Sourdough Discard Roasted Tomato and Basil Crackers
Crispy, thin crackers made from sourdough discard, studded with roasted cherry tomatoes and fresh basil. These Italian-inspired crackers are perfect for snacking, serving with cheese, or accompanying soups. The sourdough discard gives them a subtle tang while the roasted tomatoes add natural sweetness and color. They're ideal for using up your weekly sourdough starter maintenance and require minimal hands-on time.
- Prep
- 20 min
- Cook
- 35 min
- Wait
- 15 min
- Total
- 1 hr 10 min
- Makes
- About 40–50 crackers (2 baking sheets)
Steps
Before you start
- Preheat your oven to 400°F (200°C) for roasting the tomatoes
- Have your sourdough discard at room temperature (use discard that is fed or unfed)
- Line two baking sheets with parchment paper
Roast the tomatoesOven 400°F / 205°C
- Toss the halved cherry tomatoes with 1½ tablespoons (22 ml) of olive oil, ¼ teaspoon (1.5 g) of kosher salt, and a pinch of black pepper in a small bowl.
- Spread them cut-side up on one parchment-lined baking sheet.
- Roast at 400°F (200°C) for 15 minutes until they collapse slightly and their edges begin to char.
- Remove and let cool for 5 minutes, then coarsely chop.
- Leave the oven on at 400°F.
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Ready when: Tomato skins begin to brown and wrinkle
Tip: Roasting the tomatoes first concentrates their flavor and removes excess moisture so the crackers stay crisp.
Mix the dough
- In a medium bowl, combine the sourdough discard, all-purpose flour, garlic powder, the remaining ½ teaspoon (3 g) of kosher salt, and the chopped roasted tomatoes.
- Stir until a shaggy dough forms.
- Fold in the torn fresh basil gently two or three times until just combined.
- The dough will be loose and slightly sticky.
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Ready when: Basil is evenly distributed throughout the dough
Tip: Don't overmix or knead the dough; the crackers will be tougher if the gluten is overdeveloped.
Prepare second baking sheet
- Line your second baking sheet with parchment paper.
- Lightly brush or drizzle the remaining 1½ tablespoons (22 ml) of olive oil over the parchment on both baking sheets.
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Tip: The oiled parchment helps the crackers crisp up on the bottom and prevents sticking.
Divide and spread dough
- Divide the dough in half.
- Spread one half as thinly as possible onto the oiled parchment on the first baking sheet, using a spatula or the back of a spoon to create an even ⅛-inch (3 mm) layer.
- The dough doesn't need to be perfectly even; rustic crackers with slight bumps are fine.
- Repeat with the second half of dough on the second baking sheet.
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Ready when: Dough is spread thin and even
Tip: The thinner the dough, the crispier the crackers. Use damp fingers to stretch the dough if it springs back.
Score and bake the first batchOven 400°F / 205°C
- Using a sharp knife or pizza cutter, score one baking sheet of dough into 1½×2-inch (4×5 cm) rectangular crackers.
- You don't need to cut all the way through—just score the surface to guide breaking later.
- Place in the 400°F (200°C) oven for 18–20 minutes until the crackers are golden brown and crisp at the edges.
- The center may still be slightly softer; it will crisp as it cools.
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Ready when: Crackers are golden brown, edges are darker and crispy
Tip: If you see uneven browning, rotate the sheet halfway through baking.
Bake the second batchOven 400°F / 205°C
- While the first batch bakes, score the second sheet of dough the same way.
- When the first batch comes out, immediately place the second sheet in the 400°F oven.
- Bake for 18–20 minutes until golden and crisp.
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Ready when: Crackers are evenly golden brown
Tip: Oven temperatures vary; if your crackers brown too quickly, lower to 375°F (190°C) for the second batch.
Cool and break apart
- Remove the baked crackers from the oven and let them cool on the baking sheet for 5 minutes.
- While still warm, break along the scored lines into individual crackers.
- Transfer to a wire rack and cool completely for at least 5 minutes.
- As they cool, they will become even crispier.
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Ready when: Crackers are completely cool and snap cleanly when bent
Tip: Breaking them while still warm prevents shattering; they finish hardening as they cool.
Good to know
Tips
- Sourdough discard works best when it's been recently fed (active and bubbly) but unfed discard works too—the crackers will just have a subtler sour flavor.
- For extra flavor, sprinkle a tiny pinch of fleur de sel or flaky sea salt on top of the dough before baking.
- These crackers are perfect with soft cheeses (burrata, ricotta), cured meats, or as a vehicle for whipped feta and roasted red pepper dips.
- If your dough seems too wet to spread, let it rest 10 minutes and try again; it will firm up slightly.
Make ahead
You can make the dough up to 4 hours ahead and refrigerate it (covered) before spreading and baking. The crackers are best served fresh but can be baked up to 2 days ahead if stored properly.
Storage & reheating
Store completely cooled crackers in an airtight container at room temperature for up to 5 days. For longer storage, freeze in an airtight container or freezer bag for up to 1 month; thaw at room temperature for 10 minutes before serving. To re-crisp any that soften, place on a baking sheet and warm at 300°F (150°C) for 3–5 minutes.
Substitutions
- fresh basil leaves → Fresh oregano or thyme. Use the same weight. These herbs add an earthy note that pairs well with roasted tomatoes.
- cherry tomatoes → Sun-dried tomatoes, chopped. Use about 75 g (½ cup packed). Skip the roasting step; add them directly to the dough. They're already concentrated in flavor.
- all-purpose flour → Whole wheat flour or spelt flour. Use the same weight. The crackers will be slightly nuttier and less crisp; add 1 tablespoon extra liquid if the dough seems too dry.
- sourdough starter discard → Plain Greek yogurt. Use 1 cup (240 g) of Greek yogurt. The crackers will be less tangy but still flavorful; reduce the flour slightly if the dough is too wet.
