Sourdough Discard Crackers Recipe
Turn your sourdough discard into a crispy, tangy snack with this recipe. These crackers are easy to make and are perfect for dipping into hummus, spreading with cheese, or simply snacking on their own. Enjoy them as a unique appetizer or a snack.
RECIPESINGREDIENTSSOURDOUGH DISCARD RECIPES
5/27/20231 min read
Crispy, tangy, and full of flavor, these sourdough discard crackers are simple to make and perfect for snacking or serving with cheese. This highly-rated recipe is a fantastic way to put your sourdough discard to good use.
Sourdough Discard Crackers
Ingredients
For about 2 trays of crackers, you'll need:
1 cup sourdough discard (straight from the fridge is fine)
1 cup all-purpose flour
1/4 cup olive oil
1/2 teaspoon salt, plus more for sprinkling on top
Your choice of seasoning: rosemary, garlic powder, cracked black pepper, or seeds (sesame, poppy, etc.)
Instructions
Preheat Your Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
Combine the Ingredients: In a large bowl, combine the sourdough discard, flour, olive oil, salt, and your chosen seasoning. Stir until a smooth dough forms. If the dough seems too dry, you can add a tablespoon of water.
Roll Out the Dough: Divide the dough in half. On a lightly floured surface or directly onto the lined baking sheets, roll out one half of the dough as thinly as possible. The thinner the dough, the crispier the crackers will be.
Score the Dough: Using a pizza cutter or sharp knife, score the rolled dough into squares or rectangles. You don't need to separate them, as they'll break apart easily after baking.
Sprinkle with Salt: Lightly sprinkle the tops of the crackers with additional salt or your chosen seasoning.
Bake: Bake in the preheated oven for about 20-25 minutes or until the crackers are golden brown. The baking time will depend on how thin your crackers are, so keep a close eye on them to avoid burning.
Cool and Break Apart: Let the crackers cool on the baking sheets. They'll crisp up more as they cool. Once cool, break them apart at the scored lines.
Repeat: Repeat with the second half of the dough.
These sourdough discard crackers can be stored in an airtight container at room temperature for up to one week. They make a fantastic snack on their own or paired with cheese, dips, or spreads. Enjoy this creative use of your sourdough discard!