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Super Simple Sourdough Discard Crackers!
Sourdough was one of the biggest trends in 2020 and I have to admit I fell right into it–these Sourdough Discard Crackers are proof of that! Pun intended. Once I started baking sourdough, I wanted to try every single recipe I could, but with a sourdough twist. Then, when I inevitably got sick of everything tasting sour, I found myself with a lot of leftover starter (AKA discard, because you’re supposed to remove it from the starter). So eventually, I moved onto recipes I could make to repurpose discard and this was hands down my absolute favourite.
These Sourdough Discard Crackers are not only easy to make, but also easy to stash in the pantry for a while without going bad. In other words, you can make a ton of these crackers and save them for future snack moments. You can serve these crackers with dip, with soup, on a vegan cheese plate or enjoy solo. I personally love dipping them into a good schmear of vegan cream cheese to complete the bagel-esque flavour.
Since we are using sourdough discard as the base, there is a subtle sour flavour to these crackers, but adding nutritional yeast and seasoning completes it. It’s a very a versatile recipe in that you can season them however you’d like, but my personal favourite way is to sprinkle with everything bagel seasoning. They are super crunchy, have a boost of plant protein thanks to chickpea flour and may become your new favourite way to repurpose discard.
These Sourdough Discard Crackers are naturally vegan, gluten free, refined sugar free and made without added oil. It’s easy peasy, and calls for less than 5 ingredients to make!
So what’s in these Sourdough Discard Crackers?
Sourdough discard (AKA some starter you have, that you aren’t going to turn into bread right away)
Chickpea flour
Nutritional yeast
Seasoning of choice (though I highly recommend everything bagel seasoning)
Secrets to success
To make these crackers gluten free, you’ll need a gluten free sourdough starter. You can head to my Instagram stories dedicated to gluten free sourdough that walks you through creating one yourself, but you can also use a regular gluten-full starter.
These crackers can get a little bit tough if you make them too thick, so I would recommend rolling the dough out as thin as you can. Keep an eye on bake time as well, because the crackers can burn quickly if you aren’t careful.
If you find your seasoning isn’t sticking to your cracker, you can brush with a little olive oil or oil of choice, then sprinkle seasoning on top. If you’re using a seasoning other than everything bagel seasoning, pre-mix your seasoning in a small bowl, then sprinkle on top of cracker base so that you get an even distribution of all the spices.
If you try this recipe out, tag me on Instagram@veggiekinsso I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Easy peasy Sourdough Discard Crackers with lots of crunch and flavour. Don’t let your starter go to waste and make this vegan, gluten free and fiber rich snack instead.
Ingredients
Scale
3/4 cup gluten free sourdough starter/discard (100% hydration)
2 tbsp chickpea flour (additional flour as needed)
2 tbsp nutritional yeast
everything bagel seasoning to sprinkle on top, to taste (if using seasoning of choice, use roughly 1/4 tsp of each seasoning, but adjust according to potency of each spice used)
Instructions
In a large bowl, mix starter with chickpea flour and nutritional yeast. You can stir seasoning in or sprinkle on top.
Once a dough like consistency is achieved, let rest for 30 minutes in a covered bowl.
When ready to bake, preheat the oven to 350F degrees and begin to prep crackers.
Roll out the dough between two pieces of parchment paper, or using a pasta maker to make a thin rectangle like shape. If you are brushing with olive oil and adding seasoning on top, do so at this point before slicing into squares.
Cut into 1.5″x1.5″ squares using a knife or pizza cutter and pop into the oven to bake for 20-30 minutes. They are ready when just lightly golden brown on the edges–don’t over bake as they can easily burn!
Let cool completely before storing in an airtight container.
Notes
Use your best judgment and add additional flour as needed. I used a 100% hydration starter (meaning equal parts water to flour) however if you are using a different percentage, just add flour as needed. The goal is just to achieve a workable dough, so you can kind of go by feel for the most part!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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