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Crispy 3-Ingredient Sourdough Discard Crackers

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A simple and quick recipe to transform sourdough discard into crispy, savory crackers using just three ingredients: sourdough discard, olive oil, and flaky sea salt.

Ingredients

Scale
  • 1 cup (240 g) sourdough discard (unfed starter discard, drained if very wet)
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 teaspoon flaky sea salt (such as Maldon), or to taste

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Combine the sourdough discard and olive oil in a mixing bowl. Mix until fully combined into a sticky dough.
  3. Transfer the dough to a lightly floured surface (whole wheat flour recommended). Roll it out as thin as possible, about 1/16 inch (1.5 mm). Patch any tears gently.
  4. Cut the rolled dough into desired cracker shapes (2-inch squares recommended) using a sharp knife or pizza cutter.
  5. Transfer the cut crackers onto the lined baking sheet, spacing them slightly apart.
  6. Sprinkle flaky sea salt lightly over the crackers. Optionally add cracked black pepper or dried herbs.
  7. Bake for 20 to 25 minutes, turning the tray halfway through. Watch closely after 15 minutes to avoid burning; crackers should be golden and crisp.
  8. Remove from oven and let cool on the baking sheet for at least 10 minutes to crisp up further.
  9. Store completely cooled crackers in an airtight container.

Notes

Roll the dough as thin as possible (about 1/16 inch) for crispiness. Watch the crackers closely after 15 minutes to prevent burning. Use flaky sea salt for best texture and flavor. Store in an airtight container at room temperature for up to 5 days or freeze for longer storage. Re-toast frozen crackers briefly to re-crisp.

Nutrition

Keywords: sourdough discard crackers, easy sourdough snack, 3-ingredient crackers, homemade crackers, sourdough recipes, crispy crackers, gluten-free option

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