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These sourdough discard crackers are simple to make and a delicious snack to have on hand.
This recipe is adapted from Melina Hammer’s book *A Year at Catbird Cottage*, which in turn was adapted from King Arthur Flour.
You can add 2 tablespoons of finely chopped rosemary or 2 tablespoons of dried herbs if you like.
**Key Tips:**
- Roll the dough thinly.
- Bake the dough long enough.
If the crackers are too thick or not baked long enough, they won't be crisp. Aim for an even golden brown color when baking.
**Notes:**
- If you don’t have rye flour, use all-purpose flour or any other flour like spelt.
- If you don’t have a sourdough starter, mix 100 grams of water with 100 grams of flour the night before. Let it rest at room temperature covered with a towel, and use it as your starter the next day.
- For help with sourdough bread baking, check out my free email course: *Sourdough Demystified*.
**Ingredients:**
- 1 cup (200g) sourdough discard (unfed sourdough starter)
- 1/2 cup (56g) rye flour (see notes)
- 1/2 cup (56g) all-purpose flour
- 1 teaspoon (3g) kosher salt (or 1/2 teaspoon if you prefer less salt)
- 4 tablespoons (57g) unsalted butter, at room temperature
- Olive oil, for brushings
- Flaky sea salt, sesame seeds, or everything bagel seasoning for sprinkling
**Instructions:**
-
**Make the Dough:**
- Mix the sourdough starter, flours, salt, and butter until a cohesive dough forms. It’s okay if it’s a little sticky.
- Turn the dough onto a lightly floured surface, divide it into two portions, pat each into a rectangle, wrap in plastic wrap (or place in an airtight container), and refrigerate for at least 30 minutes or up to 24 hours until the dough is firm.
-
**Prepare to Bake:**
- Preheat the oven to 350°F (175°C).
-
**Roll Out the Dough:**
- Work with one piece of dough at a time. Lightly flour a piece of parchment paper, a rolling pin, and the top of the dough.
- Place the dough onto the floured parchment paper, cover with the plastic wrap, and roll it as thinly as possible (see notes above). The edges can be ragged, but aim for the dough to be very thin.
-
**Bake the Crackers:**
- Transfer the parchment paper with the dough onto a baking sheet. Lightly brush with olive oil and sprinkle with salt and/or other toppings.
- Cut the dough into strips or any shape you like using a bench scraper or pizza wheel.
- Bake for 20 to 25 minutes, rotating the pan halfway through, until the edges start to brown. Check at 20 minutes and bake longer if needed.
-
**Cool and Store:**
- When fully browned, remove the crackers from the oven and let them cool completely on the baking sheet to ensure they become crisp.
- Repeat with the remaining dough or store the extra dough in the fridge or freezer until ready to use.
- Store the crackers in an airtight container at room temperature for up to a week, or freeze for longer storage.
