Don’t throw away that valuable sourdough discard! Make these delicious sourdough crackers instead.

Sourdough crackers sit on a baking tray lined with parchment paper next to a rolling pin and a sprig of rosemary.

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There will be times through your sourdough journey when you’ve discovered that you have more sourdough than you could possibly store or use.

I have many sourdough discard recipes here on A Little Blue Home and you’re welcome to browse and make as many as you’d like. But I do have one recipe that uses a lot of sourdough discard and that recipe is crackers.

In just one batch of crackers, you can discard almost your entire starter! The best part is? This recipe is so easy to make. This recipe is a great one to have in your repertoire if you are new to building your sourdough starter.

What you need to make sourdough crackers

Sourdough starter

Flour

Water

Rosemary

Salt

Olive oil

Why you will love these sourdough discard crackers

You will love these because not only will they save your sourdough discard from going unused but they are also extremely easy and quick to make.

Crackers are a great snack to keep on hand but so many crackers are filled with unnecessary ingredients that you don’t want in your home or family. With these homemade sourdough crackers, you will know exactly what ingredients are going into them, which will give you peace of mind when feeding your family.

How to make rosemary sourdough discard crackers

In a stand mixer using a dough hook or large bowl, combine all of your ingredients together. The dough should feel similar to pasta dough when you have finished mixing everything.

Cover the dough with a dish towel and allow to rest at room temperature for 30 minutes.

Preheating your oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.

When the dough has finished resting, use a rolling pin to roll out the dough on a lightly floured surface. You’ll want to make the dough as thin as possible.

Use a knife or a ravioli cutter to cut out the shapes of the crackers and then place them on your lined baking sheets. Use a fork to gently dimple the tops of each cracker.

Place the baking sheets into your oven and bake for 20 minutes or until the crackers are no longer soft in the middle.

Allow to cool fully before serving.

How to store sourdough crackers

These crackers will store at room temperature in an air tight container for up to a week. You can also store them in the fridge for a longer shelf life.

Yield: 4 cups

Rosemary and Olive Oil Sourdough Crackers

Homemade sourdough crackers with rosemary and olive oil. Never throw your discard away again! With just a few simple steps, you are on your way to these lovely toasted Sourdough Crackers with Rosemary and Olive Oil.

Ingredients

1 cup sourdough starter
1 cup all purpose flour
2 tbsp olive oil
1 tbsp dried rosemary
1 tbsp salt

Instructions

In a stand mixer using a dough hook or large bowl, combine all of your ingredients together. The dough should feel similar to pasta dough when you have finished mixing everything.

Cover the dough with a dish towel and allow to rest at room temperature for 30 minutes.

Preheating your oven to 350°F and line a baking sheet with parchment paper or silicon baking mats.

When the dough has finished resting, use a rolling pin to roll out the dough on a lightly floured surface. You'll want to make the dough as thin as possible. Using a pasta maching can also work with this step.

Use a knife or a ravioli cutter to cut out the shapes of the crackers and then place them on your lined baking sheets. Use a fork to gently dimple the tops of each cracker.

Place the baking sheets into your oven and bake for 20 minutes or until the crackers are no longer soft in the middle.

Allow to cool fully before serving.