Love and Olive Oil
Sourdough Crackers with Olive Oil & Herbs

Sourdough Crackers with Olive Oil & Herbs

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.
5 stars (7 reviews)

Ingredients

  • 1 cup / 200 g mature sourdough starter (100% hydration)
  • ½ cup / 60 g all-purpose flour
  • ½ cup / 60 g whole wheat flour
  • 2 tablespoons / 12 g rye flour*
  • 3 tablespoons / 32 g extra virgin olive oil
  • 1 tablespoon dried herbs de Provence
  • ½ teaspoon fine sea salt
  • maldon flake salt, for topping

Instructions

  • 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.
  • Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
  • 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.
  • Cut dough in half; put one half back in the fridge while you roll out the other. Cut dough again into 4 smaller pieces.
  • 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.
  • Lay out two oblongs of dough side by side (not overlapping) on each baking sheet.
  • Spritz or brush lightly with water; sprinkle with flake salt.
  • 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.
  • Let cool, then transfer crackers to a cooling rack. Repeat with remaining dough.
  • Crackers will keep in an airtight container at room temperature for up to one week.

Video

Notes

  • 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 © for Love & Olive Oil.

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245 Comments

  1. I’ve been feeding my starter extra just to bake these crackers (and to make tangy scallion pancakes!). Such a great recipe! After mixing the dough, I leave it on the counter for several hours to further ferment for added nutritional benefits and develop flavor. Sometimes I put it in the fridge overnight afterwards, depending on time, and then it needs to warm up a bit before rolling out.  I cut the dough into four pieces and use the pasta roller to 5, which makes for a thick enough cracker to scoop heavier dips and keeps the dough pieces small enough that I can bake the whole batch in one go on two trays. Za’atar is my favorite flavor!

  2. I discovered this recipe in 2020 when I got my first starter from King Arthur Flour Co in VT. I always double the recipe and make 4 discs. I use a digital scale for easy mixing and precision. I roll out by hand onto a 12” x 17” silpat and try to get as close to all edges as possible. Then pop them into a sheet pan. Sometimes I get a few small holes in it but thinner is better than too thick. I haven’t tried my pasta machine because it seems like it would be more difficult. I also overbake them a bit until they are dark, about 11 minutes and rotating them for a total of 22 minutes. I have kept the discs in the refrigerator for a week and they were just as good. Sometimes I just want to use the discard but don’t have time for the crackers. They are everyone’s favorite!

  3. LOVE LOVE LOVE  this recipe!!! Been making this recipe on a regular basis since I discovered it about 3-4 years ago. Always a huge hit at parties and I share recipe often. It is so versatile-Have tried it with different flavors and just yesterday made it with buckwheat flour as I needed to use it- nuttiness of the buckwheat comes through nicely! The dough with the buckwheat flour was a tad too dry to roll it with the pasta machine so I wet one of my hands slightly, added a 4 drops of olive oil and voila, problem solved!!! Fun fact: I keep a sourdough starter just so I can make this recipe!

  4. Rating: 5

    This is my favorite sourdough discard cracker. I have experimented with other ther recipes, but this is one I repeat. I rolle mine out on a Silpat and then once I cut through with a multi wheel pastry cutter, I lift the silpat onto the half sheet.

  5. Rating: 5

    I love this recipe and so do my kids! I always double the recipe because they go so quickly otherwise. A great way to use extra starter.

  6. I make this recipe all the time! It is so easy and always comes out perfectly. I have experimented with several different herb combos and everyone was delicious. Thank you for the recipe!

  7. Hi, I have been using this recipe for a year or so, tried recipes with butter, but we love & use olive oil a lot and better for you anyway. I use freshly chopped rosemary, thyme and oregano instead of herbs de prov., usually make 2x the amount (i.e. 400gm of discard), mix the dough in the Kitchenaid, use the pasta rollers down to number 3 thickness, fold and laminate so I get little puffs and air bubbles, better than any crackers you can buy at the grocery shop. Cannot make fast enough.
    Thanks for the recipe.

  8. They came out great, love them!

  9. Added 2 teaspoons garlic powder and a teaspoon of onion powder.
    Love these crackers!

  10. EXCELLENT! I usually have 3-5 jars in my fridge with starter discard (that I do end up using to bake because it lasts a LONG time) but having moved to a smaller fridge, this is a lifesaver! My first try came out pretty good but will be experimenting with the thickness via my pasta machine. Fun fact: This is the first time I used my pasta machine. Perhaps now I will actually make some pasta. ;)

    • I have only made these crackers twice. They tasted good the first time but I hand-rolled them and they were an uneven thickness. I bought the pasta roller attachment for my KitchenAid and used it last night on the 6 setting.

      I ran the dough through the 3 setting before running it through the 6 setting because I read somewhere that’s a good thing to do with pasta (so it doesn’t tear). My dough turned out too thin and the finished crackers seemed too dry this time.

      So I will only run my dough through only once next time and use a thicker setting. Maybe the third time will be the charm!

  11. Made theses…are delicious.  I rolled out a flat piece, and before baking, scored it in squares with a serrated bread knife.  When it was cooled they literally broke into square crackers

  12. Fantastic recipe. I used chilli flakes on top. Easy and yummy. 

  13. Great cracker recipe! This is now my weekly discard ‘saver’. Be sure to roll them as thin as possible. Pairs well with homemade babaganoush!

  14. I made these tonight and they are great. I didn’t have quite enough discard (only 180g) but they came out well anyway. I used fresh rosemary from the garden chopped fine. No pasta maker, so rolled them out with a rolling pin between two sheets of baking parchment. I will definitely make these again – maybe with some parmigiana next time.

  15. This is a wonderful recipe, these are delicious. I have found it works on a silicon mat or a baking stone or even A tray. Very tasty for a cheese platter of dips. 

  16. I used different herbs but it’s a great recipe and very tasty.

    Not sure why a person would have 200 grams of discard from one loaf of bread though. I’m trying to wrap my head around that.
    I use just my unfed  starter as I never have “discard” unless I’m making a brand new starter as there really is no need to have discard these days with the knowledge we have now about sourdough.

    • Some of us have a few hundred grams of starter because we bake twice a week or have baking businesses also. A lot of us have more discard due to having more than one starter as well. Everyone has different situations. I see you made the recipe, great, now be nice and not passive aggressive. Thanks

  17. I love these crackers.  Such a great and tasty use of sourdough discard.  They worked out perfectly even rolling by hand without the pasta maker.

  18. I have made these several times and only changed up the herbs, most recently using italian herb blend. Always have great results. This last time I used 100 % spelt flour (bobs red mill) and due to busy schedule, they sat in fridge for about 30 hours before rolling out. Seemed a little dry at first, but after kneading a bit and rolling through pasta machine on settings 1-6, they baked up just fabulous. Puffed up a bit while baking, very crisp and delicious! This may be my new method!

  19. I’ve made these several times with my husband’s discarded sourdough starter and they never fail to please.
    I cut the dough into four parts and keep them wrapped in plastic wrap and frozen until I want to bake some fresh ones. I’ve used both the pasta roller w/the Kitchenaid and roll them out myself. I’ve had better luck rolling them out myself but that’s just me.

  20. Delectable little morsels – thank you!

    I don’t make bread every day, so use all purpose flour to feed my starter twice daily. The evening before I am going to make bread, I feed my starter with the expensive strong flour.  The process takes two nights and one day.

    I leave the cracker dough in the fridge approx 24 hours so that some fermentation takes place.  I find that the lactic acid delivers a scent almost like lemons.  If anyone likes the flavour of vinegar and salt potato crisps, these are so much better and don’t burn the lips!

  21. Like all of you who have commented before me, these crackers are the best! My favorite flavors are Herbs de Provence, Dill and Fresh Garlic, Walnut Rosemary and Parmesan cheese. I want to try to make a sweet cracker but am not certain what amount of sugar I should put in the recipe. Any suggestions?

  22. Boy are these delicious and beautiful. I served them long and my family broke off whatever size they wanted. This will be a staple in my kitchen now. Thank you!

  23. The best cracker ever! And what a genius idea to use the pasta maker to roll it thin (which I could never do with a rolling pin). Thank you! The proportion of wet ingredients to dry is perfect too.

  24. What a fabulous recipe! I have made these cracker three times and think they are outstanding and the recipe is flexible enough to meet my creative needs. I already use an only rye starter, so don’t add additional rye flour to this recipe. My favorite flour blend so far has been using about 1/3 whole grain flour with 2/3 local high quality AP flour. Using Zatar seasoning blend from Trader Joe’s is what I’m making today. Should be fantastic with hummus! Thin is the way to go with these crackers, otherwise they seem quite hard due to the longer bake required. Love the delicate crispness when I make the effort to roll the dough out as thin as possible! Thanks for a winning recipe!

  25. Hi, wonderful recipe but no oven temp 

  26. I love this recipe.. no wasting starter anymore. I also use chili flakes and fennel seeds. 

  27. I like these rustic crackers. If rolling by hand, they may need 20 minutes to brown. They become more crisp as they cool on the rack. 

  28. So incredible love the use of something otherwise thrown away!!!

  29. Excellent!  I’ve tried many recipes for sourdough crackers and this is now the only one I use.  The crackers are light and crisp, and adaptable to whatever seasonings you want to add. The dough comes together quickly and handles beautifully when rolling out.  I refrigerate the dough overnight and roll straight from the fridge when I’m ready to bake.  I can get it paper thin to the point where I can see through it on a lightly floured counter using a rolling pin  I’ve never had much luck rolling on parchment paper.  The rolled out dough transfers easily to the baking sheet.  I usually do a mix of large rustic looking pieces and small crackers.  For me, the easiest way to make small crackers is to roll a portion of the dough into a rough rectangle, transfer it to a baking sheet, brush with olive oil or water, sprinkle on salt or seeds, and then cut into individual crackers using a pizza cutter.  The crackers separate and puff as they bake.  For this batch I tried a reviewer’s tip to add a spoonful of water to the dough and I thought the crackers were the lightest and crispiest yet.  These are very addictive!

  30. Love these crackers! I make a big batch and freeze for later use.

  31. Wow what a recipe! I just made these with home-dried rosemary and they’re delicious. The texture is lovely and crispy and like others have said, it’s a perfect use for sourdough discard. I’m thinking homemade hummus and guacamole for dipping. Thank you for sharing :)

  32. This is a great recipe. I had some stiff levain left over from a bread recipe. Had to add a bit of extra water. After rolling I scored them lightly so they would break into squares. Baked the first batch at 350 degrees, the 2nd at 375. I liked the color/flavor of the 2nd batch better. Delicious!

  33. Great recipe. Love the versatility I did add fresh chopped garlic on one recipe

    Also works well with cayenne pepper to make it spicy

  34. When using zataar, do you substitute 1:1, using 3 Tablespoons of zataar?  Fabulous cookies and so so easy- thanks!

    • Probably 1-2 tablespoons, za’atar is more intense than herbs de Provence. Play around with the quantity until you’re happy with the flavor!

  35. Having made these crackers on an almost weekly basis since last summer, I’ve discovered a little improvement to the recipe: adding a small amount of water (like a tablespoon or less) to the dough makes the crackers lighter and crisper, almost flaky. I added a touch of water one day when my dough seemed too dry to hold together — my starter was probably less wet than usual — and was impressed by the difference it made to the texture.

    I should add that I roll the dough only to the second setting on my pasta machine, for fairly substantial crackers, so no idea if a bit of water also improves the texture of super-thin crackers. Still, since it looks like I’m not the only one who’s made these a staple food, it could be worth a try on one batch!

  36. wondering if you could freeze the dough. This would make alot of crackers for just one person. thinking freezing half, thaw in frig and then roll the next day. Thoughts?

    • Beth, Hi. I have successfully frozen the mixture before baking. Thawed, rolled out, baked some time later and crackers were just fine.

  37. Hi and thanks for your great recipe. I have made a few times now and we all enjoy the great taste. Its such a good use for the sourdough discard and makes me feel much better about sourdough baking, knowing I am not wasting so much useful food.

    I have made a variant of your recipe, which also works well. I have added to the dough a dessert spoon of each of the following seeds: toasted sesame, chia, sunflower, pepitas and linseeds. This is instead of the herbs – not in addition too! These seeded crackers are great too.

    I have another tip for the hand rolling people (maybe another commenter has already suggested this?), but if you place the dough on baking paper, then smoosh with your hand a bit to roughly flatten, place another piece of baking paper over the top of the dough and roll out the dough between the paper, you can roll it very thinly. Peel back the top layer of paper, so the thin mixture rests on the bottom layer. Cut your shapes in the dough with a pizza cutter if you like nice geometric lines (like me). Then lift up the rolled out dough on the baking paper and lay on your oven trays for baking. Spritz with water and salt to taste as per recipe.

    Thanks again.

  38. These are the best sourdough discard crackers I have made to date! I measured by scale and thought the measurements were spot on. I think the refrigeration time of 30 minutes is correct. I left my dough in for 6 hours and had to let it soften a bit. Using the pasta machine to roll the dough out is ingenious. Thanks for the great recipe!

  39. Just tried out a half recipe of these, and they are exactly what I was looking for! I made up the dough last night, after feeding my starter, then threw the dough in the fridge. It was so easy to roll them out and bake them off this morning. I see a lot more crackers in my future!

  40. Tried this recipe. Excellent result. Shall certainly make them again. Thanks.

  41. I’ve made these crackers over 5 times now and it’s hands down the best sourdough discard recipe I have come across. It’s fast, easy, and everyone who’s tried it loves it! I’ve tried using 50/50 bread flour and all purpose flour, and found that texture to be perfect. 

  42. I have just started baking sourdough and wanted to do something with the discard. Thank you for the recipe my family loves the crackers.

  43. These are great. Instead of herbes de Provence, I make them with zaatar. They go brilliantly with tahina, hummus or other Middle Eastern mezze.

    • Thank you for this recipe! A few years ago, a friend introduced me to these crackers and shared the recipe, as it was love at first bite. They have been one of my primary go-to recipes ever since, for entertaining and for gifts–and I have passed on the recipe and love to others. Friends and family unanimously agree: they are the best crackers in the universe, hands down.

      For an explosion of taste nirvana, I sometimes serve them with:
      – a thin layer of goat and cream cheese mixed together, topped with
      – homemade apricot jam. then sometimed topped with
      – a smoked almond or two.

  44. OH…MY…GOODNESS!! I’ve only recently delved into sourdough magic and got tired of wasting it. This is easy and down right YUMMY!! I used rosemary and pepper/garlic. Fabulous!!!

  45. If awards were given out for the best cracker recipe, this would win hands down. I have made it so many times and varied it each time. I only bake a sourdough about once a week so it takes me a while to accumulate enough but joy of joys, today I had 300gms which meant one and a half times the recipe. My husband is almost salivating at the oven waiting for them to come out and cool enough to eat. Really is the best use of the discard. I added 5 seed mix to todays batch as well as Emmer flour and rye. I love the herbs de provence although I think I might try vegan parmesan next time.
    Thanks so much for what is one of our favourite things to make and eat :)

  46. Love these crackers.  So easy to make and my friends are so impressed. Used fleur  de sel in one batch then rosemary in the next.  Both are keepers. Today I mixed some with herb de Provence and I can’t wait to taste them.  Salt sprinkle on the top is the key.  Thanks for sharing this great recipe

  47. Great recipe!! When I roll out to #6 I need to cook WAY less time though! After that lesson, hahaha, they are amazing!

  48. My husband has been asking me to make more of these for ages. Made these again this afternoon. They always turn out well

  49. This recipe is great! Would you happen to know the nutritional value? Thanks! Stephanie

  50. Made a batch and they were gone in a flash. Didn’t have herbs de’provence so did my own herb blend minus a couple of the ingredients that I didn’t have on hand. Definitely use the fennel seed. I crushed with a mortar and pestle, but think keeping it whole would be fine too. The fennel added such a great flavor. Ready to make my second batch. I cooked on parchment, as I was afraid my silpat might not encourage them crisp them up enough. 

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