Easy Sourdough Discard Crackers
Ingredients
The dough
-
1
cup
sourdough discard
-
½
cup
rye flour
-
½
cup
all-purpose flour
-
1
teaspoon
kosher salt
-
4
tablespoons
unsalted butter
For topping
-
to taste
olive oil
-
to taste
flaky sea salt
-
to taste
sesame seeds or everything bagel seasoning
Instructions
- Mix the sourdough discard, rye flour, all-purpose flour, kosher salt, and butter until a cohesive dough forms.
- Divide the dough in half, shape into rectangles, wrap in plastic, and chill for at least 30 minutes.
- Preheat the oven to 350°F.
- Roll out one piece of dough on floured parchment paper as thinly as possible.
- Transfer the rolled dough to a baking sheet, brush with olive oil, and sprinkle with salt and toppings.
- Cut the dough into desired cracker shapes.
- Bake for 20 to 25 minutes until golden, rotating halfway through.
- Cool completely on the baking sheet and store in an airtight container.
Nutrition Facts (estimated)
Servings
48
Calories
50
Total fat
3g
Total carbohydrates
5g
Total protein
1g
Sodium
100mg
Cholesterol
15mg
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