Sourdough Discard Crackers
These crispy sourdough discard crackers are a buttery, tangy, and savory snack. Perfect for using up leftover sourdough discard, these crackers are easy to make and packed with incredible flavor. Serve them with dips, on a charcuterie board, or enjoy them on their own for a quick and satisfying treat!
Ingredients
- ¾ cup 200 g sourdough starter discard, tapped down.
- 1 ½ cups all-purpose flour
- 8 tablespoons melted butter
- 1 teaspoon kosher salt or coarse sea salt
- 2 tablespoons ranch dressing mix or 1 ranch packet
Instructions
- Preheat your oven to 350°F. Line a baking sheet with a piece of parchment paper.
In a large mixing bowl, stir together the melted butter, sourdough starter discard, and 1 tablespoon of the ranch mix. Add the flour and salt, mixing until a soft dough forms.
Cover the dough with plastic wrap and let it rest for 20–30 minutes. For long-fermented crackers, refrigerate the dough for up to 2 days.
Lightly flour your countertop and roll the dough out evenly to about 1/16-inch thickness. Use a pizza cutter or sharp knife to cut the dough into small squares or rectangles. - Transfer the parchment paper with the cut dough onto a sheet pan. Prick each cracker with a fork to prevent puffing.
Bake in the preheated oven for 12 minutes, or until golden brown.
While still warm, toss the crackers in a large bowl with the remaining ranch seasoning. Let the crackers cool completely before storing in an airtight container.
Notes
For Long-Fermented Crackers: If you want a deeper sourdough flavor, let the dough rest in the refrigerator for up to 2 days before rolling and baking. This allows the wild yeast to develop and enhances the tangy, nutty flavor.
Rolling Tip: Roll the dough as thin as possible (about 1/16 inch) for super crispy crackers. Uneven thickness can result in some crackers baking faster than others, so take your time during the rolling process.
Flavor Variations: Customize your crackers by sprinkling the dough with sesame seeds, poppy seeds, bagel seasoning, or fresh rosemary before baking. You can also mix Parmesan cheese or cheddar cheese directly into the dough for cheesy crackers!