Easy Sourdough Discard Cracker Recipe
Save this foolproof formula for making customizable crackers with your sourdough discard, flavorful flour of choice, smooth extra virgin olive oil, and savory seasonings.
Ingredients
- 200 % Sourdough Discard
- 100 % Flour
- 25 % Extra Virgin Olive Oil plus more for brushing on top
- 2.6 % Salt
- Seasonings For every 50g of flour, use 1 tsp of dried seasonings OR 1 tbsp of fresh herbs chopped.
- Seeds optional
Instructions
- Combine all of the ingredients together into a ball: sourdough discard, flour, EVOO, salt, seasonings and seeds (optional). When no more dry flour bits remain, knead the dough slightly for about 1-2 minutes, and if it is sticking to your fingers a lot, sprinkle in a tbsp more flour.
- Then, place the dough in a sealed container or wrap in plastic wrap and let sit about 30 minutes. This can also be placed in the refrigerator and left for about 24 hours.
- Preheat your oven to 350F or about 180C.
- Liberally flour your work surface and dough. Cut the dough in half.
- Working with one dough piece at a time, roll out your first half evenly to about a 1/16 of an inch.
- Carefully transfer to a piece of parchment paper that has been cut to the size of your oven baking sheet.
- Using a pizza cutter, knife, or fun cookie cutters score into desired shapes.
- Brush on a light coat of extra virgin olive oil and sprinkle lightly with fine salt, seasoning of choice or cheese!
- Bake for 15-20 minutes at 350F or 180C.
- Let cool completely before storing in an airtight container.
Notes
Do you have to wait 30 minutes before rolling and baking? No, I’ve baked them straight after mixing and kneading with great results, however, to let the dough relax, I suggest leaving it 30 minutes for even more flavor.
Get creative with the ingredients. The sky is really the limit with these crackers!
While they are naturally vegan, you can choose to add shredded cheese such as Cheddar, Parmesan, Pepper Jack and more.
For even more flavor, use alternative flours. I suggest starting with a majority AP wheat flour and slowly working in other flours and adjust to your preference.
How long do these crackers last? In a sealed container, these homemade crackers can last about 1 month in your cabinet. They may be able to last longer, but I would say start checking for mold after 1 month.