These Olive Oil Sourdough Discard Crackers are crispy and full of flavor! They’re a perfect way to use leftover sourdough starter and make a tasty snack.
Baking these crackers is a breeze! I love sprinkling some sea salt on top before they go in the oven. They disappear fast in my house; everyone keeps coming back for more! 😄
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! It adds a nice tangy flavor to the crackers. If you don’t have sourdough discard, you can use plain yogurt or buttermilk as a substitute.
Olive Oil: I love using extra virgin olive oil for its rich flavor. You could swap it for melted butter or avocado oil if you prefer a different taste or if you’re looking to avoid olive oil.
Flour: All-purpose flour works perfectly, but whole wheat flour can be a great option for more fiber. Gluten-free flour will also work for a gluten-free version, just make sure it’s a blend meant for baking.
Dried Rosemary: This adds a lovely herbal note. Feel free to get creative! Thyme, oregano, or even a bit of garlic powder can give your crackers different flavors depending on what you enjoy.
How Do I Roll Out My Dough Evenly Without a Mess?
Rolling out dough can be tricky, but here’s a simple method to make it easy. Start by placing your dough between two pieces of parchment paper. This prevents it from sticking and makes cleanup easier.
- Use a rolling pin to gently flatten the dough until it’s about 1/8 inch thick. Move the pin from the center outward to keep it even.
- Check the thickness periodically, and feel free to lift the top parchment to see how it’s doing.
This method keeps everything neat and helps you achieve the perfect cracker thickness for a satisfying crunch!
How to Make Olive Oil Sourdough Discard Crackers
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1/4 cup olive oil, plus extra for brushing
- 1/2 teaspoon salt
- 1 teaspoon dried rosemary, finely chopped (or other herbs like thyme or oregano)
- 1/4 teaspoon freshly ground black pepper
- Sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15-20 minutes to bake. You’ll want to set aside an additional few minutes for cooling, so plan for about 30-35 minutes in total before you can enjoy these crunchy, flavorful crackers!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper to make cleanup easier.
2. Mix the Dough:
In a large mixing bowl, combine the sourdough starter discard, all-purpose flour, olive oil, salt, dried rosemary, and black pepper. Stir everything together until a dough begins to form. It should be smooth and not too sticky.
3. Roll Out the Dough:
Transfer the dough onto a piece of parchment paper. Place another sheet of parchment paper on top to prevent sticking. Using a rolling pin, roll the dough out thinly and evenly—aim for about 1/8 inch (3 mm) thickness.
4. Cut the Crackers:
Once the dough is rolled out, remove the top parchment sheet. Use a knife or pizza cutter to cut the dough into squares or your desired shapes. If you like, you can prick each cracker with a fork to help prevent puffing up while baking.
5. Brush and Sprinkle:
Carefully transfer the parchment with the cut dough onto your baking sheet. Lightly brush the tops of the crackers with olive oil and sprinkle with sea salt for extra flavor.
6. Bake Until Golden:
Place the baking sheet in the oven and bake for 15-20 minutes, or until the crackers are golden brown and crispy. Keep an eye on them to avoid burning!
7. Cool and Crisp:
Once baked, remove the crackers from the oven and allow them to cool completely on a wire rack. They’ll become even crispier as they cool.
8. Store for Later:
Once cooled, store your delicious crackers in an airtight container. They should stay fresh for up to a week (if they last that long!).
Enjoy your homemade Olive Oil Sourdough Discard Crackers with your favorite cheese, dips, or simply on their own for a delightful snack!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour will add a nuttier flavor and more fiber to your crackers. Just keep in mind that the texture may be slightly different, but they will still be delicious!
How Can I Adjust the Seasonings in This Recipe?
Feel free to get creative! You can swap the dried rosemary for other herbs like thyme, oregano, or even add spices such as garlic powder, onion powder, or paprika for a different flavor profile. Just keep the total amount similar to maintain the dough’s consistency.
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky to handle, simply sprinkle a little extra flour and knead it in until you can roll it out easily. Just be careful not to add too much flour, or the crackers may become tough!
How Should I Store Leftover Crackers?
Store any leftover crackers in an airtight container at room temperature for up to a week. If they start to lose their crispness, you can re-crisp them in a preheated oven at 350°F (175°C) for a few minutes.
