I recently shared my Super Easy Sourdough Crackers recipe. Today’s take involves more ingredients but it’s still a pretty straightforward recipe.
These Rye Sourdough Crackers include rye (it’s there in the name!), which, if you’re maintaining a starter, you’re likely to have around, anyway. It adds an extra heartiness to the crackers, which is especially nice with the fennel and caraway.
I used my local natural goods store, Simple Abundance, to get small amounts of the fennel and caraway. Those aren’t things I normally keep around, so spending under a buck to get tiny portions was the way to go!
Modified from Bake from Scratch July/August 2023.
Bready or Not: Rye Sourdough Discard Crackers
These delicious crackers are both hearty and herbaceous, the texture nicely crunchy. Modified from Bake from Scratch July/August 2023.
Equipment
- parchment paper
- Rolling Pin
- pizza cutter or other cutter
Ingredients
- 1 cup sourdough starter discard 227 grams
- 1/2 cup rye flour
- 1/2 cup bread flour
- 1/4 cup vegetable oil
- 1 Tablespoon fennel seeds
- 2 teaspoons caraway seeds
- 3/4 teaspoons kosher salt
- flour for dusting
- pretzel salt or flaked sea salt to top
Instructions
- In a big bowl, combine the discard, the two flours, oil, seeds, and kosher salt. It should be cohesive and slightly tacky.
- Dust with flour to shape into a disk, then wrap in plastic wrap. Place in fridge to chill for at least 30 minutes.
- Preheat oven at 350 degrees.
- Divide dough in half. Spread out a piece of parchment paper. Add a light sprinkle of flour. Use a rolling pin to roll out half the dough to about a consistent 1/16-inch thickness.
- Use a pizza cutter or other cutter to cut dough into squares or other small shapes; don’t separate. Use a fork to dock every cracker at least once. Sprinkle with pretzel or flaked salt. Repeat process with other half of dough.
- Bake until crisp and lightly browned, with the center of the dough firm, not spongy soft; this could be anywhere from 20 to 30 minutes.
- Use parchment to lift crackers off pan to cool, then separate crackers. Store in an airtight container up to one week.
