Sourdough Rosemary Crackers



  • Active Prep Time: 20 mins
  • Passive Prep Time: 30 mins
  • Cooking Time: 25 mins
  • Total Time: 1 hour, 15 mins


  • 125gSourdough Discard
  • 125gWhole Wheat Flour
  • 60gUnsalted Butter; or, Olive oil
    (Room Temperature)
  • 2tspKosher Salt
  • 2tbspDried Rosemary
  • Olive oil
    (For Brushing)
  • to tasteBlack Pepper
    (Coarsely ground)


  1. Combine flour, sourdough discard, butter, salt, and dried rosemary in a mixing bowl. Form into a dough and knead slightly until dough is no longer sticky.
  2. Divide dough into two equal portions and form into approximately 1” rectangular slabs. Wrap in cling film and refrigerate for 30 minutes.
  3. Once firm, roll out the dough out on a lightly floured sil pat until 1/4” thick. Grind black pepper coarsest on both sides of the dough. Brush both sides with olive oil. Continue rolling out the dough until approximately 1/16” thick.
  4. Preheat oven to 350F. Cut the dough into desires cracker sizes. Pierce the dough evenly with a fork.
  5. Bake for approximately until the crackers are nicely browned and crisp.
  6. Repeat steps 3-5 for the second portion of dough.

Recipe Info

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