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Bready or Not: Super Easy Sourdough Discard Crackers

These ridiculously easy crackers are addictive to eat. Use any variety of seasonings! Modified from King Arthur Flour.
Course: Appetizer, Snack
Keyword: cracker, sourdough
Author: Beth Cato

Equipment

  • baking sheet
  • parchment paper
  • uneven spatula
  • pizza wheel or other rolling cutter

Ingredients

  • 1 cup sourdough discard (227 to 241 grams)
  • 4 Tablespoons unsalted butter (half stick) melted
  • 1/2 teaspoon to 3 teaspoons seasoning or seeds
  • 1/2 teaspoon sea salt
  • sesame seeds, poppy seeds, flaked sea salt or pretzel salt for topping

Instructions

  • Preheat oven at 325 degrees. Place parchment paper on a baking pan.
  • Combine the discard, butter, seasoning, and salt in a bowl. It will be sticky--beat well to make sure the melted butter is incorporated.
  • Dump batter into the middle of the parchment. Use an uneven spatula to create an even, thin layer about 11x15 inches. Sprinkle on the desired topping.
  • Bake crackers for 15 minutes. Remove pan from oven to use a pizza wheel or other device to form the bitesize cracker shapes. Don’t separate the pieces.
  • Continue to bake for another 35 to 45 minutes. The crackers should not only be brown, but the very middle needs to be firm to the touch. If it is soft, bake a little longer, even if the edge pieces become a deeper brown.
  • Remove from oven and let cool at least 15 minutes before breaking apart crackers. Store in a container at room temperature. They keep at least 3 days, but they are so tasty, they may not make it past one.

OM NOM NOM!