These Rosemary Sea Salt Sourdough Crackers are an irresistible homemade snack that combines the tangy flavor of sourdough starter with the fragrant earthiness of fresh rosemary and the delicate crunch of sea salt. They bake into perfectly crisp, golden crackers that look artisan-style, just like the rustic crackers in the photo. These are a wonderful way to use sourdough discard and create a gourmet snack that feels elevated but requires only simple pantry staples. Whether served on a charcuterie board, enjoyed with cheese and dips, or eaten plain, these crackers deliver bold flavor and a satisfying crunch. They are easy, customizable, and absolutely addictive.
Why You’ll Love This Recipe
• A smart use for sourdough discard: These crackers transform leftover starter into something delicious and useful, eliminating waste.
• Beautiful, rustic presentation: The golden-brown finish, flecks of rosemary, and flaky sea salt make them look bakery-quality.
• Bold flavor in every bite: Tangy notes from the sourdough starter blend with aromatic rosemary and buttery crisp texture.
• Quick to bake and easy to prepare: Just mix, roll, cut, and bake, minimal work for a rewarding homemade snack.
• Endlessly customizable: Change the herbs, cheeses, or seasonings to create variations for any taste.
• Perfect for entertaining: These crackers pair beautifully with soft cheeses, dips, cured meats, or even soups.
• Stay crisp for days: When stored correctly, they keep their crunch and make an excellent make-ahead appetizer.
Ingredients
- 1 cup unfed sourdough discard
- 1 cup all-purpose flour
- ¼ cup unsalted butter, melted
- 1 tbsp olive oil (plus more for brushing)
- 1–2 tbsp fresh rosemary, finely chopped
- ½ tsp garlic powder (optional)
- ½ tsp sea salt (plus extra for topping)
- Freshly cracked black pepper, to taste
Preparation Steps
STEP 1: Prepare the Dough
• In a bowl, combine sourdough discard, flour, melted butter, olive oil, rosemary, sea salt, and black pepper.
• Mix until a soft dough forms.
• Knead lightly until smooth, then form into a ball.
• Cover and let rest for 20–30 minutes to relax the gluten, making it easier to roll thin.
STEP 2: Roll the Dough Thin
• Preheat oven to 325°F (165°C) and line a baking sheet with parchment.
• Place the dough on a lightly floured surface.
• Roll it as thin as possible (the thinner it is, the crispier the crackers will be).
• Brush the surface lightly with olive oil.
STEP 3: Cut the Crackers
• Using a pizza cutter or knife, cut into squares or rectangles, just like the rustic shapes in the image.
• Transfer to the baking sheet.
• Sprinkle the tops with fresh rosemary and flaky sea salt.
STEP 4: Bake
• Bake for 20–25 minutes, or until crackers are golden and crisp around the edges.
• Rotate the tray halfway through for even coloring.
• If some crackers brown faster, remove them early and continue baking the rest.
STEP 5: Cool and Serve
• Let crackers cool completely to finish crisping.
• Serve as-is or with dips, cheese, or charcuterie.
Variations
• Parmesan Rosemary: Add ¼ cup grated Parmesan to the dough for cheesy, savory crackers.
• Herb Blend: Replace rosemary with thyme, oregano, basil, or an Italian herb mix.
• Spicy Version: Add red chili flakes or smoked paprika for heat and depth.
• Everything Seasoning: Sprinkle with everything bagel seasoning instead of sea salt.
• Sesame Crackers: Add toasted sesame seeds to the dough and on top.
• Garlic Butter Crackers: Brush baked crackers with a mix of melted butter + garlic powder.
Cooking Notes
• The dough must be rolled extremely thin for crisp crackers, aim for paper-thin.
• Sourdough discard adds flavor but does not require rising time.
• If the dough feels sticky, dust lightly with flour as needed.
• Crackers continue to crisp as they cool, so avoid overbaking.
• A perforated baking mat or pizza stone yields extra-crispy texture.
Serving Suggestions
• Serve alongside soft cheeses (brie, goat cheese, Boursin).
• Pair with smoked salmon, charcuterie, olives, or marinated veggies.
• Use as dippers for hummus, spinach dip, French onion dip, or roasted garlic spread.
• Add to a holiday appetizer board with nuts, grapes, and honey.
• Enjoy plain as a crunchy, savory snack.
Tips
• Store cooled crackers in an airtight container to maintain crispness.
• If crackers lose crunch, re-crisp them in the oven for 3–4 minutes at 300°F (150°C).
• For even rolling, place dough between two sheets of parchment paper.
• Use a pastry wheel for scalloped edges like the rustic look in the image.
• Fresh rosemary gives the best aroma, avoid dried rosemary unless finely crushed.
Prep Time / Cooking Time / Total Time
• Prep Time: 15 minutes
• Cooking Time: 20–25 minutes
• Total Time: 40 minutes
Nutritional Information (Per Serving)
Approx. 110 calories – 2g protein – 7g fat – 9g carbs
FAQs
Can I use active sourdough starter instead of discard?
- Yes, but the flavor may be slightly milder and the dough may be softer. Both work well.
How long do these crackers stay fresh?
- About 5–7 days when stored in an airtight container at room temperature.
Can I freeze the dough?
- Yes. Wrap tightly and freeze for up to 2 months. Thaw overnight before rolling.
Why are my crackers not crispy?
- They may need to be rolled thinner or baked slightly longer. They will crisp more as they cool.
Can I make them gluten-free?
- Use a gluten-free all-purpose blend with xanthan gum. Dough will be more delicate but still workable.
Conclusion
These Rosemary Sea Salt Sourdough Crackers are a simple yet elegant way to turn leftover sourdough starter into something gourmet and versatile. Their crisp texture, fragrant rosemary, and tangy sourdough flavor make them perfect for snacking, entertaining, and charcuterie boards. With only a few ingredients and minimal prep, you can create artisan-style crackers that taste incredible and look beautiful on any holiday or everyday table. Once you try them, they’ll become a staple in your kitchen.