Sourdough Crackers
Turn your sourdough discard into crisp, flavorful crackers with this easy recipe. Perfect for snacking, they’re simple to make and endlessly customizable!
Ingredients
- 1 cup 240g sourdough starter discard (unfed is fine)
- 1 cup 120g all-purpose or whole wheat flour
- 3 tbsp melted and cooled off butter
- 1/2 tsp salt
- Optional: Herbs rosemary, dil, thyme, spices (onion or garlic powder), sesame seeds, grated cheese, or sunflower/pumpkin seeds
Instructions
Prepare the Dough:
- In a mixing bowl, combine the sourdough discard, flour, melted butter, salt, and additives if your using any, some popular options include garlic powder, rosemary, or a mix of seeds like sesame and poppy. Mix until the dough comes together. It should be smooth but not sticky.
Rest the Dough: (optional)
- Wrap the dough in plastic or cover it with a damp towel and let it rest for 30 minutes at room temperature. This allows the gluten to relax, making the dough easier to roll out.
Roll and Cut:
- Preheat your oven to 350°F (175°C).
- Divide the dough into two pieces. Roll each piece out on a silicone baking mat or parchment paper until it’s very thin—about 1/8 inch or less. The thinner, the crispier!
- Cut the dough into squares, triangles, or any shape you like. A pizza cutter or knife works well for this.
Add Toppings: (optional)
- Brush the dough lightly with olive oil and sprinkle with your chosen toppings like flakey salt.
Bake:
- Bake for 15–20 minutes, or until the edges are golden brown. Keep a close eye on them, as they can go from perfect to burnt quickly.
Cool and Store:
- Let the crackers cool completely on a wire rack.
- Store them in an airtight container for up to a week—if they last that long!