Thin & Crispy Sourdough Discard Crackers Recipe
Easy peasy Sourdough Discard Crackers with lots of crunch and flavor. Don't let your starter go to waste, and make this vegan, gluten-free, and fiber-rich snack instead!
Servings: 5 -6 servings
Ingredients
- 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
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, melted butter, 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 the cracker base so that you get an even distribution of all the spices. There are so many different flavors you can do!
- 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 a little bit of flour as needed. The goal is just to achieve a workable dough, so you can kind of go by feel for the most part!