Crispy, flaky sourdough discard crackers

Based on 3 ratings

“Based off of a great recipe by King Arthur Flour, this is one of the best ways I’ve found to put a large quantity of sourdough discard to good use (but hey, I’m new to sourdough, so if you have other tips and recipes—let me know!). I prefer my crackers plain—just salt or maybe sesame—because the starter itself has so much flavor built in, but you can add up to 2 tbsp dried herbs, seeds, or other spices to your dough or on top of your dough, as desired. #stayhomekeepcooking”

Difficulty

Easy 👌
20
min.
Preparation
25
min.
Baking
30
min.
Resting

Ingredients

Servings:-6+
225 g sourdough starter
115 g whole-wheat flour
60 g butter
½ tsp salt
oil
flaky sea salt
flour (for dusting)

Utensils

  • bowl
  • cooking spoon
  • plastic wrap
  • oven
  • parchment paper
  • rolling pin
  • baking sheet
  • pastry brush
  • Step 1/3

    Mix sourdough starter, flour, butter, and salt in a bowl to form a sticky dough. Split dough in half and wrap each half loosely in plastic wrap. Form into a flat rectangle-ish shape, transfer to the fridge and let chill for at least 30 min.
    • 225 g sourdough starter
    • 115 g whole-wheat flour
    • 60 g butter
    • ½ tsp salt
    • bowl
    • cooking spoon
    • plastic wrap

    Mix sourdough starter, flour, butter, and salt in a bowl to form a sticky dough. Split dough in half and wrap each half loosely in plastic wrap. Form into a flat rectangle-ish shape, transfer to the fridge and let chill for at least 30 min.

  • Step 2/3

    Preheat oven to 350F. While the oven is preheating, transfer one half of the dough to a lightly floured piece of parchment paper. Flour the dough lightly and roll out until thin. Transfer the parchment and dough to a baking sheet. Brush with some oil and sprinkle with flaky salt or any spice you want—paprika, za’atar, etc.
    • oil
    • flaky sea salt
    • oven
    • parchment paper
    • rolling pin
    • baking sheet
    • pastry brush

    Preheat oven to 350F. While the oven is preheating, transfer one half of the dough to a lightly floured piece of parchment paper. Flour the dough lightly and roll out until thin. Transfer the parchment and dough to a baking sheet. Brush with some oil and sprinkle with flaky salt or any spice you want—paprika, za’atar, etc.

  • Step 3/3

    Prick the dough all over with a fork. Transfer to the oven and bake for approx. 25 min., turning the baking sheet halfway through. Repeat steps 2 and 3 with remaining dough. When crackers are cool, break into pieces and serve with your favorite dip (be careful though, these crackers aren’t super strong so dipping may cause breakage!) or meats and cheeses. Store airtight at room temperature for up to one week.

    Prick the dough all over with a fork. Transfer to the oven and bake for approx. 25 min., turning the baking sheet halfway through. Repeat steps 2 and 3 with remaining dough. When crackers are cool, break into pieces and serve with your favorite dip (be careful though, these crackers aren’t super strong so dipping may cause breakage!) or meats and cheeses. Store airtight at room temperature for up to one week.