We love our crackers around here! Perfect for snacks, a side to our lunches and handy for on the go. These ones are created using your sourdough discard, so go ahead and enjoy the benefits of a healthy gut all the while eating some tangy crackers.
If you are looking for a gut friendly alternative to store bought crackers, look no further. Storebought crackers contains synthetic oils, processed sugars and artificial ingredients. Not a great daily option! My crackers contain the wonder of sourdough alongside wholesome ingredients and a variety of herbs or spices you can use to make these your own.
Be sure to check out my other Pantry Staples for more recipe basics like this.
Why Sourdough Discard?
I was gluten free for years after experiencing migraines and headaches anytime I touched gluten. A friend told me that they found they were able to enjoy ALL glutenous goodness as long as it was made with a fermented sourdough starter. This intrigued me because GF bread was just not doing it for me.
Within 24 hours, I got myself a sourdough starter and began to figure this out. Within a week of eating sourdough fermented breads, I boasted of zero migraines/headaches AND even saw my skin clearing up.
Fast forward to now, I bake all our own bread by use of an active sourdough starter or with the discard. Either way, my body (and my family’s body!) loves it!
This recipe does just use a sourdough discard and is not an overnight fermentation option, which really is the best for your gut, but that doesn’t mean sourdough discard is without its own goodness.
Here are some sourdough discard facts for you:
- Sourdough discard goods are easier to digest: It contains a natural bacteria and variety of probiotics which promote a healthy gut and overall, a better digestive system. Basically, very gentle on your gut!
- Blood sugar friendly: Sourdough discard works against and balances any bad starches and ingredients that can cause your blood sugar levels to rise and spike.
- Full of good acid: The acid in sourdough breads and sourdough discards can help your body process foods easier and absorb more minerals, yielding a stronger immune system and better health.
- Fibrous: Sourdough discard is loaded with fibre to help you feel fuller for longer and lower cholesterol.
- The flavour: Sourdough has a tang and flavour like no other bread or baked good. It is hearty, satisfying and extremely delicious, whether it is fermented or made with sourdough discard.
- Vitamins and minerals: From iron to zinc to vitamin B, sourdough discard contains a variety of essential vitamins and minerals!
Sourdough Herb Crackers Ingredients
- Sourdough Discard: Of course we need sourdough discard! I use mine at room temperature.
- Flour: I get my flour from a local organic mill. Any all purpose flour works!
- Salted Butter: You can use unsalted, but you will have to add extra salt for taste.
- Herbs: This can be anything like dill, thyme, tarragon, oregano, etc. If it’s an herb, it will be awesome.
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In order for us to store these sourdough crackers easily and at room temperature, we need to ensure they are fully baked and cooled before placing into an airtight container. Any extra moisture can cause bacteria and may mold the crackers early!
How To Make Sourdough Herb Crackers From Scratch
These are quick and simple to make! They are ready for same day use and are open for variation. Sometimes we add cheese, other times some garlic. It is really up to you!
If you have time on your hands, you can buy cute cracker cutters online but I have no time, so a pizza cutter or sharp knife is my favorite way to cut these into square-ish shapes.
STEP 1: MIX
In a medium sized bowl, combine your discard and butter. Sprinkle the flour and herbs on top and stir well. Use your hands if needed once the dough starts coming together.
Set aside for 45 minutes, giving it 1 good knead half way thru.
STEP 2: CUT & SHAPE
Take your dough, cut it in half and place one half between 2 sheets of parchment paper. Roll until quite thin, I do about 1 mm thick . Remove the top parchment paper and cut out prefered cracker shapes using a sharp knife or small cookie cutter. Take a fork and poke holes into each cracker to encourage even baking and reduce puffing up. Repeat steps to second dough half.
STEP 3: BAKE
Bake for 15-20 minutes or until golden brown.
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How To Store
Keep your crackers at room temperature in an airtight container. Eat within a week for best crunchy texture!
If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!
Sourdough Herb Crackers
Ingredients
- 170 Grams Sourdough Discard
- 1 1/2 Cup Flour
- 2/3 Cup Melted Salted Butter
- Dry Herbs
- Sea Salt
Instructions
- In a medium sized bowl, combine your discard and butter. Sprinkle the flour and herbs on top and stir well. Use your hands if needed once the dough starts coming together.
- Set aside for 45 minutes, giving it 1 good knead half way thru.
- Preheat oven to 375 degrees.
- Take your dough, cut it in half and place one half between 2 sheets of parchment paper. Roll until quite thin, I do about 1 mm thick . Remove the top parchment paper and cut out prefered cracker shapes using a sharp knife or small cookie cutter. These work well for square cracker, rectangular crackers or sometimes we even do heart shaped crackers using a cutter. Take a fork and poke holes into each cracker to encourage even baking and reduce puffing up. Repeat steps to second dough half.
- Add extra sea salt on top of the crackers.
- Bake for 15-20 minutes or until golden brown.
- Let them fully cool before enjoying, this will help with crispness.
- Store in an airtight container at room temperature and eat within a week!
These are absolutely perfect in every way! 😍 10/10 recommend!
I had a jalapeno everything bagel seasoning that I used and it was quite amazing! My husband and I will be enjoying these the rest of the week…but honestly not even sure how they will last through tomorrow night 🤣
Megan, this is amazing! Thank you! I have also NEVER heard of jalapeño everything bagel seasoning but I must get some now!
Thank you for this awesome recipe! I made these with all purpose einkorn flour (just needed a little extra flour to get a stiff enough dough to work with) and frontier co-op organic poultry seasoning (a ground/powder seasoning consisting of sage, thyme, onion, black pepper, marjoram, celery seed, cayenne). I over-baked them slightly. Day 1 they were already so good! I put them in an airtight container and by Day 2 the flavors had settled more in the crackers and for some reason they taste reminiscent of Cheez-Its, in a good way! I shared some with my parents and they finished off the container, so I’ll be making more with today’s discard. These are also toddler-approved! I can’t wait to try with some different herbs as well!
This sounds so GOOD Sarah, thank you for sharing!!
Followed the recipe to the T, but the only herbs I had were oregano and fresh dill. Turned out SO good. Somehow they taste like cheez-it’s to me and my little kids love them.
Thank you sarah!! Can’t wait to try more of your recipes.
Yum, so good! Thanks Bria!
These are amazing, just the crackers needed. Will definetely try them again with my discard. I think they should be always at home! so delicious, Thank you.
I’ve made these 3 times so far. Perfect and delicious every time. Love your recipes!
Thank you Aydra!
I have tried a bunch of recipes for crackers, only these turned out great! Thank you so much. My girls loved it!
Cannot stop eating these! so delish!
These are the definition of moreish!!!
I am feeding my sourdough starter extra just to have discard for this recipe.
These are so simple and the dough handles and rolls out so well between parchment paper.
I added 1/3 cup finely grated cheese without altering anything else in the recipe and they were remarkably good.
I also cut them into a diamond shape, just to be a little fancy.
Thank you for figuring out and sharing this great recipe.
I made this recipe once and was instantly obsessed! I just made them for a second time and tried to roll the dough out more thinly so I can get some pieces with a nice crunch. I think the next time I make them, I’ll split my dough into thirds (instead of in half) so I can really get it all rolled out thin before baking!
Have made these twice with a handful of cheese seasoned with Parprika, garlic powder and salt. Yummm my husband, toddler and me loved them. They are almost too good.
These are incredible. I’m new to sourdough and these were super easy. I do like to leave them to long ferment after mixing up the dough. My kids love them as well so that’s a win. Fermenting them further gives them a little tang which makes it a perfect substitute for Cheez-Its. Thanks so much!