Sourdough Discard Crackers Recipe

Introduction

Sourdough discard crackers are a perfect way to use up leftover starter while creating a crispy, flavorful snack. These simple crackers pack a punch with garlic, oregano, and a sprinkle of black sesame seeds, making them ideal for snacking or serving with dips.

Ingredients

• 250 g sourdough discard
• 35 g butter (salted or unsalted, melted)
• 1 tsp garlic granules
• 1 tsp dried oregano
• Salt and pepper to taste
• Black sesame seeds for sprinkling

Instructions

1. Step 1: Preheat the oven to 190ºC (170ºC fan) and line a large baking tray with parchment paper.
2. Step 2: Use your sourdough starter discard—this can be unfed and cold from the fridge, or recently fed and at room temperature.
3. Step 3: In a bowl, combine the sourdough discard with melted butter, garlic granules, dried oregano, salt, and pepper. Mix thoroughly to combine.
4. Step 4: Spread the mixture evenly onto the prepared baking tray using a palette knife, spoon, or spatula. Aim for a thin layer about a couple millimeters thick.
5. Step 5: Sprinkle black sesame seeds evenly across the surface.
6. Step 6: Bake for 10 minutes, then remove from the oven and score the dough with a knife into squares.
7. Step 7: Return the tray to the oven and bake for another 20-25 minutes until the crackers turn golden and crisp.
8. Step 8: Let the crackers cool completely on the tray for about 20 minutes, then break along the scored lines into individual pieces.

Tips & Variations

• Try adding other herbs like rosemary or thyme for a different flavor profile.
• For extra crunch, sprinkle coarse sea salt along with the sesame seeds before baking.
• Use olive oil instead of butter for a dairy-free version.

Storage

Store the cooled crackers in an airtight container at room temperature for up to one week. To refresh, warm them briefly in a low oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fed or unfed sourdough discard?

Yes, this recipe works well with either fed or unfed sourdough discard straight from the fridge or at room temperature.

How thin should I spread the cracker mixture?

Spread the mixture about a couple of millimeters thick to ensure the crackers bake evenly and become crisp.

Sourdough Discard Crackers Recipe

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★★★★★

4.4 from 169 reviews

These Sourdough Discard Crackers are a delicious and easy way to use up leftover sourdough starter. Crisp, flavorful, and infused with garlic and oregano, they make a perfect snack or accompaniment to dips and cheese boards. Baked to a golden perfection and topped with nutty black sesame seeds, these crackers are thin, crunchy, and wonderfully addictive.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: Approximately 30 crackers 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 250 g sourdough discard (unfed and fridge cold or fed and at room temperature)
• 35 g butter (salted or unsalted, melted)

Dry Ingredients & Toppings

• 1 tsp garlic granules
• 1 tsp dried oregano
• Salt, to taste
• Black pepper, to taste
• Black sesame seeds, for sprinkling

Instructions

1. Preheat and Prepare: Preheat your oven to 190ºC (170ºC fan) and line a large baking tray with parchment paper for easy removal of the crackers.
2. Prepare Sourdough Discard: Take your sourdough discard. It can be cold and unfed from the fridge or recently fed and at room temperature, whichever you have on hand.
3. Combine Ingredients: Pour the discard into a mixing bowl and add the melted butter, garlic granules, dried oregano, salt, and pepper. Stir everything together until well combined into a uniform paste.
4. Spread the Dough: Using a palette knife, spoon, or spatula, spread the sourdough mixture evenly onto the prepared baking tray lined with parchment paper. Aim for a thin layer about a couple of millimeters thick to ensure crisp crackers.
5. Add Toppings: Sprinkle black sesame seeds generously over the surface to add texture and a nutty flavor.
6. Initial Bake: Bake in the preheated oven for 10 minutes to set the dough slightly.
7. Score Crackers: Remove the tray from the oven and carefully score the baked dough with a knife into squares to create breakable cracker pieces once fully baked.
8. Final Bake: Return the tray to the oven and bake for another 20 to 25 minutes or until the crackers are golden brown and crisp all over.
9. Cool and Serve: Allow the crackers to cool completely for about 20 minutes on the tray. Once cooled, break along the scored lines and serve as a tasty crunchy snack or with your favorite dips and spreads.

Notes

• For extra flavor, try adding other dried herbs like rosemary or thyme.
• Store leftover crackers in an airtight container at room temperature for up to a week to keep them crisp.
• You can substitute black sesame seeds with white sesame seeds or poppy seeds if preferred.
• Melt the butter carefully to avoid burning and ensure even mixing.
• Make sure to spread the dough thinly and evenly to achieve the perfect crunch.

Keywords: sourdough discard crackers, sourdough crackers, homemade crackers, garlic oregano crackers, sesame seed crackers, easy snack