Sourdough Discard Crackers Recipe (Optional Cheese or Herbs)
Come learn how to make delicious, crispy crackers with our flexible and easy sourdough discard crackers recipe - with optional cheese, herbs and more. It's a perfect way to use extra sourdough discard!
Equipment
- Mixing bowl
- Baking sheets
- Parchment Paper
- Rolling pin
- Pastry Wheel or Pizza Cutter
- Basting Brush
Ingredients
- 1 cup flour (I like 1/2 cup whole wheat + 1/2 cup unbleached bread flour)
- 1 cup sourdough starter, active or discard* (see notes below)
- 1/4 cup softened coconut oil, butter or olive oil
- 1/2 tsp sea salt
- olive oil for brushing
Optional additions (use one or two)
- 1/4 cup Fresh herbs of choice, e.g. rosemary, sage, thyme, oregano (Or 2 Tbsp dried)
- 1/2 cup finely grated firm cheese, such as cheddar or parmesan
- 2 Tbsp everything bagel seasoning
- 1/4 cup sun-dried tomatoes, finely chopped
- 1/4 cup sunflower seeds or pumpkin seeds
- 1 to 2 Tbsp nutritional yeast
- 1/2 tsp onion powder or garlic powder
- a sprinkle of paprika over the top, but wait to add until after baking (or near the end)
Instructions
- In a mixing bowl, thoroughly combine sourdough starter, flour, salt, and softened coconut oil or butter. Also add optional additions like herbs, cheese or other seasonings at this time. Form into a solid ball.
- Divide the large dough ball into two equal sized balls.
- Next shape and squish each dough ball into a flattened rectangular shape, about the size of your hand and about a half inch.
- Cover or wrap each piece of dough, and place in the refrigerator to chill for at least 30 minutes (up to overnight*).
- Preheat the oven to 350 degrees Fahrenheit.
- If it was refrigerated for more than a couple hours, allow the dough to warm up slightly (15-30 minutes) before attempting to roll out.
- Cut a piece of parchment paper to the size of a cookie sheet, or use a silicone baking sheet liner. Lightly dust the parchment paper or liner with flour.
- Place one piece of dough on the floured parchment paper, lightly dust flour on top of the dough, then use a floured rolling pin to carefully roll it out nice and thin, about 1/16th of an inch thick.
- Use a basting brush to lightly brush the rolled dough with extra virgin olive oil, and sprinkle coarse salt over the top.
- Cut the dough using a pasta/pastry cutter (or pizza wheel) into 1 to 2 inch squares or other desired size. Next, use a fork to poke each cracker square several times.
- Transfer the parchment paper and the cracker squares to a baking sheet and bake in the oven for 20 to 25 minutes.
- Rotate the baking sheets halfway through to help the crackers bake evenly.
- Once finished baking, quickly remove the crackers to a cooling rack.
- Once cool, enjoy the crackers immediately or store them in an airtight container to enjoy later.
Notes
*If using discard, I recommend using starter that has been fed at least once in the last few weeks. Using overly old, neglected starter will result in very sour-tasting crackers.
Tried this recipe?Let us know how it was!