Sourdough Discard Crackers

Step 1

In the bowl of a stand mixer or large mixing bowl, combine flour, sugar and salt. Add sourdough discard and olive oil. With the mixer running on low speed, add the water 1 Tablespoon at a time. Increase speed until a smooth dough forms (you may also find it easier to knead the dough by hand to reach a smooth dough). The dough should not be sticky. If needed, add more water or flour 1 Tablespoon at a time, to reach your desired consistency.

Step 2

On a floured surface, divide the dough into two pieces. Use your hands to flatten the dough into a disk. Let sit for 5 minutes.

Step 3

Preheat oven to 450°F and line two baking sheets with parchment paper. Set aside.

Step 4

Use a rolling pin to roll the dough to 1/8-inch thickness. Lightly spray or brush the dough with water (too much water will make the dough sticky) and then sprinkle with your chosen toppings. Sesame seeds, poppy seeds, everything bagel seasoning and sea salt all work well. Lightly roll across the dough once more to press the toppings into the dough.

Step 5

Use a ravioli cutter, pizza cutter or sharp knife* to cut the crackers to your desired size and shape. Transfer the crackers with a spatula to the prepared baking sheets. The crackers should not be touching, but you can crowd the pan as they will not expand.

Step 6

Use a fork to prick holes in each cracker to help prevent them from puffing up while baking.

Step 7

Bake for 10-12 minutes, watching carefully in the last few minutes, until lightly golden and crispy. Thinner crackers will bake more quickly than thicker crackers. Remove from the baking sheet and let cool fully.