Sourdough Cracker Recipe - Crispy & Tangy

4.99 from 57 votes

Sourdough Cracker Recipe - Crispy & Tangy

Crispy, tangy and downright delicious these sourdough crackers are the perfect way to use up the sourdough discard in your refrigerator. Add a few simple ingredients to your sourdough discard, spread it and bake it into these thin and crispy, easy sourdough crackers.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Crackers, Snack

Cuisine: American

Servings: crackers

Author: Amy Coyne

Equipment

baking sheet
parchment paper
off set spatula
pizza cutter

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 the 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/liquid" on the top, pour it off or stir it in depending how tangy you want your crackers).
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 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 (take off the baking sheet if needed). Use an offset spatula or a butter knife to spread the batter very evenly and thinly to cover the parchment paper. Sprinkle the top of the crackers with "everything but the bagel seasoning" or any favorite seasoning if desired. Place the parchment paper with the cracker batter back on top of the baking sheet.
Bake for 20 minutes at 300ºF. After 20 minutes, pull the crackers out of the oven. Take a pizza cutter or sharp knife and cut crackers into small squares, about 40 total. Put the crackers back into the oven and bake for another 10-20 minutes until crisp. Check on your crackers throughout the end of the baking as oven temperatures do vary and the crackers may need a little less or 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. Older discard with more acid in it will give more tangy flavor to the crackers. Younger discard will have a more mild flavor.

Cheese: I like using Parmesan or Asigao cheese, but any hard, flavorful cheese will work. You can also increase the amount of cheese to 1/2 cup if desired or leave it out completely.

Other Variations: 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.

Nutrition