Description
Crispy, cheesy, and herb-flecked crackers made with active sourdough discard. These zero-waste snacks are perfect for fall entertaining, pair well with soup or charcuterie, and stay crisp for days.
Ingredients
Scale
- 1 cup (225g) active sourdough discard
- 1 ½ cups (190g) all-purpose flour
- ½ cup (115g) cold salted butter, cubed
- ½ cup (50g) freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary, finely chopped
- ½ teaspoon sea salt
- Flaky sea salt (e.g., Maldon) for topping
Instructions
- Preheat oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, garlic powder, dried rosemary, and sea salt. Add the grated Parmesan and toss to combine.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
- Gradually pour in the sourdough discard while mixing gently with a wooden spoon. The dough will come together into a shaggy ball. If too dry, add a teaspoon of water; if too wet, add a sprinkle of flour.
- Turn the dough out onto a lightly floured surface and divide it in half. Roll one half out to about ⅛-inch thickness.
- Use a pizza cutter or sharp knife to score the dough into squares or rectangles. Do not cut all the way through.
- Transfer the scored dough to the prepared baking sheets. Bake for 15-20 minutes, rotating the pan halfway through, until edges are golden brown and crackers are firm.
- While still warm, sprinkle with flaky sea salt. Let cool completely on a wire rack before breaking along the scored lines.
Notes
Keep the butter cold to ensure flaky layers. Roll the dough thin (⅛-inch) for crispiness. Let crackers cool completely to ensure they snap cleanly. If crackers are too soft, roll thinner next time. If edges burn, lower oven temperature to 350°F. Dough can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 cracker
- Calories: 85
- Sodium: 120
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 8
- Protein: 2
Keywords: sourdough discard, crackers, zero waste, fall recipes, appetizer, cheese crackers, sourdough recipes, party snacks