Easiest Sourdough Discard Crackers

• servings: 12 dozen
• active time: 5 minutes
• total time: 1 hour 5 minutes

Ingredients

1 cup (227g to 241g) sourdough starter, unfed/discard

4 tablespoons (57g) unsalted butter, melted

1/2 teaspoon to 3 teaspoons of your favorite seasoning(s) and/or seed(s)*

1/2 teaspoon table salt

2 to 3 teaspoons sesame seeds, poppy seeds, King Arthur Artisan Bread Topping, or flaky sea salt

Directions

Preheat the oven to 325°F with a rack in the middle. Line a baking sheet with a piece of parchment and set aside.

In a medium bowl, combine all the ingredients, stirring vigorously with a spatula until evenly combined.

Transfer the batter to the prepared pan and use a small offset spatula to spread it into a thin rectangle, about 11" x 15" in size. Sprinkle the top of the crackers with the toppings of your choice.

Bake the crackers for 15 minutes, then remove them from the oven, and use a pizza wheel or bench knife to cut the crackers into 1" to 1 1/2" squares (don't separate them, just cut them).

Return the baking sheet to the oven and bake for an additional 35 to 45 minutes, rotating the pan halfway through, until the crackers in the middle are golden brown and firm to the touch.

Remove the crackers from the oven and allow them to cool completely on the baking sheet before serving.

Store the sourdough discard crackers in an airtight container at room temperature for several weeks.

Notes

Delicious! I 1.5xed the recipe due to how much discard I had and used 2 tsp of ranch powder from TJ’s.

Nutrition

• Serving Size: 5 crackers (25g)
• Calories: 70
• Total Fat: 4g
• Saturated Fat: 2.5g
• Trans Fat: 0g
• Cholesterol: 10mg
• Sodium: 100mg
• Total Carbohydrate: 8g
• Dietary Fiber: 0g
• Total Sugars: 0g
• Protein: 1g