These Olive Oil Sourdough Discard Crackers are super crunchy and full of flavor! Made from leftover sourdough starter, they’re a great way to reduce food waste while snacking.
Who knew being eco-friendly could taste so good? I love munching on these with cheese or hummus. Easy to make and perfect for sharing—or not, I won’t judge! 😉
Key Ingredients & Substitutions
Sourdough Starter Discard: The star of the show! Using an unfed sourdough starter gives these crackers flavor. If you don’t have any discard, you can make a simple dough with just flour and water, but the charred flavor will be missed.
Olive Oil: I love using high-quality extra virgin olive oil for its rich taste. You can substitute it with melted butter or any light oil, like sunflower or grapeseed oil, though the flavor will change slightly.
Flour: All-purpose flour works great, but feel free to use whole wheat flour for a heartier texture. For gluten-free options, almond flour or a gluten-free blend could work, but watch the moisture level carefully.
Seasonings: I like dried oregano, but you can mix and match with rosemary, thyme, or even chili flakes for something spicy. Garlic powder adds nice depth of flavor, so try it out if you like garlic!
How Do You Roll Dough Thinly for Crackers?
Rolling out the dough thinly is important for getting a crispy cracker. Here’s how to do it:
- Lightly flour your work surface and rolling pin. This prevents sticking!
- Divide the dough into smaller portions if it feels hard to manage.
- Start rolling from the center out, applying gentle, even pressure.
- A thickness of about 1/8 inch is ideal; thinner equals crispier!
If your dough springs back while rolling, let it rest a few minutes before trying again. This relaxes the gluten and makes rolling easier!
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
- 1/2 teaspoon dried oregano or Italian seasoning
- 1/4 teaspoon garlic powder (optional)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 20-25 minutes to bake. The total time from start to enjoying your delicious crackers is roughly 35 minutes. Perfect for a quick snack session!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper; this will help prevent the crackers from sticking.
2. Mix the Ingredients
In a medium bowl, combine your sourdough discard, all-purpose flour, olive oil, salt, and the dried oregano. If you like a hint of garlic, sprinkle in the garlic powder as well. Mix everything together until it forms a dough. You want it firm but just a bit tacky to the touch.
3. Knead the Dough
Next, turn the dough out onto a lightly floured surface. Give it a gentle knead a few times—just enough to make it smooth. Don’t over-knead; we want those crackers to be crispy, not tough!
4. Roll Out the Dough
Now comes the fun part! Roll out the dough as thin as you can make it. Aim for about 1/8 inch thick, or even thinner for crispy crackers. The thinner, the crunchier!
5. Cut and Prepare for Baking
Transfer the rolled-out dough onto your prepared baking sheet. Using a sharp knife or a pizza cutter, cut the dough into small squares, roughly 1.5 inches each. Be as neat as possible—this makes for nice, even crackers!
6. Add Extra Flavor
Brush the surface of the dough lightly with olive oil. This helps the crackers get nice and golden. Then, sprinkle coarse sea salt evenly over the top for added flavor.
7. Prick and Bake
Take a fork and prick each cracker a few times. This helps prevent puffing while they bake. Pop them in the oven and bake for 20-25 minutes, until they’re golden and crisp. Keep an eye on them, especially towards the end!
8. Cool and Store
Once baked, take the crackers out of the oven and let them cool completely on a wire rack. This makes sure they stay crunchy. When they’re cool, break them apart along the scored lines. You can store any leftovers in an airtight container for up to a week, though they probably won’t last that long!
Enjoy your crispy, homemade Olive Oil Sourdough Discard Crackers! They are perfect for munching or paired with your favorite dips or cheeses!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour will give the crackers a heartier texture and a nuttier flavor. Just keep in mind that the crackers may be slightly less crispy, so adjust your baking time as needed.
How Do 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 crunch, you can pop them back in a preheated oven at 350°F (175°C) for a few minutes to crisp them up again.
Can I Add Other Seasonings?
Definitely! Feel free to experiment with different herbs and spices. Try adding sesame seeds, poppy seeds, or even a pinch of cayenne for some heat. Just remember to adjust the quantities to your taste!
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky to roll out, just add a little more flour, a tablespoon at a time, until it becomes manageable. Make sure not to overdo it; you want the dough to be soft but not too tacky!
