Sourdough Discard Crackers (2 Ingredient, No Roll Recipe)

2 Ingredient Sourdough Discard Crackers - Recipe Feature Image

Sourdough Discard Crackers (2 Ingredient, No Roll Recipe)

Crispy 2 ingredient sourdough crackers you can whip up in a flash! No rolling and no fancy cutters! These sourdough crackers use minimal ingredients to create tasty sourdough crackers with no fuss.

Course Appetizer, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 5

Cook Time 25

Total Time 30

Servings crackers

Calories 11kcal

Equipment

1 Large Baking Tray or Cookie Sheet (no lip is better)
1 Offset Spatula
Parchment Paper

Ingredients

200 g Sourdough Starter (discard or active)
50 g Salted Butter (melted and cooled)

Optional Seasonings

10 g Flaky Sea Salt (or any salt you like to eat)
1 tablespoon Dried Herbs (dried rosemary, Italian seasoning etc) - see notes for more options

Instructions

Preheat your oven to 180C (350F) and line a large baking tray with parchment paper and set aside.
In a medium size mixing bowl, mix together the sourdough discard and melted butter until it is well combined. A whisk works well for this step, but a spatula is fine too.
Use an offset spatula or knife to evenly spread the sourdough cracker batter in a thin layer on the parchment paper. Try to get it as even as you can.
Alternatively, use the offset spatula to smear strips of the discard mixture to form smaller individual crackers (see photos above).
If you want to add seasonings, sprinkle them over the top of the cracker dough. Salt and herbs are a great addition to these crackers, but they are not essential.
Bake the sourdough cracker dough in the oven for around 25 minutes, or until it is crisp and golden.
If you have made one big sheet of crackers, you might need to flip it over during the cooking time to ensure it bakes evenly.
Remove the tray from the oven and break the cracker sheet into pieces. If there are a few pieces in the oven that aren't fully crisp, pop them back into the oven to finish cooking (you can even just sit them in the oven as it cools down after you turn it off).
Allow the crackers to cool at room temperature on a wire cooling rack.

Notes

Butter - I've used salted butter for flavor. I love using homemade butter, as I make it a little saltier. I prefer to mix the butter in melted, but you can just use very soft butter if you prefer.

Batter Not Spreading - if you find that the sourdough discard and butter mixture isn't spreading very well and is springing back when you try and smooth it out, add a splash of water to the mixture to loosen it up.

Optional Topping Ideas:

Flaky sea salt
Dried herbs (rosemary, basil, dill, paprika, oregano, Italian seasoning etc)
Crushed nuts (pecans, pistachios, almonds, peanuts)
Everything Bagel Seasoning
Pepitas, sunflower seeds, poppy seeds, sesame seeds
Fennel Seeds
Cumin Seeds

Nutrition