Sourdough Discard Crackers
Thin, crispy, and irresistibly snackable crackers. The easiest and most delicious way to use up sourdough discard.
Ingredients
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Combine the discard, melted butter, flour, and salt in a bowl. Mix until a smooth dough forms. Add any optional seasonings.
- 3
Divide dough in half. Place one half on a piece of parchment paper and top with another piece of parchment.
- 4
Roll out as thin as possible: you want these nearly see-through. The thinner, the crispier.
- 5
Remove the top parchment. Sprinkle with flaky salt and any additional toppings.
- 6
Transfer the parchment with the dough directly onto a baking sheet.
- 7
Bake for 15-18 minutes until golden brown and crispy. Watch carefully: they go from perfect to burned quickly.
- 8
Let cool completely on the pan (they crisp up even more as they cool). Break into rustic pieces.
- 9
Repeat with the second half of dough.
Baker's Tips
- •The thinner you roll, the crispier the cracker. Use a rolling pin and really go for it.
- •Score the dough with a knife or pizza cutter before baking if you want uniform shapes.
- •Try topping with everything bagel seasoning, rosemary and sea salt, or Parmesan and black pepper.
- •Store in an airtight container for up to a week.
