I hope this is okay to post since it is not bread!
Now that the good crackers at my local grocery store are $8, I wanted to advocate for anyone hosting this holiday season who hasn’t tried using discard for crackers to do so because the are delicious and easy! I use the King Arthur recipe and use herbs de Provence for the seasoning and Maldon flaked sea salt on top. Notes: do roll the dough thin, 1/16 of an inch; refrigerate the dough first for very close to 30 minutes so it is neither too sticky nor too stiff. I served these at Thanksgiving with triple cream Brie and my homemade quince jam, and they were gone well before the meal was served.
Recipe:
https://www.kingarthurbaking.com/recipes/sourdough-crackers-recipe
by SpecificAd6448
26 Comments
To add to that, roll it thinner than you think. And make sure you poke holes all the way through!
You’re the real MVP!
I made some yesterday
I love this recipe. I made 2 different kinds. Adding in Everything Bagel to both the dough and top for one, then oregano and basil for the second. Kosher salt sprinkled on top. Everyone LOVED them.
This looks great! I don’t actually do the whole discard thing though 😅, I’m both lazy and a cheapskate.
I make these frequently with different combinations of dried herbs. I roll out and remold 3 or 4 times and the come out with lovely flaky layers, very tasty.
Definitely will try these. And the Brie with quince? Yes please and thank you!
I tried the King Arthur recipe, but I actually started doing it differently. I have a recipe that uses only discard, with some butter and oil and herbs. I use everything but the bagel seasoning.
Ingredients
500 g sourdough discard
75–90 g melted unsalted butter
8 g salt
1–1.5 Tbsp everything bagel seasoning (plus more for topping)
Optional but recommended: 10–15 g olive oil
You can use a cake frosting spreader right on a cooking tray with a bit of cooking spray on it. Very easy to get thin that way.
I bake for 10 minutes at 350, take them out and score them with a pizza cutter, then turn the temperature down to 275 or 300 until they are done.
I don’t have to poke a hole in them, that was a huge pain anyway.
Ooooh! I’ve been working on waking up my poor starter (it’s been a little sad but I think I figured out what went wrong thanks to this sub!) so I’ve had more discard of late. Made muffins the other day but this looks great! I have a rosemary bush so rosemary crackers might be next!
I love this recipe and use it often! So easy and delicious.
These look great! I love making discard crackers
King Arthur has an even easier recipe: https://share.google/ZQmWE322Q4nM93Ifj. I made these last weekend and ate them all off the cookie sheet…
I haven’t made them in a while (most of my discard goes towards scones these days), but I found it helpful to use the pasta roller attachment on my Kitchenaid mixer to get nice thin, even sheets for crackers. Way more consistent than trying to roll out by hand.
I actually made some for the first time this week. The recipe I used just called for 2 tbsp melted butter mixed with 2/3 cup discard, spread on a parchment lined baking sheet, and seasonings of your choice. I used furikake and the combo was definitely a winner.
My whole family loves these crackers! For Thanksgiving I did almost the same thing except I used rosemary in the crackers and served cranberry chutney with the triple cream brie!
When we made these we would also add a little baking soda that would puff them up and make them more crispy.
Love these crackers and the versatility. Everything bagel seasoning is good on them, just have to be careful to not burn the garlic. I don’t mind if they come out on the thicker side, the inconsistent thickness kind of gives it a rustic feel haha
I make them just with discard and melted butter, no flour added. Also add toppings. Make them as thin ass possible. They are the best ever!
Mmmm Parmesan, rosemary, and crushed red pepper are my go-to add-in’s for these crackers. And salt of course!
I put everything bagel seasoning on mine!
Try Za’atar seasoning sprinkled on top. They are amazing!
Secondary PSA: if you have a pasta roller or dough sheeter, that is the best way to roll the dough out. Using a rolling pin you have to really make sure you don’t make the center more thin than the rest of the crackers bc you it can burn easily if it’s too this.
Just a note of caution on discard crackers, if your wife makes them for her work Chirstmas party, DO NOT eat over 70% of them for your after dinner snack the night before the party.
They were SO good, but I did have to break from my wfh job today to help bake another batch. Btw, these were topped with reggiano pecorino cheese and demanded to be eaten.
I love sourdough discard crackers, but they are in direct competition with sourdough discard blueberry pancakes.
My favorite way to roll it thin is to put the dough between two layers of parchment. It helps me squish it consistently.
I just mix 200 grams of starter with 2 tablespoons of butter then add whatever like flax seeds, pumpkin seeds, everything bagel seasoning and bake. It comes out kind of runny so it is easy to spread thin! Bake it and it’s crispy and delicious! My kids love it. It kind of has a cheesy flavor to me.