Black Garlic Sourdough Discard Crackers

Name: Black Garlic Sourdough Discard Crackers
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: European
Ingredients: ¾ cup (200g) sourdough discard, stirred down; 2 tbsp (28g) butter, melted and cooled; ½ tsp Neudorf Black Garlic Puree; Large pinch dried oregano; 1 tsp nigella seeds (black cumin); 1 tsp Bagel seasoning (or sesame and poppy seeds); ¼ cup grated Parmesan; Neudorf Black Garlic Sea Salt, for sprinkling

These Black Garlic Sourdough Discard Crackers turn leftover sourdough starter into thin, crisp, savoury crackers flavoured with Parmesan, oregano, nigella seeds and black garlic.

Neudorf Black Garlic Puree adds subtle umami depth to the cracker mixture, while Black Garlic Sea Salt is sprinkled over the top before baking. Nigella seeds and Everything Bagel seasoning add extra crunch and flavour, while Parmesan gives the crackers a deliciously cheesy edge.

They're an easy way to use sourdough discard and make an excellent homemade cracker for cheese boards, dips, antipasto platters.

Recipe and photo credit: Fiona Barrett - who adapted the Sourdough Discard Crackers recipe by Little Spoon Farm, with our black garlic and her own delicious twists.

What to Serve with Black Garlic Sourdough Crackers

These savoury sourdough discard crackers are particularly good with:

Brie, Camembert and other soft cheeses
Aged cheddar
Herbed ricotta
Hummus and other dips
Pâté
Antipasto and grazing platters
A little Black Garlic Puree topped with cheese

They're robust enough for a cheeseboard but have plenty of flavour to eat completely unadorned.

FAQs

Why add black garlic to sourdough discard crackers?

Black garlic adds mellow savoury flavour and umami that complements the natural tang of sourdough. Black Garlic Puree distributes through the cracker mixture, while Black Garlic Sea Salt adds extra flavour to the crisp surface.

Do sourdough discard crackers need to ferment?

No. You can use sourdough discard straight from the fridge or at room temperature and bake the crackers immediately. The original recipe specifically confirms either works.

How do I make sourdough discard crackers crispy?

Spread the mixture very thinly and evenly and bake until completely dry and golden. Thin areas and edges can brown faster, so check them regularly towards the end of baking. Allow the crackers to cool completely before storing, as they'll crisp further as they cool.

How should I store homemade sourdough crackers?

Once completely cool, store the crackers in an airtight container at room temperature. The source recipe recommends storing them for up to one week.

Directions

Heat the oven. Preheat the oven to 162°C and line a baking tray with baking paper.

Melt the butter. Melt the butter in a mixing bowl and allow it to cool slightly.

Make the cracker mixture. Add the sourdough discard, fine sea salt, Black Garlic Puree, oregano, nigella seeds, Everything Bagel seasoning and Parmesan to the melted butter. Mix thoroughly until evenly combined.

Spread it thinly. Using an offset spatula or the back of a spoon, spread the mixture over the baking paper in a very thin, even layer. The thinner and more even you get it, the crisper your crackers will be.

Season the top. Lightly sprinkle Black Garlic Sea Salt over the entire surface.

Start baking. Bake for 10 minutes, then remove the tray from the oven.

Score the crackers. Using a pizza cutter or sharp knife, score the partially baked mixture into your preferred cracker size.

Bake until crisp. Return to the oven and bake for another 20–50 minutes, or until golden, dry and crisp. Because the crackers are thin, keep a close eye on them — particularly around the edges — and start checking after 20 minutes.

Cool. Allow to cool completely before breaking along the score lines.