Sourdough Discard Crackers
These sourdough discard crackers are a crunchy, savory snack that’s quick to make and perfect for dipping or spreading. Reduce waste with a delicious tangy twist!
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Rolling Pin
- Pizza cutter or sharp knife
- Brush
Ingredients
- 1 cup sourdough discard
- 3 tablespoons unsalted butter melted
- 1 teaspoon salt
- 1 tablespoon all-purpose flour
- olive oil for brushing on top before baking
- 1-2 teaspoons Italian seasoning
- 1-2 tablespoons grated parmesan
- 1 teaspoon flaked sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and crispness.
- In a mixing bowl, combine the sourdough discard, melted butter, salt, all-purpose flour, Italian seasoning, and grated parmesan. Stir until a cohesive dough forms.
- Place the dough on a lightly floured surface or between two sheets of parchment paper. Roll out to about 1/8-inch thickness for crispy crackers.
- Cut the rolled dough into squares or rectangles using a pizza cutter or sharp knife. Adjust size to preference.
- Transfer the cut crackers onto a baking sheet lined with parchment paper. Brush tops lightly with olive oil and sprinkle with flaked sea salt.
- Bake in the preheated oven for 15-20 minutes until golden brown and crisp. Watch closely near the end to avoid burning.
- Remove from oven and let cool on a wire rack. Enjoy plain or with your favorite dips and spreads!
Notes
- Allow crackers to cool completely before storing to maintain crispness.
- Store in an airtight container at room temperature for up to two weeks.
- Rewarm crackers in a 350°F oven for a few minutes to restore crunch.