Description
Sourdough Discard Crackers are a delicious and resourceful way to use up excess sourdough starter. These thin, crispy crackers are flavored with your choice of herbs, cheese, seeds, and seasonings, making them a versatile snack perfect for pairing with dips or cheese boards. Baked to a golden crisp in the oven, they offer a delightful combination of tangy sourdough and savory toppings.
Ingredients
Scale
Base Ingredients
- 1 cup flour (half whole wheat, half unbleached bread flour)
- 1 cup sourdough starter (active or discard)
- 1/4 cup softened coconut oil, butter, or olive oil
- 1/2 tsp sea salt
Flavor Additions
- 1/4 cup fresh herbs (rosemary, sage, thyme, oregano) or 2 Tbsp dried herbs
- 1/2 cup finely grated firm cheese (cheddar or parmesan)
- 2 Tbsp everything bagel seasoning
- 1/4 cup sun-dried tomatoes, finely chopped
- 1/4 cup sunflower seeds or pumpkin seeds
- 1 to 2 Tbsp nutritional yeast
- 1/2 tsp onion powder or garlic powder
Toppings
- Olive oil for brushing
- Coarse salt for sprinkling
- A sprinkle of paprika (added after baking or near the end)
Instructions
- Combine Ingredients: In a mixing bowl, thoroughly mix the sourdough starter, flour, sea salt, and softened coconut oil or butter. Add any optional herbs, cheese, or seasonings now. Form the dough into a solid ball.
- Divide Dough: Split the large dough ball into two equal portions to make rolling and shaping easier.
- Shape Dough: Flatten each dough ball into a rectangular shape about the size of your hand and roughly half an inch thick.
- Chill Dough: Cover or wrap each dough piece and refrigerate for at least 30 minutes, or up to overnight, to firm up the dough.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Warm Dough Slightly: If refrigerated for more than a few hours, let the dough sit at room temperature for 15-30 minutes to soften slightly before rolling.
- Prepare Baking Surface: Cut parchment paper or use a silicone baking sheet liner sized to your cookie sheet. Lightly dust the surface with flour to prevent sticking.
- Roll Out Dough: Place one dough piece on the floured parchment, dust the top of the dough with flour, and roll it out evenly to about 1/16th inch thickness.
- Brush with Olive Oil: Lightly brush the rolled dough surface with extra virgin olive oil, then sprinkle coarse salt evenly over the top.
- Cut Crackers: Using a pasta or pastry cutter or pizza wheel, cut the dough into 1-2 inch squares or shapes of choice. Then, pierce each cracker several times with a fork to prevent puffing.
- Transfer and Bake: Transfer the parchment with cut crackers onto a baking sheet and bake in the preheated oven for 20 to 25 minutes until golden and crisp.
- Rotate for Even Baking: Halfway through baking, rotate the baking sheet to ensure even cooking and browning.
- Cool Crackers: Remove crackers from the oven and quickly transfer them to a cooling rack to cool completely and maintain crispness.
- Store or Serve: Once cool, serve immediately or store in an airtight container to keep fresh for later enjoyment.
Notes
- You can use active or discard sourdough starter—discard encourages an eco-friendly approach to baking.
- Feel free to customize flavors with different herbs, seeds, or cheese depending on your preferences.
- Ensure the dough is rolled very thin (about 1/16 inch) for the best crisp texture.
- Allow dough to rest adequately after refrigeration for easier rolling and better texture.
- Adding paprika after baking enhances color and flavor without burning it in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: sourdough crackers, sourdough discard recipes, homemade crackers, savory crackers, sourdough snack, crunchy crackers
