The aroma of freshly baked crackers fills the kitchen, bringing a cozy warmth that feels like home. I remember the first time I made these crispy sourdough discard crackers; it was a simple way to use leftover sourdough starter. As I rolled out the dough, I felt a sense of connection to tradition and the joy of creating something delicious from what might have gone to waste. This recipe matters because it transforms a kitchen staple into a delightful snack, reminding us to appreciate every bit of our food. These crackers are special not only for their crunch but because they celebrate the beauty of sourdough and reduce waste.
why make this recipe
Making crispy sourdough discard crackers is a great way to use leftover sourdough starter, turning it into something tasty and crunchy. They are easy to prepare, require minimal ingredients, and can be customized with your favorite herbs or spices. Plus, they make a perfect snack or appetizer that everyone will love. You’ll feel good knowing you’re minimizing food waste while creating something delicious for yourself and your loved ones.
how to make Crispy Sourdough Discard Crackers with Sea Salt
Ingredients
- 1 cup (240 ml) sourdough discard
- 1 cup (120 g) all-purpose flour
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 teaspoon sea salt flakes (to taste)
- Optional: 1 teaspoon dried herbs or spices such as rosemary, thyme, or cracked black pepper
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine the sourdough discard, all-purpose flour, and olive oil. Stir with a wooden spoon or your hands until a smooth ball forms. If the dough is too sticky, add flour a teaspoon at a time until it’s manageable.
- Lightly flour your work surface. Roll out the dough as thin as possible, about 1/16 inch (1.5 mm) thick.
- Cut the rolled dough into squares or rectangles about 1.5 inches (4 cm) wide using a sharp knife or pizza cutter.
- Transfer the cut crackers to the prepared baking sheet, placing them close but not overlapping.
- Lightly brush the tops with olive oil and sprinkle with sea salt flakes and optional herbs or spices.
- Bake for 15-20 minutes, checking after 12 minutes to avoid burning. The crackers should be golden and crisp.
- Allow the crackers to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- If the crackers are soft after cooling, return them to the oven at 300°F (150°C) for 2-3 minutes to crisp.
how to serve Crispy Sourdough Discard Crackers with Sea Salt
These crackers are perfect on their own, but you can elevate them by serving them with cheese, dips, or spreads. They make a great addition to a charcuterie board or a light snack alongside your favorite beverage. You can also pack them for a picnic or serve them at gatherings.
how to store Crispy Sourdough Discard Crackers with Sea Salt
Store the crackers in an airtight container at room temperature. They should stay crispy for up to a week. If they begin to lose their crunch, you can pop them back into a low oven for a few minutes to regain their texture.
tips to make Crispy Sourdough Discard Crackers with Sea Salt
- Ensure your dough is rolled thin for the best crunch.
- Feel free to experiment with different seasoning combinations or add seeds on top before baking for added flavor and texture.
- If you want a richer flavor, consider using whole wheat flour instead of all-purpose.
variation
You can change up the flavor of these crackers by adding other ingredients to the dough, such as grated cheese, diced olives, or even sautéed garlic. Each variation brings a new taste to your snacking experience.
FAQs
Can I use active sourdough starter instead of discard?
Yes, you can use active sourdough starter, but you may want to adjust the amount of flour and water to ensure the dough has the right consistency.
What can I do if my dough is too dry?
If your dough feels dry, add a little water or more olive oil, mixing until you reach the desired consistency.
Can I freeze these crackers?
Yes, you can freeze them! Just make sure they are completely cool before placing them in a freezer-safe bag. They can be reheated in the oven when you’re ready to enjoy them again.
Crispy Sourdough Discard Crackers
Ingredients
Main Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour 120 grams
- 2 tablespoons extra virgin olive oil Plus more for brushing
- 1 teaspoon sea salt flakes Adjust to taste
- 1 teaspoon dried herbs or spices Optional, e.g. rosemary, thyme, or cracked black pepper
Method
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine the sourdough discard, all-purpose flour, and olive oil. Stir with a wooden spoon or your hands until a smooth ball forms. If the dough is too sticky, add flour a teaspoon at a time until it’s manageable.
- Lightly flour your work surface. Roll out the dough as thin as possible, about 1/16 inch (1.5 mm) thick.
- Cut the rolled dough into squares or rectangles about 1.5 inches (4 cm) wide using a sharp knife or pizza cutter.
- Transfer the cut crackers to the prepared baking sheet, placing them close but not overlapping.
- Lightly brush the tops with olive oil and sprinkle with sea salt flakes and optional herbs or spices.
Baking
- Bake for 15-20 minutes, checking after 12 minutes to avoid burning. The crackers should be golden and crisp.
- Allow the crackers to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- If the crackers are soft after cooling, return them to the oven at 300°F (150°C) for 2-3 minutes to crisp.