Easy Sourdough Discard Crackers
Crispy, no‑waste crackers with two flavor paths—garlic‑herb or brown‑sugar‑cinnamon
Ingredients
- * 1 cup 240 g ripe sourdough discard
- * 1 cup 120 g all‑purpose flour
- * 2 Tbsp melted butter or olive oil
- * ½ tsp fine sea salt
- * **Garlic‑Herb Variation**
- * 1 Tbsp olive oil in place of butter
- * 1 tsp dried Italian herbs
- * ½ tsp granulated garlic
- * ¼ tsp black pepper
- * **Cinnamon‑Sugar Variation**
- * 1 Tbsp melted butter
- * 2 Tbsp brown sugar packed
- * 1 tsp ground cinnamon
- * ½ tsp vanilla extract optional
Instructions
- Whisk discard and melted butter. Stir in flour and salt until shaggy.
- Knead 1‑2 minutes; cover and rest 20 min.
- Knead in chosen flavor add‑ins.
- Preheat oven to 325 °F. Divide dough; roll between parchment to 1/16‑inch.
- Score into 1‑inch squares; sprinkle extra seasoning.
- Bake 20‑24 min, rotating pans once, until crisp and lightly golden.
- Cool on pan; break apart and store airtight.
Notes
* **Cheese option:** Fold in ¼ cup finely shredded cheddar with dry ingredients.
* **Gluten‑free:** Substitute 1 cup GF all‑purpose blend + ¼ tsp xanthan gum.
* **Gluten‑free:** Substitute 1 cup GF all‑purpose blend + ¼ tsp xanthan gum.