Herb & Sea Salt Sourdough Crackers are a sophisticated, crunchy snack that transforms leftover sourdough discard into something truly special. With a subtle tang from the sourdough and the aromatic warmth of fresh herbs, these crackers are far from ordinary. They’re perfect for elevating cheese boards, serving alongside dips, or enjoying straight from the tin as a thoughtfully crafted snack.
The combination of olive oil, thyme, garlic, and a touch of black pepper creates layers of flavor that pair beautifully with the natural tang of the sourdough. Rolling the dough thin and topping with flaky sea salt ensures each bite is crisp, flavorful, and satisfying. This recipe is quick to prepare, yet the result is bakery-quality crackers that feel deliberate and elegant.
These sourdough discard crackers are versatile and can be customized with additional herbs, spices, or grated cheese for unique variations. They also make a delicious use of leftover starter, turning what might otherwise go to waste into a standout treat. Whether for casual snacking, entertaining, or gifting, these crackers highlight how simple, high-quality ingredients and a touch of care can create something extraordinary.
Ingredients
1 cup (240 g) sourdough discard
1 cup (125 g) all-purpose flour
2 tbsp olive oil
½ tsp fine sea salt, plus more for sprinkling 1 tsp fresh thyme leaves (or ½ tsp dried)
½ tsp freshly cracked black pepper
½ tsp garlic powder
1–2 tbsp water, as needed Finish with flaky salt
Instructions Make the dough:
In a medium bowl, combine sourdough discard, flour, olive oil, salt, thyme, pepper, and garlic
powder. Mix until a cohesive dough forms. If it feels dry, add water 1 tsp at a time until it comes together.
Rest the dough:
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This helps the gluten relax for easier rolling and crispier crackers.
Roll and cut:
Preheat oven to 350°F (175°C). Roll the dough out between two sheets of parchment paper until very thin (about 1/16 inch). Using a pizza cutter or knife, score into squares or rectangles. Transfer parchment with dough onto a baking sheet.
Season and bake:
Lightly brush the surface with olive oil and sprinkle with flaky sea salt, sesame seeds, or poppy seeds if desired. Bake 18–22 minutes until golden and crisp, watching carefully toward the end to prevent burning.
Cool and break:
Let crackers cool completely on the baking sheet. Break along the scored lines and store in an airtight container. They stay crisp for up to a week.