Description
Light, tangy crackers made from sourdough discard, perfect for summer picnics. Crispy, versatile, and easy to pack, these crackers pair well with cheeses, dips, and fruits.
Ingredients
Instructions
1. Combine sourdough discard, flour, butter or oil, salt, and seasonings in a mixing bowl until a smooth dough forms.
2. Wrap the dough and let it rest at room temperature for 30 minutes.
3. Preheat the oven to 350°F (175°C).
4. Roll the rested dough between two sheets of parchment paper to about 1/16 inch thickness.
5. Use a pizza cutter or sharp knife to cut the dough into desired cracker shapes.
6. Prick each cracker lightly with a fork to prevent bubbling.
7. Transfer crackers on the parchment-lined baking sheet, spacing them evenly.
8. Bake for 18–22 minutes or until edges are lightly golden, watching closely to avoid over-browning.
9. Cool completely on the baking sheet to lock in crispness before storing.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 crackers
- Calories: 50
- Sugar: 0
- Sodium: 100
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0.5
- Protein: 1
- Cholesterol: 10
Keywords: sourdough crackers recipe, discard crackers recipes, sour dough recipe ideas, sourdough chips recipes, sourdough ritz cracker recipe, toddler sourdough recipes, crispy sourdough crackers for summer picnics, sour dough discard appetizer recipes