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Sourdough Discard Crackers Recipe

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4.2 from 1 review

These Sourdough Discard Crackers are a delightful way to use up your sourdough starter discard. Thin, crispy, and perfect for snacking, these crackers are lightly seasoned with flaky sea salt and your choice of toppings like everything bagel seasoning or sesame seeds. They bake to a golden crisp in just under 30 minutes and make a tasty, homemade alternative to store-bought crackers.

Ingredients

Cracker Base

  • 200 grams sourdough discard (approximately 1 cup stirred and unfed starter)
  • 2 tablespoons unsalted butter (melted)
  • 1/4 teaspoon fine sea salt

Seasonings (Optional)

  • Flaky sea salt
  • Everything bagel seasoning
  • Sesame seeds

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
  2. Prepare the Dough: Melt the unsalted butter in a large measuring cup or mixing bowl and allow it to cool to just lukewarm. Add the sourdough discard and 1/4 teaspoon fine sea salt to the melted butter, then stir together thoroughly with a spatula until the mixture is well combined.
  3. Spread the Mixture: Pour the sourdough mixture onto the parchment-lined baking sheet. Using an offset spatula, spread it out into a thin, even layer, almost transparent. For reference, aim for a rectangle approximately 13 by 11 inches to ensure an even bake.
  4. Add Seasonings: Lightly sprinkle the top of the thin dough layer with flaky sea salt and any additional seasonings such as everything bagel seasoning or sesame seeds. Use caution not to over-salt as the crackers are thin and salt flavor can be intense.
  5. Initial Bake: Place the baking sheet in the oven immediately to prevent the dough from sticking to the parchment. Bake for 10 minutes at 350°F.
  6. Score the Crackers: Remove the tray from the oven and use a pizza cutter to score the crackers into bite-size squares. This step makes breaking them apart easier once baked.
  7. Final Bake: Return the scored crackers to the oven and bake for an additional 15 to 20 minutes, or until they are golden and hardened. If they are not yet firm, continue baking until they crisp up when lightly tapped.
  8. Cool and Store: Remove from the oven and let the crackers cool completely on the baking sheet. This allows them to dry out fully and achieve maximum crispness. Once cooled, store your crackers in an airtight container or resealable bag for freshness.

Notes

  • Make sure to spread the dough very thin to ensure crispy crackers; thicker layers may remain soft.
  • You can customize the seasoning to your liking; try rosemary, garlic powder, or Parmesan cheese for different flavors.
  • Store leftovers in an airtight container at room temperature for up to one week.
  • These crackers are best enjoyed fresh but can be gently reheated to regain crispiness.
  • If your sourdough discard is very wet, you might need to adjust the thickness when spreading or extend the baking time slightly.

Find it online: https://cookedbysarah.com/sourdough-discard-crackers-recipe/