Easy Sourdough Discard Crackers Recipe (No Roll)

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Easy Sourdough Discard Crackers Recipe (No Roll)

No need to toss your sourdough discard! With this easy, no-roll recipe you can turn it into crunchy, golden crackers and customize them any way you like. We use minimal ingredients and all discard with no added flour!

Course Appetizer, Bread

Cuisine American

Keyword Sourdough Crackers, Sourdough Crackers Recipe, Sourdough Discard Crackers, Sourdough Discard Crackers Recipe

Prep Time 5

Cook Time 40

Servings servings

Calories 123kcal

Author Faith Gorsky

Ingredients

1/2 tablespoon extra-virgin olive oil for the pan
1 cup sourdough discard (unfed sourdough starter; 100% hydration)
2 tablespoons unsalted butter melted and cooled slightly (or olive oil)
3/4 teaspoon coarse kosher salt divided into 1/4 teaspoon + 1/2 teaspoon (use less if using fine salt)

Optional Mix-In Ideas:

Minced fresh herbs such as rosemary, thyme, oregano, tarragon, etc.
Spices such as garlic powder, onion powder, smoked paprika, cracked black pepper, etc.
Grated aged cheese such as parmesan, pecorino, or sharp cheddar

Optional Toppings:

US Customary - Metric

Instructions

Prep. Preheat the oven to 350F. Line a half-sheet pan with a piece of parchment paper, and brush the paper with the olive oil.
Make the batter. Add the sourdough discard, melted butter, and 1/4 teaspoon salt to a medium-sized bowl, and whisk to combine. (If you’re adding any mix-ins, do it now.)
Spread it out. Transfer the batter to the prepared baking tray and spread it out as thinly and evenly as possible (aim for around 1/16 inch-thickness). It helps to use a thin metal spatula to spread it. Sprinkle on the remaining 1/2 teaspoon salt. (If you want any toppings, now is the time to add them.)
Bake briefly and then score. Bake for 10 minutes, and then score the dough into whatever size and shape crackers you want (I usually aim for 1.5-inch squares). (Note that if you don’t score it, you can break it apart later into rustic crackers).
Finish baking. After scoring, bake until the crackers are crisp and golden, about 25 to 35 minutes. (The crackers along the outside might be done before the crackers in the center; if so, just remove them and continue cooking the crackers in the center.)
Cool. Let the crackers cool to crisp completely.

Video

Notes

Nutrition Information: The nutritional information for this recipe was calculated for the base recipe without the optional mix-ins or toppings.
Storage: Once the crackers are fully cool, store them in an airtight container (preferably glass) at room temperature for up to 10 days. If they start to get a bit stale or lose their crispness, you can re-crisp them in the oven. To do so, arrange them on a baking tray and bake at 350F for about 5 minutes. You can also freeze them for up to 3 months.
What I Don’t Recommend on Top: During testing, I found that dried minced onion, garlic powder, and onion powder on top of these crackers can burn and turn bitter while baking. However, if you still want the flavor, you could mix in up to 3/4 teaspoon of garlic or onion powder, or up to 1 tablespoon of dried minced onion.
Everything But the Bagel Seasoning: I love the idea of this seasoning on top of these crackers in theory, but in practice it doesn’t work the best. The dried minced onion and garlic bits can burn and turn bitter in the time it takes to bake the crackers until they're crispy. However, you can mix Everything Bagel seasoning into the dough. Another option for a similar flavor profile is to add various components of this seasoning on top that don't burn (such as black sesame seeds, white sesame seeds, poppy seeds, and flaky sea salt), and mix in dried minced onion and garlic.
How Much to Top With: With toppings like sesame seeds and poppy seeds, I add about 1 1/2 to 2 teaspoons.

Nutrition