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    Home » Sourdough Recipes » Sourdough Discard Ideas

    Sourdough Discard Crackers Recipe with Parmesan + Rosemary

    Published: Apr 16, 2021 · Modified: Oct 12, 2022 by The Pantry Mama This post may contain affiliate links.

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    Sourdough Discard Crackers Recipe

    This Sourdough Discard Crackers Recipe is so simple, you'll wonder why you haven't made them before.

    An easy and delicious way to use up your sourdough discard ... or you might love them so much you'll find yourself feeding your starter extra. Just so you can make another batch.

    Don't say I didn't warn you!

    Need a vegan version? Try these vegan sourdough crackers.

    Using Sourdough Discard To Make Crackers

    As probably already know, you must discard your starter before you feed it. Discarding helps your starter to thrive and stops it from becoming too acidic (you can read more about this here).

    It's advisable not to use your discard until at least day 7. Before this, the bacteria in your starter is fighting a battle of good vs evil.

    And you don't want to ingest the bad bacteria.

    Using your discard once your starter is over 7 days old makes it much less wasteful. Plus when you can make it taste as good as these sourdough discard crackers, why would you throw it away?

    You'll get the best results from this recipe if your starter is 100% hydration. If it's less hydrated, you might find you need to add some water to the dough.

    How to Make Sourdough Discard Crackers Recipe with Parmesan + Rosemary

    This sourdough discard crackers recipe doesn't get any easier. It's a cinch to mix by hand too (although you could use a stand mixer if you want to).

    It uses 220g of sourdough discard.

    Ingredients for sourdough discard crackers recipe
    Simple ingredients come together to make these magical sourdough crackers.

    Here's how to make sourdough discard crackers with rosemary + parmesan:

    • Add sourdough discard, flour, salt, butter and cheese to a mixing bowl.
    • Bring the ingredients together until it forms a smooth, pliable dough. You might need to work the dough around the bowl to ensure all the flour is incorporated.
    • Roll out the dough to a thin layer.
    • Cut into crackers.
    • Top with olive oil, rosemary and salt.
    • Bake!

    Sourdough Discard Crackers Using a Cracker Roller

    The easiest and fastest way to get professional looking crackers is to use a cracker rolling tool.

    Honestly, I had no idea how good this was til I actually used it. You will have 2 trays of crackers cut in a matter of seconds!

    It not only cuts the crackers, but pricks them too - so you don't have to use a skewer or a fork.

    Sourdough Discard Crackers cut using a cracker roller
    You can purchase a cracker roller like this one here.

    There's absolutely nothing wrong with hand cut or rustic crackers. If you don't have one of these, you can simply use a knife or even a small cookie cutter. You'll also have to pierce each cracker with a skewer or the tines of a fork.

    But if you are looking for a useful tool - and you make a lot of crackers - I highly recommend this one. It will allow you cut large and small square crackers in seconds.

    Storing & Freezing Sourdough Crackers

    There are a few things you can do to store your crackers or even prolong the baking timeline for sourdough crackers.

    You can place the rolled dough into the fridge for up to 12 hours before baking. This is handy if you want to prepare them in advance.

    You can store sourdough starter crackers in an air tight container or tin for 3 days. Any longer and they can lose their crunch. You could pop them in the oven for a few minutes to refresh them.

    I prefer to store them in glass jars with tight fitting lids. I love reusing old coffee jars for this purpose. These are the same jars that I built my sourdough starter in!

    Jars of sourdough crackers would make a lovely gift for someone special.

    You can freeze baked crackers. Make sure they are completely cool before placing into a ziploc bag. They will freeze for around 2 months without losing any of their texture.

    Other Sourdough Cracker Flavors to Try

    If you want to try some different flavors - you could try these suggestions:

    • Sesame + Olive Oil - add 20g of black sesame seeds to the dough and top with 20g of white sesame seeds instead of rosemary.
    • Everything Bagel Seasoning - instead of the rosemary and salt, top these crackers with a few spoons of homemade Everything Bagel seasoning.
    • Seeded Sourdough Discard Crackers - find the recipe for these here.
    • Cheddar + Pepper - substitute the parmesan cheese with cheddar and use black or pink pepper instead of rosemary.
    • Spicy Jalapeño Cheddar Sourdough Crackers are perfect for something a little different.
    • Cinnamon Sugar - Try these sweet sourdough crackers with cinnamon sugar for a twist on a savory cracker.

    You'll find all the best sourdough cracker recipes in one place here.

    Tips for Burnt Crackers

    If you find you have some burned crackers or ones that are a little hard to use - don't throw them away.

    Pop them into a food processor and turn them into bread crumbs! Because they have yummy rosemary and parmesan in the them they will be the most amazing bread crumbs ever!

    Use these bread crumbs for breading chicken or fish (you can mix them in with other plain bread crumbs too). They also make a delicious topping on cheesy bakes like lasagne and tuna mornay.

    These over baked crackers make the most delicious bread crumbs!

    SOURDOUGH DISCARD RECIPES - REUSABLE BLOCK PIC

    Further Reading

    If you love this sourdough discard crackers recipe, you will love these ideas:

    • Love Parmesan & Rosemary? Why not try this Parmesan and Rosemary Sourdough Bread.
    • Pumpkin sourdough crackers are thin, crispy and delicious!
    • Find out why you must discard your sourdough starter for it to thrive.
    • Try making this sourdough discard sandwich bread - just like these crackers, it's a cinch!
    • You'll love these seeded sourdough discard crackers - with honey, oats and all the seeds - they are some crunchy goodness!

    Sourdough Discard Crackers Recipe

    Sourdough Discard Crackers with Rosemary + Parmesan Cheese

    These simple sourdough crackers use a lot of discard - and taste amazing! They are the perfect accompaniment to a cheese platter or a quick snack on the go.
    4.21 from 69 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Snack
    Cuisine American
    Servings 60 crackers
    Calories 16 kcal

    Equipment

    • Digital Scales
    • Mixing Bowl
    • Rolling Pin
    • Cracker Roller
    • Baking Trays

    Ingredients
      

    • 220 g Sourdough Discard unfed sourdough starter
    • 80 g All Purpose Flour
    • 50 g Whole Wheat Flour
    • 5 g Salt
    • 30 g Butter soft
    • 30 g Parmesan Cheese shredded
    • 20 g Olive Oil for brushing
    • 10 g Sea Salt for topping
    • Fresh Rosemary

    Instructions
     

    • Preheat oven to 350F/180C.
    • Add sourdough discard, flour, soft butter, salt and parmesan to a mixing bowl and bring the ingredients together to form a pliable dough (see notes).
    • Divide the dough into two portions (this makes it easier to roll).
    • Place each ball onto a piece of parchment paper and flatten out with your hands into a rough rectangle.
    • Sprinkle on the rosemary and push it into the dough gently.
    • Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16" or 1.5mm thick. The thinner you can get it the better because thick crackers won't cook properly and won't crisp up in the oven.
      The dough should not be sticky at all and easy to roll - however see notes below for some troubleshooting if your dough is sticky.
    • Use a cracker roller to perforate dough. If you don't have a cracker roller you can use a cookie cutter or knife to cut into crackers and then pierce each one with the tines of a fork.
    • Place each parchment paper with dough on top onto a baking sheet. This recipe will generally need two baking trays.
    • Brush dough with olive oil and sprinkle with salt.
    • Bake at 350F/180C for around 25 minutes or until crackers are golden and crisp.
    • Let the crackers cool on a rack before breaking into individual pieces.

    Notes

    Notes on Discard - 
    This recipe is based on a sourdough discard from a 100% hydration sourdough starter.
     
    Notes on Cheese - 
    You can substitute cheddar cheese if you'd prefer. If you want a cheesier cracker, add up to 50g.
     
    Notes on Mixing Dough - 
    This dough is easy to mix in a bowl with a dough scraper or your hands. I find it easiest to use a dough scraper until the dough has just come together. I then use my hands to knead the dough in the bowl until all the ingredients are combined. Don't add additional liquid - just keep kneading til it comes together. It's not a sticky dough - it should be soft and pliable.
     
    Notes on Rolling Dough - 
    The dough shouldn't be sticky and is easy to roll out using a rolling pin without it sticking. However, if you are working in a warmer climate or your dough is sticky for whatever reason, you can place the dough into the fridge before rolling it out. Alternatively, you can place the dough between two sheets of parchment paper to stop it sticking to the rolling pin.

    Nutrition

    Calories: 16kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 109mgPotassium: 5mgFiber: 1gSugar: 1gVitamin A: 16IUCalcium: 7mgIron: 1mg
    Keyword Sourdough Discard
    Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!
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    Reader Interactions

    Comments

    1. Sadie

      June 27, 2021 at 2:04 am

      Could you please clarify if it's hard whole wheat flour, or soft whole wheat? Also, are the rolled oats the large flake old-fashioned rolled oats, or regular rolled oats? I've tried several recipes for sourdough discard crackers but none have had rolled oats in the dough. Thanks!

      Reply
      • The Pantry Mama

        June 27, 2021 at 9:02 pm

        Hi Sadie - I'm not sure the difference between soft and hard whole wheat? I just used regular whole wheat flour 🙂 And I'm sorry but there are no rolled oats in this recipe so not sure what you are referring to there 🙂

        Reply
        • Carolyn Harbord

          November 21, 2022 at 12:16 pm

          5 stars
          Just made these for the 2nd time as the 1st batch was demolished before properly cooled by the grandkids. They are so yummy

          Reply
    2. Karen Brooks

      March 27, 2022 at 5:29 pm

      Hi Kate I've been travelling and I was terrified my starter would die, so I made a whole lot of plans, four sets at home with teenager having strict feeding instructions AND having one with me that I fed twice during the week. Nett result was about 500g of excess starter. I just made the cheddar version with cayenne pepper, with my starter 100% rye they are tangy and spicy and cheesy. Just delicious, thank you so much for your site, newsletters and wisdom. Karen in Johannesburg, South Africa.

      Reply
    3. S Conger, Dallas

      April 30, 2022 at 6:35 am

      5 stars
      YUM! Great recipe, makes more than it says and you are right, you need to roll as thin as possible because they puff up in the oven. Best crackers I've ever eaten! And they look just as good as they taste. I used fresh rosemary and it takes way more than you'd think... I augmented with dry rosemary and it worked quite well. Thanks for a wonderful recipe.

      Reply
    4. Audrey

      July 21, 2022 at 9:10 am

      5 stars
      These crackers are so delicious! I made them as written and will definitely be making them again!

      Reply
    5. MixinitwithMichelle

      August 21, 2022 at 8:21 pm

      5 stars
      The best sourdough cracker!! I love to use this recipe for using up a lot of discard. I usually make Rosemary Parmesan topped with flaky salt but the possibilities can be tailored to your preference. My advice…keep rolling and make as this as possible. I then use a pizza cutter to cut into squares. For sure satisfies my craving for crust crunchy munchies! Thank you Pantry Mama

      Reply
      • The Pantry Mama

        August 22, 2022 at 8:48 am

        Love it - gotta satifsy those crunchy munchies 🙂

        Reply
    6. Stan

      December 30, 2022 at 9:33 am

      5 stars
      Those turned out great! Thank you!!!

      Reply

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    Hi, I'm Kate! I’m the face behind The Pantry Mama and I want to help you bake delicious sourdough bread, no matter what your schedule. 
    When I’m not baking sourdough, I love to hang out with my three boys on our farm, tend to my jungle of indoor plants and drink good coffee.

    More about me →

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