Easy Sourdough Discard Crackers

Ingredients

• 200 g Sourdough Discard (kept refrigerated, unfermented starter discard)
• 2 Tbsp Extra Virgin Olive Oil (good quality, can be flavored (e.g., Tuscan herb, garlic infused))
• 2 g Fine Sea Salt (Redmond's fine sea salt preferred)
• 15 g Everything Bagel Seasoning (adjust to taste; can substitute with any dried herb or spice blend)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat while you prepare the dough.

   Time: PT5M

   Temperature: 350°F

2. Measure Ingredients

   Place the mixing bowl on the kitchen scale, tare it to zero, then add 200 g sourdough discard, 2 Tbsp olive oil, 2 g fine sea salt, and 15 g everything bagel seasoning.

   Time: PT5M

3. Combine and Mix

   Stir all ingredients together until the mixture reaches a thick, peanut‑butter‑like consistency.

   Time: PT3M

4. Adjust Consistency (If Needed)

   If the dough feels too wet, add a teaspoon of all‑purpose flour at a time; if too dry, drizzle a teaspoon of olive oil until the right texture is achieved.

   Time: PT2M

5. Prepare Baking Sheet

   Line a baking sheet with parchment paper. Transfer the dough onto the sheet and spread it as thinly and evenly as possible (about 1/8‑inch thick).

   Time: PT4M

6. First Bake (Half‑Bake)

   Place the sheet in the preheated oven and bake for 8 minutes.

   Time: PT8M

   Temperature: 350°F

7. Score and Cut

   Remove the sheet, wear protective gloves, and cut the partially baked sheet into squares or desired shapes using a bench scraper, pizza cutter, or sharp knife.

   Time: PT3M

8. Second Bake (Finish)

   Return the cut crackers to the oven and bake for an additional 8 minutes, or until golden‑brown and crisp.

   Time: PT8M

   Temperature: 350°F

9. Cool and Store

   Let the crackers cool on the sheet for 2 minutes, then transfer to a wire rack to finish cooling before storing.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

4 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g