Sourdough Discard Everything Crackers
These sourdough discard everything crackers are thin, crisp, and buttery- perfect for snacking and ridiculously easy and simple to make with just 4 ingredients. Warning: Dangerously addictive!
Equipment
- Mixing Bowl - to combine ingredients for crackers.
- Silicone baking mat or Parchment paper - to prevent crackers from sticking and easy cleanup. I love these silicone mats linked here.
- Baking Sheet - For baking your crackers evenly.
- A digital food scale (optional) - if weighing out ingredients.
- Spatula - for spreading your crackers.
- Whisk or Spoon - for combining ingredients.
- Pizza cutter or Pasta wheel - for scoring your crackers. I use this pasta wheel linked here to get a pretty edge to my crackers!
Ingredients
- 1(240g) cup sourdough discard
- 5 (70g) tablespoons unsalted butter melted
- ¼ teaspoon fine sea salt
- 1-2 Tbspns Everything bagel seasoning for topping
Instructions
Step 1: Mix the Cracker Batter
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- In a microwave safe bowl, melt the butter and whisk till smooth. Add the sourdough discard and salt, and then whisk until all of the ingredients are combined. The mixture should be loose and easily spreadable.1(240g) cup sourdough discard, 5 (70g) tablespoons unsalted butter, ¼ teaspoon fine sea salt
- Spread the batter onto the lined baking sheet in a very thin, even layer. Spread thinner than you think, almost translucent in spots. Thinness is the key to crisp, crackery texture.
- Sprinkle generously with everything bagel seasoning.1-2 Tbspns Everything bagel seasoning
Step 2: Bake the Crackers
- Bake at 375°F for 12–15 minutes, just until the surface looks set and slightly dry but not browned. Remove the pan from the oven and score into cracker-sized pieces using a pizza cutter or pasta wheel.
- Reduce the oven temperature to 325°F (165°C) and return the pan to the oven. Bake for 25–35 minutes, until the crackers are fully dry, golden, and crisp. For extra crunch, separate and flip the crackers once halfway through the second bake.
- Remove from the oven and let the crackers cool completely on the pan. They will continue to crisp as they cool. Enjoy plain or with your favorite spreads or cheese!
- Yields 40-50 crackers
Notes
How to Store:
Room temperature- Store completely cooled crackers in an airtight container at room temperature for up to 5 days. Tried this recipe?Let us know how it was!