sourdough discard crackers
These sourdough discard crackers are a delicious and easy way to use up your leftover sourdough starter. With a crispy texture and a hint of savory flavor, these crackers make a perfect snack or accompaniment to cheese and dips.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper
- 1 rolling pin
- 1 pizza cutter or sharp knife
- 1 oven
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- ¼ cup olive oil
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon sesame seeds or poppy seeds Optional for topping.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the sourdough discard, all-purpose flour, olive oil, salt, and garlic powder. Mix until a dough forms.
- Transfer the dough onto a lightly floured surface. Using a rolling pin, roll the dough out to about ⅛ inch (3 mm) thick.
- Use a pizza cutter or sharp knife to cut the dough into squares or rectangles of your desired size.
- Transfer the cut crackers onto the prepared baking sheet. Optionally, sprinkle sesame seeds or poppy seeds on top for extra flavor and visual appeal.
- Bake in the preheated oven for 15-20 minutes until the crackers are golden and crispy. Keep an eye on them to prevent burning.
- Once baked, remove from the oven and let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store the cooled crackers in an airtight container at room temperature for up to a week.
Feel free to experiment with different spices or herbs mixed into the dough for added flavor.
You can also adjust the thickness of the crackers according to your preference; just note that thinner crackers will bake faster.