Bookmark
These crispy sourdough discard garlic herb crackers offer a delightful way to turn unused starter into a crunchy, flavorful snack. Light, savory, and fragrant, they satisfy any craving for a crisp bite with a touch of herb and garlic aroma.
I first baked these when I had leftover starter and was amazed at how such a simple recipe transformed it into something everyone loved. Now they are my go to snack when friends drop by for apéritif.
Ingredients
- Sourdough discard: one cup brings richness and subtle tang best if well mixed and not too watery
- All purpose flour: three quarter cup provides the structure choose mild French flour such as type 45 for a tender cracker
- Olive oil: two tablespoons lends moisture and silky mouthfeel use a fruity extra virgin variety for extra depth
- Garlic powder: half teaspoon adds that savory, allium punch check for freshness to avoid bitterness
- Dried rosemary or thyme: one teaspoon contributes fragrant, herbaceous notes select quality whole dried herbs crushed lightly
- Salt: half teaspoon enhances all flavors and balances the herbs prefer fine sea salt for even distribution
- Optional toppings: cracked pepper and parmesan can be sprinkled on top for an extra layer of flavor and texture
Instructions
- Sourdough discard and olive oil blending:
- Combine the sourdough discard and olive oil in a mixing bowl. Stir gently to incorporate the olive oil fully and create a smooth base for your dough. This step ensures even moisture throughout.
- Incorporating herbs and garlic powder:
- Add the garlic powder and your chosen herb into the sourdough and olive oil mixture. Mix thoroughly to distribute these key flavor agents so every cracker carries their aromatic presence.
- Adding flour and salt for dough forming:
- Pour in the all purpose flour and the salt slowly while stirring. The mixture will begin to thicken into a soft, slightly sticky dough. If the dough feels too wet, add a touch more flour but be cautious to keep the crackers tender.
- Rolling out thinly between parchment layers:
- Place your dough between two sheets of parchment paper. Roll it out evenly to about one eighth of an inch thick. This thinness will give your crackers a perfect crunch after baking without burning.
- Scoring the dough for shaping:
- Using a knife or pizza cutter, carefully score the dough into rectangles or squares, your desired cracker shapes. Scoring will make breaking them apart easier once baked.
- Adding optional toppings:
- Optionally, sprinkle extra salt, cracked pepper, or grated parmesan over the surface to enrich the flavor and add visual appeal. Be generous but balanced to avoid overpowering the herbs.
- Baking to goldenness and crispness:
- Place the parchment lined baking sheet in the preheated oven at one hundred sixtyfive degrees Celsius. Bake for twenty to twentyfive minutes until the crackers turn golden brown and crisp.
- Cooling completely on wire rack:
- Remove the tray from the oven and transfer the crackers to a wire rack. Cooling fully ensures they set properly and maintain their crunch rather than becoming soggy.
I love the way rosemary intertwines with the subtle tang of the sourdough in this recipe. It always reminds me of lazy afternoons in Provence spent nibbling snacks with friends, savoring simple but full flavored bites.
Storage conseils
Store crackers in an airtight container at room temperature. They remain crisp for up to one week. For longer storage, place them in a sealed bag and freeze. Thaw at room temperature to regain crunch before serving.
Substitution d’ingrédients
If you do not have sourdough discard, a plain yogurt or buttermilk mixture can replace it in part, though flavor will be less pronounced. Feel free to swap thyme for rosemary depending on preference or what is on hand. Sea salt can be replaced by fleur de sel for a delicate finish.
Suggestions de service
Serve these crackers alongside cheese boards, pâtés, or tapenades as a crunchy accompaniment. They also pair wonderfully with a fresh ratatouille or a simple bowl of herb infused olive oil for dipping. Perfect with a chilled glass of white wine or rosé.
These crackers are perfect with a chilled glass of white wine or rosé. They make a simple and memorable apéritif that highlights rustic sourdough flavor.
Common Recipe Questions
- → Quel type de farine utiliser pour ces craquelins ?
La farine tout usage est recommandée pour obtenir une texture équilibrée, ni trop friable ni trop dense.
- → Comment parfumer ces craquelins ?
Le mélange d’ail en poudre et d’herbes séchées comme le romarin ou le thym apporte des arômes subtils et savoureux.
- → Peut-on ajouter des garnitures optionnelles ?
Oui, vous pouvez parsemer de poivre concassé ou de parmesan râpé pour varier les saveurs.
- → Quelle est la meilleure façon de rouler la pâte ?
Étalez la pâte entre deux feuilles de papier cuisson sur une épaisseur fine d’environ 3 mm pour une cuisson homogène.
- → Comment conserver les craquelins ?
Après refroidissement complet, conservez-les dans un récipient hermétique pour préserver leur croquant.