Everything Bagel Sourdough Discard Crackers
These Everything Bagel Sourdough Discard Crackers are the perfect way to transform inactive sourdough discard into a delicious homemade snack. Made with just 4 simple ingredients, these crackers bake up irresistibly crisp and salty, with tons of savory everything bagel seasoning flavor. They're easy to make, wonderfully crunchy, and perfect for pairing with cheese, dips, soups, or enjoying on its own.
This recipe is a great way to use up that sourdough discard that is resting in your refrigerator. To learn how to make this easy sourdough discard cracker recipe, see the printable recipe card below or take a look at the recipe video. For other recipe variations and to learn about the health benefits of sourdough, visit the Pimp My Recipe section in my Blog Comments & Tips below.
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RECIPE
(Printable recipe card below.)
EVERYTHING BAGEL SOURDOUGH DISCARD CRACKERS
These Everything Bagel Sourdough Discard Crackers are the perfect way to transform inactive sourdough discard into a delicious homemade snack. Made with just 4 simple ingredients, these crackers bake up irresistibly crisp and salty, with tons of savory everything bagel seasoning flavor. They're easy to make, wonderfully crunchy, and perfect for pairing with cheese, dips, soups, or enjoying on its own.
Ingredients
Instructions
- In a small microwave safe glass bowl, melt butter, and allow to cool to room temperature.
- Place oven rack in the center of the oven and preheat oven to 325°F. Line a baking sheet pan with parchment paper, creasing the inside edges to the form of the pan, and set aside.
- Set a medium mixing bowl on a kitchen scale, and set the unit to grams, and zero out the scale. To the bowl, add sourdough discard, cooled melted butter, 1 pinch of sea salt, and Everything but the Bagel Sesame Seasoning Blend. Using a silicone spatula, mix well until completely combined and smooth.
- Dump mixture onto parchment paper (see Note #3). Using an offset spatula, spread the mixture into a very thin, even layer as close as possible to the creased edges of the paper (so it’s just about the width of the pan). Sprinkle with remaining sea salt (1 pinch), and slide paper back onto baking sheet pan.
- Transfer to the oven right away (to prevent sticking), and bake for 10 minutes. Remove from the oven, and carefully slide paper onto a cutting surface. Using a pizza cutter, quickly score (cut) the partially baked crackers into 24 rectangles (or 48 smaller squares).
- Slide the paper back onto the baking sheet, and bake for 7 minutes. After 7 minutes, rotate the baking sheet in the oven (to achieve even browning), and bake another 7-8 minutes (total of 14-15 minutes) until golden brown, and the tops are firm to the touch when tapped with your fingernail.
- Remove from the oven and place on a wire cooling rack. Allow the crackers to cool completely on the baking sheet pan. This may take about 2 hours or more, depending on the climate and humidity. Once completely cooled, store crackers in an airtight glass container at room temperature for up to 1-2 weeks (depending on your climate).
Notes
- I strongly recommend using a kitchen scale for this recipe, because of the salt/seasoning ratio to sourdough discard. However, if you do not have a scale, use about ⅔ to 1 cup of sourdough discard, depending on how thick your starter is. The thicker the starter/discard, the less volume (smaller amount) you’ll need because it’s more dense. Measure it after it has come to room temperature.
- Use an inactive sourdough discard (unfed sourdough starter) that has been stored in the refrigerator. IMPORTANT: You must remove the discard from the fridge and leave it on the counter for a minimum of 2 hours to allow it to come to room temperature. This will make it easier to mix with the other ingredients, and much easier to spread.
- Because the discard mixture can be difficult to spread (the paper slides all over the baking sheet), it’s easiest to put the formed parchment paper on a counter top, then dump the mixture onto the paper. To keep the paper from sliding, spread the mixture while holding onto the end of the parchment paper. Once the mixture is spread evenly to the edges, slide the paper back onto the baking sheet pan.
- Makes 24 crackers - 12 servings (2 crackers per serving).
Nutrition Facts
Calories
47Fat (grams)
2 gSat. Fat (grams)
1 gCarbs (grams)
6 gFiber (grams)
0 gNet carbs
6 gSugar (grams)
0 gProtein (grams)
1 gSodium (milligrams)
147 mgCholesterol (grams)
5 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
SERVING SUGGESTIONS
SERVING SUGGESTIONS
Delicious as a snack on their own, or served with your favorite cheese, baba ghanoush, traditional hummus, or my Red Beet Hummus (coming soon).
VIDEO
How to Make Everything Bagel Sourdough Discard Crackers!
Blog Comments & Tips
Why is using homemade sourdough starter better for your gut health than plain flour?
One of the best things about making these Everything Bagel Sourdough Discard Crackers is that they transform something that might otherwise go to waste into a delicious homemade snack. Using sourdough discard is a simple, sustainable way to reduce food waste while getting the most from your homemade sourdough starter.
Although the discard in this recipe is inactive and doesn't provide the same fermentation benefits as an actively risen sourdough loaf, it still contains the flavorful byproducts created during the fermentation process. These natural acids contribute to the crackers' rich, tangy flavor and depth that simply can't be achieved with flour and water alone.
Homemade sourdough starter is also made from just two simple ingredients—flour and water—with no preservatives or unnecessary additives. When combined with a handful of wholesome ingredients, these crackers become an easy, homemade alternative to many store-bought crackers, which often contain refined oils, preservatives, and long ingredient lists.
What are the main health benefits of sourdough?
Better Absorption: One of the most well-studied benefits of sourdough fermentation is its ability to reduce phytic acid, a naturally occurring compound found in grains that can bind to minerals such as iron, zinc, magnesium, and calcium. As phytic acid breaks down during fermentation, these minerals may become more bioavailable, allowing the body to absorb them more efficiently.
Easier to Digest: Fermentation also begins to break down some starches and proteins in the flour, which may make sourdough-based foods easier for some people to digest compared with products made from unfermented dough. While this doesn't make sourdough suitable for people with celiac disease or a wheat allergy, many individuals find naturally fermented baked goods gentler on their digestive system.
This sourdough discard cracker recipe creates crisp, flavorful crackers that are perfect for snacking, serving with cheese boards, or pairing with your favorite dips.
How do you ensure the best results from this recipe?
My 5 tips to make the easiest Everything Bagel Sourdough Discard Crackers:
Use homemade sourdough starter. You certainly can purchase a sourdough starter, but there is nothing like the satisfaction of making something truly from scratch.
Use an inactive sourdough starter. There is no need to use an active starter for this recipe. Save it for your delicious bread recipes.
Before mixing the starter with the other ingredients, remove your starter from the fridge about 2 hours before to allow it to come to room temperature. It will be easier to mix and spread, plus it will start to bubble again (awakening the fermentation process).
After measuring and creasing the parchment paper inside the baking sheet pan, place the paper on a cutting board or counter top before spreading the mixture. This makes it easier to spread without struggling with sliding paper. Try to spread the mixture to the edges of the creases on the paper (inside edges of the baking sheet pan). Make sure the edges are as straight as you can make them. This will allow you to cut the crackers evenly. For a more rustic look, you can make the lines more haphazard. Once it’s evenly spread, slide the paper back onto the baking sheet pan.
Allow the crackers to cool completely before consuming. This helps retain the crispiness of the crackers. It also ensures there is no moisture when storing them in an airtight container, which helps to preserve them for a longer period.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to spread the mixture to the edges of the paper creases (edges of the baking pan) and make the edges straight for even cutting.
Adapted from the Sourdough Discard Crackers recipe by natashaskitchen.com. We’ve taken this recipe and changed the technique and the ingredient quantities to yield a much more delicious and perfectly seasoned cracker. Natasha’s original recipe is easy, but the seasoning that is sprinkled on top gets burned in the oven and turns the crackers bitter. I found that mixing them in and using the spreading technique recommended in the PMR recipe, yields a better cracker overall.
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