Love and Olive Oil
Sourdough Crackers with Olive Oil & Herbs

Sourdough Crackers with Olive Oil & Herbs

get fresh recipes via email:

You’ll never throw away sourdough starter again once you’ve tried these ultra thin and crispy olive oil crackers, seasoned with herbs de Provence and finished with flake sea salt.

These homemade sourdough crackers are the perfect snack all on their own, or, for an extra treat, spread with soft cheese and top with a dollop of homemade jam. They are surprisingly quick, easily prepared while you’re waiting for your bread to rise, though you can also refrigerate the cracker dough for up to 24 hours.

Homemade sourdough cracker recipe with olive oil and herbs

I’ve been making homemade sourdough bread, at least a loaf every other week, for almost a year now. My starter (aka Jane Dough) is a bit of a diva (she prefers King Arthur organic flour and tends to wilt in the heat/humidity of summer) but she’s brought me loads loaves of joy. There are few things as wonderful as homemade sourdough bread.

The one thing that has always bugged me about keeping a sourdough starter, however, is the sheer amount of waste. Every time you feed the darn thing you have to throw away 2/3 of it, and when you’re buying $10/bag organic flour, well, that’s a travesty.

So I set out to find a way to utilize some of that discarded starter.

There are lots of recipes out there, from waffles to pizza crust and beyond, that use sourdough discard. But it was sourdough crackers that grabbed my attention.

Olive Oil Sourdough Crackers with Herbs de Provence

Sourdough crackers require only a few ingredients, the bulk being made up of discarded sourdough starter (the stuff you’d normally toss every time you feed it). That starter is mixed with a bit more flour (I used a combo of all-purpose, whole wheat, and a touch of rye), olive oil, salt and dried herbs. That’s it. It really couldn’t be more simple.

In terms of flavor, they taste a lot like a homemade wheat thin, if wheat thins were made with olive oil and seasoned with Herbs de Provence (fancy wheat thins).

How to make olive oil crackers with sourdough discard

Now, I fully learned my lesson when I painstakingly cut out hundreds of tiny cheese crackers using a cookie cutter. They’re cute, but the time it takes to cut them all out really isn’t practical for a snack you eat by the handful.

With these crackers, I rolled them out into paper-thin sheets using my pasta roller attachment. Brilliant, right?! Indeed, you don’t need to exert yourself one bit to roll these out, and the attachment gets the dough much thinner and more even than doing it by hand (that said, you can certainly roll it out by hand too—I recommend doing so between sheets of parchment or waxed paper so you can get it super thin).

Spritz the whole sheet lightly with water (or brush on a very thin layer) and sprinkle the flake sea salt (the water will help it stick to the surface better than oil). I have a very fine mist spray bottle I always keep on hand, clean and empty, mostly for food styling but also for uses such as this.

Then you bake! You could cut them into squares or whatever if you wanted first, but I found baking them in whole sheets to be the most efficient.

After baking, break up the golden brown, crispy sheets into beautifully rustic pieces. I think this method produces much more beautiful crackers than cutting them ahead of time.

Sourdough Crackers with Olive Oil & Herbs

When I bake a single loaf of sourdough I end up with about 200 grams of sourdough starter overall (including the starter discarded at the very beginning before I feed it, as well as after the final feeding before the bulk ferment begins). Instead of throwing the discard away at each step in the process, plop it in a container and set it aside, then mix it all together and bake up a batch of these crackers.

If you bake two loaves at once you’ll probably have more starter leftover, in which case you can easily scale this recipe as needed to use up all your discard.

Herbs de Provence Sourdough Crackers Recipe

This recipe works with sourdough discard from any step in the process, as long as it is at 100% hydration (fed with equal parts water and flour). Doesn’t matter if your starter uses all whole wheat or a mix of flours, whether it’s been dormant, sitting in the fridge for weeks, or freshly fed and vigorous.

If you don’t have a sourdough starter and you’re looking to begin your sourdough journey (beware, it will consume you!) here are some resources to get you (and your starter) started:

Super thin olive oil crackers made with discarded sourdough starter

I love the mix of dried herbs and lavender flowers in Herbs de Provence. That said, you could just add some dried rosemary and/or thyme, or mix it up with just about any herb or spice blend you’d like.

I finished my crackers with a sprinkle of flake sea salt, but you could also top it with sesame or poppy or any other kind of seed (um, hello everything bagel seasoning? Heck yes). I have to say, I love these kinds of recipes where the main flavoring element is so incredibly versatile, you could really take it in just about any direction your tastebuds desire.

Sourdough Crackers with Olive Oil & Herbs

Sourdough Crackers with Olive Oil & Herbs

Homemade crackers made using leftover sourdough discard. This recipe calls for 200 grams of mature starter, which is about what I end up with baking a single loaf. If you have more or less starter, you can easily scale this recipe as needed.

Ingredients:

  • 200 grams (about 1 cup) mature sourdough starter (100% hydration)
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (60g) whole wheat flour
  • 2 tablespoons (12g) rye flour*
  • 3 tablespoons (32g) extra virgin olive oil
  • 1 tablespoon dried herbs de Provence
  • 1/2 teaspoon fine sea salt
  • maldon flake salt, for topping

Directions:

  1. In a bowl, combine sourdough starter with flours, olive oil, herbs and salt. Mix to combine, kneading until the dough comes together in a smooth ball.
  2. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
  3. Position oven racks in the upper 1/3 and lower 1/3 of oven; preheat to 350 degrees F. Line two baking sheets with parchment or silicone baking mats.
  4. Cut dough in half; put one half back in the fridge while you roll out the other. Cut dough again into 4 smaller pieces.
  5. Roll out each piece into an oblong rectangle. You can do this with a rolling pin on a lightly floured surface, or using a pasta roller for super thin crackers. I like to roll my dough out to the #6 thickness setting (out of 8). If you are rolling by hand, just roll it as thin as you possibly can.
  6. Lay out two oblongs of dough side by side (not overlapping) on each baking sheet.
  7. Spritz or brush lightly with water; sprinkle with flake salt.
  8. Bake for 12 to 15 minutes or until lightly golden brown and crispy, rotating the pans top to bottom and back to front part way through baking.
  9. Let cool, then transfer crackers to a cooling rack. Repeat with remaining dough.
  10. Crackers will keep in an airtight container at room temperature for up to one week.

*While I used a mix of AP, whole wheat, and rye flours, you can use any blend you like so long as the total flour weight stays the same. For example, if you leave out the rye flour just add an additional 12g of whole wheat instead.

All images and text © Lindsay Landis /

Did you make this recipe?

Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.

There may be affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

That's My Jam: Four Seasons BUNDLE and save!

151 Comments Leave a Comment »

  1. Great recipe, I bake it at least once a week and we it it with hummus. Could you please provide calorie count of these crackers per gram or ounce? Thanks. 

    • I don’t calculate nutrition info for my recipes, sorry! But you should be able to enter the ingredients in a tool like MyFitnessPal to calculate it yourself if necessary. Actual values may change depending on the exact flours and seasonings you use.

  2. These are absolutely amazing! Haven’t made sourdough yet so this is actually the first thing I’ve made with my very first starter. Any tips on how to not eat the entire batch in one sitting? 😉

  3. I spread my mix onto a very well greased baking sheet. Bake for 10 minute’s, take out the oven, score lines to create cracker squares then pop back into the oven for 30 mins. When ready they will snap into squares. I use butter, fresh rosemary and chilli seasalt. 100 times more tasty than any shop bought crackers

  4. This is a fabulous and simple way to use discard in something other than brownies. I also really like the use of herbs de Provence. Mine was buried in my spice drawer. I forgot how much I enjoy the mix of spices! 

  5. My gandkids and I love these crackers! Can’t wait to take them to a gathering with smoked fish dip when this pandemic is over.

    I have also left out the herbs and coated with cinnamon sugar before baking… Yum!

  6. Fantastic recipe. After a couple of tries, the key is roll them thin. Yes very flavorful. Better than anything in the supermarket. And better than throwing away the discard.

    Thanks for a great solution to an age old problem.

  7. Oh my woooord! I’m literally eating these fresh from the oven as I write this. I’ve never made any kind of crackers but I had a whole levain I didn’t get a chance to use up so gave these a crack! My levain was Rye so I omitted the rye flour and I used whole wheat spelt in place of regular wholewheat and the result was INSANE. Will be making MANY times more. Thank you!!!

  8. Hello there! My name is Lani I live in a beautiful part of Australia and love to cook. New to the sourdough game, I was keen to find discard recipes and didn’t want to be making pizza or muffins each week! I love these rustic crackers, adding my home grown dried herbs, and also garlic powder for oomph! Poppy or sesame seeds on top are special. Thank you for the recipe xx

  9. If you use Herbes de Provence, be sure you like the lavender that is typically included.
    I made my own mix excluding lavender. 
    The crackers were delicious and easy to roll out very thinly by hand. They kept for a week in an airtight storage box.

  10. Have you tried this recipe with einkorn flour & starter?

    • I haven’t personally, but it works well with just about every other flour I’ve tried so I definitely think it’d work with einkorn!

  11. Great recipe idea and they turned out perfect. Didn’t keep for a week though…and munched up long before that!

  12. Sooooooo happy with this recipe! Rolling the dough out with a pasta roller is a game changer. So easy to get it nice and evenly thin. I added a cheesy garlic seasoning to the dough itself and made half with flake sea salt and half with everything but the bagel seasoning sprinkled on top. I’ll have to use just a bit less salt next time haha.

  13. I rolled the dough very thin on parchment paper, sprinkled it with salt , then cut it into squares using a pizza cutter. They came out of the oven as little pillows! Very tender crusty crackers that shattered in your mouth. Delicious!

  14. These are the first crackers I’ve made that had the light and crispy texture I was looking for: the other recipes I’d tried were either sort of cardboard-y and hard to crisp up, no matter how long I baked them, or were tooth-crackingly hard. Interestingly, I found I couldn’t get the dough past about the 2nd setting on my pasta roller (it would tear), so they were fairly thick when I baked them. To my surprise, 20 or so minutes in the oven produced something like a substantial and very tasty crispbread. It’s probably worth mentioning that there was at least 12 hours between when I made the dough and when I baked the crackers, and it rose quite a bit, even in the fridge. And yes, using the pasta roller and then just scoring the dough when it’s on the baking sheets saves a ton of time compared to transferring a gazillion little crackers!

  15. Absolutely amazing. Fantastic way to use excess starter.

  16. Thank you for sharing this recipe!
    I’ve experimented w/ various spices (zataar, for example) as well as trying to minimize the oil (I’ve gotten it down to 1.5 tablespoons! Though… it is better w/ all 3).
    Feel much better about snacking on these than store-bought ones.

  17. I love  these so yummy, I have to admit the herbs are a combination of what’s growing in my garden. I also add sesame seeds as I love them. I just love how they taste. I do use my pasta maker to roll them out, makes it so easy. Thanks for a great recipe!   It’s a keeper for sure❣️

  18. Great use of sourdough discard! I found that I prefer to only take them to 3 of 8 on the pasta roller attachment. They are about the thickness of a typical wheat cracker. Bake takes a little longer, 15 to 17 minutes. Also, in lieu of topping with salt, I use 3/4 of a tsp in the dough and then top with parmesan prior to baking.

  19. I made these today and now have eaten half of them. This is a go to. Rolled out between parchment, then baked on one sheet used the next for part 2. Easy and delicious.

  20. I love this recipe and bake the crackers at least once a week….i have them with cream cheese and lemon curd, they are wonderful, a real treat in the afternoon with my sister. I use rosemary and time as i did not have the herbs de provence, but honestly didnt miss it , the rosemary and thyme works beautifully, i also have made them with just rosemary and am going to experiment with some lemon rind. 
    Thank you 

  21. Thank you very much for this recipe! This crackers are delicious and super easy to make!

  22. This is the best cracker recipe ever. My new go to sourdough discard project.

  23. I have made these crackers several times and today when I was making them I had the idea to roll the dough out the last bit of dough a little thicker and see if it would make a good pizza crust. It came out great! I put some flaxseeds in the dough along with garlic salt and dried Italian herbs, so it was really, really good!

  24. I make crackers similar to this almost as often as baking a loaf, but please stop spreading the myth that you have to throw away starter when making sourdough. If you keep a small quantity, you NEVER have to discard, even if you don’t make crackers. I often have to feed up extra starter when I want to make crackers. Discarding good food is simply criminal when we are facing climate change and loss of biodiversity.  Crackers great though!

Leave a Reply

Your email address will not be published. Required fields are marked *