Sourdough Discard Roasted Red Onion and Pomegranate Molasses Crisps

Name: Sourdough Discard Roasted Red Onion and Pomegranate Molasses Crisps
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (240 ml) sourdough discard (unfed starter), at room temperature; 3 tablespoons (45 ml) extra-virgin olive oil, divided; 1 large (300 g) red onion, thinly sliced into half-moons; to taste fine sea salt; 2 tablespoons (30 ml) pomegranate molasses; 1 tablespoon (3 g) fresh thyme leaves, leaves only, roughly chopped; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

Crispy, paper-thin sourdough crackers studded with caramelized roasted red onion and finished with tangy pomegranate molasses and fresh thyme. These savory crisps are a sophisticated way to use sourdough discard—the slight tang from the fermented dough pairs beautifully with the sweet-tart pomegranate and deep umami of roasted onion. Perfect for entertaining or snacking.

Prep: 20 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 25 min
Makes: About 40–50 crisps (2 large baking sheets)

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Steps

Before you start

Preheat oven to 400°F (200°C) 15 minutes before baking the onions
Use sourdough discard at room temperature
Line two large baking sheets with parchment paper

1
Roast the red onionsOven 400°F / 205°C
- Toss the sliced red onion with 1 tablespoon (15 ml) of olive oil and a generous pinch of sea salt.
- Spread in a single layer on one of the prepared baking sheets.
- Roast at 400°F (200°C) for 20–25 minutes, stirring once halfway through, until the onion edges are caramelized and tender with some charred bits.
- The onion will have released its moisture and collapsed.
- Remove from oven and set aside to cool slightly.
- Reduce oven temperature to 350°F (175°C) for baking the crisps.
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Ready when: Onion is soft, collapsed, and edges are deep golden to charred
Tip: Don't stir too often; you want some caramelization and color, not just softness.
2
Mix the dough base
- In a small bowl, whisk together the sourdough discard, remaining 2 tablespoons (30 ml) of olive oil, and a pinch of sea salt and black pepper until smooth and homogeneous.
- The mixture should have the consistency of thick paint or thin pancake batter.
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Ready when: Mixture is smooth and uniform with no lumps
Tip: If the discard is thick or stiff, whisk it vigorously to break down any lumps before mixing with oil.
3
Prepare the second baking sheet
- Line the second baking sheet with parchment paper if you haven't already.
- This will be used for the crisps.
4
Spread the dough and add toppings
- Using a rubber spatula or the back of a spoon, spread the sourdough mixture very thinly and evenly over the prepared baking sheet, working it into an even layer about ⅛ inch (3 mm) thick.
- You don't need to cover the entire sheet—aim for a roughly 12×14-inch (30×35 cm) area, leaving a ½-inch (1 cm) border from the edges.
- Scatter the cooled roasted red onion evenly over the dough, pressing it gently so it adheres.
- Drizzle the pomegranate molasses in thin lines across the surface.
- Sprinkle the fresh thyme leaves over the top and finish with a light grinding of black pepper and a pinch of sea salt.
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Ready when: Dough is spread evenly, and toppings are distributed across the surface
Tip: The dough should be thin enough to see the parchment through it—this is what makes the crisps truly crispy. If it's too thick, they'll be chewy.
5
Bake the crispsOven 350°F / 175°C
- Bake at 350°F (175°C) for 12–15 minutes, until the edges are golden and beginning to curl slightly, and the surface looks set and lightly firm to the touch.
- The center may still feel slightly soft but will crisp up as it cools.
- Watch carefully during the final few minutes to avoid over-browning.
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Ready when: Edges are golden, surface is set and firm, and crisps are just beginning to brown lightly
Tip: Sourdough can brown quickly, so check at 12 minutes. The pomegranate molasses won't color much, but the dough beneath will turn golden.
6
Cool and break into crisps
- Remove the baking sheet from the oven and let the crisps cool on the sheet for 5 minutes.
- They will continue to crisp as they cool.
- Once they're just cool enough to handle (still warm), break or cut them into irregular, bite-sized pieces—roughly 2–3 inches (5–7 cm).
- Transfer to a wire rack or plate to cool completely.
- They will firm up and become fully crispy within 10 minutes.
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Ready when: Crisps are golden, fully firm, and snap when broken
Tip: Breaking them while still warm is easier than breaking them cold; use a bench scraper if the batch sticks together.

Good to know

Tips

Sourdough discard works beautifully here because its slight tang complements the sweet-tart pomegranate and caramelized onion. If your discard is very thick, whisk it vigorously or add a teaspoon or two of water to reach a spreadable consistency.
The key to truly crispy crisps is spreading the dough very thin. If you're nervous about thinness, remember that it will puff slightly and set during baking—thinner is better than thicker.
Pomegranate molasses is a concentrated fruit reduction with no added sugar and significant acidity; it won't caramelize on the crisps the way honey or maple would, but it adds a sophisticated tang. If you can't find it, quality balsamic glaze is an excellent substitute.
These crisps are best enjoyed within a few hours of baking, when they're at peak crispness. Serve with hummus, labneh, herbed ricotta, or simply on their own as a sophisticated snack.

Make ahead

Roast the red onions up to 2 days ahead and store in an airtight container in the refrigerator. Bring to room temperature before using. The crisps are best baked and eaten fresh the same day.

Storage & reheating

Room temperature: Store cooled crisps in an airtight container for up to 3 days; they will gradually soften. Refrigerator: Up to 5 days in an airtight container. Freezer: Up to 2 weeks in a freezer-safe container; thaw at room temperature for 30 minutes to restore crispness. To re-crisp: Spread on a baking sheet and warm in a 300°F (150°C) oven for 3–5 minutes.

Substitutions

pomegranate molasses → Balsamic glaze or reduction. Use the same amount. Balsamic will be less tart but similarly rich and glossy.
fresh thyme leaves → Fresh rosemary or oregano. Use the same amount of leaves. Rosemary is more peppery; oregano is earthier and slightly more Mediterranean.
red onion → Yellow or sweet onion. Yellow onions will be milder and less visually striking; sweet onions will caramelize more quickly (reduce roasting time by 5 minutes).
sourdough discard (unfed starter), at room temperature → Unfed sourdough starter or discard from a rye or whole-wheat starter. Whole-wheat or rye discard will yield a nuttier, darker crisp. Use the same volume.