Easy Sourdough Discard Crackers Recipe (Optional Cheese or Herbs)

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Looking for slipway to use sourdough starter discard ? follow learn how to makedelectable , crispy , savorycrackers with our easy sourdough discard banger recipe , including whole step - by - footstep photo . you may bake the banger the same day , permit the lolly sit overnight , or use active starter if you wish .

This sourdough throwing away crackers recipe is veryflexibleso you’re able to easy customize them to your liking . Keep the crackers manifest , or add together in optional herb , cheese or other seasonings . I ’ve included a list of some of my favorite add - ins , as well as tips on how to make your sourdough discard crackers supererogatory crispy . Have fun experimenting , and happy snacking !

Sourdough crackers resting on a metal wire cooling rack.

observe : This post was originally issue in June 2019 .

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A white ceramic plate filled with sourdough crackers. Surrounding the plate are a variety of fresh herbs such as oregano, sage, thyme, and rosemary.

Supplies

Ingredients

Optional Additions

Here are a few tasty improver we often add to our sourdough discard cracker formula . Try just one , or meld a couple . I in person eff to add fresh herb from the garden , everything beigel seasoning , and/or penetrative cheddar cheese cheeseflower .

Instructions

1) Mix Dough

2) Split, Form, and Cover

3) Cool Dough

Refrigerate the underwrite cracker dough for at least30 minutes , up to a couple hours . you’re able to also lease the dough sit in the fridge overnight , but be certain it is well - wrapped or even tucked inside an airtight container to prevent it from drying out .

TIP : The longer the lettuce sit in the fridge , the more it will ferment ( and become more intestine - healthy ! ) yet it will also become more and more inhuman and loyal – and more intriguing to roll out thin . Therefore , if the dough is refrigerated for more than a couple of hours , I suggest allowing it towarm upat room temperature for 15 to 30 minute before rolling it out .

4) Roll Thin

TIP : The dilutant you may roll the shekels , themore crispyour finished sourdough discard crackers will be !

5) Oil, Slice and Poke

6) Bake

Enjoy!

These sourdough discard firecracker are dang in force on their own , as a healthier alternative to most other types of cracker or chips . I love eating them with cheese and olives , ointment cheeseflower andcowboy candy , dip in hummus and other fall , or alongside homemade soup .

Sourdough throwing away crackers have also become one of our go - to ’s forholiday or party phonograph recording , charcuterie board , or even as a lilliputian edibleDIY gift idea . They are a huge hit , and people are always impressed to learn they ’re homemade !

Storage and Shelf Life

Once amply cooled , store sourdough discard cracker in anair - tight containerwith a lid at room temperature to maintain maximal cheekiness and crush . Ours get a tad dusty by day 5 or so , but they usually do n’t last in the house that long !

Absolutely ! After mixing the dough , tightly wrap the formed rectangles of sourdough discard crackers in plastic wrap or other Deepfreeze - secure airtight container and block for up to 3 months . Defrost in the refrigerator overnight or at way temperature for a few hours , until soft enough to roll out .

Do n’t drop oursimple no - knead sourdough bread recipeoreasy sourdough focaccia . And if you ’re expect for other ways to expend discard , see the 15 BestSourdough Discard Recipes here .

Two types of flour and fresh sourdough starter are inside a large white bowl.

I hope you have a go at it these sourdough crackers just as much as we do . Let me know if you have any questions , and please spread the honey by sharing this article andleaving a review !

Sourdough Discard Crackers Recipe (Optional Cheese or Herbs)

Equipment

Ingredients1x2x3x

Notes

Sun dried tomatoes, seasonings, cheese and coconut oil are inside a large ceramic bowl.

Two types of flour, sourdough starter, coconut oil, and fresh herbs are inside a large white bowl.

A hand is holding a ball of dough that contains fresh herbs and sun dried tomatoes.

Two hands are holding a freshly shaped sourdough dough ball that is in the shape of a rectangle. Another piece of dough in the shape of a ball sits just below on a plate.

A rectangle shape of sourdough cracker dough is being held after shaping. A plate with a separate ball of dough sits below.

Two ceramic plates contain two rectangles of dough that have been wrapped in parchment paper.

A small rectangle of dough is sitting on parchment paper, it has been dusted with fresh flour and a rolling pin sits next to it.

A thinly rolled out piece of dough is on a piece of parchment paper with a wooden rolling pin sitting nearby.

A thin piece of dough is being basted with olive oil using a brush.

A pastry cutter with a wavy wheel is held above a section of thinly rolled out dough.

Thinly rolled out dough with fresh herbs and salt have been cut into large square sections with a pastry cutter. A fork is being used to poke holes into each square.

Thinly rolled out dough with sun dried tomatoes, fresh herbs, and salt have been cut into large square sections with a pastry cutter.

Two baking sheets lined with parchment paper contain dough that has been rolled out thinly and has been cut with a pastry cutter into large, bite sized squares with wavy edges.