The perfect recipe to use up sourdough discard, these discard sourdough crackers are easy to make, and a big hit with kids! They have a signature tangy flavor, are crispy, light, savory and the perfect snack.
What are whole wheat sourdough discard crackers?
Sourdough crackers are made using excess sourdough starter, the stuff you usually discard when you feed your starter. The sourdough discard makes for a a great cracker base, especially when you add olive oil and herbs.
The discard crackers are savory, crisp, and have this great sourdough flavor. Simple to make and a really great thing to have on hand to scoop up dip with or snack on plain.
Why should I make sourdough discard crackers?
This is a great way to use up sourdough discard that you might otherwise just throw out, eliminating a lot of waste.
The sourdough starter really enhances the crackers, so it gives them this extra level of flavor you’ll certainly be able to taste.
Any form of crackers are always popular with kids, and these have the benefit of being supremely healthy and easy to make. Way better than any store-bought stuff!
What ingredients do I need to make wholewheat sourdough crackers?
Sourdough starter discard: This can actually be stored in the fridge in a tightly covered jar for up to one week. Next time you’re feeding your sourdough, put aside some of the discard to make these crackers. I use Joshua Weissman’s method of making sourdough and it takes a little patience (about a week) but works perfectly.
Olive oil: Olive oil in the dough gives the crackers their lovely flavor and texture, I also like brushing some additional olive oil onto the crackers before baking.
Flour: I did a 50/50 mix of whole wheat flour and regular plain white flour. You could do all of one type of flour.
Salt: Sea salt to mix into the cracker dough, and additionally some large salt flakes for topping the crackers with for extra flavor.
Zaatar: Totally optional, but these crackers taste absolutely delicious with zaatar mixed in. You can substitute any other dried herbs of choice or leave these crackers plain.
How do I make sourdough zaatar crackers?
- Mix all the ingredients together in a bowl until a smooth cohesive dough forms.
- Roll out the cracker dough to a thin sheet, then brush all over lightly with olive oil, and sprinkle with sea salt flakes. If it makes it easier for you, you can divide the cracker sheet into two before cutting into squares.
- Cut the dough into 1 – 1 1/2 inch big squares. Dock the dough all over with a fork to prevent the dough from puffing up while baking.
- Bake for around 25 minutes or until dough is golden brown. Let it cool completely before enjoying.
Watch how to do it in the video below.
What to serve crackers with?
You can absolutely enjoy these plain, but my kids love having these with some labneh to dip in. Labneh is a strained, tangy Middle Eastern yogurt. You can serve these with regular yogurt to , any assorted cheeses, and/or any dip of your choice. This creamy whipped feta and 3 ingredient labneh dip are great contenders.
These discard crackers are also SO good with hummus. Try this homemade beetroot hummus for a twist!
Can you prep sourdough cracker dough in advance?
Yes! The dough will keep in the fridge for up to three days, and the sourdough flavor actually enhances the longer it’s in the fridge.
Storing leftover sourdough olive oil discard crackers:
Leftover crackers will last at room temperature in an airtight container for at least a week. If they get a little soft and you want them to harden up again, toast them for a minute in an oven that sets at 350 F (180C).
I can’t answer very well to that because I haven’t tried it myself, but I imagine the crackers would work well with a 1:1 gluten free flour substitute.
Yes! You can substitute any dried herbs for the zaatar, or make these crackers totally plain.
The crackers should be a light brown, with the crackers on the edge of the pan a deeper golden brown. There should also be a good crunch if you break one apart. They’ll continue to crisp up a little more as they cool
Sesame seeds, white or black would be delicious. You could also top with some whole cumin seeds or everything bagel seasoning. Yum!
You make your own! I used Joshua Weissman’s method and it worked perfectly. You can use any ripe starter (usually a week after you start feeding a new starter). You can also just purchase a ready starter to use.
If you liked this recipe, you might like:
Discard Sourdough Cracker
For sourdough crackers:
- 1 cup sourdough starter, unfed 220g
- 1/2 cup all purpose flour 60g
- 1/2 cup whole wheat flour 60g
- 3 tablespoon olive oil 45g
- 3 tablespoon zaatar or dried herbs of choice 15g
- 1/2 teaspoon fine sea salt
- extra olive oil for brushing
- sea salt flakes for sprinkling, optional
- Preheat oven to 350 F (180C).
- Mix together all the ingredients for the sourdough crackers in a bowl until a smooth dough forms.
- Roll the dough out onto parchment paper that fits your baking tray until it forms a thin square, about 1/2 to 1/2 inch (1 cm). Brush the dough lightly with olive oil and sprinkle with sea salt flakes.
- Using a pizza cutter or sharp knife, cut the dough into equal sized squares about 1.5 inches big. Prick dough all over with a fork to prevent it from puffing up in the oven.
- Bake for 25 minutes or until lightly golden brown all over and a deeper golden brown on the edges.
- Let the crackers cool completely before enjoying at room temperature. Store any extra crackers in an air tight container at room temperature.