sourdough discard crackers

Here’s a simple and delicious Sourdough Discard Crackers recipe you can try. It’s a great way to use up extra sourdough starter discard and create a tasty, crunchy snack.

🧀 Sourdough Discard Crackers

✨ Ingredients:

• 1 cup (240g) sourdough starter discard (unfed, 100% hydration)

• 2 tablespoons olive oil (or melted butter)

• 1/2 teaspoon salt

• 1/4 teaspoon garlic powder, onion powder, or herbs (optional)

• 1/2 cup (60g) all-purpose flour (adjust if needed)

• Toppings (optional): flaky salt, sesame seeds, everything bagel seasoning, herbs, etc.

🥣 Instructions:

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.

2. In a bowl, mix the sourdough discard, olive oil, salt, and optional seasonings.

3. Stir in the flour until a soft, pliable dough forms. It should not be sticky — add a bit more flour if needed.

4. Roll out the dough between two pieces of parchment paper until very thin (1/16″ or so).

5. Remove the top parchment and transfer the bottom parchment (with dough) to your baking sheet.

6. Use a pizza cutter or knife to score the dough into cracker-sized squares or rectangles.

7. Sprinkle toppings (if using) and gently press them in.

8. Bake for 20–30 minutes until golden and crisp. Thinner areas may brown faster — remove those early if needed.

9. Let cool completely, then break apart along the score lines.

🧊 Storage:

Store in an airtight container for up to 1 week. To crisp them up again, pop them back in the oven for a few minutes.

Let me know if you want flavor variations like cheese, spicy, or herb-infused versions!