Ingredients
Main Ingredients
- 200 grams sourdough discard (1 cup stirred and unfed starter)
- 2 Tbsp unsalted butter (melted)
- 1/4 tsp fine sea salt
Seasonings (optional)
- Flaky sea salt
- Everything bagel seasoning
- Sesame seeds
Instructions
- Preheat: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Dough Mixture: Melt the butter in a large measuring cup or mixing bowl and let it cool until lukewarm. Add the sourdough discard and sea salt, then stir with a spatula until well combined.
- Spread Mixture: Pour the mixture onto the prepared baking sheet. Using an offset spatula, spread it into a very thin, even layer—almost transparent—about 13×11 inches in size.
- Add Seasonings: Lightly sprinkle flaky sea salt and your choice of seasonings such as everything bagel seasoning or sesame seeds. Be cautious not to over-salt since the crackers are thin and salt can become overpowering.
- First Bake: Place the baking sheet in the preheated oven immediately to avoid sticking. Bake for 10 minutes.
- Score Crackers: Remove from the oven and use a pizza cutter to score the dough into bite-sized squares while still warm.
- Second Bake: Return the baking sheet to the oven and bake for an additional 15-20 minutes until crackers are golden and firm. If not crisp yet, continue baking and check firmness by tapping the tops.
- Cool: Remove from oven and let the crackers cool completely on the baking sheet so they fully dry out and harden before storing.
Notes
- Make sure to spread the dough as thin as possible to ensure crispiness.
- Adjust seasonings to your taste, but avoid too much salt.
- Store cooled crackers in an airtight container to maintain crispness.
- Perfect use for sourdough discard to reduce waste.
- If crackers aren’t firm after baking, extend baking time and check progress regularly.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian