Sourdough Crackers (Made with Discard)
These Sourdough Crackers have an unbelievable taste, because of sourdough discard. They’re skinny, crisp, and easy to make with simply 7 components!
Sourdough Discard Crackers
Mild, crisp, and SO flavorful, sourdough crackers are a easy, but considerate snack. My recipe is made with sourdough discard, which suggests you’ll get a few of the well being advantages from sourdough whereas on the similar time decreasing your meals waste (I principally preserve a zero-waste sourdough starter in my home, I take advantage of the discard in all the pieces!). Win win!
My sourdough discard crackers have a deep, distinctive taste, and they’re a more healthy different to your customary cheese crackers. Whereas they’re completely wonderful to take pleasure in on their very own (and a fantastic snack for teenagers), you too can pair them with cheeses and meats on a charcuterie board, serve them alongside your favourite dip (I vote for spinach artichoke dip!), or crumble them over a bowl of soup.
3 issues to like about my recipe:
- Easy: simply 7 components!
- Flavorful: tangy and sophisticated taste, with out the necessity for sugar.
- Nutritious: Due to entire wheat flour and sourdough discard.
What You Want
I like how easy and unassuming the ingredient checklist seems. All the things you want is so primary, however the taste is actually unparalleled (I like these even higher than my cheddar-filled cheese crackers, in order that’s saying one thing!). Simply 7 easy components:
- Sourdough discard. That is what you discard earlier than feeding your sourdough starter. Ensure you are utilizing discard from a starter that’s not less than every week previous; I don’t suggest utilizing it earlier than that point.
- Flour. I like to make use of a mix of entire wheat flour and common all-purpose flour. This offers the crackers a stunning taste, coloration, and a few well being advantages too!
- Oil. We’ll brush our sourdough crackers with olive oil earlier than baking. This helps crisp them up and encourages a light-weight golden brown end.
- Butter. Soften your butter, then let it calm down a bit earlier than including it. Make certain to make use of unsalted butter, since we’re including desk salt into the dough and kosher salt on prime of the crackers earlier than baking! I completely love the flavour that the butter provides to those crackers, I believe it’s what units them aside from each store-bought model I’ve ever tried.
SAM’S TIP: Don’t need to bake your sourdough crackers straight away? You possibly can let the dough chill within the fridge for two days with out subject. Simply know that in case you do that, the dough will probably be fairly agency and can possible want to sit down at room temperature for not less than 10-Quarter-hour earlier than it’s mushy sufficient to roll out.
Notice that that is simply an outline of the components I used and why. For the complete recipe please scroll all the way down to the underside of the put up!
The right way to Make Sourdough Discard Crackers
- Stir collectively the discard, flours, butter, and desk salt till nicely mixed. Dough needs to be clinging to itself and virtually Play-Do like in consistency. If the dough is simply too sticky to deal with, add extra flour, a Tablespoon at a time, till it’s manageable.
- Divide the dough into two items and type every right into a disk. Wrap with plastic wrap or parchment paper and chill within the fridge for not less than half-hour.
- Unwrap one disk and roll to ⅛″ thickness on a flippantly floured floor. Switch to a parchment lined baking sheet.
- Prick the dough throughout with a fork, brush with olive oil, after which reduce into 2″ squares. I take advantage of a pizza cutter for this step, it offers me good straight traces. And in case you’d like smaller crackers, by all means, reduce your squares smaller!
- Sprinkle liberally with kosher salt (or one other seasoning of your alternative, all the pieces bagel seasoning is one other nice possibility!).
- Bake at 375 till mild golden brown, about 20 minutes. Repeat with the second disk of dough.
SAM’S TIP: Make certain to roll your dough to a constant thinness so your sourdough crackers bake uniformly.
Incessantly Requested Questions
Sliced cheeses and meats, hummus, pepperoni pizza dip, and bacon jalapeño popper dip are just some of my favourite pairings. You could possibly additionally eat them as a fast (however filling!) snack with some tuna or rooster salad–form of like a deconstructed sandwich!
In fact, crackers are additionally a basic pairing with soups, particularly tomato soup, and these sourdough discard crackers aren’t any exception.
In case your sourdough discard crackers are mushy whereas they’re nonetheless heat, this isn’t essentially an issue. Nonetheless, if they’ve cooled utterly and are nonetheless mushy, they is likely to be a contact underbaked. Simply pop them again into the oven for a couple of minutes, and they need to crisp up!
There are various recipes that can deplete your discard so that you don’t must throw it away. I like to make use of mine to make sourdough pancakes, brownies, banana bread, and chocolate chip cookies (recipes coming quickly!).
Need to add much more taste to your sourdough crackers? Swap the kosher salt topping with some all the pieces bagel seasoning (recipe coming quickly)!
Take pleasure in!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe under! Should you do this recipe, you’ll want to tag me on Instagram, and you too can discover me on YouTube and Facebook
Sourdough Crackers (Made with Discard)
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Servings: 55 2″ crackers
Energy: 25kcal
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Directions
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In a big mixing bowl, mix sourdough discard, each flours, melted butter, and desk salt.
1 cup (220 g) sourdough discard, ¾ cup (95 g) all-purpose flour, ½ cup (60 g) entire wheat flour, 6 Tablespoons (85 g) unsalted butter, 1 scant teaspoon desk salt
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Stir till nicely mixed. If dough may be very sticky, add a bit extra flour till it’s manageable.
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Divide dough into two items and type every right into a disk. Wrap every half in plastic wrap and chill for not less than half-hour.
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Preheat oven to 375F (190C) and line two baking sheets with parchment paper. Put aside.
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Take away one disk of dough from fridge and unwrap.
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Place on a flippantly floured floor and use a rolling pin to roll dough to be below ⅛” thick (
Flippantly brush throughout with olive oil, then use a pizza wheel or pastry cutter to chop into 2” squares (no must separate the crackers).
Sprinkle liberally with kosher salt. Switch to middle rack of 375F (190C) oven and bake till mild golden brown, about 20 minutes.
Olive oil, Kosher salt
Repeat steps 5-8 with second disk of dough.
Notes
Storing
Retailer in an hermetic container at room temperature for as much as 2 weeks.
Vitamin
Serving: 12″ cracker | Energy: 25kcal | Carbohydrates: 3g | Protein: 0.5g | Fats: 1g | Saturated Fats: 1g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 0.3g | Trans Fats: 0.1g | Ldl cholesterol: 3mg | Sodium: 0.3mg | Potassium: 6mg | Fiber: 0.2g | Sugar: 0.01g | Vitamin A: 38IU | Calcium: 1mg | Iron: 0.1mg
Dietary data is predicated on third-party calculations and needs to be thought of an estimate solely. Precise dietary content material will range based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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