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Sourdough discard crackers stored in an airtight mason jar

Easy Sourdough Discard Crackers

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Course: Snack
Ingredients Method Notes

Ingredients
  

  • 1 cup sourdough discard
  • 2 Tbsp melted butter
  • 1 tsp salt
  • 2 tsp dried herbs We love Herbs de Provence

Method
 

Prepare the Mixture
  1. Preheat your oven to 325°F.
    In a bowl, stir together the sourdough discard, melted butter, salt, and Herbs de Provence seasoning until fully combined.
Spread Thin
  1. Line a baking sheet or cookie sheet with parchment paper.
    Pour the sourdough discard mixture onto the parchment paper and spread it into a very thin, even layer using the back of a spoon or an offset spatula. Thin layers create crispier crackers.
    Sourdough discard crackers
Season
  1. Sprinkle flaky sea salt over the top if desired.
Bake
  1. Bake for 10 minutes, then remove the tray and use a pizza cutter or knife to score the crackers into squares.
    Return to the oven and bake another 20–30 minutes, or until the crackers are golden brown and crispy.
    Keep a close eye on the edges toward the end since thinner sections bake faster.
Cool and Enjoy
  1. Allow the crackers to cool completely before breaking them apart.
    Store in an airtight container to keep them crisp.

Notes

  • spread the discard as thinly as possible for crispy crackers
  • add grated parmesan cheese or garlic powder for extra flavor
  • pair with soups, cheese, dips, or homemade chicken salad