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Easy Sourdough Discard Crackers Recipe with Sea Salt for Beginners

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A simple and forgiving recipe to turn sourdough discard into crispy, flavorful crackers with a subtle tang and sea salt finish. Perfect for beginners and quick snacks.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard
  • 1 cup (120 g) all-purpose flour
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 teaspoon (5 g) sea salt, plus extra flakes for sprinkling
  • Optional: pinch of dried rosemary, thyme, or smoked paprika

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine sourdough discard, all-purpose flour, olive oil, and sea salt. Mix until a shaggy dough forms. Adjust with water or flour if needed.
  3. Turn the dough onto a floured surface and knead gently until smooth, about 1-2 minutes.
  4. Roll out the dough to about 1/8 inch (3 mm) thickness, dusting with flour if it sticks.
  5. Score or cut the dough into 2-inch (5 cm) squares or rectangles using a sharp knife or pizza cutter.
  6. Transfer the cut dough onto the prepared baking sheet, spacing crackers evenly.
  7. Sprinkle extra sea salt flakes on top and add herbs or spices if desired.
  8. Bake for 20-25 minutes, checking after 15 minutes for golden edges. Press down any puffed crackers gently with a spatula.
  9. Cool completely on a wire rack to achieve crispness.
  10. Store cooled crackers in an airtight container for up to one week.

Notes

Avoid over-hydrating the dough to keep it manageable. Roll dough as thin as possible for crispier crackers. Use parchment paper or silicone mats to prevent sticking. Watch baking time closely to avoid burning. Cool crackers completely before storing to maintain crunch. Optional additions include herbs, spices, seeds, or cheese substitutes for flavor variations.

Nutrition

Keywords: sourdough discard crackers, easy crackers, sea salt crackers, sourdough snack, beginner sourdough recipe, crunchy crackers, homemade crackers

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