These Olive Oil Sourdough Discard Crackers are crispy and full of flavor! Made from leftover sourdough starter, they are a tasty way to reduce food waste while snacking.
Who knew that scraps could be this delightful? I love munching on these with cheese or dips—it’s like having a little party in my mouth! 🥳 Plus, they’re super simple to make!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the heart of the recipe! Using unfed sourdough starter adds flavor and helps reduce waste. If you don’t have sourdough discard, you can use any type of yeast bread dough, just keep in mind the flavor will change.
All-Purpose Flour: Standard flour works perfectly here. If you’re looking for a gluten-free option, try using almond flour or a gluten-free baking mix. Just remember that texture may differ slightly.
Olive Oil: I love using extra virgin olive oil for its rich flavor. If you want something lighter, you can substitute with melted butter or another neutral oil like sunflower or canola oil.
Dried Herbs: Feel free to use your favorite spices here. I often mix and match—basil, Italian seasoning, or even a dash of garlic powder can be great options. Fresh herbs can also be used for a bolder taste.
How Do You Get the Perfect Texture for Crackers?
Rolling the dough thin is key for crispy crackers. Aim for about 1/8 inch or less. Here’s how to nail it:
- Flour your surface and the rolling pin well to prevent sticking.
- Use a steady pressure while rolling; the dough should stretch, not tear. However, if it feels too sticky, sprinkle on a bit more flour.
- Cut the dough into evenly sized pieces to ensure even cooking.
Poking holes prevents bubbles, which can lead to soft spots—nobody wants that! Just a few pricks with a fork will do the trick.
How to Make Olive Oil Sourdough Discard Crackers
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour (plus extra for dusting)
- 3 tablespoons extra virgin olive oil (plus extra for drizzling)
- 1/2 teaspoon salt
- 1 teaspoon dried herbs (such as oregano, thyme, or rosemary)
- Coarse sea salt, for sprinkling
- Fresh rosemary sprigs (optional, for garnish)
Total Time Needed:
This recipe takes about 10 minutes to prepare and an additional 20-25 minutes of baking time. After that, allow the crackers to cool completely before enjoying them, making the total time about 35-40 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, prepare a baking sheet by lining it with parchment paper. This will help the crackers not to stick!
2. Make the Dough:
In a mixing bowl, combine the sourdough starter, all-purpose flour, olive oil, salt, and your choice of dried herbs. Mix it all together until you form a stiff dough. If the dough feels sticky, don’t worry—just sprinkle in a bit more flour until it feels manageable!
3. Roll Out the Dough:
Sprinkle some flour on a clean surface and take your dough out of the bowl. Roll it out very thin, about 1/8 inch thick or even thinner if you love crispy crackers! The thinner, the better!
4. Cut and Prepare for Baking:
Once rolled out, carefully transfer the dough onto your lined baking sheet. Use a pizza cutter or a sharp knife to cut the dough into squares or rectangles about 2 inches wide. Remember to poke some holes in each cracker with a fork—this prevents them from bubbling up while they bake.
5. Add a Touch of Flavor:
Drizzle or brush a little olive oil over the top of the crackers. This adds flavor and helps with browning. Then, sprinkle some coarse sea salt over them for extra tastiness!
6. Bake:
Pop the baking sheet into your preheated oven and bake for about 20-25 minutes, or until the crackers are golden brown and crisp. Don’t wander too far—they can go from golden to burnt pretty quickly!
7. Cool Down:
Once baked, take the crackers out of the oven and let them cool completely on a wire rack. This will ensure they stay nice and crispy!
8. Serve and Store:
If you like, garnish the crackers with a few sprigs of fresh rosemary for presentation. Store any leftovers in an airtight container at room temperature for up to a week. Enjoy your delicious crackers with cheese, dips, or as a simple snack on their own!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! You can substitute whole wheat flour for all-purpose flour for a heartier flavor and added fiber. Just be aware that the texture might be a bit denser, so you might need to adjust the liquid slightly if the dough feels too dry.
How Should I Store These Crackers?
Store the crackers in an airtight container at room temperature for up to a week. This keeps them fresh and crispy! If they start to lose their crunch, you can revive them by popping them in a warm oven for a few minutes.
What Can I Do If My Dough Is Too Sticky?
If your dough is sticky, simply add a little extra flour, a tablespoon at a time, until it’s manageable. It should be soft but not tacky. Make sure to flour your work surface and rolling pin to prevent sticking while you roll it out!
Can I Add Other Seasonings to the Crackers?
Absolutely! Feel free to experiment with your favorite spices, like garlic powder, onion powder, or even chili flakes for some heat. Fresh herbs can also elevate the flavor, so get creative!
