Sourdough Discard Crackers

This sourdough discard cracker recipe is an easy and tasty way to use any sourdough discard you have. Just try to restrain yourself from grabbing and snacking on one or two each time you walk by. They're pretty irresistible. 

These homemade sourdough crackers are made with your sourdough discard. There's no rolling pin required. 

Plus, if you hate throwing out sourdough starter when you are refreshing/feeding your starter, these crackers are a great way to use the extra. 

Ingredients:

Sourdough Starter: Use a starter that is 100% hydration, meaning it is made up of half flour and half water, by weight. 

Butter: You can use either salted or unsalted. Although I haven't tried it, I'm pretty sure you could use olive oil instead. 

Cheese: You can use any flavor of cheese you like. I've made them with Parmesan, Gruyère, pepper jack, and cheddar. For a super thin cracker, you can skip the cheese. 

Salt: Depending on which butter you use and the saltiness of the cheese, use up to 1/4 teaspoon of salt. 

Additional Optional Ingredients:

Herbs: You can also add about two to three teaspoons of dried herbs to the dough. I love adding herbes de Provence. 

Toppings: I've used poppy seeds, Everything bagel topping, black sesame seeds, or coarse sea salt. 

Process for Making:

First, mix together the starter, the softened butter, cheese, and salt. 

Next, using an offset spatula, spread the batter thinly on a parchment lined half sheet pan. It should cover most of the parchment with about a 1 to 1 1/2 inch border. Sprinkle the top with your favorite seed or bagel topping if you want. 

After that, place the baking sheet on the middle rack in the oven and bake for 10 minutes. Remove the pan from the oven and, using a pizza or pastry wheel, cut the parbaked crackers into squares. 

Finally, place the baking sheet back in the oven for 20 more minutes to finish baking. 

Equipment You May Need: 

Small offset spatula: For spreading the batter. 

Parchment Paper: For lining your half sheet pan. 

Pizza or Pastry Wheel: For cutting the the dough into crackers. 

Half Sheet Pan: Just the right size for these crackers. 

Tips for Success:

Spread the batter as evenly as possible for even baking. If some of the crackers are fully cooked, you can remove them and place the rest, still on the pan, back in the oven for a few more minutes. 

Leave the crackers on the hot baking sheet for a few minutes before moving them to a rack to cool completely. If you still have some that are not crispy, you can bake them again for a couple of minutes. 

Keep the baked crackers in an airtight container for freshness. 

One of my favorite things to do is quietly snack on the uneven bits on the edges of the crackers just to "neaten up." No one will know. 

These crackers are super crunchy and totally will call your name from the kitchen. Each time you walk by, you won't be able to stop yourself from grabbing a couple and popping them in your mouth. 

They sort of have a Cheez-It flavor, but they are much crunchier. I really have a hard time sharing. 

You can serve them with dips or spreads, but I love them on their own. They really satisfy that urge to snack with just a few crackers. 

If you are a sourdough geek like I am, these crackers will make you very happy! They are so fun to snack on and totally delicious. 

The sourdough tang comes through, and you can use any 100% hydration sourdough discard, whether or not it has been recently refreshed or has been sitting in your fridge for quite a while. 

Because I have shared photos of different versions of these crackers, you can hover your mouse over each photo for a description of each. 

Alternatively, here's a description of each photo shared above. 

1. Top left: Gruyère and poppy seeds. Top right: Sesame and Parmesan. Bottom left: Pepper Jack. Bottom right: Sourdough crackers without cheese. 
2. Parmesan and black sesame seeds
3. Crackers without cheese
4. Parmesan and black sesame seeds
5. Cracker dough before baking (with pepper jack)
6. Cracker dough after baking (with pepper jack)
7. Crackers with herbs added
8. Gruyère and poppy seeds

Welcome to this week's Sunday Funday! Everyone is sharing recipes for crackers, or recipes that use crackers as an ingredient! Be sure to check out everyone's recipes: 

• Sourdough Discard Crackers from Karen's Kitchen Stories
• Cheese and Chive Crackers from Cook with Renu
• Easy Inside Out Chicken Cordon Bleu from A Day in the Life on the Farm
• Homemade Everything Seasoned Crackers from Amy's Cooking Adventures
• Homemade Goldfish Crackers from Culinary Cam
• Parle Cheesling Bhel from Mayuri's Jikoni
• Whole Wheat Crackers from Sneha's Recipe
• Za'atar Chickpea Crackers from Food Lust People Love

Sourdough Discard Crackers

Yield: 60 crackers

Author: Karen Kerr

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

This sourdough discard cracker recipe is an easy and tasty way to use any sourdough discard you have.

Ingredients

For the Crackers

• 200 grams (a little more than 1/4 cup) sourdough starter discard
• 2 tablespoons butter, softened
• 113 grams (1/2 cup) shredded cheese
• Pinch to 1/4 teaspoon of salt, depending on the saltiness of your cheese
• Optional: 2 teaspoons of dried herbs

For the Optional Toppings and Herbs

• Sesame seeds, poppy seeds, Everything Bagel, or flaked sea salt, or any other seeds of your choice.

Instructions

1. Heat your oven to 350 degrees F.
2. Mix together the sourdough discard, softened butter, cheese, and salt.
3. Add the optional herbs.
4. Using a small offset spatula, spread the mixture thinly and evenly over a parchment lined half sheet pan.
5. Place the pan on the middle rack and bake for 10 minutes.
6. Remove the sheetpan from the oven and, using a pizza cutter, cut the parbaked dough into squares. Place the pan back in the oven for an additional 20 minutes.
7. Remove the pan from the oven and let sit for five minutes on the pan.
8. Cool the crackers completely on a wire rack.

Nutrition Facts

Calories

12

Fat (grams)

1 g

Sat. Fat (grams)

0 g

Carbs (grams)

1 g

Fiber (grams)

0 g

Net carbs

1 g

Sugar (grams)

0 g

Protein (grams)

1 g

Cholesterol (grams)

3 mg

https://www.karenskitchenstories.com/2024/10/sourdough-discard-crackers.html

Karen's Kitchen Stories

crackers, sourdough

snack