Crispy Sourdough Discard Crackers

Crispy Sourdough Discard Crackers ingredients

• 100 g sourdough discard (unfed, at room temperature)
• 50 g all-purpose flour
• 2 tbsp extra virgin olive oil
• 1/2 tsp fine sea salt
• 1-2 tbsp water (if needed)
• 1/2 tsp flaky sea salt (for topping)
• 1 tsp optional toppings (sesame seeds, everything bagel seasoning, dried herbs)

How to make Crispy Sourdough Discard Crackers

1. **Preheat Oven & Prepare Dough:** Preheat your oven to 350°F (175°C). In a medium bowl, combine 100g sourdough discard, 50g all-purpose flour, 2 tablespoons extra virgin olive oil, and 1/2 teaspoon fine sea salt. Mix with a spoon or your hands until a cohesive dough forms. If the dough seems too dry, add 1-2 tablespoons of water, one teaspoon at a time, until it comes together.
2. **Roll Out Dough:** Divide the dough in half. On a lightly floured surface or between two sheets of parchment paper, roll out one half of the dough as thinly as possible, aiming for about 1/16-inch thickness. The thinner you roll it, the crispier your crackers will be.
3. **Transfer to Baking Sheet:** Carefully peel off the top sheet of parchment paper (if used) and transfer the rolled dough sheet (still on its parchment paper) to a baking sheet. Repeat with the second half of the dough on another parchment-lined baking sheet.
4. **Score and Top:** Using a pizza cutter or a sharp knife, score the dough into desired cracker shapes (squares, rectangles, or triangles). Do not cut all the way through; just create lines so the crackers can easily break apart after baking. Brush the surface lightly with a tiny bit of olive oil (optional, for adherence) and sprinkle evenly with 1/2 teaspoon of flaky sea salt and any other desired optional toppings, such as sesame seeds or dried herbs.
5. **Bake:** Bake for 20-25 minutes, or until the crackers are golden brown and crisp. Keep a close eye on them, as thin crackers can burn quickly. You may need to rotate the baking sheets halfway through baking for even browning.
6. **Cool & Break:** Once baked, remove the baking sheets from the oven and transfer the parchment paper with crackers to a wire rack to cool completely. As they cool, the crackers will crisp up further. Once cool, break the crackers along the scored lines.
7. **Store:** Store the crispy sourdough discard crackers in an airtight container at room temperature for up to 1 week. Enjoy them with cheese, dips, or as a crunchy snack on their own.

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