Sourdough Discard Recipes: Easy Herb Crackers
Crispy, flaky crackers made with sourdough discard, flour, olive oil, and herbs—great for snacking or serving with dips.
Looking for a quick and delightful way to use your sourdough discard? These Easy Herb Crackers are not only delicious but also super simple to prepare, making them ideal for busy weeknights or flavorful snacking!
Sourdough Discard Easy Herb Crackers
- Unique way to utilize sourdough discard.
- Quick to prepare, making them perfect for snacking or appetizer platters.
- Customizable based on your herb preferences.
Ingredients
- 1 cup sourdough discard – Adds unique flavor and helps reduce waste.
- 1 cup all-purpose flour – Provides structure.
- 1/4 cup olive oil – Adds richness and enhances texture.
- 1 tsp salt – Balances flavors.
- 1 tbsp mixed herbs (dried rosemary, thyme, and oregano) – For aromatic flavor.
- Water as needed – To adjust the consistency.
How to Make
To make your Easy Herb Crackers, first preheat your oven to 350°F (175°C). In a mixing bowl, combine the sourdough discard, flour, olive oil, and salt. Stir until the mixture begins to come together. If the dough feels too crumbly, gradually add water, one tablespoon at a time, until you achieve a workable consistency. Gently fold in your choice of mixed herbs. On a floured surface, roll out the dough to about 1/8 inch thick. Using a knife or pizza cutter, cut the dough into squares or desired shapes. Transfer the crackers to a parchment-lined baking sheet and bake for 15-20 minutes, or until they turn golden brown and crisp. Allow to cool before serving.
Tips
- Experiment with different herb combinations for varied flavors.
- For a cheesy twist, add grated Parmesan cheese to the dough.
- Ensure the dough is rolled out evenly for uniform baking.
Make-Ahead
These crackers can easily be made in advance. Just prepare, bake, and store them in an airtight container to maintain their crunch.
Storing
Store leftover crackers in a tightly sealed container at room temperature for up to one week. Ensure they are completely cooled to maintain their crunch.
Freezing
If you’d like to keep some on hand for a longer time, these crackers freeze wonderfully. Place them in a freezer bag, and they can last for up to three months. Just thaw at room temperature before serving.
Reheating
If your crackers lose their crispiness, simply reheat them in a preheated oven at 300°F (150°C) for about 5 minutes.
Serving Suggestions
Pair your Easy Herb Crackers with your favorite dips, cheese spreads, or enjoy them on their own as a light snack. They also make for an excellent addition to charcuterie boards!
For kitchen essentials, check out this kitchen tool to enhance your cooking adventures!
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/4 cup olive oil
- 1 tsp salt
- 1 tbsp mixed herbs
- Water as needed
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Combine ingredients
In a bowl, combine sourdough discard, flour, olive oil, and salt until a rough dough forms.
Add water
Gradually add water, 1 tablespoon at a time, until the dough comes together.
Fold in herbs and roll
Gently fold in mixed herbs. Roll the dough to about 1/8 inch thick on a floured surface.
Cut and bake
Cut into squares or desired shapes. Bake for 15-20 minutes until golden brown and crisp.
Cool and serve
Allow to cool completely before serving.
Notes
- Experiment with different herb combinations for varied flavors.
- For a cheesy twist, add grated Parmesan cheese to the dough.
- Ensure the dough is rolled out evenly for uniform baking.
Nutrition Facts
Frequently asked questions
Can I customize the herbs in Easy Herb Crackers?
Yes. Swap in your favorite dried herbs such as rosemary, thyme, oregano, or chives to tailor the flavor.
Are these crackers gluten-free?
The base recipe uses all-purpose flour. To make gluten-free crackers, use a gluten-free flour blend and adjust water as needed.
How should I store the crackers?
Store in an airtight container at room temperature for up to a week to maintain crispness.
Can I freeze the dough or baked crackers?
You can freeze rolled-out dough before baking for up to 1 month; bake from frozen. Freezing baked crackers is not recommended for best texture.
Do these crackers pair well with dips?
Yes. They’re great with hummus, cheese spreads, or your favorite dips.
