No-Roll Sourdough Crackers
These crackers are simple, delicious way to use up leftover sourdough starter, customizable with your favorite toppings for a perfect crunchy snack.
Ingredients
- 1 cup sourdough discard unfed
- 2 tablespoon salted butter melted and cooled
- flaky salt
Optional Toppings
- 2 tablespoon everything seasoning shown
- 1 tablespoon of each seed mix - flax seeds sesame seeds, and poppy seeds (shown)
- sesame seeds
- poppy seeds
- dehydrated onion
Instructions
- Prep. Preheat the oven to 325 degrees F. Line a baking sheet with a piece of parchment paper and set aside.
- Mix. In a mixing bowl add the sourdough discard and melted butter. Stir to combine.
- Spread. Transfer the mixture to the lined baking sheet. Using an offset spatula (or regular spatula), spread out the mixture so it’s evenly distributed on the baking sheet.
- Top. Sprinkle with your desired toppings followed by some flaky salt.
- Bake. Bake at 325 degrees for 10 minutes. (Keep oven on, you will bake again!)
- Score. Remove it from the oven. Using a pizza cutter or knife, score the crackers into 1” squares. Do not break apart; you are just creating the lines you will break later.
- Final Bake. Place back into the oven and bake at 325 degrees for 35 more minutes or until the crackers are crispy and starting to turn golden brown. Break into squares once cool. *See notes about uneven baking*
Nutrition
Calories: 80kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 294mg | Potassium: 15mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 117IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.1mg
Servings: 6 servings
Calories: 80kcal