Breads & Bakingnatashaskitchen4.8
Sourdough Discard Crackers
These homemade Sourdough Discard Crackers need just 3 ingredients: sourdough discard, butter, and salt. No prep, refrigeration, or rolling. Crispy, perfect for dipping!
👥 25 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●mixing bowl
- ●spatula
- ●measuring cup
📝 Preparation Steps
1
Preheat the oven to 350°F and line a baking sheet with parchment paper.
2
Melt the butter in a large measuring cup or mixing bowl and let it cool until just lukewarm. Add sourdough discard* and salt, and stir together with a spatula until well combined.
3
Pour the mixture onto your parchment-lined baking sheet and use an offset spatula to spread it into a thin, even layer that is almost transparent (for reference, my dough rectangle measured approximately 13x11 inches).
4
Lightly sprinkle the top with flaky salt and your seasonings of choice. Avoid adding too much salt since the crackers are thin and can quickly become overly salty.
5
Transfer to the oven right away to prevent sticking to the parchment and bake for ⏱️ 10 minutes, then remove from the oven and use a pizza cutter to score your crackers into bite-size squares.
6
Return to the oven and bake for another ⏱️ 15-20 minutes, or until the crackers are golden and hardened. If the crackers are not firm, it may be due to not spreading them thinly enough. Continue to bake until they are firm when you tap the tops with your nail.
7
Remove from the oven and let the crackers cool on the baking sheet to allow them to fully dry out. Once completely cooled, store in an airtight container or zip bag.
Nutrition Facts
calories
15 kcal
fat Content
1 g
serving Size
5 crackers
fiber Content
0.1 g
sugar Content
0.001 g
sodium Content
23 mg
protein Content
0.2 g
trans Fat Content
0.04 g
cholesterol Content
2 mg
carbohydrate Content
2 g
saturated Fat Content
1 g
unsaturated Fat Content
0.23 g
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