Description
Crispy, tangy sourdough discard crackers made from leftover starter. Quick to prepare, endlessly customizable, and perfect for snacking or serving with dips.
Ingredients
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1 cup sourdough discard (unfed, cold or room temp)
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1 cup all-purpose flour (or whole wheat/rye)
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4 tbsp unsalted butter (or olive oil)
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½ tsp sea salt
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Optional:
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2 tbsp fresh herbs or 1 tsp dried
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2 tbsp seeds (sesame, poppy, fennel)
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2 tbsp grated parmesan or nutritional yeast
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½ tsp spices (paprika, garlic powder, za’atar)
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Instructions
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Mix sourdough discard, flour, butter/oil, salt, and optional herbs into a dough.
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Chill the dough for at least 30 minutes.
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Roll dough on parchment to 1/16-inch thickness.
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Add toppings, then lightly roll again to press them in.
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Cut into squares and dock with a fork.
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Bake at 350°F (175°C) for 15–20 minutes until golden.
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Cool completely and store in an airtight container.
Notes
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The thinner the dough, the crispier the crackers.
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Use parchment paper for easier rolling and baking.
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Rotate baking sheets halfway for even browning.
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Store at room temperature for up to 2 weeks or freeze for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack, Appetizer
- Method: Baked
- Cuisine: American / Rustic
Nutrition
- Calories: 64 kcal
- Sodium: 58.7 mg
- Fat: 2.5 g
- Saturated Fat: 1.5 g
- Carbohydrates: 9.2 g
- Fiber: 0.8 g
- Protein: 1.5 g
- Cholesterol: 6.1 mg