I’m going to start with a confession: I have absolutely, positively, zero self-control when it comes to homemade crackers. The very first time I ended up with a jarful of sourdough discard (you know, from those ambitious attempts at baking bread during lockdown?), I couldn't bring myself to just throw it out. Waste not, want not, as my Gran used to say—although, between you, me and the kitchen sink, she never actually made crackers. But anyway, I nearly ate the whole first batch by myself in one afternoon. No shame in that, right?
Why I Always Come Back to This Recipe
I make these when there's a bit too much discard hanging out in the fridge and I can't face another batch of pancakes (delicious, but honestly, a girl needs variety). My family goes absolutely bonkers for these, especially if they catch the tray before I hide it away. They're the sort of snack that vanishes before you've even put the kettle on (slight exaggeration, but not really). And listen—crackers from the store? Fine. But these are fun, easy, and let you play with what's in your cupboard. Plus, if you've had crackers catch in the oven and go tooth-breakingly hard, I promise: been there. These should steer clear of that mess.
Here's What I Throw In (Most of the Time)
- 1 cup (about 240g) sourdough starter discard (unfed & straight from the fridge is fine)
- 2 tablespoons olive oil (though I've cheekily used melted butter when out of oil—tastes richer!)
- ½ teaspoon sea salt (my gran always insisted on Maldon, but I grab what's handy, even table salt in a pinch)
- 1 cup (120g) plain all-purpose flour (I sometimes swap in whole wheat for a nuttier thing)
- 1 tablespoon dried herbs (rosemary is ace, or just a pinch of oregano—sometimes nothing if I'm not feeling that fancy)
- ¼ teaspoon garlic powder (optional, but I love the extra oomph)
- 1 tablespoon sesame seeds or poppy seeds (these are completely optional, or leave 'em off if the pantry's bare)
How I Usually Make sourdough discard Crackers
- Preheat your oven to 350°F (180°C), and line a baking sheet with parchment paper (or just grease it up if you're out of parchment—I survived; so will your crackers).
- Mix the sourdough discard, olive oil, and salt together in a big bowl till it looks a bit like loose glue (not the most appetizing description, but honestly, you'll know what I mean when you see it).
- Stir in the flour, then the herbs and garlic powder if you're using them. It’ll look rough and shaggy, and maybe a bit too dry—don’t panic! Squish together with your hands until it forms a ball. If it’s stubbornly crumbly, splash in a teaspoon of water. Or actually, I find it works better if you just give it a minute for the flour to soak up moisture while you hunt for a rolling pin.
- Plop the dough out onto a floured bit of parchment or straight onto the baking tray. Roll it as thin as you can—like, almost see-through if you trust your tray. If bits break off, just press 'em back in. No one checks the edges.
- Sprinkle over the sesame or poppy seeds, press them in with the rolling pin (or, y'know, your hands if that’s closer and you can’t be bothered).
- Use a pizza cutter or a sharp knife to slice into cracker shapes—tiny squares, odd rectangles, wild triangles if you’re feeling rebellious.
- Bake for about 18 to 22 minutes. Turn the tray halfway if your oven has hot spots (mine does). At this point I get antsy and always peek early, but just don’t let them get too dark unless you like 'em that way.
- Let them cool right on the tray; they crisp up as they cool. This is where I usually sneak a taste, but watch your fingers—those little crispy edges are LOADED with heat!
Notes I Wish Someone Had Told Me
- If your dough feels sticky, just flour your hands—not the dough. Trust me, you’ll thank me at cleanup time.
- The type of flour doesn't matter much—I’ve even used a random scoop of leftover rye flour once. Came out a tiny bit earthy, but still good.
- You don’t need to fuss about uniform thickness. Uneven crackers mean some are super crisp and some a little chewy. I like that oddball batch.
Tinkering With Variations (Some Wins, Some Fails...)
- Chili flakes: Nice kick, but I might have overdone it once—face was on fire.
- Parmesan in the dough: Yessss, do it, even if it’s the dusty stuff at the back of the fridge.
- Tried adding crushed nuts once—didn’t love it; sort of weirdly soft.
- Everything bagel topping: absolute gamechanger; just sprinkle before baking.
What You Need (But Not Really)
- Mixing bowl
- Rolling pin (but honestly, a bottle of wine does the job—just don’t finish it before you finish rolling...happened, not ideal)
- Baking sheet
- Parchment paper (optional, but makes cleaning up less of a bother)
- Pizza cutter or sharp knife (I’ve used kitchen scissors before, a little dicey, but in a pinch...)
How Long Do These Actually Keep?
If I’m being honest, they hardly ever make it more than a day in my house. BUT, should you have the superhuman will to resist, keep them in an airtight tin or jar for up to 5 days. They might lose a bit of bite, so you can toss 'em in a low oven for a couple mins to crisp up again. Or, if you forgot entirely and they're soft, just try again next week.
How We Like to Serve 'Em
I am dangerously partial to these with a fat wedge of sharp cheddar, but my kid dunks them in hummus like it's his job. Sometimes they sidle up to a soup for lunch—classy, right? Oh, once we even crumbled them over a salad for crunch. Would do again.
My Little List of Pro Tips
- I once tried to rush the rolling (because: impatience) and ended up with thick crackers that were basically bread. Just don't. Roll thin and keep at it.
- Let the crackers cool completely before transferring—otherwise, you get floppy corners. Not a good look.
- If stuck, use a fish slice (that’s a spatula, if you’re not from the UK) to get under stubborn bits. Patience is now my friend.
That's Probably More Than You Wanted—But FAQ Anyway
- Can I freeze the dough? Yeah, you can, but it goes a bit weird when thawing. Best just to use up the discard fresh!
- What if I don’t have sourdough starter? Well, then it’s not "sourdough discard crackers"—but you could sub in plain yogurt and a splash of water. Not the same, but snackable.
- Is the olive oil essential? Nah. Butter works, and once in a pinch, I honestly used sunflower oil. Didn’t love it but it worked.
- Do I have to use seeds or herbs? Not at all. Naked crackers are simple and lovely—sometimes I just want salt.
- How do I know they're done? I tap one. If it snaps, you're good. If it bends, bake a bit longer.
So that's my whole spiel—sourdough discard crackers, warts and all, plus a few sidetracks. Bake them, break them, share (or don’t). And if you've got a new twist, let me know—I'm always game for a kitchen experiment unless it involves pickles. Actually, now I’m curious about that too...
Ingredients
- 1 cup (about 240g) sourdough starter discard (unfed & straight from the fridge is fine)
- 2 tablespoons olive oil (though I've cheekily used melted butter when out of oil—tastes richer!)
- ½ teaspoon sea salt (my gran always insisted on Maldon, but I grab what's handy, even table salt in a pinch)
- 1 cup (120g) plain all-purpose flour (I sometimes swap in whole wheat for a nuttier thing)
- 1 tablespoon dried herbs (rosemary is ace, or just a pinch of oregano—sometimes nothing if I'm not feeling that fancy)
- ¼ teaspoon garlic powder (optional, but I love the extra oomph)
- 1 tablespoon sesame seeds or poppy seeds (these are completely optional, or leave 'em off if the pantry's bare)
Instructions
-
1Preheat your oven to 350°F (180°C), and line a baking sheet with parchment paper (or just grease it up if you're out of parchment—I survived; so will your crackers).
-
2Mix the sourdough discard, olive oil, and salt together in a big bowl till it looks a bit like loose glue (not the most appetizing description, but honestly, you'll know what I mean when you see it).
-
3Stir in the flour, then the herbs and garlic powder if you're using them. It’ll look rough and shaggy, and maybe a bit too dry—don’t panic! Squish together with your hands until it forms a ball. If it’s stubbornly crumbly, splash in a teaspoon of water. Or actually, I find it works better if you just give it a minute for the flour to soak up moisture while you hunt for a rolling pin.
-
4Plop the dough out onto a floured bit of parchment or straight onto the baking tray. Roll it as thin as you can—like, almost see-through if you trust your tray. If bits break off, just press 'em back in. No one checks the edges.
-
5Sprinkle over the sesame or poppy seeds, press them in with the rolling pin (or, y'know, your hands if that’s closer and you can’t be bothered).
-
6Use a pizza cutter or a sharp knife to slice into cracker shapes—tiny squares, odd rectangles, wild triangles if you’re feeling rebellious.
-
7Bake for about 18 to 22 minutes. Turn the tray halfway if your oven has hot spots (mine does). At this point I get antsy and always peek early, but just don’t let them get too dark unless you like 'em that way.
-
8Let them cool right on the tray; they crisp up as they cool. This is where I usually sneak a taste, but watch your fingers—those little crispy edges are LOADED with heat!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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