Za'atar Sourdough Discard Crackers

5 from 2 votes

These thin and crispy sourdough discard crackers are divine! They are slightly tangy from the fermented sourdough starter, but well-balanced when combined with za'atar spice.

Prep Time5

Cook Time30

Total Time35

Course: Snack

Cuisine: American

Servings: Servings

Calories: 70kcal

Author: Hilda Sterner

Equipment

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
¾ cup sourdough discard, pluse 1 tablespoon (200 grams/11 ounces)
2½ teaspoon za'atar seasoning (divided, recipe)
¼ teaspoon sea salt (may sprinkle with additional salt)
2 teaspoon nutritional yeast (purchase) paid link

Instructions

Preheat oven to 300℉

Add oil and butter to a medium bowl and microwave for 20 seconds or until the butter is melted. Place bowl on digital scale and reset to zero. Add 200 grams of sourdough starter (between ¾-1 cup), 1 teaspoon of zaatar spice, and ¼ teaspoon salt. Whisk until completely incorporated.
Place a piece of parchment paper on a baking sheet then pour sourdough discard mixture over it. Use an offset spatula to spread the mixture into a very thin, even layer. Sprinkle with an additional 1 ½ teaspoons za'atar seasoning.

Baking Instructions

Bake discard sourdough crackers on the middle rack for 15 minutes. Remove from the oven and carefully score into squares or rectangles using a pizza cutter or a pastry wheel. Place back into the oven and bake for an additional 15-20 minutes, until crispy and golden brown.
Remove tray from the oven and sprinkle with nutritional yeast. Allow to cool completely before storing in an airtight container for up to 1-2 weeks.

Video

Notes

If your crackers cook too quickly or burn, try adding a second tray under the top tray. It helps to insulate them and help them to cook more evenly.
I recommend flipping the pan halfway through so that the crackers cook more evenly.
See the FAQs section for tips on what to do if they lose their crispiness.
Oven temps vary so make sure you keep an eye on the crackers to keep from burning them, then adjust baking temperature and time accordingly.
If you don't have a pizza wheel you can use a sharp knife or make rustic crackers by baking the entire sheet and then breaking it into portions once cool.
These crackers are pretty light and delicate so they're not meant for scooping out dip. Try topping them with slices of your favorite cheese instead!
Store in an airtight container at room temperature for up to a week or two.
The crackers along the perimeter of the tray have a tendency to bake faster than the rest. If this happens, simply remove them and allow the ones in the center to continue to bake until crisp.

Nutrition