Rosemary and Butter Sourdough Discard Crackers
These crispy, flavourful rosemary and butter crackers are a perfect way to use up sourdough discard. With a touch of herbs and a sprinkle of sea salt, they’re a delicious homemade snack that’s easy to make and perfect for pairing with your favourite dips or cheeses!
If you’ve ever felt heartbroken throwing your sourdough discard away, don’t worry anymore! These incredibly easy and delicious Herb and Butter Sourdough Discard Crackers will save the day! They have a cheesy flavour and are beyond budget-friendly to make! Make them with my fave dip Cheesy Epicure Mushroom Dip (includes Epicure Substitutions).
I’m obsessed with rosemary, so that’s always my herb of choice, but use which herb you like!
Ingredients for Rosemary and Butter Sourdough Discard Crackers
- 1 cup sourdough discard (250 g) (fed within the last day, at room temperature)
- 1 tbsp oat flour or all-purpose flour (if discard is very thin)
- 3 tbsp butter, melted (42 g)
- 1 tbsp chopped dried Rosemary (or 2 tbsp fresh; any herb will do)
- 1 tsp black pepper
- 1/2 tsp salt
- Maldon sea salt, for sprinkling
Instructions for Herb and Butter Sourdough Discard Crackers:
- Preheat oven to 350°F (175°C).
- Mix the Dough:
In a mixing bowl, combine the sourdough discard, flour (if using), melted butter, herbs, salt and black pepper. Mix well until fully combined. - Prepare the Baking Sheet:
Line a cookie sheet with parchment paper. Spread the mixture evenly onto the prepared sheet, ensuring it’s as thin and uniform as possible. Sprinkle Maldon sea salt lightyly over the top.
- Bake and Cut:
Bake in a preheated oven at 350°F (175°C) for 15 minutes. Remove the sheet from the oven and use a sharp knife or pizza cutter to score the dough into your desired cracker shapes. - Finish Baking:
Place the tray back in the oven and bake for an additional 15-20 minutes, or until the crackers are golden and crisp. Keep a close eye toward the end to avoid over-baking. - Cool and Store:
Remove the crackers from the oven and allow them to cool on a wire rack. Once completely cool, transfer to an airtight container for storage.
Enjoy these herb and butter sourdough discard crackers as a snack, paired with cheese, or served alongside your fave dips like my Cheesey Epicure Mushroom dip with Substitutions!
Printable Recipe Card
Rosemary and Butter Sourdough Discard Crackers
These crispy, flavourful rosemary butter crackers are a perfect way to use up sourdough discard. With a touch of herbs and a sprinkle of sea salt, they’re a delicious homemade snack that’s easy to make and perfect for pairing with your favourite dips or cheeses!
Ingredients
- 1 cup sourdough discard (250 g) (fed within the last day, at room temperature)
- 1 tbsp oat flour or all-purpose flour (if discard is very thin)
- 3 tbsp butter, melted (42 g)
- 1 tbsp chopped dried rosemary (or 2 tbsp fresh; any herb will do)
- 1/2 tsp salt
- 1 tsp black pepper
- Maldon sea salt, for sprinkling
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine the sourdough discard, flour (if using), melted butter, herbs, salt and black pepper. Mix well until fully combined.
- Line a cookie sheet with parchment paper. Spread the mixture evenly onto the prepared sheet, ensuring it’s as thin and uniform as possible. Sprinkle Maldon sea salt lightly over the top.
- Bake in a preheated oven at 350°F (175°C) for 15 minutes. Remove the sheet from the oven and use a sharp knife or pizza cutter to score the dough into your desired cracker shapes.
- Place the tray back in the oven and bake for an additional 15-20 minutes, or until the crackers are golden and crisp. Keep a close eye toward the end to avoid over-baking.
- Remove the crackers from the oven and allow them to cool on a wire rack. Once completely cool, transfer to an airtight container for storage.
Nutrition Information:
Yield: 21 Serving Size: 3 crackersAmount Per Serving: Calories: 36Total Fat: 3.3gCarbohydrates: 5.5gProtein: 1g
Related Resources
Cheesy Epicure Mushroom Dip with Substitutions
