Sourdough Discard Crackers
Description
Thin, crisp, classic saltine-style crackers made from sourdough discard. No yeast, no added water, and rolled ultra-thin using a pasta roller. This recipe is optimized for repeatability with a pasta roller; hand-rolling works as long as the dough is rolled very thin.
Ingredients
Instructions
-
Mix
In a bowl, mix sourdough discard, melted butter, salt, sugar, flour, and optional seasoning until a smooth, cohesive dough forms.
No additional water is needed. -
Divide
Divide dough into 3 pieces, about 140 g each.
(Make-Ahead Note) You can pause here if needed. Wrap each portion tightly in plastic wrap and refrigerate for up to 48 hours. Before rolling, let the dough sit at room temperature for 5–10 minutes, then lightly coat both sides with flour to prevent sticking. -
Roll
Flatten each piece into a rectangle.
Roll through a pasta roller, starting at the widest setting and progressing gradually to level 7.
(Optional: fold the dough in thirds once at a lower setting for extra even sheets.)
Hand-Rolling Note
Hand-rolling works fine as long as the dough is rolled very thin. If it resists or shrinks back, rest 5–10 minutes and continue.(Why Roll to Level 7) Rolling the dough to level 7 on a pasta roller produces crackers thin enough to bake dry and crisp without becoming brittle. -
Prepare
Transfer dough sheets to parchment-lined baking pans.
Cut into squares and dock with a fork to prevent bubbling. -
Salt
Lightly mist or brush with water and sprinkle with flaky or kosher salt.
-
Bake
Bake at 350°F for 20 minutes, rotating once, until lightly golden and dry.
Start checking at 19 minutes; bake time may vary by ±1 minute depending on thickness and oven. -
Cool
Cool completely on the pan. Crackers will crisp fully as they cool.
Note
- No resting time is required when using a pasta roller.
- Dough can be refrigerated up to 24 hours; allow to warm 10–15 minutes before rolling.
- Crackers may feel slightly flexible straight from the oven but will crisp as they cool.
