Description
This sourdough discard crackers recipe turns leftover starter into incredibly crispy, golden, and flavor-packed crackers, perfect as a wholesome, family-friendly snack.
Ingredients
- 1 cup (240 g) sourdough discard
- 1 cup (120 g) all-purpose flour
- 0.25 cup (60 ml) olive oil
- 1 teaspoon fine sea salt
- 2–3 tablespoons everything bagel seasoning
Instructions
- Mix Dough: Combine discard, flour, oil, and salt in a medium bowl. Mix until a shaggy dough forms, then knead briefly (1-2 minutes) until pliable and slightly sticky, forming a cohesive ball.
- Rest Dough: Cover the bowl and let the dough rest for 30 minutes at room temperature to relax the gluten, making it much easier to roll.
- Roll Dough: Divide the dough in half. On a lightly floured surface or between parchment paper, roll each half very thin (about 1/16-inch thick) for crispness.
- Season and Score: Transfer rolled dough (on parchment) to a baking sheet. Sprinkle generously with Everything Bagel Seasoning. Score into cracker shapes (squares, rectangles, triangles) with a pizza cutter or sharp knife, but do not cut all the way through.
- Bake Crackers: Bake at 350F (175C) for 15-20 minutes, or until edges are golden brown and crackers feel firm. Check at 10-12 minutes and rotate the pan if needed for even baking.
- Cool and Break: Let the crackers cool completely on the baking sheet before breaking them apart along the scored lines to ensure maximum crispness.
Notes
If crackers are not crispy enough, they were likely not rolled thin enough; return them to the oven for another 3-5 minutes at 325F (160C) until golden brown.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 crackers (approx. 30 g)
- Calories: 160 calories
- Sugar: 0 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg