Rosemary Sea Salt Sourdough Crackers

Sharing is caring!

Looking for a way to turn sourdough discard into something downright addictive? These rosemary sea salt sourdough crackers are your new go-to snack. Crisp, golden, and flecked with earthy herbs, they’re a perfect answer to food waste and snack cravings in one delicious bite. In this article, we’ll explore how to make them at home, how to customize flavors, why sourdough discard matters, and what to pair them with. Whether you’re a beginner or seasoned baker, this guide will help you create the ultimate cracker crunchy, savory, and stunning on a cheese board.

Table of Contents

Print

Where the Cracker Craving Began

A snack that started with waste

It all started with a jar of sourdough discard staring at me from the back of the fridge. I’d just finished feeding my starter and couldn’t bring myself to toss the extra. That’s when I remembered my mom’s buttery herb crackers she used to roll thin and bake until just golden. I pulled out olive oil, rosemary, and flaky sea salt and within the hour, my kitchen smelled like a dream. These rosemary sea salt sourdough crackers are now a regular in my house, especially when paired with soft cheeses or tucked into school lunches. They’re what I reach for when I want something earthy, light, and satisfyingly crunchy.

The Easy Dough and Rolling Process

Simple dough, powerful flavor

The magic of these rosemary sea salt sourdough crackers lies in how effortless the dough is. You don’t need a mixer or fancy tools just a bowl and a spoon. Combine 1 cup of sourdough discard, 1 cup of whole wheat flour, 2 tablespoons of olive oil, a teaspoon of crushed dried rosemary, and half a teaspoon of garlic powder. That’s it.

If your dough feels dry, add a teaspoon of water. Too wet? Sprinkle in more flour. The goal is a soft but firm dough that holds together easily when pressed. You’re not aiming for elasticity like bread just a pliable texture that rolls smooth.

This process reminds me of rolling out playdough with my kids. It’s tactile, forgiving, and kind of meditative. You’ll be amazed at how just a few ingredients come together to create something so sophisticated. And if you’ve got extra discard, you can make a small batch of 3-ingredient garlic knots while you’re at it.

Once it’s mixed, you can let the dough rest for 10–15 minutes if you want (this makes rolling easier), but it’s not required. That’s part of what makes this recipe so flexible it fits your schedule, not the other way around.

Rolling and baking tips for ultimate crisp

Here’s the key: roll the dough thin. Paper-thin. Aim for about 1/16-inch thick. I do this by sandwiching the dough between two sheets of parchment paper. It prevents sticking, eliminates the need for extra flour, and makes transferring to the baking sheet super easy.

Before baking, brush the surface lightly with olive oil and sprinkle generously with flaky sea salt. For even more rosemary flavor, crush a bit more on top.

Use a sharp knife or pizza cutter to score the dough into squares or try different shapes if you’re feeling playful. I’ve used cookie cutters to make hearts or leaves for seasonal boards.

Bake at 350°F (175°C) for 18–22 minutes. Rotate the pan halfway through for even crisping. You want them golden at the edges and firm throughout. Let them cool completely on a wire rack they’ll crisp up more as they cool.

If you’re experimenting with flavor, pair this dough base with ideas from these s’mores sourdough bars or go spicy with jalapeño popper bites. The possibilities are limitless once you master the dough.

Flavor Variations & Pairing Ideas

Make them your own: flavor twists

Once you’ve mastered the base recipe for rosemary sea salt sourdough crackers, it’s time to play. These crackers are incredibly adaptable you can shift the seasoning to suit your mood, the season, or what’s in your pantry.

Love heat? Add a pinch of crushed red pepper or swap the rosemary for za’atar or smoked paprika. Want cheesy? Stir a few tablespoons of finely grated Parmesan into the dough, or get bold with nutritional yeast for a dairy-free umami punch.

You can even go sweet-salty by omitting garlic powder and rosemary and brushing the crackers with maple syrup and cinnamon sugar before baking. Think of them like the savory cousins of these cinnamon sugar crisps, but with a twist.

Fresh herbs also work beautifully just double the amount and chop them finely. I’ve done versions with fresh thyme, cracked black pepper, even dried chives. Want something garlicky and bold? Start with the flavors from these garlic herb sourdough crackers and customize from there.

It’s really about using the base as a blank canvas. You get the crackle and tang of sourdough, and the flavor combinations are yours to create.

Pairing ideas for every occasion

These rosemary sea salt sourdough crackers are more than just a snack they’re an invitation to gather. Serve them with:

• Soft cheeses like goat cheese, Brie, or Boursin
• Hummus or whipped feta for a savory dip
• A smear of fig jam or apple butter with aged cheddar
• A few slices of prosciutto or soppressata for charcuterie boards

They’re sturdy enough for scooping dips, yet elegant enough to stand solo on a cheese board. I’ve tucked them into lunchboxes, packed them for road trips, and set them out for wine nights with friends. They disappear every time.

They also work well alongside other discard-based bites like these energy-packed sourdough bites or crispy s’mores bars, making you the hero of any snack table.

Making crackers from sourdough discard became my personal ritual. There’s something thrilling about turning what would be waste into something that feels so intentional and upscale. The dough is simple just sourdough discard, whole wheat flour, olive oil, and dried rosemary. The salt adds that last touch of sparkle, both visually and in flavor.

And if you’re wondering what else you can do with discard, recipes like these cheddar-style sourdough cheez-its or garlic herb crackers are excellent next steps. Once you try your hand at homemade crackers, it’s hard to go back to store-bought.

Why rosemary and sea salt make all the difference

Rosemary brings a fragrant, piney note that pairs beautifully with sourdough’s natural tang. It’s one of those herbs that plays well with cheese, olives, nuts, and wine which makes these crackers perfect for grazing boards or last-minute guests. I like using crushed dried rosemary because the flavor is concentrated and distributes evenly, but if you’re using fresh, double the amount and chop it finely.

The sea salt? Don’t skip it. A sprinkle of flaky sea salt on top just before baking makes the crackers pop with flavor and texture. It’s the kind of detail that turns a good snack into something you can’t stop reaching for.

For another sweet-and-savory twist, check out these cinnamon sugar sourdough crisps they’re proof your discard can lean dessert too.

The Easy Dough and Rolling Process

Simple dough, powerful flavor

The magic of these rosemary sea salt sourdough crackers lies in how effortless the dough is. You don’t need a mixer or fancy tools just a bowl and a spoon. Combine 1 cup of sourdough discard, 1 cup of whole wheat flour, 2 tablespoons of olive oil, a teaspoon of crushed dried rosemary, and half a teaspoon of garlic powder. That’s it.

If your dough feels dry, add a teaspoon of water. Too wet? Sprinkle in more flour. The goal is a soft but firm dough that holds together easily when pressed. You’re not aiming for elasticity like bread just a pliable texture that rolls smooth.

This process reminds me of rolling out playdough with my kids. It’s tactile, forgiving, and kind of meditative. You’ll be amazed at how just a few ingredients come together to create something so sophisticated. And if you’ve got extra discard, you can make a small batch of 3-ingredient garlic knots while you’re at it.

Once it’s mixed, you can let the dough rest for 10–15 minutes if you want (this makes rolling easier), but it’s not required. That’s part of what makes this recipe so flexible it fits your schedule, not the other way around.

Rolling and baking tips for ultimate crisp

Here’s the key: roll the dough thin. Paper-thin. Aim for about 1/16-inch thick. I do this by sandwiching the dough between two sheets of parchment paper. It prevents sticking, eliminates the need for extra flour, and makes transferring to the baking sheet super easy.

Before baking, brush the surface lightly with olive oil and sprinkle generously with flaky sea salt. For even more rosemary flavor, crush a bit more on top.

Use a sharp knife or pizza cutter to score the dough into squares or try different shapes if you’re feeling playful. I’ve used cookie cutters to make hearts or leaves for seasonal boards.

Bake at 350°F (175°C) for 18–22 minutes. Rotate the pan halfway through for even crisping. You want them golden at the edges and firm throughout. Let them cool completely on a wire rack they’ll crisp up more as they cool.

If you’re experimenting with flavor, pair this dough base with ideas from these s’mores sourdough bars or go spicy with jalapeño popper bites. The possibilities are limitless once you master the dough.

Flavor Variations & Pairing Ideas

Make them your own: flavor twists

Once you’ve mastered the base recipe for rosemary sea salt sourdough crackers, it’s time to play. These crackers are incredibly adaptable you can shift the seasoning to suit your mood, the season, or what’s in your pantry.

Love heat? Add a pinch of crushed red pepper or swap the rosemary for za’atar or smoked paprika. Want cheesy? Stir a few tablespoons of finely grated Parmesan into the dough, or get bold with nutritional yeast for a dairy-free umami punch.

You can even go sweet-salty by omitting garlic powder and rosemary and brushing the crackers with maple syrup and cinnamon sugar before baking. Think of them like the savory cousins of these cinnamon sugar crisps, but with a twist.

Fresh herbs also work beautifully just double the amount and chop them finely. I’ve done versions with fresh thyme, cracked black pepper, even dried chives. Want something garlicky and bold? Start with the flavors from these garlic herb sourdough crackers and customize from there.

It’s really about using the base as a blank canvas. You get the crackle and tang of sourdough, and the flavor combinations are yours to create.

Pairing ideas for every occasion

These rosemary sea salt sourdough crackers are more than just a snack they’re an invitation to gather. Serve them with:

• Soft cheeses like goat cheese, Brie, or Boursin
• Hummus or whipped feta for a savory dip
• A smear of fig jam or apple butter with aged cheddar
• A few slices of prosciutto or soppressata for charcuterie boards

They’re sturdy enough for scooping dips, yet elegant enough to stand solo on a cheese board. I’ve tucked them into lunchboxes, packed them for road trips, and set them out for wine nights with friends. They disappear every time.

They also work well alongside other discard-based bites like these energy-packed sourdough bites or crispy s’mores bars, making you the hero of any snack table.

Storage, Shelf Life, and Expert Tips

Keep them crisp: storing your crackers right

Once your rosemary sea salt sourdough crackers are baked and fully cooled, proper storage is key to preserving that addictive crunch. I recommend storing them in an airtight container at room temperature. A glass jar with a sealing lid or a metal tin works beautifully and makes them look like they came from a gourmet shop.

They’ll stay crisp for up to 7–10 days, depending on the humidity. If they start to soften, you can re-crisp them in a 300°F oven for 3–5 minutes. Just let them cool completely again before sealing.

Want to batch prep? Go ahead and double the recipe. Store uncooked dough in the fridge (wrapped tightly) for up to 2 days. When you’re ready to bake, bring it to room temperature and roll as usual.

Crackers like these are perfect to tuck into holiday treat boxes or serve with soups. Pair them with a bowl of tomato soup, and you’ve got comfort in a bite like these garlic knots or this cheesy garlic pull-apart bread, they bring cozy vibes.

Expert tips for success every time

1. Roll evenly: Uneven thickness means some crackers will burn while others stay soft. Use a rolling pin with guides or press gently with your palms.
2. Score before baking: This makes it easy to break them into neat shapes after baking and helps them cook evenly.
3. Use parchment: Rolling between parchment sheets eliminates sticking and mess.
4. Olive oil finish: Don’t skip brushing the top with oil it encourages browning and helps the salt and herbs stick.

Still experimenting? Try shaping them into rustic shards for a more artisan look, like you’d find at a fancy cheese shop. This rustic charm makes them perfect alongside these jalapeño popper bites or stacked in a basket next to tangy dips.

Frequently Asked Questions (FAQs)

1. How do you make rosemary sea salt sourdough crackers?

Start by mixing sourdough discard with whole wheat flour, olive oil, rosemary, and garlic powder. Roll the dough thin between parchment paper, brush with olive oil, sprinkle with sea salt, and bake until crisp.

2. What can I serve with sourdough discard crackers?

They pair well with cheese, hummus, jams, cured meats, or even soup. They’re also perfect for grazing boards and snacking straight from the jar.

3. Can I use fresh rosemary instead of dried in crackers?

Yes! Just double the amount of fresh rosemary and chop it finely for even distribution.

4. How thin should I roll the dough for crispy sourdough crackers?

Aim for about 1/16-inch thick. The thinner the dough, the crispier the crackers. Rolling between parchment paper helps achieve this easily.

Conclusion

Turning your discard into these rosemary sea salt sourdough crackers is a rewarding process that blends frugality with flavor. Whether you’re making them for a party platter, family snack, or thoughtful gift, these crackers elevate every bite they touch. You’ll love how customizable they are from herby to spicy, cheesy to sweet.

Looking for more snack-worthy sourdough recipes? Follow me:
Facebook – Pinterest.