Sourdough Everything Crackers
If you’re looking for a quick and easy way to use up sourdough discard, these Sourdough Everything Crackers are a perfect choice.
Ingredients
- 4 tablespoons 57g unsalted butter, melted
- 1 cup 240g sourdough discard (unfed, straight from the fridge is fine)
- 1 tablespoon everything bagel seasoning or any seasoning you like
Instructions
- Preheat your oven to 350 F. Stir or whisk together the melted butter and sourdough discard in a bowl until smooth. The mixture will be spreadable.
- Pour the mixture onto a silicone baking mat (or parchment paper) in four small squares, spreading it evenly into a thin layer. Sprinkle with everything bagel seasoning.
- Bake at 350°F (175°C) for 10 minutes, then remove from the oven and score into cracker-sized pieces using a pasta wheel or pizza cutter. If you choose a pasta wheel, I like this one https://amzn.to/413q2a3.
- Reduce the oven temperature to 325°F (160°C) and bake for another 20 minutes. Check the crackers—they should be golden and crisp. If needed, bake for an additional 5-10 minutes, watching closely to prevent burning.
- Let the crackers cool completely before breaking them apart. They should easily separate. Store in an airtight container to keep them crisp.
Notes
You can use starter that has been fed recently, but I recommend allowing it to fall before incorporating the butter or you'll end up with a a mixture that's hard to spread.
How to store:
Store in an airtight container for up to 1 month.
Store in an airtight container for up to 1 month.