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Homemade Sourdough crackers sitting on parchment paper sprinkled with Everything Bagel seasoning and sea salt.

Sourdough Discard Crackers

Sourdough discard crackers are tangy, thin and savory. They beat any store bought cracker with just 3 ingredients & 5 minutes of preparation.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes

Ingredients
  

  • 2 Cups/350g. Sourdough Starter Active or Discard
  • 4 Tbsp./55 g Melted Butter Preferably Grass fed and/or cultured
  • 1 tsp./5g. Salt Good quality like Himalayan or Sea Salt
  • 1 tbsp. Everything Bagel Seasoning Optional
  • 1 tsp. Fleur De Sal Optional

Instructions
 

  • Begin by getting the oven preheated to 325℉. In a mixing bowl, bring together the sourdough starter, melted butter, and salt. Mix until well incorporated.
  • Divide equally between 2 parchment paper lined sheet pans. With a rubber spatula spread evenly throughout the whole pan. Paying attention to move the batter out to each side and corner of the sheet pan. Do not allow the batter to stay thick in the middle of the pan. Taking a few extra moments to make sure that it's spread evenly is the key to nice crackly crackers!
  • Optionally: Sprinkle the top of the batter evenly with either 1/2 tablespoon of Fleur De Sal or Everything Bagel Seasoning.
  • After the cracker batter is spread evenly, place the sheet pans into the preheated oven. After 5 minutes take them out and score them if you would like. I use a pizza cutter to make little squares.
    Another option: after they have fully baked, break the crackers up by hand. This gives the crackers a more rustic look. They're both beautiful cracker.
  • After 30 minutes I start to check for doneness. They might start to look and smell before they are. Test by cracking the crackers in a few different places, if they're still soft in spots, they are not done. Just keep on baking my friend! ,
  • When they're crackly, remove them from the oven.
  • Let them cool on the sheet pans, then transfer into a quart size mason jar with a lid, or Ziploc sandwich bags.
  • These sourdough discard crackers will last up to three months stored in a cool, dry place. Truthfully they won't last more than a day because you will binge eat every last one of them. And you don't even have to feel bad about it.
  • Bon Appétite!

Notes

  • Sometimes I will turn the oven off and leave them in the oven for another 30 minutes to finish baking and dehydrating. 
  • The baking time varies depending on the thickness of the batter, keeping a watchful eye and knowing they are not done until they crackle, is key!
  • I've made a recipe so you would have something to follow, but most of the time I just dump my discard,  melted butter, and a few pinches of salt together. I'm telling you this so you know there is room for error, and that these crackers are meant to be simple and easy!