Crispy Sourdough Discard Crackers
Crispy, crunchy and downright delicious, sourdough discard crackers are the perfect way to use up the sourdough discard in your refrigerator. We love snacking on them and eating them with our lunch. Sourdough discard crackers are so delicious with the slight tang of sourdough mixed with cheese and seasonings. It's worth keeping a sourdough starter just to make these crackers!
Ingredients
- 135 grams sourdough discard see recipe notes, 1/2 cup
- 20 grams all purpose flour about 2 Tablespoons
- 25 grams unsalted butter, melted about 2 Tablespoons
- ¼ cup hard, strong-flavored cheese (Asiago/Parmesan/Gruyere) about 30 grams (or more as desired), grated
- 2 grams salt about 1/4 teaspoon
- sprinkle of seasoning as desired
Instructions
- Preheat your oven to 300ºF and line a half sheet pan with a piece of parchment paper.
- Stir down your sourdough discard (if there is any “hooch” on the top, pour it off). To a small bowl stir together 135 grams sourdough discard, 20 grams of flour and 25 grams of melted butter. Add ¼ teaspoon salt and the 30 grams of cheese. Mix together with a spatula. The dough will resemble a thick batter.
- Pour the batter into the middle of the parchment paper. Using an offset spatula or a butter knife, spread the batter very evenly and thinly to cover the parchment paper. Sprinkle the top of the crackers with "everything but the bagel seasoning" if desired.
- Bake for 40-50 minutes at 300 degrees. Check your crackers around the 30 minute mark to make sure they are not getting too brown. Oven temperatures do vary, so your crackers may need a little less or a little more time.
- Let the crackers cool for 10 minutes and then break into pieces. If you want them a little more flavorful, sprinkle a little extra salt on top. Enjoy! If you have any leftovers, store in an airtight container for a few days.
Notes
Sourdough Discard: I use sourdough discard that is 100% hydration for these recipes. To read more about sourdough discard, how I store it and how long it's good for, read all about it here.
Cheese: I like using any hard cheese in this recipe. You can also increase the amount of cheese to 1/2 cup if desired.
Other Variations: For crackers without cheese, just leave it out. Add your favorite seasonings to the batter and bake as directed. For sweet cinnamon/sugar crackers, omit the cheese and add 10 grams sugar and 4 grams cinnamon to the batter. Sprinkle the top with cinnamon and sugar too.
Tried this recipe?Let us know how it was!