Crispy Sourdough Discard Crackers
Transform leftover sourdough discard into golden, crispy crackers. Perfect for snacking, these easy-to-make crackers are customizable with herbs, spices, or seeds for endless flavor options
Equipment
- 1 Mixing bowl
- 1 Rolling Pin
- 1 Parchment paper
- 1 Baking sheet
- 1 Sharp knife or pizza cutter
- 1 Sharp knife or pizza cutter
- 1 Pastry brush
Ingredients
Ingredients
- 1 cup sourdough discard 100% hydration
- ½ cup all-purpose flour
- ¼ cup whole wheat flour optional for added flavor
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder optional
- 1 teaspoon dried herbs such as rosemary, thyme, or oregano
- Flaky sea salt for topping optional
Instructions
Instructions
Prepare the Dough:
- In a mixing bowl, combine the sourdough discard, all-purpose flour, whole wheat flour (if using), olive oil, salt, garlic powder, and dried herbs. Mix until a soft dough forms.
Chill the Dough (Optional):
- For easier rolling, wrap the dough in plastic wrap and refrigerate for 20 minutes.
Roll Out the Dough:
- Preheat your oven to 350°F (175°C). Place the dough between two sheets of parchment paper and roll it out as thin as possible (about 1/8 inch thick).
Cut the Crackers:
- Remove the top sheet of parchment paper and transfer the dough (on the bottom parchment) to a baking sheet. Use a sharp knife or pizza cutter to score the dough into desired cracker shapes.
Add Toppings:
- Brush the dough lightly with olive oil and sprinkle with flaky sea salt or additional herbs if desired.
Bake the Crackers:
- Bake for 18-20 minutes, or until the crackers are golden and crisp. Rotate the baking sheet halfway through to ensure even baking.
Cool and Serve:
- Let the crackers cool fully on a wire rack. Break apart along the scored lines and store in an airtight container.
Notes
Nutrition Facts (Per Serving)
- Calories: 120
- Protein: 3g
- Carbohydrates: 15g
- Fat: 5g
- Sodium: 300mg