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Rosemary Garlic Sourdough Crackers

Crunchy sourdough crackers filled with fresh garlic and rosemary will be your new favorite way to impress all your guests for the holidays! Making crackers at home is seriously one of the easiest things and absolutely delicious. Perfect addition to any charcuterie board!

 

When it comes to fall and winter get togethers there is just something about rosemary and garlic that makes sense. Growing up we always had rosemary and garlic flavored crackers with different dips around thanksgiving so I tend to keep up that tradition and make them during the holidays. 

 

 But – these crackers can easily be made without the rosemary and garlic, or honestly any seasoning that you love. They are so easy and quick to make, I often make a batch with just sea salt as well! Everything but the bagel seasoning is always a good one too. 

 

My favorite thing about my sourdough crackers is how easy they are to make, yet they seem like something that took a lot of work. Crackers are a simple yet perfect way to impress your holiday guests.

 

I find myself making crackers on the same day that I bake bread because it is a perfect way to use up my extra sourdough discard. I have a huge problem just throwing out the discard, so I make crackers!

 

Rosemary Garlic Sourdough Crackers

My rosemary garlic sourdough crackers are crunchy, bursting with rosemary and roasted garlic, full of sourdough flavor, and perfect addition to any charcuterie board! Impress all your friends and family this holiday season by making the most delicious (and simple) sourdough crackers! Enjoy!
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Prep Time 40 mins
Cook Time 25 mins
1 hr 5 mins

Ingredients
  

  • 1 cup sourdough discard
  • 1 cup whole wheat flour
  • 2/3 tsp salt
  • 5 tbsp room temperature butter (soft)
  • 2 tbsp dried rosemary
  • 4 - 5 cloves roasted garlic
  • More flaky salt for topping the crackers

Instructions
 

  • Roast your garlic: Throw your garlic in the oven wrapped in foil for about 35 minutes at 400 degrees. Let the garlic cool so it is easy to handle. Once the garlic is ready you can make the dough.
  • Preheat the oven to 350 degrees.
  • Mix together the sourdough discard, flour, salt, butter, rosemary and garlic to make the dough.
  • Place the dough between two pieces of parchment paper and roll it out. The crackers should be about 1/16” thick.
  • Lightly brush the crackers with oil and sprinkle flaky salt all over the crackers.
  • Using a pizza cutter, cut the crackers. I like to do 1 and 1/3 inch squares but you can choose whatever size you like.
  • Poke each cracker with a fork to help keep them from puffing up too much in the oven.
  • Bake the crackers for 20- 25 minutes or until they start to brown. Remove from the oven and let cool.
  • Store crackers at room temperature for 1 week.

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