These sourdough discard crackers are so addicting!

Ingredients

• 2 cups Sourdough Discard (unfed starter discard, at room temperature)
• 4 tablespoons Unsalted Butter (melted)
• 1 teaspoon Salt (fine sea salt)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder

Instructions

1. Gather and Melt Butter

   Measure 4 Tbsp unsalted butter and melt it in the microwave or a small saucepan until fully liquid.

   Time: PT3M

2. Combine Discard and Butter

   Place 2 cups sourdough discard in a mixing bowl, pour the melted butter over it, and stir until a uniform, slightly sticky dough forms.

   Time: PT5M

3. Prepare Baking Sheets

   Line two baking sheets with parchment paper (or lightly grease them). Transfer the dough onto the sheets and spread it with the spatula into an even layer about 1/8‑inch thick.

   Time: PT5M

4. Season the Cracker Base

   Sprinkle 1 tsp salt, 1 tsp garlic powder and 1 tsp onion powder evenly over the surface. Gently press the seasonings into the dough with the back of a spoon.

   Time: PT2M

5. First Bake

   Place the sheets in a pre‑heated oven at 350°F and bake for 10 minutes.

   Time: PT10M

   Temperature: 350°F

6. Cut Into Squares

   Remove the sheets, let cool for 2 minutes, then cut the partially baked sheet into squares or desired shapes using a sharp knife or pizza cutter.

   Time: PT5M

7. Second Bake Until Golden

   Return the cut crackers to the oven and bake an additional 10‑12 minutes, or until the edges turn golden brown and the crackers are crisp.

   Time: PT12M

   Temperature: 350°F

8. Cool and Store

   Allow the crackers to cool completely on a wire rack. Once cooled, store in an airtight container.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g