Description

These 2 ingredient sourdough discard crackers are a game-changer. They use only two simple ingredients to turn kitchen waste into a delicious, tangy, and crispy snack. Quick to prepare, healthy, and free of preservatives, they are perfect for lunchboxes or pairing with dips.

Ingredients

Scale

1 cup Sourdough Discard (unfed, from fridge)
1 cup All-Purpose Flour (or whole wheat)

Instructions

Mix the dough: Combine 1 cup of sourdough discard and 1 cup of flour in a bowl. Stir until a shaggy dough forms. Do not overmix
Knead briefly: Turn the dough onto a lightly floured surface. Knead it just a few times until it comes together. It should be smooth but firm
Rest the dough: Let the dough rest for 10 minutes. This relaxes the glute
Preheat and roll: Preheat your oven to 350°F (175°C). Roll the dough out very thin, about 1/8 inch thick
Cut and transfer: Use a pizza cutter or knife to cut squares. Prick each square with a fork. Transfer them to a parchment-lined baking sheet
Bake the crackers: Bake for 20-25 minutes. Check at 15 minutes. They should be golden brown and crispy
Cool completely: Let the crackers cool on the sheet. They crisp up more as they cool

Notes

Roll the dough very thinly; thick crackers will be chewy, not crispy.

Always prick with a fork to prevent puffing.

Watch closely near the end of baking; ovens vary, so check early.

Use cold discard straight from the fridge for easier handling.

Store in an airtight container at room temperature for up to a week. Do not refrigerate.

To recrisp, pop them in a 300°F oven for 5 minutes.

Freeze in a freezer bag for up to 3 months. Thaw on the counter.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 10 crackers
Calories: 110 kcal
Sugar: 0g
Sodium: 2mg
Fat: 0.5g
Saturated Fat: 0.1g
Unsaturated Fat: 0.3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg

Keywords: sourdough discard, crackers, easy, 2 ingredient, snack