Sourdough Discard Firecracker Crackers
Crispy, spicy, and snackable. These salty-savory crackers made with sourdough discard are the ultimate party snack—loaded with spices, buttery crispness, and a touch of heat from red pepper flakes.
Equipment
- 1 sauce pan For melting butter
- 1 mixing bowl Large
- 1 whisk or spatula To blend ingredients
- 1 measuring cup
- 1 baking sheet lined with parchment paper
- 1 pizza cutter or knife For scoring crackers
Ingredients
Main Ingredients
- 2 cups sourdough discard
- ½ cup melted butter 1 stick
- ½ cup grated cheese your favorite kind
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper adjust for heat
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- red pepper flakes for topping
Instructions
Instructions
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine sourdough discard, melted butter, grated cheese, smoked paprika, cayenne, parsley, garlic powder, and onion powder. Mix until smooth.
- Spread the batter thin and evenly onto the lined baking sheet using a spatula.
- Sprinkle red pepper flakes over the top.
- Use a pizza cutter or sharp knife to lightly score the mixture into cracker shapes.
- Bake for 15 minutes, then remove and re-score deeply into crackers. Return to oven and bake an additional 20-25 minutes until golden and crispy.
- Cool on the baking sheet completely before removing.
- Once cooled, break apart along the score lines and enjoy or store.
Notes
The key to these crackers is making sure the sourdough discard consistency is 100% hydrated, meaning that it is stirred down and thin with no air bubbles. For extra heat, brush with olive oil + hot sauce before baking. Every oven is different, and because the crackers are thin, they will burn quickly and easily so be sure to keep an eye on them!