Sourdough Discard Za'atar Crackers

Name: Sourdough Discard Za'atar Crackers
Prep time: 25 min
Cook time: 24 min
Total time: 49 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (227 g) unfed sourdough discard, at room temperature, stirred (100% hydration); 1¼ cups (155 g) all-purpose flour, plus extra for dusting; 3 tablespoons (24 g) za'atar, divided: 2 tablespoons (16 g) in the dough, 1 tablespoon (8 g) for the top; 5 tablespoons (68 ml) extra-virgin olive oil, divided: 4 tablespoons (60 ml) in the dough, 1 tablespoon (15 ml) for brushing (about 75 ml total); ¾ teaspoon (4½ g) fine sea salt; ¼ teaspoon (1 g) baking powder; ½ teaspoon (2 g) flaky sea salt, for sprinkling; 1 tablespoon (9 g) sesame seeds, white, optional topping (optional)

From the MyKitchenBank Kitchen

Thin, shatteringly crisp crackers that put unfed sourdough discard to work, flavored with earthy za'atar, fruity olive oil and flaky sea salt. No rise time needed, just mix, roll, and bake.

Prep: 25 min
Cook: 24 min
Wait: 40 min
Total: 1 hr 29 min
Makes: About 60 crackers (2-inch/5 cm squares), serving 8

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Ingredients

8 servings

1 cup (227 g) unfed sourdough discard, at room temperature, stirred (100% hydration)
1¼ cups (155 g) all-purpose flour, plus extra for dusting
3 tablespoons (24 g) za'atar, divided: 2 tablespoons (16 g) in the dough, 1 tablespoon (8 g) for the top
5 tablespoons (68 ml) extra-virgin olive oil, divided: 4 tablespoons (60 ml) in the dough, 1 tablespoon (15 ml) for brushing (about 75 ml total)
¾ teaspoon (4.5 g) fine sea salt
¼ teaspoon (1 g) baking powder
½ teaspoon (2 g) flaky sea salt, for sprinkling
1 tablespoon (9 g) sesame seeds, white, optional topping (optional)

Equipment (8)

2 large rimmed baking sheets (about 13×18 inches / 33×46 cm)
Parchment paper
Rolling pin
Large mixing bowl
Pizza cutter or sharp knife
Fork or docking tool
Wire cooling rack
Kitchen scale (recommended)

Steps

Before you start

Use discard that is unfed and any age, from 1 day to 2 weeks in the fridge. Bring it to room temperature for easier mixing.
Read the whole method first: the dough rests 30 minutes, and you will bake in two batches if you only have one oven rack.
Have two large rimmed baking sheets and two sheets of parchment paper ready.
Check your za'atar blend: if it is very salty, use the lower salt amount in the dough.

1
Heat the ovenOven 350°F / 175°C
- Position oven racks in the upper and lower thirds and heat the oven to 350°F (175°C).
- Cut two sheets of parchment to fit your baking sheets.
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Ready when: Oven reaches 350°F (175°C)
Tip: Use an oven thermometer if your oven runs hot; crackers burn quickly at the end.
2
Mix the dough
- In a large bowl, whisk 155 g flour, 2 tablespoons (16 g) za'atar, 0.75 teaspoon fine sea salt and the baking powder.
- Add the 227 g discard and 60 ml (4 tablespoons) olive oil.
- Stir with a spatula until a shaggy dough forms, with no dry flour left.
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Ready when: Dough is shaggy, slightly tacky and no dry flour remains
3
Knead briefly
- Turn the dough onto a lightly floured counter and knead for 1 to 2 minutes, adding flour a teaspoon at a time only if it sticks, until smooth and soft like play dough.
- Shape into a flat rectangle.
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Ready when: Dough is smooth, soft and no longer sticks to your hands
Tip: Don't over-flour; extra flour makes crackers dry and dull.
4
Rest the dough
- Cover the dough with the upturned bowl or plastic wrap and let it rest at room temperature for 30 minutes.
- This relaxes the gluten so it rolls thin without springing back.
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Ready when: Dough stretches easily when pressed
5
Roll out thin
- Divide the dough in half.
- Roll one half directly on a sheet of parchment, lightly floured, into a rectangle about 12×16 inches (30×40 cm) and 1/16 inch (1.5 mm) thick, thin enough to see the parchment's shadow through it.
- Slide the parchment onto a baking sheet.
- Repeat with the second half.
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Ready when: Dough is evenly thin with no thick patches
Tip: Thin edges bake faster than the middle, so keep thickness as even as you can.
6
Top and score
- Brush each sheet of dough with half of the remaining 1 tablespoon (15 ml) olive oil.
- Sprinkle each with half of the remaining 1 tablespoon (8 g) za'atar, half the flaky salt and half the sesame seeds, if using.
- Lightly press toppings in with your palm.
- Cut into 2-inch (5 cm) squares with a pizza cutter and prick each with a fork.
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Ready when: Dough is fully scored and docked
Tip: Docking stops big bubbles from puffing up and keeps crackers flat.
7
Bake the crackersOven 350°F / 175°C
- Bake at 350°F (175°C) for 20 to 24 minutes, switching the pans' positions and rotating them front to back halfway through.
- Crackers are done when deep golden brown all over, including the centers.
- Pull off any edge pieces that brown first and set them aside, then return the pan for a few more minutes.
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Ready when: Deep golden brown all over, firm and dry to the touch
Tip: Pale crackers stay chewy. Go for a deeper golden color, but watch closely as za'atar can turn bitter if scorched.
8
Cool to crisp
- Turn off the oven.
- Slide the parchment with crackers onto a wire rack and cool completely, about 15 minutes.
- They crisp up as they cool.
- Snap apart along the scored lines.
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Ready when: Crackers snap cleanly with a crisp sound
Tip: If any are bendy after cooling, bake on a sheet at 300°F (150°C) for 5 more minutes.

Good to know

Tips

Roll the dough as thin as you can; thickness is the biggest factor in crispness.
Weigh the discard and flour for consistent dough, because cup measures of discard vary.
Serve with labneh, hummus, or whipped feta and a drizzle of olive oil.
Rolling directly on parchment avoids stretching and tearing when transferring to the pan.

Make ahead

"The dough can be made up to 2 days ahead; wrap tightly and refrigerate, then let it sit at room temperature for 30 minutes before rolling. Baked crackers keep well, so you can bake a day or two before serving."

Storage & reheating

"Room temperature: airtight container up to 1 week. Freezer: up to 3 months in a freezer bag. To refresh softened crackers, bake on a sheet at 300°F (150°C) for 5 minutes and cool completely. Not recommended to refrigerate, as humidity softens them."

Substitutions

za'atar → Homemade blend: 1 tbsp dried thyme or oregano, 1 tsp sumac, 1 tsp toasted sesame seeds, pinch salt per tablespoon needed. Reduce fine salt slightly if your blend is salty.
all-purpose flour → Whole wheat flour for up to half of the flour. Gives a nuttier flavor; the dough may need a teaspoon of water.
extra-virgin olive oil → Melted unsalted butter or avocado oil. Butter adds richness but loses the traditional Middle Eastern flavor.
unfed sourdough discard → Active fed starter at 100% hydration. Works fine; crackers may be slightly puffier.