Description
Turn your sourdough discard into crispy, flavorful crackers! This easy recipe is waste-free, customizable, and perfect for snacking.
Ingredients
Scale
- 1 cup sourdough discard (unfed, straight from the fridge)
- 1/2 cup all-purpose flour (or whole wheat for extra nuttiness)
- 1/4 cup olive oil or melted butter
- 1/2 teaspoon salt
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried rosemary or thyme (optional)
- 1/2 teaspoon smoked paprika or chili flakes (optional)
- 2 tablespoons grated Parmesan cheese (optional)
- 1 tablespoon sesame or poppy seeds (optional)
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine sourdough discard, flour, olive oil, and salt. Stir until a smooth dough forms.
- If using herbs, spices, or cheese, mix them into the dough.
- Place the dough on a parchment-lined baking sheet. Use a rolling pin to roll it out thinly (about 1/16-inch thick).
- Score the dough with a sharp knife or pizza cutter into cracker-sized pieces.
- If desired, poke holes with a fork to prevent puffing.
- Bake for 20-25 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning.
- Allow the crackers to cool completely before breaking them apart.
- Store in an airtight container at room temperature for up to 2 weeks.
Notes
- For extra crispiness, roll the dough as thin as possible.
- Customize the flavor with your favorite herbs, seeds, or cheese.
- If the crackers turn soft, reheat in a 300°F oven for 5 minutes to restore crunch.
- Make them gluten-free by using 1:1 gluten-free flour.
- For spicy crackers, add cayenne pepper or red chili flakes.
- Freeze leftover crackers in an airtight bag and re-crisp them before serving.
- Prep Time: 10minutes
- Cook Time: 20-25 minutes