30-Minute Sourdough Discard Za'atar and Sumac Herb Crackers
Crispy, herbaceous crackers made from sourdough discard, air-fried until golden and topped with a vibrant blend of za'atar, sumac, and sesame seeds. Ready in 30 minutes, these require no rising and deliver authentic Lebanese flavors with minimal effort. Perfect for snacking, serving with dips, or alongside cheese and olives.
- Prep
- 10 min
- Cook
- 12 min
- Wait
- 8 min
- Total
- 30 min
- Makes
- 24 crackers (about 6 ounces / 170g total)
Steps
Before you start
- Have your sourdough discard at room temperature
- Preheat your air fryer to 375°F (190°C) for at least 3 minutes
- Line your air fryer basket with parchment paper to prevent sticking
- Measure all dry ingredients before you begin
Mix the dough
- In a small mixing bowl, combine the 1 cup (240 ml) sourdough discard with 2 tablespoons (30 ml) olive oil and 0.5 teaspoon (3 g) sea salt.
- Stir vigorously with a fork for about 1 minute until well combined and slightly smooth.
- The dough will be thick and a bit sticky, which is correct.
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Ready when: Dough is evenly mixed with no dry streaks
Tip: If your sourdough discard is cold, let it sit at room temperature for 15 minutes before starting so the dough mixes smoothly.
Combine seasoning blend
- In a small bowl, mix together 1.5 tablespoons (12 g) za'atar, 0.5 teaspoon (2 g) sumac (if using), 2 tablespoons (18 g) white sesame seeds, 1 tablespoon (9 g) black sesame seeds (if using), and 0.5 teaspoon (3 g) nigella seeds (if using).
- Stir to combine evenly.
- Set aside.
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Ready when: Seasonings are evenly distributed with no clumps
Tip: Mixing the seasonings separately ensures even distribution across all the crackers rather than settling unevenly.
Spread dough onto parchment
- Line your air fryer basket with parchment paper.
- Scrape the entire dough mixture onto the parchment in one piece.
- Using an oiled spatula or the back of an oiled spoon, spread the dough as thinly and evenly as possible into a roughly rectangular layer about 1/8 inch (3 mm) thick, covering most of the parchment.
- The dough will stick slightly; work gently but persistently.
- Aim for a layer no thicker than 1/4 inch (6 mm) or the crackers will not crisp properly.
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Ready when: Dough is spread evenly with consistent thickness across the basket
Tip: Wet your spatula or spoon between pushes to prevent sticking; this single layer will air-fry more evenly than multiple layers.
Sprinkle seasoning topping
- Sprinkle the entire za'atar and sesame seed mixture evenly over the spread dough, pressing gently with the back of a spoon so the seasonings adhere.
- Make sure all exposed areas are covered, working all the way to the edges.
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Ready when: Seasonings are evenly distributed and pressed into the dough
Tip: Pressing the seasonings in prevents them from burning and ensures they stay on each cracker piece.
Air fry until goldenOven 375°F / 190°C
- Place the air fryer basket with the dough and parchment in your preheated air fryer.
- Air fry at 375°F (190°C) for 10–12 minutes, until the crackers are deep golden brown and crispy throughout.
- Shake the basket or stir once at the 6-minute mark if possible, but this is optional as the single layer usually cooks evenly.
- The crackers are done when they feel completely firm and brittle to the touch, and the edges are dark golden.
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Ready when: Crackers are deep golden brown, completely firm, and brittle; edges are dark golden; dough is no longer moist to the touch
Tip: Air fryer temperatures vary; if your crackers are browning too fast, lower the heat to 350°F (175°C) and add 2–3 minutes to the cook time.
Cool and break into pieces
- Remove the basket from the air fryer and let the crackers cool on the parchment for 3–5 minutes.
- They will continue to crisp as they cool.
- Once mostly cooled and hardened, break the sheet into roughly 1–2 inch (2.5–5 cm) shards and irregular crackers.
- Transfer to a baking sheet or cooling rack to finish cooling completely, about 3 minutes.
- Do not stack the crackers while warm, or they may stick together.
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Ready when: Crackers are completely cool, hard, and make a crispy snap when broken
Tip: Breaking the sheet while still slightly warm is easier than waiting until rock-hard; if you wait too long, they may shatter into tiny pieces rather than nice shards.
Good to know
Tips
- Sourdough discard crackers are an excellent way to use up excess starter before feeding. Unfed discard (which has a more sour, developed flavor) produces more flavorful crackers than freshly fed starter.
- Air fryer baskets vary in size and shape. If your basket is small or oval, you may need to work in two batches, spreading only half the dough at a time. Allow 10–12 minutes for each batch.
- For extra crispy crackers, reduce the oil to 1.5 tablespoons (22 ml) and add 1 tablespoon (15 ml) water. This creates a thinner, even crisper cracker.
- These crackers pair beautifully with hummus, labneh, whipped feta, or alongside a Mediterranean cheese board with olives and fresh vegetables.
Make ahead
You can make these crackers up to 5 days ahead. Store in an airtight container at room temperature and they will stay crispy. Reheat in a 300°F (150°C) air fryer for 2 minutes if they soften, then cool before serving.
Storage & reheating
Room temperature: Up to 5 days in an airtight container. Refrigerator: Not recommended (humidity will soften them). Freezer: Up to 3 weeks in a freezer-safe container or bag; thaw at room temperature for 15 minutes, then crisp in a 300°F (150°C) air fryer for 2 minutes if needed.
Substitutions
- za'atar blend (thyme, sumac, sesame, salt) → 1.5 tablespoons (12 g) dried oregano or thyme plus 1 teaspoon (3 g) sumac plus 1 teaspoon (4 g) salt. If you don't have a premade za'atar blend, you can make a simple version by combining these three components. The flavor will be slightly less complex but still delicious.
- white sesame seeds → 2 tablespoons (18 g) pumpkin seeds or sunflower seeds, roughly chopped. Sesame can be replaced with other seeds; the crackers will be heartier and slightly less authentic but equally crispy and delicious.
- extra-virgin olive oil → 2 tablespoons (30 ml) melted butter or neutral oil (vegetable, canola, or sunflower oil). Butter will give a richer flavor; neutral oils work equally well if you prefer a lighter taste.
- sourdough discard, unfed and at room temperature → 1 cup (240 ml) unfed sourdough starter from any flour blend; or substitute 1 cup (240 ml) thick Greek yogurt for a tangy cracker with similar structure. If using Greek yogurt, reduce the salt to 1/4 teaspoon (1.5 g) as yogurt is already slightly salty. The crackers will bake slightly faster.
