Rosemary Sourdough Crackers

5 from 10 votes

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These Rosemary Sourdough Crackers are a perfect way to use sourdough starter discard! A flavorful addition to charcuterie meat and cheese boards for party entertaining. #charcutterieboards #crackers #sourdoughdiscard #sourdough
Close up of the crackers

Rosemary Sourdough Crackers are a perfect use for sourdough discard! A simple to make homemade cracker recipe.

Close up of the crackers

These Rosemary Sourdough Crackers remind me of Wheat Thins! They have a very similar texture and bite.

I started experimenting with new ways to make recipes using sourdough discard, and these crackers are SO easy and SO good!

The sour flavor is not too strong here, so you really are tasting the rosemary in a delicious cracker.

A white bowl full of Rosemary Sourdough Crackers on a charcuterie board

What is Sourdough Discard?

Sourdough discard is what you remove and would typically throw away when you are feeding a sourdough starter.

Instead of throwing it away, you can use the discard to make amazing sourdough flavored recipes like these sourdough crackers.

A pile of the crackers on a charcuterie board

Making Sourdough Starter

There are a lot of recipes out there for making sourdough starter.

I use the King Arthur Flour recipe.

I did find that the results were much different if you use volume (cups) instead of weight. My starter did not work with volume. So I recommend using a kitchen scale and doing this by weight instead.

You could also call around to local shops that make bread and see if you can just purchase some from them, all ready to go!

Sourdough Cracker Flavors

Easy switch up the flavors you put in your sourdough crackers!

I love rosemary because it is very versatile.

Other great options include thyme, Parmesan, parsley, and plain. Herbs or cheese can be swapped out at the same ratio and adjust as preferred.

The dough cut up on a baking sheet pad

Cracker Tips

The dough puffs up so you want to get it pretty thin. I roll and cut it (gently) on a silicone baking mat (or parchment paper) so I do not need to transfer the crackers.

Roll it very thin. 1/16 inch thick tends to give you crackers about as thick as a Wheat Thin and if you can see through the dough, it will be thinner like a water cracker.

You will likely get some air bubbles that puff up in the crackers, as I did. To avoid this, prick the dough with a fork many times before baking.

The outer edge crackers brown much faster than the crackers in the middle, so keep an eye on them as you approach the end of cooking and remove crackers as needed when they are browning to avoid them getting too dark.

Close up of Rosemary Sourdough Crackers in a white bowl

Serve these sourdough crackers up with your favorite cheeses or dips! Find a collection of our popular dip recipes below.

Pin image for Rosemary Sourdough Crackers on a charcuterie cheese board with title at top
Close up of the crackers

Rosemary Sourdough Crackers

These Rosemary Sourdough Crackers are a perfect way to use sourdough starter discard! A flavorful addition to charcuterie meat and cheese boards for party entertaining. #charcutterieboards #crackers #sourdoughdiscard #sourdough
5 from 10 votes
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Course: Snack
Cuisine: American
Keyword: Bread, Vegan, Vegetarian
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 90 crackers
Calories: 13kcal


  • 1 cup sourdough starter discard
  • 1 cup all purpose flour
  • ¼ cup olive oil
  • 1 Tablespoon dried rosemary finely chopped (or 2 Tablespoons fresh)
  • ½ teaspoon salt
  • 1 teaspoon kosher salt or more to taste as needed


  • Preheat oven to 350°F.
  • Combine the sourdough starter, flour, oil, rosemary, and 1/2 teaspoon salt in a medium bowl. Mix until incorporated.
  • Pour the dough out onto a smooth surface and knead until the dough has come together and is smooth. Cut in half and set one half aside.
  • Lightly flour parchment paper or a silicone baking mat (whatever you are baking the crackers on). Roll out the one half of dough onto the baking mat until very thin, approximately 1/16 inch. (See note).
  • Use a pizza cutter or knife and cut into squares approximately 1¼ inches on each side.
    The dough cut up on a baking sheet pad
  • Sprinkle the tops of the crackers with half the kosher salt.
  • Bake the crackers until starting to turn a light brown, approximately 20 minutes. Turn half way through. The outer crackers brown much faster so keep an eye on them in the second half of cooking and remove browned crackers as needed while the rest continues to cook.
  • Repeat the process with the second half of the dough. Crackers can be stored in an air tight container for up to 2 weeks.


The dough at 1/16 inch will give you Thin Wheat type texture. If you roll it out extra thin where you can start to see through the dough, it will be thinner and crisper like a water cracker.
You could use other dried herbs as desired.


Serving: 1cracker | Calories: 13kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
By on April 5th, 2021

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

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14 thoughts on “Rosemary Sourdough Crackers”

  1. 5 stars
    these are DELISH and soooo so easy! these didn’t even last the evening that I made them. 11/10 recommend. also empowering to know I can make some simple crackers to pair with a charcuterie moment

  2. 5 stars
    I just made these for cheese and preserves tonight! Oh my goodness, they are delicious! And the Rosemary fragrance throughout the house is fabulous!


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