Sourdough Crackers (Made with Discard)
These Sourdough Crackers have an unbelievable taste, due to sourdough discard. They’re skinny, crisp, and easy to make with simply 7 elements!
Sourdough Discard Crackers
Mild, crisp, and SO flavorful, sourdough crackers are a easy, but considerate snack. My recipe is made with sourdough discard, which implies you’ll get a number of the well being advantages from sourdough whereas on the similar time decreasing your meals waste (I mainly maintain a zero-waste sourdough starter in my home, I exploit the discard in every thing!). Win win!
My sourdough discard crackers have a deep, distinctive taste, and they’re a more healthy various to your commonplace cheese crackers. Whereas they’re completely effective to take pleasure in on their very own (and a terrific snack for youths), you can too 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 elements!
- Flavorful: tangy and sophisticated taste, with out the necessity for sugar.
- Nutritious: Because of complete wheat flour and sourdough discard.
What You Want
I really like how easy and unassuming the ingredient listing seems. Every thing 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 elements:
- Sourdough discard. That is what you discard earlier than feeding your sourdough starter. Ensure you are utilizing discard from a starter that’s at the very least every week outdated; I don’t suggest utilizing it earlier than that point.
- Flour. I like to make use of a mixture of complete wheat flour and common all-purpose flour. This provides the crackers a beautiful taste, shade, 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 lightweight golden brown end.
- Butter. Soften your butter, then let it settle down a bit earlier than including it. Ensure to make use of unsalted butter, since we’re including desk salt into the dough and kosher salt on high of the crackers earlier than baking! I completely love the flavour that the butter provides to those crackers, I feel it’s what units them other than each store-bought model I’ve ever tried.
SAM’S TIP: Don’t wish to bake your sourdough crackers straight away? You may let the dough chill within the fridge for two days with out difficulty. Simply know that in the event you do that, the dough will probably be fairly agency and can seemingly want to sit down at room temperature for at the very least 10-Quarter-hour earlier than it’s gentle sufficient to roll out.
Observe that that is simply an summary of the elements I used and why. For the complete recipe please scroll right down to the underside of the submit!
Methods to Make Sourdough Discard Crackers
- Stir collectively the discard, flours, butter, and desk salt till nicely mixed. Dough ought 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 at the very least half-hour.
- Unwrap one disk and roll to ⅛″ thickness on a calmly floured floor. Switch to a parchment lined baking sheet.
- Prick the dough throughout with a fork, brush with olive oil, after which minimize into 2″ squares. I exploit a pizza cutter for this step, it offers me good straight traces. And in the event you’d like smaller crackers, by all means, minimize your squares smaller!
- Sprinkle liberally with kosher salt (or one other seasoning of your selection, every thing bagel seasoning is one other nice choice!).
- Bake at 375 till gentle golden brown, about 20 minutes. Repeat with the second disk of dough.
SAM’S TIP: Ensure to roll your dough to a constant thinness so your sourdough crackers bake uniformly.
Regularly Requested Questions
Sliced cheeses and meats, hummus, pepperoni pizza dip, and bacon jalapeño popper dip are only a few of my favourite pairings. You could possibly additionally eat them as a fast (however filling!) snack with some tuna or hen salad–form of like a deconstructed sandwich!
After all, crackers are additionally a basic pairing with soups, particularly tomato soup, and these sourdough discard crackers are not any exception.
In case your sourdough discard crackers are gentle whereas they’re nonetheless heat, this isn’t essentially an issue. Nevertheless, if they’ve cooled fully and are nonetheless gentle, they is perhaps a contact underbaked. Simply pop them again into the oven for a couple of minutes, and they need to crisp up!
There are a lot of recipes that may expend your discard so that you don’t should throw it away. I like to make use of mine to make sourdough pancakes, brownies, banana bread, and chocolate chip cookies (recipes coming quickly!).
Wish to add much more taste to your sourdough crackers? Swap the kosher salt topping with some every thing 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! For those who do this recipe, you should definitely tag me on Instagram, and you can too discover me on YouTube and Facebook
Sourdough Crackers (Made with Discard)
Print
Pin
Rate
Servings: 55 2″ crackers
Energy: 25kcal
Forestall your display from going darkish
Directions
-
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) complete wheat flour, 6 Tablespoons (85 g) unsalted butter, 1 scant teaspoon desk salt
-
Stir till nicely mixed. If dough could be very sticky, add a bit extra flour till it’s manageable.
-
Divide dough into two items and type every right into a disk. Wrap every half in plastic wrap and chill for at the very least half-hour.
-
Preheat oven to 375F (190C) and line two baking sheets with parchment paper. Put aside.
-
Take away one disk of dough from fridge and unwrap.
-
Place on a calmly floured floor and use a rolling pin to roll dough to be below ⅛” thick (
Evenly brush throughout with olive oil, then use a pizza wheel or pastry cutter to chop into 2” squares (no have to separate the crackers).
Sprinkle liberally with kosher salt. Switch to middle rack of 375F (190C) oven and bake till gentle 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.
Diet
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 ought to be thought of an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
Associated Recipes
Reader Interactions
