Description
Crispy, buttery sourdough discard crackers with only two ingredients. Full of tangy flavor plus options to mix in cheese and seasonings.
Ingredients
Scale
- 1 1/4 cups (300g) sourdough discard, room temperature
- 1/4 cup (55g) unsalted butter, melted
- 1/2 cup (2oz) cheddar cheese, shredded *optional
- 2 tsp flaky sea salt *optional
Instructions
- Preheat the oven to 325F and line a half sheet pan (12” x 18” or larger) with parchment paper or a silicone baking sheet
- Combine the sourdough discard and melted butter into a mixing bowl and stir vigorously to combine until the butter is fully incorporated
- If adding cheese, fold it in to the discard mixture in the bowl
- Spread the batter into a thin layer onto the sheet pan. The thinner you spread the batter, the thinner your crackers will be
- Put your sheet pan into the oven at 325F and bake on the middle rack for 5 minutes
- After five minutes, take the sheet pan out of the oven and score the crackers using a knife, a pizza cutter or a ravioli cutter. Make the crackers as large or small as you like.
- Sprinkle salt evenly over the top of all the crackers. You can also sprinkle additional herbs on top at this point if you like.
- Put the sheet pan back into the oven and let it bake for 40 minutes, rotating the pan halfway through to ensure even doneness across the crackers.
- At 40 minutes, pull the tray out and check the texture of your crackers. If they’re soft, stick them back in the oven and continue to bake at 325F checking every 10 minutes. The thicker you spread them, the longer they’ll take to cook through. If you spread them rather thin, they’ll cook quickly. Cheese and other mix ins will also contribute to a longer bake time.
- You’ll know the crackers are done when they’re rather crisp and snap when you bend one. They also tend to crisp more as they cool.
- Once the crackers are done, let them cool for 10 minutes on the sheet pan. Then using a spatula and/or your hands, break them up into individual crackers.
- Enjoy right away or keep in a resealable airtight bag up to 1 week.