These simple everything seasoned sourdough discard crackers are tangy, crunchy, salty and full of flavor, making them the perfect snack!
When I first started using my sourdough starter, I had a dilemma on my hands, as many newbies do, about what to do with my sourdough discard. One way I discovered to use it up was to make sourdough discard crackers! I never realized how easy crackers were to make, but I’m sure glad I gave them a try.
I’ve tried cheddar crackers, herby crackers and thought I’d switch it up by adding a little everything seasoning, and they’re absolutely amazing! If you love everything bagels, then these crackers are for you! The great thing about these homemade crackers is they really only require a few ingredients, are easy to make and great to have on hand to snack on. I also love them because they are free from preservatives and I know exactly what’s in them. Let me show you how to make them!
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PIN FOR LATER!
TOOLS YOU MAY NEED
- Stand mixer
- Measuring cups and spoons
- Small microwave safe bowl
- Plastic wrap or beeswax wrap
- Rolling pin
- Pizza cutter or knife
- Sheet pan
- Parchment paper
INGREDIENTS
- 1 cup all purpose unbleached flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup sourdough discard
- 4 tbs melted butter
- 2 tbs olive oil for brushing
- 1/3 cup everything bagel seasoning
HOW TO MAKE SOURDOUGH DISCARD CRACKERS
In the bowl of a stand mixer, or in a medium mixing bowl, combine the flour, salt, garlic powder and onion powder.
Add in the sourdough discard and melted butter and mix well until a dough forms a ball.
Wrap the dough in plastic wrap or beeswax wrap and allow it to chill for 1 hour in the refrigerator.
On a lightly floured surface, roll the dough to about 1/4″ inch thick.
Sprinkle the everything seasoning on top of the sourdough discard cracker dough.
Then, using your rolling pin, gently roll the everything seasoning into the dough.
Using a pizza cutter, cut the dough into whatever shape you desire. I like to cut mine into about 1″ X 1″ squares, but choose whatever shape and size you desire.
Place the cut cracker dough onto a lined baking sheet and bake at 350 for 20 to 25 minutes or until they are golden brown.
Keep the crackers in an airtight container at room temperature for up to a week.
NOTES
- If you want to make these crackers dairy free, substitute olive oil for the melted butter.
- If you find these crackers to be a little too salty, feel free to omit the salt from the recipe.
- Be sure to use plenty of flour when rolling out the dough to avoid the crackers sticking to the counter.
- This recipe makes several crackers, so I like to use two large baking sheets at once to cut down on the time it takes to bake all of them.
Everything Sourdough Discard Crackers
These simple everything seasoned sourdough discard crackers are tangy, crunchy, salty and full of flavor, making them the perfect snack!
Ingredients
- 1 cup all purpose unbleached flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup sourdough discard
- 4 tbs melted butter
- 1/3 cup Everything Bagel Seasoning
Instructions
- In the bowl of a stand mixer, or in a medium mixing bowl, combine the flour, salt, garlic powder and onion powder.
- Add in the sourdough discard and melted butter and mix well until a dough forms a ball.
- Wrap the dough in plastic wrap or beeswax wrap and allow it to chill for 1 hour in the refrigerator.
- On a lightly floured surface, roll the dough to about 1/4" inch thick.
- Sprinkle the everything seasoning on top of the sourdough discard cracker dough.
- Then, using your rolling pin, gently roll the everything seasoning into the dough.
- Using a pizza cutter, cut the dough into whatever shape you desire. I like to cut mine into about 1" X 1" squares, but choose whatever shape and size you desire.
- Place the cut cracker dough onto a lined baking sheet and bake at 350 for 20 to 25 minutes or until they are golden brown.
- Keep the crackers in an airtight container at room temperature for up to a week.
Notes
If you want to make these crackers dairy free, substitute olive oil for the melted butter.
If you find these crackers to be a little too salty, feel free to omit the salt from the recipe.
Be sure to use plenty of flour when rolling out the dough to avoid the crackers sticking to the counter.
This recipe makes several crackers, so I like to use two large baking sheets at once to cut down on the time it takes to bake all of them.
HOW TO STORE
Store these crackers in an airtight container on the counter for up to a week. I like to use a large mason jar with a reusable lid, but any container will work great. If your family is anything like mine, these crackers won’t make it a week, but they’re a nice snack to have on hand to munch on throughout the week!
WAYS TO ENJOY SOURDOUGH DISCARD CRACKERS
These crackers taste amazing on their own, but work great as part of a charcuterie board, or as a snack accompanied by some of the following:
- Softened cream cheese
- Homemade dill dip
- Sharp cheddar cheese
- Summer sausage
LOOKING FOR MORE SOURDOUGH RECIPES?
Looking for more sourdough recipes like these everything seasoned sourdough discard crackers? Check these out:
- Sourdough Discard Chicken Strips
- Long-Fermented Sourdough Pretzel Buns
- Chocolate Chip Sourdough Sweet Potato Muffins
- Sourdough Discard Pumpkin Spice Muffins
Did you make these sourdough discard crackers? If you enjoyed them, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!
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