Everything Bagel Sourdough Discard Crackers (3 Ingredients)
INGREDIENTS
- 200 g sourdough starter (active or discard)
- 28 g (2 tbsp) unsalted butter (melted or softened)
Topping
- Everything Bagel seasoning
Equipment
- Whisk or spatula
- Offset spatula (optional)
Instructions
- Preheat the oven to 325°F (160°C). Line a half sheet pan with parchment paper or a silicone baking mat.
- In a bowl, combine the sourdough starter and melted butter.
- Pour the mixture onto the prepared baking sheet. Use a spatula to spread it thin and even. Sprinkle Everything Bagel seasoning across the top of the mixture.
- Bake for 10 minutes, until it's set enough to score. Remove from the oven and use a knife or pizza cutter to score your desired cracker shapes.
- Return the sheet tray to the oven and bake for an additional 25-35 minutes, or until the edges are golden brown, the bottom is golden brown, and the crackers are fully cooked through.
Notes
- Avoid Burning: Watch the crackers toward the end of the bake time – once they're fully cooked through, they tend to burn quickly.
- Storage Tips: Store in an airtight container (a tin or glass mason jar work best) to keep crackers crisp. If they soften over time, briefly reheat them in the oven at 300°F/150°C to restore their crunch.
- Scaling the Recipe: Feel free to scale this recipe up or down, but ensure you don't put more than 300g of discard on a half sheet tray, or your crackers will be too thick. 200g on a half-sheet tray really is the sweet spot!
