Whole Wheat Sourdough Discard Crackers (with rosemary & garlic)
Crispy whole wheat sourdough discard crackers made with rosemary and garlic. Easy to mix by hand and perfect for snacking or cheese boards!
Equipment
- Large baking sheet
- Parchment paper
- Mixing bowl
- Food scale
- Pasta or pizza cutter
Ingredients
- 120 grams whole wheat flour
- 4 grams (3/4 teaspoon) fine sea salt
- 1/4 teaspoon garlic powder
- 1 teaspoon crushed rosemary
- 1/4 teaspoon baking powder
- 50 grams unsalted butter (cold & cubed )
- 200 grams sourdough discard (active starter can be used )
- 10 grams honey
- 10-15 grams cold water
For the topping
- 10-15 grams olive oil (for brushing the dough )
- flaky sea salt & fresh rosemary sprigs (optional but adds more flavor)
Instructions
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In a medium mixing bowl mix together the whole wheat flour, salt, garlic powder, rosemary, and baking powder.
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Toss in the cold, cubed butter and cut it into the dry mixture using a fork, pastry cutter, or dough scraper. The butter should be pea-sized, some flatter layers may remain & that is ideal for flaky layers.
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Add the sourdough discard and honey and mix with a fork or your hands until a shaggy dough forms. If the dough feels too dry to come together, add cold water 1 Tbsp (15 g) at a time, up to 30 g max.
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Flatten the dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 48 hours. I love this hand roller to smooth out the dough after its been wrapped.
Roll and bake
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When ready to bake the whole wheat sourdough discard crackers preheat the oven to 375 degrees F.
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Remove the dough from the fridge and let it rest for 15-30 minutes to take the chill off.
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Set the dough on a lightly floured piece of parchment paper, cover with another sheet of parchment, and roll it out as thin as possible (about 1–2 mm). The thinner the cracker, the crispier they will bake up!
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Brush the dough with olive oil and top with flaky sea salt and more rosemary (fresh or dried) for extra flavor.
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Transfer the rolled dough, parchment and all, to a large baking sheet. Using a pizza or pasta cutter, cut into 1-inch squares (adjust cracker size to preference). Dock each cracker well with a fork to prevent puffing during baking.
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Bake the whole wheat sourdough crackers for 20 minutes, rotating once halfway through. After 20 minutes remove the crackers around the edges, then return the center crackers to the oven and bake for an additional 10–15 minutes, or until golden and crisp.
For extra crispness: Turn oven off, crack the door, and leave crackers inside 5–10 minutes to dry out.
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Once the whole wheat sourdough crackers are done remove them from the oven and allow them to cool for 5-10 minutes before enjoying! The more they sit out the crispier they will get.
Storing whole wheat sourdough crackers
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Once completely cooled, store them in an airtight container at room temperature for up to 5 days. If they lose crispness, re-crisp in a 350°F (175°C) oven for 3–5 minutes.
Notes
Can I use a mixer instead of mixing by hand?
Yes, you can use a mixer if you prefer. Use a stand mixer fitted with the paddle attachment on low speed. Mix the dry ingredients first, add the cold butter and mix just until pea-sized pieces remain, then add the sourdough discard and mix until the dough just comes together. Avoid overmixing, as that can make the crackers tough.
Can I substitute all-purpose flour for whole wheat?
You can. All-purpose flour will produce a lighter-colored, slightly less nutty cracker. Start with the same weight, but you may need a touch less water since whole wheat absorbs more moisture.
Can I freeze the dough?
Yes. Wrap the dough tightly and freeze for up to 2 months. Thaw in the refrigerator overnight, then roll and bake as directed.
