Sourdough Discard Crackers
These sourdough discard crackers are buttery, flakey, and absolutely delicious. They only take minutes to mix up and are the perfect compliment to soups, salads, or spreads. Or just eat them plain like we do for a fun, healthy snack!
Ingredients
- 1 Cup fed or unfed Sourdough Starter discard
- 3 Tbsp everything bagel seasoning
- 1 1/2 Cups All Purpose Flour
- 1/2 tsp salt
- 2 Tbsp Table Sugar
- 1/4- 1/2 Cup Olive Oil
- 4 Tbsp Butter
Instructions
- To make these crackers, start by preheating the oven to 350* Then, add the flour into a medium size mixing bowl. Next, add in the salt, seasoning, and sugar. Stir the dry ingredients to mix them all together.
- Then, add in the room temperature butter and sourdough starter discard.
- Stir the mixture until it begins to come together. Then, slowly begin adding the olive oil until the mixture comes together into a cohesive ball of dough. You will need somewhere between 1/4 to 1/2 Cup. Work the oil into the dough with your hands, pressing it together into a cohesive ball of dough.
- Once the dough has come together, begin rolling it out on a lightly floured surface. You want it to be thin- roughly 1/16" in thickness. If you are struggling with it sticking, add more flour to the work surface or try rolling it on a piece of parchment paper.
- Once the dough is rolled out, use a cookie cutter to cut out your crackers, or just cut it into squares using a pizza cutter or dough knife. Finally, place the crackers onto a cookie sheet and lightly brush them with olive oil. Add a sprinkle of salt to taste and bake in the preheated oven for 12-15 minutes, or until the edges begin to turn golden brown. Rotate the cookie sheet halfway through baking for more evenly baked crackers.
- You can eat these warm right off the tray or allow them to cool and store them in an airtight container for up to one week. Hope you enjoy!