Sourdough Rosemary Crackers

Rating: 4.8 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If you love making your own sourdough bread, don't toss out the discard every time you feed and refresh your starter. Turn this flavorful, but unused, product into amazingly delicious (and amazingly easy to make) homemade crackers. With just the right amount of crunch and flavor, you won't be able to stop snacking. Fully cooled crackers can be stored in an airtight container at room temperature for up to 1 week.

By ChefJackie

Gallery

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
90
Yield:
90 crackers
Nutrition Info
Advertisement

Ingredients

90
Original recipe yields 90 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement

  • Combine flour, sourdough starter discard, olive oil, rosemary, and kosher salt in a bowl. Mix with a wooden spoon to incorporate the ingredients. Turn out onto a work surface and knead until a smooth dough forms. Divide the dough into 2 pieces and shape each piece into a small rectangle.

  • Lightly flour a large sheet of parchment paper and place 1 piece of dough on top. Lightly flour top of dough, roll into a large, 1/16-inch thick rectangle, and cut into 1 1/4-inch squares. Spray tops with cooking spray and sprinkle with flaked sea salt. Carefully transfer the parchment paper and dough to a baking sheet. Repeat with remaining dough.

  • Bake in the preheated oven until crackers are golden brown, about 24 minutes, turning halfway through.

  • Remove from the oven and let cool on a baking rack.

Nutrition Facts

Per Serving:
15 calories; protein 0.3g; carbohydrates 1.8g; fat 0.7g; sodium 31.8mg. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Doughgirl8
Rating: 5 stars
04/15/2020
Great! I only had a half cup of starter to use up, so I scaled down the recipe. Because we're running dangerously low on olive oil, I used room-temp butter instead. I also used whole wheat flour. Delicious crackers! I can't wait to make a bigger batch next time. Read More
Helpful
(4)
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Doughgirl8
Rating: 5 stars
04/14/2020
Great! I only had a half cup of starter to use up, so I scaled down the recipe. Because we're running dangerously low on olive oil, I used room-temp butter instead. I also used whole wheat flour. Delicious crackers! I can't wait to make a bigger batch next time. Read More
Helpful
(4)
Jenn B
Rating: 5 stars
04/26/2020
Added fresh thyme and oregano from my garden - it's delicious! You can use a pasta roller to help roll it thin if you're having trouble. Poking each square with a fork will help keep them from puffing up too much. Read More
Cheryl McDaniel-Thomas
Rating: 5 stars
01/22/2021
I have never made a cracker before. These were very easy. I followed the recipe, but did not spray with cooking spray prior to baking, and the salt stuck fine. I rolled on the counter and cut them using a pizza cutter, then transferred onto a silicone baking sheet. Baked two trays at once, swapping upper to lower and front to back halfway through cooking time, which took closer to 28 minutes with two trays. The kitchen smells heavenly, and the crackers are delicious! Read More
Advertisement
Laura
Rating: 5 stars
05/25/2020
These were a hit with my family! I thought that much rosemary would be too strong, but it wasn't. On my second batch, I saved time by rolling out the dough on a lightly oiled silicon baking sheet, so I could slide them in the oven as soon as I finished rolling them out. Also, sprinkling with Parmesan cheese and garlic powder before baking is a nice variation. Read More
TJ
Rating: 4 stars
07/17/2020
Good, but way too salty. Next time half the salt in the dough, especially when topping with salt. Could also use more rosemary. The rosemary flavor didn't come through as much as I had hoped. Read More
deb
Rating: 5 stars
07/28/2020
Good use of "throw away" starter! Made the recipe as written, just added fresh ground black pepper to one batch. Will definitely make again Read More
Advertisement
Kay
Rating: 5 stars
04/04/2021
Absolutely wonderful! Read More
Anne
Rating: 4 stars
05/09/2020
Good way to use the leftover starter. They had good flavor. The dough was very sticky. I had to knead at least another 1/2 cup flour into it before rolling. Maybe mine were a tad thick but I think that cooking on 325 for 5-10 minutes longer would be better to get them nice and crispy without browning. Read More
Becky Welch
Rating: 5 stars
02/17/2021
Super easy and tasty. Read More
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 05/14/2021