Sourdough Discard Crackers (with rosemary & garlic)

5 from 1 vote

These sourdough discard crackers are infused with herbs like rosemary, thyme, and garlic. So easy to make and a great way to use up your discard!

Prep Time15

Cook Time25

Resting time30

Course: Snack

Servings: dozen

Calories: 100kcal

To a food processor add the sourdough discard, whole wheat flour, salt, garlic powder, rosemary, thyme, oregano, butter, and 1 tablespoon of cold water.
Pulse until tiny crumbs form. Add a tablespoon of water at a time until the dough starts to come together.
Once the desired consistency has been achieved, scoop the dough onto plastic wrap and wrap it tightly. Flatten it into a disc shape and place it in the refrigerator for at least 30 minutes.
After the dough has rested, remove it from the refrigerator and roll it out onto a piece of parchment paper using a rolling pin. Tip: sprinkle a little flour on the dough and rolling pin.
Make sure to spread the dough evenly with about a 1/8-inch thickness.
Brush the dough with olive oil and make your cuts. I used a pasta cutter (if you do this you will need to roll the dough out a few times). But if you are using a knife or pizza cutter make your cuts to your desired cracker size.
Once complete, poke holes in the crackers using a fork. This ensures they don't puff up during baking. Then, place them on your baking sheet.
Place the crackers in the refrigerator for 5-10 minutes before baking and preheat your oven to 350 degrees F.
Bake for 20-25 minutes and once they are done, allow the crackers to cool for 5 minutes on the pan.
Once completely cooled, store any leftovers in an air-tight container for up to 3 days.