top of page
recipe image.png

Sourdough Crackers

​

​

​

This is a delicious way to use up your sourdough discard and the possibilities for cracker flavors are endless.

Ingredients

pinch of kosher salt

1 cup flour (any kind will work, apparently)

1 cup (227g) sourdough starter discard

1/4 cup olive oil

Seasoning(s) of choice (Everything but the bagel is a favorite, as is cinnamon sugar)

Additional olive oil or egg white (for coating)

Preparation

  1. Heat the oven to 350° F.

  2. In a medium bowl, whisk together a fat pinch of kosher salt and about 1 cup flour. I use white all-purpose, but apparently any kind can work...

  3. Pour in about 1 cup sourdough starter discard (226 grams) and about ¼ cup olive oil and combine until the dough comes together. At first, it’ll be shaggy, but it will become increasingly taut. Put onto the counter and knead a couple times to make sure everything is combined and the dough forms a smooth ball. Divide into thirds.

  4. Lay a piece of parchment paper or a silicone sheet the size of your sheet pan on a work surface and roll out one ball of dough into as big and thin a sheet as you can without tearing it. (I actually bought a silicone rolling pin for this as the dough can be pretty sticky otherwise).  And don't worry if there are rips in the dough -- it really looks rustic and homemade that way!  Dimensions don't really matter here: as long as it’ll fit on a sheet pan, it’s perfect.

  5. Transfer the parchment or silpat to the sheet pan(s), then brush the surface with olive oil if using a light/ fine seasoning (like cinnamon sugar, garlic powder, za’atar, or flaky sea salt) or egg white if using a heartier seasoning (like everything but the bagel, dried herbs, fennel, sesame seeds, etc). If you additional sheet pans, you can prepare them at once, or you can bake in shifts.

  6. Now, toppings. I like to bake 3 sheet pans at a time, and my go-to flavors are everything but the bagel seasoning; rosemary sea salt (with granulated garlic); and a Southwest seasoning mix.  That said, choose whatever floats your boat -- you can even go sweet and use a cinnamon sugar! There are no wrong answers.

  7. OK, here's where you need to decide if you want very rustic (torn cracker pieces) crackers or not.  If not, slice the dough into squares (a pizza cutter is good here, or just a sharp non-serrated knife).

  8. Slide the tray(s) into the oven and bake for 15–20 minutes, until the crackers are golden brown. Let it cool completely, then snap it into jagged pieces if you haven't sliced them before baking.

  9. Store the crackers in an airtight container at room temperature, and grab a couple every time you walk through the kitchen.

bottom of page