Sourdough Crackers with Herbs and Sea Salt
Sourdough crackers are made with sourdough discard, olive oil, flour, sea salt, and dried herbs rolled thin and baked until crisp. They have a light crunch, a mild tang from the sourdough starter, and a savory herb topping that works well with cheese, dips, and spreads. Because the dough is rolled very thin, the crackers bake up crispy with lightly browned edges and plenty of texture.
These crackers fit into all kinds of situations. Add them to lunchboxes, set them out on a snack board, pair them with soup for dinner, or serve them with dips when friends stop by. They’re also easy to customize with different seasonings depending on what’s already in the pantry.
Why You’ll Love Sourdough Crackers
- Crispy texture. Rolling the dough nearly paper thin helps create crackers that stay light and crunchy after baking.
- Easy to customize. Different dried herbs, seasonings, and finishing salts can be used depending on what you have available.
- Stores well. The crackers keep their texture for several days when stored properly, making them useful for snacks and lunches.
Ingredients
These are the main ingredients used in sourdough cracker made with sourdough discard.
- Sourdough discard: Provides the base of the dough and gives the crackers their mild tangy flavor.
- All-purpose flour: Adds structure and helps the dough roll out thin without tearing.
- Olive oil: Helps create a smooth dough and encourages browning during baking.
- Fine sea salt: Seasons the dough and balances the tang from the sourdough starter.
- Water: Used only if needed to help the dough come together.
- Mixed dried herbs: Add savory flavor throughout the crackers and create a more seasoned finish.
- Flaky salt (optional): Adds extra texture and seasoning on top after baking.
How to Make Sourdough Discard Crackers
Step 1: Preheat the oven and mix the sourdough discard, flour, olive oil, and sea salt until a soft dough forms.
Step 2: Add water if needed, then roll the dough very thin between two sheets of parchment paper.
Step 3: Remove the top parchment sheet and brush the dough lightly with olive oil.
Step 4: Sprinkle the dried herbs over the dough and gently press them into the surface.
Step 5: Score into squares, bake until golden, and cool completely before breaking apart.
Recipe Tips
- The thinner the dough is rolled, the crispier the finished crackers will be.
- Some edges may brown faster than the center if the dough is rolled unevenly. This is normal.
- The crackers continue to crisp as they cool, so allow them to cool completely before deciding if they need additional baking time.
- A light brush of olive oil helps the dried herbs stick better during baking.
- If you bake with sourdough often, recipes like Cinnamon Sugar Sourdough French Toast, Sandwiches Made with Sourdough, and these Sourdough Discard Recipes are another useful way to put extra discard to work.
Substitutions
- Italian seasoning can replace the mixed dried herbs.
- Everything bagel seasoning works well instead of the herb topping.
- Replace part of the all-purpose flour with whole wheat flour for a slightly heartier texture.
- Avocado oil can be used instead of olive oil.
- A pinch of garlic powder or onion powder can be mixed into the dough for additional seasoning.
What to Serve with Sourdough Discard Crackers
These crackers work well with hummus, tofu corn dip, whipped feta, cheesy bacon dip, spinach dip, or a simple cheese board. They also make a good alternative to bread alongside soups and salads.
Storage and Reheating
- Store the crackers in an airtight container at room temperature for up to 1 week.
- If they lose some of their crunch, place them in a 300°F oven for about 5 minutes and allow them to cool before serving.
- The baked crackers can be frozen in an airtight container for up to 2 months.
FAQs
Can I make sourdough crackers ahead of time?
Yes. They store well for up to 1 week in an airtight container.
Why aren’t my sourdough crackers crispy?
The dough may need to be rolled thinner, baked slightly longer, or cooled completely.
Can I freeze sourdough crackers?
Yes. Freeze them in an airtight container for up to 2 months.
Can I use active sourdough starter instead of discard?
Yes. Active starter can be used in place of discard but the crackers may become more “airy”.
What herbs work best for sourdough crackers?
Oregano, thyme, rosemary, Italian seasoning, and herb blends all work well.
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Sourdough Discard Crackers
Ingredients
- 1 cup sourdough discard unfed and room temperature
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 1/2 teaspoon fine sea salt
- 1-2 tablespoons water if needed for consistency
- 1 tablespoon mixed dried herbs such as oregano, thyme, rosemary, or Italian herb mix
- A pinch of flaky salt for finishing optional
Instructions
- Preheat oven to 350°F (175°C).
- Mix sourdough discard, flour, olive oil, and salt until a dough forms. Add water if needed until the dough comes together.
- Roll the dough very thin between two sheets of parchment paper.
- Remove the top parchment sheet. Brush lightly with olive oil.
- Score into cracker-sized squares.
- Bake for 18 to 22 minutes until golden and crisp.
- Cool completely before breaking apart and serving.
Notes
- The crackers become crispier as they cool.
- Italian seasoning can replace the herb blend.
- Everything bagel seasoning also works well.
- Store in an airtight container for up to 1 week.
- Re-crisp softened crackers in a 300°F oven for about 5 minutes.
- Double the recipe if making crackers for gatherings or meal prep.
