30-Minute Sourdough Discard Roasted Garlic and Crispy Bacon Rounds
Crispy, buttery crackers made from sourdough discard, studded with roasted garlic cloves and rendered bacon bits. Ready in 30 minutes with no rise time needed. These savory rounds are perfect for snacking, cheese boards, or soup accompaniment.
- Prep
- 12 min
- Cook
- 14 min
- Wait
- 4 min
- Total
- 30 min
- Makes
- 24 crackers (about 2 cups total)
Steps
Before you start
- Preheat your oven to 400°F (200°C)
- Line two baking sheets with parchment paper
- Use sourdough discard at room temperature (not cold from the fridge)
Cook bacon until crispy
- Heat a small skillet over medium heat.
- Add the chopped bacon pieces and cook, stirring often, for 5–6 minutes until the bacon is deeply browned and crispy.
- Transfer to a paper towel-lined plate to drain and cool slightly, then crumble any large pieces into ¼-inch bits.
- Reserve 1 tablespoon of bacon fat in the skillet.
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Ready when: Bacon is deeply browned and crisp, not chewy
Tip: Don't skip draining the bacon—excess grease will make the crackers greasy and prevent crisping.
Roast garlic cloves
- Add the peeled garlic cloves to the skillet with the reserved bacon fat.
- Cook over medium heat, shaking the pan frequently, for 3–4 minutes until the garlic is golden all over and fragrant.
- The cloves should yield slightly when pressed but hold their shape.
- Transfer to a cutting board and coarsely chop once cooled.
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Ready when: Garlic cloves are golden brown on all sides and fragrant
Tip: Keep the heat at medium to prevent burning; garlic goes from golden to bitter quickly.
Mix dough base
- In a small bowl, combine the sourdough discard with the melted butter, stirring until well blended.
- The mixture should be thick and slightly sticky, like thick pancake batter.
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Ready when: Butter is fully incorporated with no streaks
Tip: Use sourdough discard that is at room temperature; cold discard will be harder to mix.
Fold in bacon and garlic
- Fold the cooled crispy bacon and chopped roasted garlic into the sourdough mixture until evenly distributed.
- Season with a generous pinch of freshly ground black pepper and a light pinch of sea salt.
- Taste and adjust seasoning as needed.
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Ready when: Bacon and garlic are evenly distributed throughout the dough
Tip: Go easy on salt initially—the bacon and sourdough already contribute saltiness; you can always add more at the end.
Portion dough onto baking sheets
- Drop rounded tablespoons of the dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart to allow for spreading.
- You should have approximately 24 rounds total (12 per sheet).
- Lightly flatten each mound with the back of a damp spoon to about ¼ inch (6 mm) thick.
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Ready when: All rounds are flattened uniformly and evenly spaced
Tip: Dampening the spoon prevents the dough from sticking and helps you shape evenly without tearing.
Bake crackers until goldenOven 400°F / 205°C
- Bake both sheets at 400°F (200°C) for 12–14 minutes, rotating the pans halfway through the baking time (after 6–7 minutes).
- The crackers are done when the edges are deep golden brown and the centers are firm and set.
- They will continue to crisp as they cool.
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Ready when: Edges are deep golden brown; centers are firm and no longer soft in the middle
Tip: Rotate pans halfway to ensure even browning; sourdough discard crackers brown quickly due to fermented sugars.
Cool and finish
- Transfer the baking sheets to a wire rack or cool surface.
- Let the crackers cool for 2–3 minutes on the sheet—they will firm up and crisp as they cool.
- Once cool enough to handle, transfer to a serving plate or airtight container.
- Give a final light sprinkle of fleur de sel and black pepper if desired.
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Ready when: Crackers are completely firm, crisp, and cool to the touch
Tip: Don't try to move them while warm or they will break; wait those few minutes for them to set.
Good to know
Tips
- Sourdough discard crackers brown much faster than regular flour crackers because of fermented sugars. Watch closely after the 10-minute mark to avoid over-browning.
- For a more even bake, ensure your oven is fully preheated before baking and use room-temperature sourdough discard—cold dough from the fridge will bake unevenly.
- These crackers are best enjoyed within a day or two of baking for maximum crispness, but they store well up to 5 days covered. Recrisp in a 350°F oven for 2–3 minutes if they soften.
- The sourdough tang pairs beautifully with aged cheddar, sharp blue cheese, or creamy burrata. Serve on a cheese board or alongside soup for an impressive addition.
Make ahead
Store baked and cooled crackers in an airtight container. Bring to room temperature or recrisp in a 350°F (175°C) oven for 2–3 minutes just before serving for maximum crunch.
Storage & reheating
Room temperature in an airtight container for up to 5 days; the crackers will soften slightly over time. Refrigerator: not recommended. Freezer: up to 1 month in an airtight container. To reheat from frozen, bake at 350°F (175°C) for 5–6 minutes until warmed through and crispy.
Substitutions
- bacon strips → Smoked paprika (½ teaspoon) mixed into the dough, or crispy pancetta. Vegetarians can omit bacon and add ½ teaspoon smoked paprika for depth; use the same weight of crispy diced pancetta or prosciutto if you prefer a different flavor.
- garlic cloves, peeled → Fresh rosemary (1 teaspoon, finely chopped) or thyme (1 teaspoon), or garlic powder (½ teaspoon). Fresh herbs add brightness; garlic powder is less potent, so use the full ½ teaspoon for best flavor.
- unsalted butter, melted → Olive oil or bacon fat. Olive oil creates a less rich cracker but adds fruity notes. Bacon fat intensifies the savory character.
- sourdough discard (active fed or unfed) → Discard from whole wheat or spelt starter. Whole grain discards will yield nuttier, denser crackers; adjust visual cues for doneness as they may brown faster.
