Sourdough Discard Crackers
These Sourdough Discard Crackers are made with just 5 ingredients, including whole wheat flour and Greek yogurt, for a healthy, homemade snack you can feel good about. Easy to make, this same-day sourdough discard recipe is customizable and make ahead-friendly.
Servings 100 crackers
Calories 11kcal
Equipment
Ingredients
- 1 cup (227 grams) sourdough starter discard
- 1 cup (120 grams) whole wheat flour
- 2 tablespoons (28 grams) unsalted butter softened
- 2 tablespoons (30 grams) 2% plain Greek yogurt
- ½ teaspoon (3 grams) kosher salt
- Olive oil or melted butter for brushing
- Additional kosher salt for sprinkling on top
Instructions
- In a large mixing bowl, combine the sourdough discard, whole wheat flour, softened butter, Greek yogurt, and kosher salt. Mix everything together and knead until a smooth dough forms.
- Divide the dough into two equal pieces and shape them into rectangles. Wrap each piece tightly in plastic wrap and let rest in the refrigerator for about 30 minutes.
- Preheat your oven to 350°F. After chilling, take one piece of dough out of the refrigerator. Place it on a lightly floured sheet of parchment paper. Sprinkle a little flour on top of the dough and your rolling pin. Roll the dough out into a large rectangle about 1/16-inch thick. It's okay if it's not perfectly shaped.
- Brush the rolled-out dough lightly with olive oil or melted butter. Use a pizza cutter or sharp knife to cut the dough into roughly 1-inch squares. Use a fork or chopstick to dock each cracker (poke holes in them) and sprinkle them with kosher salt. Repeat the process with the second piece of dough.
- Transfer the crackers on the parchment paper onto baking sheets. Bake them in the preheated oven for 20-25 minutes. Keep an eye on them, as the outer crackers may bake faster. Remove them when they're golden brown. Let the crackers cool on the baking sheets before transferring them to an airtight container for storage.
Notes
- Watch the baking time. Keep an eye on the crackers during baking, as outer ones may bake faster. Check them after 20 minutes and remove the done ones. Bake the rest for 5 more minutes if needed.
- Allow the crackers to cool. Let the crackers cool completely on the baking sheet before transferring them to an airtight container for storage. This helps them crisp up further and prevents them from becoming soft.
- Storage: Store crackers in an airtight container at room temperature for up to 1 week or in the freezer for up to 4 months.
- Make Ahead: Store prepared dough in the freezer for up to 4 months.
Nutrition
Serving: 1cracker | Calories: 11kcal | Carbohydrates: 1.7g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.6mg | Sodium: 8.6mg | Potassium: 6mg | Fiber: 0.2g | Calcium: 1mg | Iron: 0.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.