Instead of Dried?
Absolutely! Fresh herbs can be used, but remember they are less concentrated than dried herbs, so you’ll need to use about three times the amount. Chop them finely and mix them into your dough for a burst of fresh flavor!
