Ingredients
Method
- Preheat your oven to 325°F (160°C). Line a baking sheet with a piece of parchment paper.
- In a medium or large mixing bowl, combine the sourdough starter discard and melted butter. Stir them together until smooth. If needed, add a small amount of additional all purpose flour to achieve the desired consistency.Note: Sourdough discard typically has a consistency similar to pancake batter or a thick, somewhat pourable yogurt.
- Pour the mixture onto the prepared baking sheet. I like to use a spatula or an offset spatula to spread it into a thin layer.
- Sprinkle the discard mix with everything bagel seasoning, adjusting the amount to your preference.
- Bake for 10 minutes to allow the discard to set. Remove the baking sheet from the oven and use a pizza wheel, bench scraper, or sharp knife to score the cracker discard dough into squares or rectangles.
- Return the pan to the oven and bake it for an additional 30 minutes, or until the crackers are crisp and golden brown. Keep an eye on them because they can burn quickly.
- Let your homemade sourdough crackers cool completely on the baking sheet before breaking them apart along the scored lines.
Notes
Sourdough Starter Discard: Gives the homemade crackers their signature tangy sourdough flavor. Using excess starter prevents waste and adds a unique flavor profile. If you don’t have discard, you can use active starter.
Butter: Adds richness and a flaky texture to the crackers. Feel free to use olive oil for a lighter, crispier texture with a subtle fruity note.
Everything Bagel Seasoning: A mix of sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt adds a savory crunch and bold flavor. You can substitute it with plain sesame seeds, poppy seeds, or coarse kosher salt.