While the post-pandemic sourdough craze has simmered down, many of us still have a jar of sourdough starter tucked away in the fridge. Reactivating that starter can take time, often leaving us with a surplus of discard from the feeding process. Instead of letting that flavorful byproduct go to waste, transform it into something truly delightful—Homemade Rosemary Sourdough Crackers. These crisp, herb-infused crackers are a simple and satisfying way to make the most of your sourdough journey.
INGREDIENTS:
1 cup sourdough starter (unfed discarded starter is perfect)
1 cup all-purpose flour
1/4 cup olive oil, plus extra for brushing
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
3 tablespoons fresh rosemary, finely chopped
Flaky sea salt, such as Maldon, for sprinkling
METHOD:
In a medium bowl, combine the sourdough starter, flour, olive oil, sea salt, onion powder, and rosemary. Mix until a dough forms.
Knead the dough gently a few times, just until it transitions from sticky and rough to smooth and firm.
Split the dough into two equal halves. Shape each into a rough rectangle, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat your oven to 350°F during this time.
Place one half of the dough on a sheet of parchment paper. Dust lightly with flour on both sides and roll it out into a rectangle. Aim for an even shape to minimize trimming. For thin, crispy crackers, roll the dough very thin, almost translucent. For sturdier crackers, leave the dough slightly thicker.
Trim uneven edges with a pizza cutter, ravioli cutter, or knife (discard trimmings or re-roll once, if needed). Lightly brush the surface of the dough with olive oil and sprinkle with flaky sea salt.
Slice the dough into squares (about 1.5 x 1.5 inches) or your desired size. Alternatively, use a cookie cutter for rounds, though this may result in some unused dough. Use a fork to prick holes across each cracker. There’s no need to separate them; they’ll naturally pull apart during baking.
Roll, trim, brush, sprinkle, and cut the second half of the dough as described above.
Transfer both sheets of parchment with the prepared crackers onto baking sheets. Place them on the middle and bottom racks of the oven. Bake for 10 minutes, then rotate the baking sheets (top to bottom and front to back). Bake for another 8–12 minutes, or until the edges begin to brown. Keep an eye out for uneven browning to avoid burning.
Let the crackers cool fully on the baking sheets. They’ll crisp up further as they cool.
Store leftovers in an airtight container.
