Description
Make crisp and tasty homemade sourdough crackers using your sourdough discard. This simple recipe uses olive oil, sourdough discard, flour, and seasonings to create flavorful and tender crackers perfect for dips, cheese, soups, or snacking. Vegetarian and vegan.
Ingredients
- 1 cup (135 g) unbleached all purpose flour
- 2 teaspoons corn starch
- 1/2 teaspoon fine sea salt, plus more for finishing
- 1 1/2–2 tablespoons Herbs de Provence (to taste)
- 3 tablespoons + 2 teaspoons (45 g) extra virgin olive oil, plus more for brushing
- 3/4 cup (240 g) sourdough discard, 100% hydration
Instructions
- Prepare two large sheets of parchment paper and two sheet pans. Preheat oven to 325°F (163°C).
- Whisk flour, corn starch, salt, and herbs in a mixing bowl. Drizzle in olive oil and mix until crumbly.
- Add sourdough discard and gently knead until a tacky, supple dough forms. Divide into two balls.
- Roll out one dough ball on parchment to 1/16 inch (1.5 mm) thick.
- Cut into 1 1/4 inch (3.18 cm) squares using a pizza or pastry wheel.
- Dock each square with a fork. Brush lightly with olive oil and sprinkle with sea salt.
- Bake 28–32 minutes until lightly golden and crisp. Cool completely on the pan.
- Repeat with remaining dough. Store crackers in an airtight container up to four days.
Notes
- Simply Sea Salt: omit herbs.
- Rosemary + Pepper: add chopped fresh rosemary + black pepper.
- Garlic: add 1/4 tsp garlic granules.
- Everything Bagel: brush dough with oil and sprinkle seasoning before baking.
- Sesame: brush with oil and sprinkle sesame seeds.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Snack, Crackers
- Method: Bake
- Cuisine: American