Rosemary Sourdough Discard Crackers
Thin, shatteringly crisp crackers made with unfed sourdough discard, olive oil and fresh rosemary. The dough comes together in one bowl, rolls out easily, and bakes in about 20 minutes.
- Prep
- 25 min
- Cook
- 22 min
- Wait
- 40 min
- Total
- 1 hr 27 min
- Makes
- About 60 crackers (2-inch/5 cm squares), serving 8
Steps
Before you start
- Use discard that is unfed and at room temperature or cold from the fridge; either works. It should be a thick batter-like paste (about 100% hydration).
- Position two oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C) when the dough begins resting.
- Have two large rimmed baking sheets and parchment paper ready. Rolling the dough directly on parchment makes transfer effortless.
- Plan on about 1½ hours total, including a 30-minute dough rest and cooling time.
Mix the dough
- In a large bowl, stir together the discard, 3 tablespoons (42 ml) of the olive oil, the chopped rosemary, fine sea salt and pepper (if using) until smooth.
- Add the flour and stir with a spatula until a shaggy dough forms, then knead in the bowl with your hands for about 1 minute.
+ Show details− Hide details
Ready when: Dough is cohesive, soft and only slightly tacky, and no dry flour remains.
Tip: If it sticks to your fingers like paste, knead in 1 more tablespoon (8 g) flour at a time.
Rest the dough
- Cover the bowl with a plate or damp towel and let the dough rest at room temperature for 30 minutes.
- This relaxes the gluten so it rolls thin without springing back.
+ Show details− Hide details
Ready when: Dough feels softer and stretches without snapping back.
Preheat the ovenOven 350°F / 175°C
- About 10 minutes before the rest ends, arrange racks in the upper and lower thirds and preheat the oven to 350°F (175°C).
- Cut two sheets of parchment to fit your baking sheets.
+ Show details− Hide details
Ready when: Oven reaches 350°F (175°C).
Roll out thin
- Divide the dough in half.
- Lightly flour a sheet of parchment and place one half on it.
- Dust the top with flour and roll into a rectangle about 12×16 inches (30×40 cm) and no thicker than 1/16 inch (1.5 mm), about the thickness of a coin edge.
- Repeat with the second half on the other parchment sheet.
- Slide each parchment onto a baking sheet.
+ Show details− Hide details
Ready when: Dough is nearly translucent at the edges and evenly thin across the sheet.
Tip: Thin dough means crisp crackers. Thick spots stay chewy, so roll those areas again.
Dock, oil and score
- Prick the dough all over with a fork at 1-inch (2.5 cm) intervals so it doesn't puff.
- Brush both sheets lightly with the remaining 1 tablespoon (14 ml) olive oil and sprinkle with the flaky salt.
- Cut into 2-inch (5 cm) squares with a pizza cutter, cutting all the way through.
+ Show details− Hide details
Ready when: Surface is evenly glossy and speckled with salt, with clear cut lines.
Tip: Press the salt gently with your palm so it sticks.
Bake first roundOven 350°F / 175°C
- Bake both sheets at 350°F (175°C) for 12 minutes, then swap the sheets between racks and rotate each front to back.
+ Show details− Hide details
Ready when: Crackers are pale golden and the edges are starting to brown.
Tip: Ovens run hot at the back and edges, so rotating prevents uneven browning.
Finish bakingOven 350°F / 175°C
- Bake another 8 to 10 minutes.
- Check at 6 minutes, and if the outer crackers are darker than the center, lift them off and set them aside to cool while the rest finish.
+ Show details− Hide details
Ready when: Crackers are deep golden brown all over and look dry, with no pale, soft spots.
Tip: They crisp further as they cool, but pull them before they turn dark brown or they taste bitter.
Cool completely
- Slide the parchment with crackers onto a wire rack and cool for 15 minutes.
- Break apart along the score lines.
+ Show details− Hide details
Ready when: A cooled cracker snaps cleanly in half. If it bends, return it to the oven for 3 to 5 minutes.
Tip: Don't store them while warm, as steam softens them.
Good to know
Tips
- Roll the dough as thin as you can; thickness is the biggest factor in crispness.
- Bake crackers of similar thickness together, and remove the finished edge ones early.
- Add 1 teaspoon of sesame seeds, garlic powder or grated Parmesan to the dough for variations.
- Older, tangier discard gives more flavor, while fresh discard gives a milder cracker.
Make ahead
"The dough can be mixed, covered and refrigerated for up to 3 days. Let it sit at room temperature for 30 minutes before rolling."
Storage & reheating
"Store in an airtight container at room temperature for up to 1 week. Freeze in a sealed bag for up to 2 months. To re-crisp stale crackers, warm on a baking sheet at 300°F (150°C) for 5 minutes and cool."
Substitutions
- fresh rosemary leaves → 1 tablespoon fresh thyme leaves or 1 teaspoon dried rosemary. Dried rosemary is stronger, so use less.
- all-purpose flour → Replace up to 1/2 of the flour (80 g) with whole wheat flour. Gives a nuttier flavor; add 1 to 2 teaspoons water if the dough feels dry.
- extra-virgin olive oil → Melted unsalted butter. Gives a richer flavor, but the crackers are slightly less crisp.
- sourdough starter discard → Active fed starter. Works fine, with a slightly milder tang and more puffing, so dock well.
