Sourdough Crackers

Prep Time: 10 minutes
Cook Time: 15–17 minutes
Rest Time: 20–30 minutes (or up to 2 days in the fridge)
Total Time: 45–60 minutes (or longer with fermentation)
Serving Size: About 25–35 crackers
Calories & Macros per Serving: Varies based on thickness and size of crackers

Ingredients

• 1 cup (215 g) sourdough discard
• 1½ cups (180 g) flour
• 8 tablespoons (113 g) melted butter
• 1 teaspoon sea salt

Instructions

1. Add the melted butter, sourdough discard, flour, and salt to a large bowl.

2. Mix with a spoon or your hands until a soft dough forms.
   The dough should feel soft but not sticky.
   If it sticks to your hands, add a little more flour, 1 tablespoon at a time.

3. Cover the bowl and let the dough rest 20–30 minutes at room temperature.
   This allows the flour to absorb the moisture and makes rolling easier.
   You can also refrigerate the dough for up to 2 days for a longer sourdough flavor.

4. Preheat the oven to 350°F.

5. Place the dough between two sheets of parchment paper.

6. Roll the dough very thin, about 1/16 inch thick.
   The thinner the dough, the crispier the crackers will be.

7. Remove the top parchment sheet.
   Cut the dough into rectangles using a knife or pizza cutter.

8. Prick each cracker a few times with a fork.
   This lets steam escape so the crackers stay flat and crisp.

9. Bake for 15–17 minutes, until the crackers are golden and firm.

10. Let the crackers cool completely before breaking them apart.
    They will continue to crisp as they cool.

Tips

• Crackers get crispier as they cool — don’t judge them straight from the oven.
• Store in an airtight container to keep them crunchy.
• Longer fermentation in the fridge gives a deeper sourdough flavor.
• If the edges brown faster than the center, rotate the pan halfway through baking.
• These are great with soup, dips, cheese, or hummus.