Description
These Cheesy Sourdough Discard Crackers are a delightful way to use leftover sourdough starter. Infused with parmesan cheese and fresh sage, they are crisp, flavorful, and perfect for snacking or serving with dips. The crackers are rolled thin and baked to golden perfection, offering a savory treat that leverages simple ingredients and straightforward preparation.
Ingredients
Dough
- 227 grams sourdough starter discard
- 90 grams water (room temperature)
- 227 grams all purpose flour
- 6 grams kosher salt
- 80 grams unsalted butter (melted)
- 227 grams parmesan cheese (shredded)
- 2 tablespoons fresh sage (roughly chopped)
Topping
- 2 tablespoons unsalted butter (melted)
- flaky sea salt
Instructions
- Mix the Dough: In a large bowl, combine sourdough discard, water, flour, kosher salt, melted butter, shredded parmesan cheese, and chopped fresh sage. Mix until a cohesive ball forms. The dough should be soft but not sticky; if too dry, add water one teaspoon at a time; if too wet, add flour one teaspoon at a time.
- Chill the Dough: Divide the dough in half and wrap each half tightly with plastic wrap. Refrigerate for at least 45 minutes to allow the dough to firm up. It can be stored in the fridge for up to two days before baking.
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully heat while you prepare the crackers.
- Roll the Dough: Place one half of the dough between two sheets of parchment paper and roll out with a rolling pin to approximately 1/8 inch thickness. Carefully peel off the top parchment sheet and transfer the remaining parchment with rolled dough onto a baking sheet. Repeat this step with the other half of the dough.
- Cut the Crackers: Using a sharp knife or pizza cutter, slice the dough into 1-inch squares. Prick each square gently with a fork to allow air to escape during baking.
- Butter and Salt Topping: Lightly brush the tops of the crackers with melted butter and sprinkle with flaky sea salt for added flavor and texture.
- Bake the Crackers: Bake in the preheated oven at 350°F for 20-30 minutes, rotating the pan halfway through to ensure even baking. Bake until the crackers are golden brown and crisp around the edges.
- Cool and Dry: After baking, turn off the oven and slightly crack the oven door open. Leave the crackers inside to cool completely and allow them to further dry out for maximum crispness.
- Store: Once cooled, store the crackers in an airtight container at room temperature for up to two weeks to maintain freshness.
Notes
- Adjust the water and flour quantities carefully to achieve the correct dough consistency.
- Chilling the dough makes rolling easier and promotes a crispier texture.
- Pricking the crackers with a fork prevents bubbling while baking.
- You can experiment with different herbs or cheeses as variations.
- Ensure crackers are completely cool before storing to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
