Go Back

Seeded Sourdough Discard Crackers

Christine Burns Rudalevige
These tangy sourdough crackers are a natural ally to oozy bloomy rind cheeses.
Print Recipe

Ingredients
  

  • 1 ¼ cup all-purpose flour
  • 1 cup sourdough discard
  • 6 tablespoons melted butter divided
  • ¼ cup mixed small seeds flax, poppy, sesame and/or sunflower
  • 1 teaspoon kosher salt
  • 2 teaspoons flaky sea salt

Instructions
 

  • ►Preheat oven to 350°F.
  • ►Combine flour, sourdough starter discard, 4 tablespoons butter, and seeds in a stand mixer with hook attachment. Turn mixer on low. Once dough forms a shaggy ball, increase speed to medium and knead until smooth, about 2 minutes. Divide dough in two pieces and shape each into a rectangular block. Rest dough for 30 minutes.
  • ►Lightly flour a 12- by 16-inch piece of parchment paper. Place one block of dough in center and roll out, stretching dough as close to edges of paper as possible. Use a pizza cutter or a pasta roller to cut dough into 24, 1 ½- to 2-inch by 3- to 4-inch strips.
  • ►Brush dough with 1 tablespoon butter and sprinkle with 1 teaspoon flaky salt. Transfer cut and seasoned dough, still on parchment, onto a baking sheet. Repeat process with second block of dough.
  • ►Bake, turning sheet at 5-minute intervals, until dough is completely dry and crackers are browned around edges, about 15 minutes. Transfer baked crackers to a wire rack and cool completely. Store them in an airtight container for up to a week.