Sourdough Discard Crackers with Rosemary and Olive Oil
Sourdough Discard Crackers with Rosemary and Olive Oil is a easy American recipe that serves 4. 285 calories per serving. Recipe by Butter For All on YouTube.
Prep: 13 min | Cook: 65 min | Total: 1 hr 33 min
Cost: $13.56 total, $3.39 per serving
Ingredients
- 340 grams Sourdough Discard (100% hydration, refrigerated, thick consistency)
- 60 grams Olive Oil (Extra‑virgin, room temperature)
- 5 grams Salt (Fine sea salt)
- 2 grams Dried Organic Rosemary (Crushed; reserve a pinch for topping)
- 1 gram Finishing Flaky Salt (Optional, for garnish)
Instructions
Weigh the discard
Place a mixing bowl on the kitchen scale, tare to zero, and weigh out 340 g of cold sourdough discard.
Time: PT2M
Add oil, salt, and rosemary
Add 60 g olive oil, 5 g salt, and the crushed rosemary (reserve a pinch for topping) to the bowl. Whisk vigorously until the oil is fully incorporated and the mixture looks smooth.
Time: PT5M
Prepare the pan
Line a half‑sheet pan with a sheet of parchment paper. No greasing is needed because the batter already contains oil.
Time: PT1M
Spread the batter
Transfer the batter onto the parchment and use a spatula to spread it in an even, thin layer all the way to the edges and corners. Aim for uniform thickness; any thick spots will stay chewy.
Time: PT5M
Add finishing garnish
Sprinkle the reserved rosemary and 1 g flaky salt evenly over the surface.
Time: PT1M
First bake
Place the pan in a pre‑heated oven at 325°F and bake for 30 minutes.
Time: PT30M
Temperature: 325°F
Score the crackers
Remove the pan and, using a pizza cutter, lightly score the partially baked sheet into rectangular sections. The cuts do not need to be perfect; rustic shapes are fine.
Time: PT5M
Second bake
Return the scored pan to the oven and bake for an additional 30 minutes, or until the crackers are deep golden‑brown and crisp.
Time: PT30M
Temperature: 325°F
Cool and break
Allow the crackers to cool on the pan for 5 minutes, then break them along the scored lines. Transfer to an airtight container.
Time: PT5M
Nutrition Facts
- Calories
- 285
- Protein
- 6 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 1.5 g
Dietary info: Vegan, Vegetarian, Dairy-Free
Allergens: Wheat, Gluten
Ingredient Substitutions
- Instead of Sourdough Discard: Fresh sourdough starter (same amount, same hydration), Discard from any active sourdough starter
- Instead of Olive Oil: Avocado oil, Light olive oil
- Instead of Salt: Kosher salt (use 6 g), Table salt (use 5 g)
- Instead of Dried Organic Rosemary: Fresh rosemary (double amount, finely chopped), Dried thyme
- Instead of Finishing Flaky Salt: Regular sea salt, No garnish
Equipment Needed
- Kitchen Scale
- Mixing Bowl
- Whisk
- Half Sheet Pan (13 × 18 in)
- Parchment Paper
- Pizza Cutter
- Spatula (optional)
- Oven
Critical Steps — Do Not Skip
- Fully incorporate olive oil into the sourdough discard to avoid oily streaks.
- Spread the batter to an even, thin layer; uneven thickness leads to chewy spots.
- Score the crackers before the final bake to ensure clean breakage.
Chef Tips from the Video
- Weigh all ingredients for consistency, especially the discard.
- If the discard is very cold, let it sit 5‑10 minutes at room temperature to become more pliable.
- Use a bench scraper to lift the entire sheet of crackers from the parchment without breaking them.
Troubleshooting
Crackers are chewy in the center.
Make sure the batter is spread as thinly and evenly as possible; thicker spots need longer baking.
Crackers burn at the edges.
Rotate the pan halfway through each bake and consider lowering the oven temperature to 300°F for the second half.
Crackers stick to the parchment.
Ensure the batter contains enough olive oil and do not over‑bake; a light dusting of flour can help if sticking persists.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in a zip‑top bag for up to 1 month; re‑bake at 300°F for 5 minutes to refresh.
Room temperature: Keep in a sealed tin or jar at room temperature for up to 3 days.
Make-Ahead Tips
- Bake the crackers completely, let them cool, then store; they stay crisp for several days.
- If you prefer extra crunch, re‑bake for 3‑5 minutes before serving.
Frequently Asked Questions
What is the cultural significance and history of sourdough discard crackers in American home baking?
Sourdough discard crackers stem from the tradition of minimizing waste in home sourdough baking. Historically, bakers would use the portion removed before feeding the starter to create simple flatbreads or crackers, turning a by‑product into a tasty snack.
How does the use of sourdough discard affect the flavor of these olive oil rosemary crackers compared to regular flour crackers?
The fermented discard adds a subtle tang and a faint caramelized note that regular flour lacks. This natural acidity balances the richness of olive oil and highlights the rosemary, giving the crackers a deeper, more complex flavor.
What are traditional regional variations of sourdough discard crackers in the United States?
In the Pacific Northwest, bakers often add sea salt and herbs like thyme. In the Midwest, cracked wheat or cornmeal is mixed in for texture. Some Southern versions incorporate buttermilk for extra tenderness.
What occasions or celebrations are sourdough discard crackers traditionally served at in American cuisine?
These crackers are popular at casual gatherings, cheese boards, and holiday snack spreads. Because they’re easy to make from leftover starter, they’re often featured at potlucks and family brunches.
What authentic traditional ingredients are used in sourdough discard crackers versus acceptable substitutes?
Traditional ingredients include 100 % hydrated sourdough discard, extra‑virgin olive oil, sea salt, and dried herbs like rosemary. Substitutes can be any neutral oil (avocado oil), kosher or table salt (adjust weight), and fresh rosemary (use double the amount).
What other American dishes pair well with sourdough discard olive oil rosemary crackers?
They pair beautifully with sharp cheddar, goat cheese, smoked salmon, pâté, and charcuterie such as salami or prosciutto. They also complement dips like hummus, spinach‑artichoke dip, or a simple olive tapenade.
How has the practice of using sourdough discard for crackers evolved over time in American home cooking?
Originally a frugal practice during wartime rationing, the use of discard has resurged with the recent sourdough boom. Modern bakers experiment with flavors, gluten‑free flours, and creative toppings, turning the humble discard into a gourmet snack.
What are the most common mistakes to avoid when making sourdough discard crackers?
Common errors include not fully mixing the olive oil, spreading the batter unevenly, and skipping the scoring step, which can cause the crackers to break irregularly. Also, over‑baking leads to bitterness, while under‑baking leaves them chewy.
Why does this sourdough discard cracker recipe use a two‑stage baking process instead of a single bake?
The first 30‑minute bake sets the cracker’s structure without fully crisping it, allowing a clean score to be made. The second bake finishes the crispness and develops a uniform golden color, preventing cracks from forming randomly.
What does the YouTube channel Butter For All specialize in?
The YouTube channel Butter For All, hosted by Courtney, focuses on approachable sourdough and fermentation recipes, sharing tips for using starter discard, beginner‑friendly techniques, and creative ways to incorporate butter and other fats into everyday cooking.
How does the YouTube channel Butter For All's approach to sourdough cooking differ from other sourdough channels?
Butter For All emphasizes low‑waste cooking by turning starter discard into tasty snacks, uses clear step‑by‑step visuals, and often incorporates simple pantry ingredients like olive oil and herbs, making sourdough accessible without heavy equipment or long fermentation times.
Last updated: September 2, 2026
