Description
Thin, crispy sourdough discard crackers made with simple pantry ingredients. These golden, crunchy crackers are perfect for snacking, dipping, or pairing with cheese while reducing food waste.
Ingredients
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1 tablespoon fresh herbs such as rosemary or thyme, finely chopped (optional)
- 1–2 tablespoons water, if needed
- Flaky sea salt for topping (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine sourdough discard, flour, melted butter, salt, and optional seasonings. Mix until a soft dough forms. Add water one tablespoon at a time if needed.
- Place dough between two sheets of parchment paper and roll out to about 1/16 inch thick.
- Transfer rolled dough to a baking sheet and remove the top parchment layer. Sprinkle flaky sea salt on top and lightly press it in.
- Score the dough into small squares or rectangles using a knife or pizza cutter.
- Bake for 20–25 minutes until golden brown and crisp.
- Allow crackers to cool completely, then break apart along the scored lines.
Notes
- Roll the dough as thin as possible for extra crispy crackers.
- Customize with sesame seeds, poppy seeds, everything bagel seasoning, or crushed red pepper flakes.
- Add 1/4 cup grated Parmesan for a cheesy variation.
- Store in an airtight container at room temperature for up to one week.
- Reheat at 300°F (150°C) for 5–7 minutes to restore crispness.
- Dough can be frozen for up to one month and thawed in the refrigerator before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
