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.