Amazingly Easy Sourdough Crackers
Something I haven’t made in a few months is sourdough crackers, mostly because I hadn’t been baking much during the summer. But man, how quickly forget how good they are. I also forget how easy they are to make!
I feel like I should have shared this recipe a long time ago, but honestly sourdough crackers are so easy to make, its something I honestly overlooked. But, I decided it was time to share. I mean why not. Its always nice to have a place for all your favorite recipes, and this is my place.
Tips & Tricks for Sourdough Crackers
- Sourdough crackers are the best way to use up unused sourdough starter or discard. You do not need to have an eactive sourdough start.
- You can create so many flavor combinations easily such as parmesan and rosemary, everything but the bagel seasoning, cheddar and herb, cinnamon sugar and so much more.
- with only three ingredients you can make this anytime of day, and they are super basic ingredients…as long as you have some sourdough starter or discard.
My kids always beg me to make these sourdough discard crackers. They have an amazing crunch and I love sharing something with them that is both good for them and so yummy. These are far better for you than store bought crackers. By keeping the ingredients relatively clean its easy to see why.
Just a few ingredients
Get the full recipe below!
Sourdough Crackers
Ingredients
- 1 cup sourdough discard
- 2 tbsp melted butter or olive oil/avocado oil
- 1/2 tsp salt will vary depending on other ingredients, if using cheeses, cut back on the salt.
- 1/2 cup shredded cheese parmesan, cheddar or whatever your favorite cheese is
- herbs and seasonings add as much or as little as you want
Instructions
- Preheat the oven to 325 degrees. Prepare a large baking sheet with a piece of parchment paper.
- In a bowl, add one cup of sourdough discard/start, your melted butter and your cheese, salt and/or seasonings.
- Stir together the butter/oil, starter, cheese and seaonings.
- Pour this mixture onto the parchment paper and spread nice and thin. It should spread almost ot the edges of the pan. The thinner the layer, the crispier the crackers.
- Bake in the oven for 10 minutes at 325 degrees. Then pull out the pan and score the layer of batter into small squares or rectangles. This is when you establish the shape of your crackers.
- Place them back in the oven for 20-30 min.
- When they are starting to brown around the edges you can take them out and check for doneness. They will crisp up as they cool, but if they feel a little soft still, place back in the oven and check them every few minutes.
- Once you have removed them from the oven let them cool for about 10 minutes. You will notice that they naturally will have separated from the baking process and will continue as they cool.
- Store them in an airtight container once fully cooled. Enjoy as a snack, on a charcuterie board, or any way you desire.
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If you are looking for more amazing sourdough recipes, make sure to check them out below! From breads to muffins, desserts, cakes, and so much more!
