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Sourdough Discard Crackers

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Sourdough Discard Crackers are a crispy, savory snack made from sourdough discard, flour, olive oil, and spices. These homemade crackers are easy to make, customizable, and a great way to reduce food waste while enjoying a flavorful treat.

Ingredients

  • 1 cup sourdough discard (unfed starter)
  • 1 cup all-purpose flour (or whole wheat flour for a heartier flavor)
  • 1/4 cup olive oil (or melted butter)
  • 1/2 teaspoon salt (plus extra for sprinkling)
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon dried herbs (such as rosemary, thyme, or oregano, optional)
  • 1 tablespoon water (if needed for dough consistency)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Make the dough: In a mixing bowl, combine the sourdough discard, flour, olive oil, salt, garlic powder (if using), and dried herbs. Stir until the mixture begins to come together. If the dough feels too dry, add a tablespoon of water at a time until the dough reaches a soft, pliable consistency.
  3. Roll out the dough: Place the dough on a lightly floured surface and roll it out as thin as possible, about 1/8 inch thick. The thinner the dough, the crispier the crackers will be.
  4. Cut the crackers: Use a sharp knife, pizza cutter, or cookie cutter to cut the dough into your desired shapes (squares, rectangles, or circles). Arrange the cut dough pieces onto the prepared baking sheet.
  5. Bake the crackers: Sprinkle the crackers with a little extra salt and bake them in the preheated oven for 12-15 minutes, or until golden brown and crisp. Keep an eye on them, as they can burn quickly once they’re near done.
  6. Cool and serve: Let the crackers cool on a wire rack. Once cooled, they’re ready to enjoy!

Notes

Cheesy crackers: Add 1/4 cup grated Parmesan or cheddar cheese for a savory twist.Spicy crackers: Add a pinch of cayenne pepper, paprika, or chili flakes for an extra kick.Seeded crackers: Sprinkle sesame seeds, poppy seeds, or sunflower seeds on top before baking for texture and flavor.Sweet version: Add a tablespoon of sugar and a sprinkle of cinnamon for a sweeter snack.Storage: Store cooled crackers in an airtight container at room temperature for up to 1 week.Reheating: Reheat crackers in a 350°F (175°C) oven for 3-5 minutes if they lose crispiness.

Nutrition

Find it online: https://cookibly.com/sourdough-discard-crackers/