Description
These Sourdough Discard Crackers are a crispy and flavorful snack made by repurposing leftover sourdough starter. With a thin, crisp texture and customizable seasonings, they provide a delicious way to reduce waste and enjoy a homemade treat in under 30 minutes.
Ingredients
Scale
Cracker Dough
- 200 grams sourdough discard (1 cup stirred and unfed starter)
- 2 Tbsp unsalted butter (melted)
- 1/4 tsp fine sea salt
Seasonings (optional)
- Flaky sea salt
- Everything bagel seasoning
- Sesame seeds
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: Melt the butter in a large measuring cup or mixing bowl and let it cool until just lukewarm. Then add the sourdough discard and fine sea salt, stirring with a spatula until fully combined into a smooth mixture.
- Spread the Dough: Pour the mixture onto the parchment-lined baking sheet. Use an offset spatula to spread the dough into a very thin, even layer, almost transparent in thickness. For reference, aim for a slab about 13 by 11 inches.
- Add Seasonings: Lightly sprinkle the top with flaky sea salt and any other seasonings you prefer, such as everything bagel seasoning or sesame seeds. Be careful not to over-salt since the crackers will be thin and saltiness can quickly become overwhelming.
- Initial Bake: Place the baking sheet immediately into the oven to prevent the dough from sticking. Bake for 10 minutes until the dough has set but not fully baked through.
- Score the Crackers: Remove the baking sheet from the oven and use a pizza cutter or sharp knife to score the dough into bite-sized squares. This will make it easier to break apart after baking.
- Final Bake: Return the tray to the oven and bake for an additional 15-20 minutes, or until the crackers are golden brown and crisp. If they are still soft, it may be because the dough wasn’t spread thin enough — continue baking until firm when lightly tapped.
- Cool and Store: Remove the crackers from the oven and allow them to cool completely on the baking sheet. This step dries them out fully and ensures crispness. Once cooled, store in an airtight container or resealable bag to keep fresh.
Notes
- Ensure the dough is spread very thinly for crispy crackers; thicker layers may remain soft or chewy.
- Feel free to customize the seasoning with herbs, spices, or seeds to suit your taste.
- Store leftover crackers in an airtight container at room temperature for up to one week.
- These crackers are a great way to use up sourdough discard, reducing waste in your kitchen.
