Easy Sourdough Discard Crackers
These homemade sourdough discard crackers are crispy, flavorful, and an easy way to put leftover sourdough starter to good use. Made with just a few simple pantry ingredients, they're perfect for snacking, serving with cheese, or pairing with your favorite dips. It's a delicious little way to make something homemade rather than letting that sourdough discard go to waste!
Servings 50 crackers
Equipment
- 2 baking sheets
- parchment paper
- medium mixing bowl
- glass measuring cup or bowl (for melting butter)
- kitchen scale
- off-set spatula
Ingredients
- 400 g sourdough discard
- 4 Tbsp unsalted butter, melted & slightly cooled
- 1/2 tsp fine sea salt
- 2 Tbsp everything bagel seasoning
Instructions
- Preheat oven to 350℉ & line baking sheet with parchment.
- Melt butter and allow it to cool.
- Weigh sourdough discard into medium mixing bowl and add salt and cooled melted butter. Mix until butter is well combined with starter.
- Divide the cracker batter on to 2 parchment lined baking sheets and spread as thinly as possible with an offset spatula. (about 230 grams per sheet)
- Sprinkle the everything bagel seasoning over the crackers sparingly (you may not need the full 2 tablespoons)
- Place in 350℉ oven for 10 minutes, just to set. After the initial 10 minutes, remove from oven and score with a rotary cutter like a pizza cutter or ravioli cutter into cracker sized squares.
- Once scored, lower oven temp to 300℉ and return tray to oven for another 30 minutes, checking after 20 for doneness. Crackers should be golden and hardened. If not done, continue baking until they are firm, checking every 10 minutes.
- Once crackers are firm, remove from oven and allow to cool on the baking sheet. Transfer crackers to a 1/2 gallon jar or an airtight container of choice.