Introduction
Oh, sourdough discard! For so many of us, that tangy, bubbly discard is a constant in our kitchen, a reminder of our sourdough starter’s happy life. But what do you do with it when you’re not baking loaves? I used to feel a bit stumped too, until I discovered these unbelievably easy and incredibly delicious sourdough discard crackers. Seriously, they’re so simple, you’ll wonder why you haven’t made them sooner. They transform that flavorful discard into a crispy, dippable, snackable treat that’s perfect for any occasion.
Why You’ll Love This Recipe
- Fast: Whip them up in under 30 minutes, from start to finish!
- Easy: Just mix, roll, and bake. No fancy techniques needed.
- Giftable: Package them up in a cute tin or bag for a homemade gift everyone will adore.
- Crowd-pleasing: Whether you’re hosting a party or just need an afternoon pick-me-up, these crackers are always a hit.
Ingredients
Gather ’round, friends! Here’s what you’ll need for these delightful crackers. Don’t be intimidated by the discard; it’s the star of the show!
- 1 cup (220 g) sourdough discard: This is the heart of our crackers! It should be unfed, so it has that lovely tangy flavor.
- ¾ cup (95 g) all-purpose flour: Your basic pantry staple for a good structure.
- ½ cup (60 g) whole wheat flour: I love adding a bit of whole wheat for that nutty depth and extra fiber. It makes them taste even more artisanal!
- 6 Tablespoons (85 g) unsalted butter, melted: Butter makes everything better, right? It helps create that perfect crispy texture.
- 1 scant teaspoon table salt: Just a touch to enhance all those delicious flavors.
- Olive oil, for brushing: A little brush of olive oil gives them a lovely sheen and helps the salt stick.
- Kosher salt, for sprinkling: The finishing touch! Those little crystals of salt on top are just divine.
How to Make It
Alright, let’s get our hands a little floured and make some magic! This is where the fun really begins.
- Preheat & Prep: First things first, get your oven preheated to 350°F (175°C). Then, grab a baking sheet and line it with parchment paper. This is your best friend for easy cleanup!
- Mix It Up: In a medium-sized bowl, combine your sourdough discard, both the all-purpose and whole wheat flours, that melted butter, and your table salt. Give it a good stir until it all comes together into a nice, cohesive dough. It might feel a little sticky, and that’s perfectly okay.
- Dough Deployment: Dump that lovely dough onto your prepared baking sheet. Don’t worry about making it look pretty yet!
- Roll It Thin: Now, here’s the secret to super crispy crackers: thinness! Place another piece of parchment paper on top of the dough. Then, using your rolling pin, roll the dough out between the two pieces of parchment paper. Aim for about 1/16-inch thickness. The thinner, the crispier, so go for it!
- Oil & Salt Shine: Gently peel off the top layer of parchment paper. Now, take a pastry brush (or even just your fingers!) and lightly brush the surface of the dough with olive oil. This is where you add that beautiful sprinkle of kosher salt all over. Be generous; it really makes a difference!
- Score and Slice: Grab a sharp knife or a pizza cutter and score the dough into your desired cracker shapes. Squares, rectangles, little triangles – whatever makes your heart happy! This makes breaking them apart so much easier after baking.
- Bake to Golden Perfection: Pop that baking sheet into your preheated oven and bake for about 18 to 25 minutes. Keep an eye on them! You’re looking for that beautiful golden brown color and a definite crispiness.
- Cool Down & Break Apart: Once they’re perfectly baked, take them out of the oven and let them cool completely on the baking sheet. I know, the waiting is hard, but it’s crucial for them to get nice and crisp. Once they’re cool, you can easily break them apart along those score lines.
Substitutions & Additions
Feeling adventurous? You can absolutely play around with these crackers! They’re a fantastic canvas for your creativity.
- Herb Heaven: Mix in some dried herbs like rosemary, thyme, or even a pinch of everything bagel seasoning into the dough before baking.
- Cheesy Delight: Grate some Parmesan or cheddar cheese and mix it right into the dough for cheesy goodness.
- Spicy Kick: Add a pinch of red pepper flakes for a little heat.
- Seed Power: Sprinkle sesame seeds, poppy seeds, or sunflower seeds on top with the kosher salt for extra texture and flavor.
- Gluten-Free Option: You can try a gluten-free flour blend, but you might need to adjust the liquid or flour amounts slightly to get the right consistency.
Tips for Success
Let’s make sure your crackers turn out absolutely perfect every single time!
- Don’t Skip the Thinning: I can’t stress this enough – rolling the dough thin is key to crispy crackers! If they’re too thick, they’ll be more like biscuits.
- Even Baking: If you notice some crackers browning faster than others, you can rotate your baking sheet halfway through baking for even cooking.
- Discard Consistency: Your sourdough discard might be thicker or thinner depending on how you feed your starter. If it’s very thick, you might need a tiny splash more liquid (a teaspoon of water or milk) to get it to combine. If it’s super thin, you might need a tablespoon more of flour.
- Prep Ahead: You can score the crackers and have them ready to bake. Store the unbaked, scored dough between parchment paper in an airtight container in the fridge for a day or two.
How to Store It
Once your beautiful crackers have cooled completely, you’ll want to store them properly to keep them crispy. The best way to do this is in an airtight container at room temperature. They’ll stay delightfully crunchy for about a week, though I suspect they’ll be devoured much sooner than that!
FAQs
- Q: Can I use active sourdough starter instead of discard?
- A: Yes, you can! If you use active starter, your crackers might puff up a little more and have a slightly different flavor profile, but they will still be delicious. Just use it directly as you would the discard.
- Q: My crackers aren’t crispy enough, what did I do wrong?
- A: The most common culprit is thickness! Make sure you’re rolling the dough very thinly. Also, ensure they bake until they are truly golden brown and feel firm when you gently touch them. Letting them cool completely also helps them crisp up.
- Q: Can I make these crackers without a sourdough starter?
- A: While these are specifically designed for sourdough discard, you could experiment with a substitute like 1 cup of buttermilk or yogurt mixed with a teaspoon of lemon juice or vinegar to mimic the acidity, but the flavor will be different. These truly shine with that sourdough tang!
Crispy Sourdough Discard Crackers
These incredibly easy and delicious sourdough discard crackers transform flavorful discard into a crispy, dippable, snackable treat perfect for any occasion.
Equipment
- Baking Sheet Lined with parchment paper
- Parchment paper
- Medium-sized bowl
- Rolling Pin
- Pastry brush
- sharp knife or pizza cutter
Ingredients
Main ingredients
- 1 cup sourdough discard unfed
- 0.75 cup all-purpose flour
- 0.5 cup whole wheat flour
- 6 Tablespoons unsalted butter melted
- 1 scant teaspoon table salt
- olive oil for brushing
- kosher salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, combine sourdough discard, all-purpose flour, whole wheat flour, melted butter, and table salt until a cohesive dough forms. It may be sticky.1 cup sourdough discard
- Transfer the dough to the prepared baking sheet.
- Place another piece of parchment paper on top of the dough and roll it out between the two sheets to about 1/16-inch thickness.
- Gently peel off the top parchment paper. Lightly brush the surface of the dough with olive oil and sprinkle generously with kosher salt.1 cup sourdough discard
- Score the dough into desired cracker shapes using a sharp knife or pizza cutter.
- Bake for 18 to 25 minutes, or until golden brown and crispy.
- Let the crackers cool completely on the baking sheet, then break them apart along the score lines.
Notes
Store in an airtight container at room temperature for up to a week. For even baking, rotate the baking sheet halfway through. Adjust flour/liquid if discard consistency varies. Can be prepped ahead by scoring and refrigerating unbaked dough.