When life gives you sourdough discard, what do you do? You whip up a batch of sourdough discard crackers that are crunchy, addictive, and almost too easy to make. Imagine biting into a crisp cracker that delivers a delightful crunch and a hint of tanginess from the sourdough. These little wonders are perfect for snacking, entertaining, or even as a fancy addition to your cheese board. If you’ve ever found yourself with leftover sourdough starter and didn’t know what to do, these crackers are your delicious solution.
I can still recall the first time I made sourdough discard crackers. My friends were over for game night, and I wanted to impress them with something homemade. Little did I know that these simple crackers would steal the show! Their enchanting aroma filled my kitchen while they baked, leading to a chorus of “What is that smell?” as soon as they walked in. Now, they’re a staple at every gathering!
Why You'll Love This Recipe
- These sourdough discard crackers are incredibly easy to prepare and allow you to use up leftover starter
- The flavor is utterly delightful with a satisfying crunch on every bite
- Their rustic look makes them visually appealing on any platter
- Perfect for pairing with dips or cheese, they’re versatile enough for any occasion!
Every time I serve these crackers, my friends rave about them!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Sourdough Discard: Use 1 cup of active starter; it adds unique flavor and texture.
All-Purpose Flour: About 1 cup; this helps hold everything together while keeping it light.
Olive Oil: A couple of tablespoons enhance flavor and promote crispiness.
Sea Salt: Sprinkle generously for the best savory kick on each cracker.
Herbs or Spices (Optional): Feel free to experiment with your favorites like rosemary or garlic powder!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures an even baking temperature for the crispiest results.
Mix the Dough: In a mixing bowl, combine 1 cup of sourdough discard with 1 cup of all-purpose flour and 2 tablespoons of olive oil. Stir until it forms a dough that feels slightly sticky but manageable.
Knead It Out: On a floured surface, knead the dough gently for about 1-2 minutes until it’s smooth. Don’t overdo it; we want these crackers light and airy!
Roll It Thin: Roll out the dough as thinly as possible using a rolling pin—aim for about 1/8 inch thick. The thinner it is, the crunchier your crackers will be.
Add Flavor & Cut Shapes: Sprinkle sea salt and any additional spices over the dough before cutting it into squares or fun shapes using a pizza cutter or knife.
Bake Until Golden: Transfer your cut dough onto a parchment-lined baking sheet and bake for 15-20 minutes until golden brown. Keep an eye on them; ovens vary!
With these steps complete, you’ll have an irresistible batch of sourdough discard crackers that will leave everyone wanting more! Enjoy them fresh out of the oven or store them in an airtight container for later snacking bliss.
You Must Know
- Sourdough discard crackers are not just a clever way to use leftover starter; they’re a crunchy, flavorful snack that elevates your cheese board to gourmet status
- Their delightful crunch and savory flavor make them perfect for any occasion
- Plus, they are super easy to make!
Perfecting the Cooking Process
Preheat your oven, roll out the dough evenly, and bake until golden brown for perfect crackers every time. Trust me, uneven baking leads to some sad, chewy snacks.
Add Your Touch
Feel free to swap spices or add ingredients like cheese and herbs to personalize your sourdough discard crackers. Experimentation is key; you might discover a new family favorite!
Storing & Reheating
Store the baked crackers in an airtight container at room temperature for up to a week. No reheating needed; they are best enjoyed fresh and crunchy straight from the jar.
Chef's Helpful Tips
- To achieve maximum flavor, sprinkle sea salt on top just before baking
- Always ensure your dough isn’t too sticky for easy rolling
- Adjust baking times based on thickness for perfectly crisp results every time!
Sourdough discard crackers have truly won over my family. One friend even said they were better than chips! It’s remarkable how something so simple can bring people together over crunch and laughter.
FAQ
What can I do with leftover sourdough starter?
You can make delicious sourdough discard crackers or pancakes with it!
Can I add different flavors to my sourdough discard crackers?
Absolutely! Herbs, spices, and cheese enhance the flavor.
How long do sourdough discard crackers last?
They stay fresh in an airtight container for up to one week.
Sourdough Discard Crackers
Sourdough discard crackers transform leftover starter into a crunchy, flavorful snack that’s perfect for any occasion. With a delightful hint of tanginess and a satisfying crunch, these easy-to-make crackers are ideal for snacking, entertaining, or enhancing your cheese board.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 25 crackers 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon sea salt (plus extra for topping)
- Herbs or spices (e.g., rosemary, garlic powder) (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix 1 cup of sourdough discard, 1 cup of all-purpose flour, and 2 tablespoons of olive oil until a slightly sticky dough forms.
- Knead the dough on a floured surface for 1-2 minutes until smooth.
- Roll out the dough to about 1/8 inch thick.
- Sprinkle sea salt and optional spices over the dough, then cut into desired shapes using a knife or pizza cutter.
- Place on a parchment-lined baking sheet and bake for 15-20 minutes until golden brown.
Nutrition
- Serving Size: 5 crackers (30g)
- Calories: 140
- Sugar: 0g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
