Sourdough Discard Crackers

Thin, crisp crackers made from unfed sourdough discard, olive oil, rosemary, and salt. Roll the dough very thin for a light, snappy appetizer or crunchy accompaniment to dips and cheese.

Prep: 20 min · Cook: 18 min · Yield: 8 · Method: Oven

Ingredients

• 1 cup unfed sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary
• 0.75 teaspoon fine salt
• 2 tablespoons water
• 1 teaspoon olive oil
• 0.25 teaspoon flaky salt

Cooking instructions

1. Heat the oven to 350°F. Line two baking sheets with parchment paper. (about 5 min) — 350°F
2. Stir the sourdough discard, flour, 2 tablespoons olive oil, chopped rosemary, and fine salt in a bowl. Add the water and mix until a shaggy dough forms. Knead briefly in the bowl until smooth; if the dough feels dry, add water 1 teaspoon at a time. (about 5 min)
3. Divide the dough in half. Roll each portion between two sheets of parchment paper until very thin, about 1/16 inch. Remove the top parchment and transfer the dough, still on the bottom parchment, to the baking sheets. (about 7 min)
4. Brush the dough lightly with 1 teaspoon olive oil, sprinkle with flaky salt, and cut into roughly 1 1/2-inch squares with a pizza cutter or sharp knife. Do not separate the pieces. (about 3 min)
5. Bake until the crackers are dry, crisp, and lightly golden at the edges, 16 to 20 minutes, rotating the sheets halfway through. If the center is still soft, return the sheet to the oven for 2 to 4 minutes. (about 18 min) — 350°F
6. Cool completely on the baking sheets, then break apart along the cuts. Store in an airtight container at room temperature for up to 5 days. (about 10 min)