A delightful recipe for crispy poppy seed rosemary sourdough crackers made with pantry staples like sourdough discard and all-purpose flour. Perfect for snacking and easy to prepare, these crackers will become a favorite in no time!
1: Preheat the oven to 350°F.
2: In a bowl, combine the sourdough discard, flour, salt, olive oil, poppy seeds, and rosemary. Mix until fully incorporated. Cover with a towel and let the dough rest for 30 minutes.
3: Divide the dough in half. On a lightly floured surface, roll out the first half as thinly as possible. Transfer the rolled dough to a baking sheet lined with parchment paper. Use a fork to dock the dough, then top with fleur de sel. Repeat the process with the second half of the dough.
4: Bake for 15–20 minutes, or until golden, rotating the baking sheet halfway through.
5: Allow the crackers to cool, then break them into shards. Store in an airtight container at room temperature for up to 3 days.
