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Sourdough Discard Crackers

Prep Time 10 mins
Cook Time 20 mins
Rest Time 30 mins
Total Time 1 hr
Difficulty: Beginner
Cooking Temp: 350  F
Description

Thin, crisp, classic saltine-style crackers made from sourdough discard. No yeast, no added water, and rolled ultra-thin using a pasta roller. This recipe is optimized for repeatability with a pasta roller; hand-rolling works as long as the dough is rolled very thin.

Ingredients
  • 240 g sourdough discard ((about 1 cup))
  • 3 tbsp unsalted butter (melted)
  • 1/2 tsp table salt
  • 1/2 tsp sugar ((optional))
  • 125 g all-purpose flour ((about 1 cup))
  • 1 tbsp optional flavoring ((powdered cheese, everything bagel seasoning, or garlic & herb blends))
  • Flaky or kosher salt, for topping
Instructions
  1. 1
    Mix

    In a bowl, mix sourdough discard, melted butter, salt, sugar, flour, and optional seasoning until a smooth, cohesive dough forms.
    No additional water is needed.

  2. 2
    Divide

    Divide dough into 3 pieces, about 140 g each.

    (Make-Ahead Note) You can pause here if needed. Wrap each portion tightly in plastic wrap and refrigerate for up to 48 hours. Before rolling, let the dough sit at room temperature for 5–10 minutes, then lightly coat both sides with flour to prevent sticking.
  3. 3
    Roll

    Flatten each piece into a rectangle.
    Roll through a pasta roller, starting at the widest setting and progressing gradually to level 7.
    (Optional: fold the dough in thirds once at a lower setting for extra even sheets.)

    Hand-Rolling Note
    Hand-rolling works fine as long as the dough is rolled very thin. If it resists or shrinks back, rest 5–10 minutes and continue.

    (Why Roll to Level 7) Rolling the dough to level 7 on a pasta roller produces crackers thin enough to bake dry and crisp without becoming brittle.
  4. 4
    Prepare

    Transfer dough sheets to parchment-lined baking pans.
    Cut into squares and dock with a fork to prevent bubbling.

  5. 5
    Salt

    Lightly mist or brush with water and sprinkle with flaky or kosher salt.

  6. 6
    Bake

    Bake at 350°F for 20 minutes, rotating once, until lightly golden and dry.

    Start checking at 19 minutes; bake time may vary by ±1 minute depending on thickness and oven.
  7. 7
    Cool

    Cool completely on the pan. Crackers will crisp fully as they cool.

Note

  • No resting time is required when using a pasta roller.
  • Dough can be refrigerated up to 24 hours; allow to warm 10–15 minutes before rolling.
  • Crackers may feel slightly flexible straight from the oven but will crisp as they cool.
Read it online: https://georgesmethods.com/recipe/sourdough-discard-crackers/