Sourdough Discard Crackers
Servings: 2 servings
Calories: 191kcal
Don't ditch the discard! These sourdough discard crackers are addictively crunchy with a slight tang! Customize with your favorite seasoning or spice mix.
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Ingredients
- 200 g sourdough starter discard
- 2 tablespoons (30 g) unsalted butter melted
- 1 teaspoon coarse kosher salt Note 1
Equipment
- baker's half sheet pan
Instructions
- Preheat the oven to 325°F (160°C). Line a baker’s half baking sheet with parchment paper.
- Mix sourdough discard and butter until combined.
- Pour it over the parchment paper and spread it into a thin layer using an offset spatula.
- Evenly sprinkle salt or your favorite seasoning. (I used salt and Italian seasoning on one half, and everything bagel seasoning on the other.)
- Bake for 10 minutes. Remove from the oven and score into square crackers.
- Bake for another 25 minutes, or until nice and crisp.
Notes
Note 1: You can also use Italian seasoning, or Everything Bagel if you’d like. Omit salt if using everything bagel seasoning.
Storing Tips:
- Let the crackers cool completely before storing. Store the discard crackers in a jar with a lid or an airtight container for up to 7 days.
- I do not recommend freezing crackers. It can make them soggy!
- Let the crackers cool completely before storing. Store the discard crackers in a jar with a lid or an airtight container for up to 7 days.
- I do not recommend freezing crackers. It can make them soggy!
Nutrition
Calories: 191kcal
Carbohydrates: 19g
Protein: 3g
Fat: 12g
Sugar: 0.01g
Sodium: 1166mg