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Sourdough Discard Crackers Recipe – Easy, No Roll, No Knead

Sourdough Discard Crackers (No Roll)

Description

Hey there, sourdough enthusiasts! Have you ever wondered what to do with your sourdough discard? Well, look no further because this easy-to-make Sourdough Discard Crackers recipe will change the way you think about your leftovers. Whether you’re new to sourdough baking or a seasoned pro, this simple and delicious sourdough discard snack requires no rolling or kneading, making it perfect for those busy days when you want a tasty treat without the hassle.

Ingredients

Scale

 

  • 1 cup sourdough discard or starter (278 grams) – the star ingredient!
  • 2 tablespoons melted butter or olive oil (30 grams) – adds richness and crispiness.
  • Salt for sprinkling – enhances flavor.
  • Optional flavorings: everything bagel seasoning, herbs, parmesan cheese, sesame seeds, etc.

Optional substitutions:

  • For vegan options: Use olive oil instead of butter.
  • For gluten-free: Ensure your sourdough starter is made from gluten-free flour.

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350ºF (177ºC) and line a rimmed baking sheet with parchment paper to ensure the crackers don’t stick.

Step 2: Mix the Ingredients

In a medium bowl, combine your sourdough discard and melted butter (or olive oil). Stir well until the mixture is smooth and fully incorporated.

Step 3: Spread the Mixture

Using a silicone spatula, spread the mixture onto the lined baking sheet into a thin rectangle. The thinner you spread, the crispier your crackers will be. Aim for an even spread to ensure consistent baking.

Step 4: Add Flavorings

Sprinkle the top with salt and any additional flavorings of your choice—garlic powder, parmesan cheese, rosemary, or everything bagel seasoning are excellent choices.

Step 5: Initial Baking

Place the baking sheet in the oven and bake for about 10 minutes. The dough should firm up slightly.

Step 6: Score the Crackers

Remove from the oven and, using a pizza wheel or pastry cutter, score the mixture into cracker-sized shapes (about 1 ½ inches long and 1 inch wide).

Step 7: Finish Baking

Return the crackers to the oven and bake for an additional 25-30 minutes or until they turn golden brown and crisp. They will continue to crisp as they cool.

Step 8: Cool and Store

Let the crackers cool completely before breaking them apart. Store them in an airtight container for up to 10 days, or recrisp them in the oven if needed.

Equipment

Notes

  • Keep it thin: For the crispiest crackers, spread the mixture as thin as possible. This ensures even baking and crunch.
  • Use parchment paper: It makes transferring and spreading the mixture easier, and you’ll avoid any sticking.
  • Flavor Flexibility: Customize the flavor by adding herbs, spices, or seeds directly into the mixture or as a topping before baking.

Find it online: https://optimalrecipes.com/sourdough-discard-crackers-recipe-easy-no-roll-no-knead/