Description
These rosemary sea salt sourdough crackers are crisp, earthy, and wildly addicting. They’re a beautiful way to turn sourdough discard into a snack-worthy treat.
Ingredients
1 cup sourdough discard
1 cup whole wheat flour
2 tbsp olive oil (plus more for brushing)
1 tsp dried rosemary, crushed
½ tsp garlic powder
1 tsp flaky sea salt
Instructions
1. Preheat oven to 350°F (175°C).
2. In a bowl, mix sourdough discard, flour, olive oil, rosemary, and garlic powder.
3. Mix into a smooth dough. Add water if too dry.
4. Roll dough thin between parchment paper sheets.
5. Brush top with olive oil. Sprinkle with sea salt.
6. Score dough into squares.
7. Bake for 18–22 minutes until golden and crisp.
8. Cool completely before storing.
Notes
For stronger rosemary flavor, sprinkle more on top before baking.
Store in an airtight container up to 1 week.
Re-crisp in oven if needed.
- Prep Time: 10
- Cook Time: 20
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5 crackers
- Calories: 140
- Sugar: 0g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: rosemary sea salt sourdough crackers, sourdough discard crackers, homemade crackers