Sourdough Crackers
Let's make crackers
My sweet friend Bekah shared a simple cracker recipe with me using sourdough discard and now we’re making them weekly. We were buying crackers from the store that were outrageously expensive... and we just can’t do that anymore. And great news, these are delicious! As always, the best thing about making your own, is there are endless flavor combinations.
So here goes! The OG recipe, that Bekah shared from ‘blessthismessblog’ on IG, loved so much that I’m putting it here too.
Herb & Garlic Sourdough Crackers
ingredients
1/2 cup sourdough discard or starter
2 tbsp olive oil
2 tbsp water
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
1/4 tsp onion powder
1/4 tsp garlic powder
3 tbsp minced herbs
coarse salt, for sprinkling
instructions
in a bowl, add the sourdough discard, oil & water. whisk the mixture until well combined.
Add flour, salt, onion powder, garlic powder & herbs to your bowl. Stir to combined. The dough will become stiff like pie dough. At this point, use your hands to knead the dough to fully incorporate.
Place the dough in a bowl, cover & let it rest for as little as 30 minutes up to 8 hours.
After resting, remove and divide dough into two. With a rolling pin, roll out one half of dough onto parchment paper to 1/4” thickness. Move parchment to a baking sheet.
Using a pizza cutter, cut the dough into 1-1.5” squares. Use a fork to prick the center of each square so that the crackers don’t puff up while baking.
Repeat with the remaining dough on another sheet of parchment.
preheat oven to 350°F.
Brush the tops of the crackers lightly with a little more oil & sprinkle coarse salt.
Bake until the crackers are lightly browned and crispy (they’ll get crispier as they cool) about 17-20 minutes, rotating pans halfway through as needed.
notes
I used jovial flour
this recipe works well doubled
fresh & dried herbs work interchangeably
Let me know if you try these too!
Enjoy!
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