These Sourdough Crackers have an unimaginable taste, because of sourdough discard. They’re skinny, crisp, and easy to make with simply 7 substances!
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 among the well being advantages from sourdough whereas on the similar time decreasing your meals waste (I mainly preserve a zero-waste sourdough starter in my home, I take advantage of the discard in all the pieces!). Win win!
My sourdough discard crackers have a deep, distinctive taste, and they’re a more healthy various to your customary cheese crackers. Whereas they’re completely fantastic to get pleasure from on their very own (and a terrific snack for youths), you may also 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 substances!
- Flavorful: tangy and sophisticated taste, with out the necessity for sugar.
- Nutritious: Because of entire 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 de facto unparalleled (I like these even higher than my cheddar-filled cheese crackers, in order that’s saying one thing!). Simply 7 easy substances:
- Sourdough discard. That is what you discard earlier than feeding your sourdough starter. Be sure to are utilizing discard from a starter that’s at the very least every week outdated; I don’t advocate utilizing it earlier than that point.
- Flour. I like to make use of a mix of entire wheat flour and common all-purpose flour. This offers the crackers a stunning 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 light-weight golden brown end.
- Butter. Soften your butter, then let it quiet down a bit earlier than including it. Be sure to make use of unsalted butter, since we’re including desk salt into the dough and kosher salt on prime of the crackers earlier than baking! I completely love the flavour that the butter provides to those crackers, I believe it’s what units them other than each store-bought model I’ve ever tried.
SAM’S TIP: Don’t need to bake your sourdough crackers instantly? 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 likely be fairly agency and can doubtless want to take a seat at room temperature for at the very least 10-Quarter-hour earlier than it’s mushy sufficient to roll out.
Notice that that is simply an outline of the substances I used and why. For the total recipe please scroll right down to the underside of the submit!
The way to Make Sourdough Discard Crackers
- Stir collectively the discard, flours, butter, and desk salt till effectively mixed. Dough needs to be clinging to itself and nearly 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 kind 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 flippantly floured floor. Switch to a parchment lined baking sheet.
- Prick the dough throughout with a fork, brush with olive oil, after which reduce into 2″ squares. I take advantage of a pizza cutter for this step, it offers me good straight strains. And in the event you’d like smaller crackers, by all means, reduce your squares smaller!
- Sprinkle liberally with kosher salt (or one other seasoning of your selection, all the pieces bagel seasoning is one other nice possibility!).
- Bake at 375 till mild golden brown, about 20 minutes. Repeat with the second disk of dough.
SAM’S TIP: Be sure to roll your dough to a constant thinness so your sourdough crackers bake uniformly.
Steadily Requested Questions
Sliced cheeses and meats, hummus, pepperoni pizza dip, and bacon jalapeño popper dip are only a few of my favourite pairings. You would additionally eat them as a fast (however filling!) snack with some tuna or rooster salad–sort of like a deconstructed sandwich!
After all, crackers are additionally a traditional pairing with soups, particularly tomato soup, and these sourdough discard crackers aren’t any exception.
In case your sourdough discard crackers are mushy whereas they’re nonetheless heat, this isn’t essentially an issue. Nonetheless, if they’ve cooled utterly and are nonetheless mushy, they may be 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 can burn up your discard so that you don’t need to 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 all the pieces 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 beneath! In the event you do this recipe, you’ll want to tag me on Instagram, and you may also discover me on YouTube and Fb
Sourdough Crackers (Made with Discard)
Servings: 55 2″ crackers
Energy: 25kcal
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Directions
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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) entire wheat flour, 6 Tablespoons (85 g) unsalted butter, 1 scant teaspoon desk salt
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Stir till effectively mixed. If dough may be very sticky, add a bit extra flour till it’s manageable.
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Divide dough into two items and kind every right into a disk. Wrap every half in plastic wrap and chill for at the very least half-hour.
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Preheat oven to 375F (190C) and line two baking sheets with parchment paper. Put aside.
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Take away one disk of dough from fridge and unwrap.
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Place on a flippantly floured floor and use a rolling pin to roll dough to be below ⅛” thick (<3mm). Whereas rolling, sometimes use a spatula to scrape below the dough to maintain it from sticking an excessive amount of to your countertop. Switch sheet to ready baking sheet and use a fork to pierce dough throughout (to assist stop bubbles).
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Frivolously brush throughout with olive oil, then use a pizza wheel or pastry cutter to chop into 2” squares (no have to separate the crackers).
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Sprinkle liberally with kosher salt. Switch to heart rack of 375F (190C) oven and bake till mild golden brown, about 20 minutes.
Olive oil, Kosher salt
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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.
Vitamin
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 relies on third-party calculations and needs to be thought-about an estimate solely. Precise dietary content material will fluctuate based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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