these crackers were born out of resourcefulness and convenience. after making my everything sourdough bread, i took the extra starter discard and made my basic cheesy cracker (like usual). then thinking nothing of it, i rolled the dough in the everything seasoning i had leftover.
little did i know that these crackers would become, by far, the most addicting thing i have ever baked. i have seen my friends demolish jars of these in one sitting. i have seen myself demolish jars of these in one sitting.
if you’re interested in witnessing the same progression of events, please proceed.
you’ve been warned.
notes
this recipe is shockingly simple for the flavor it delivers. there’s plenty of salt in the everything seasoning mix, which omits the need to add it directly to the crackers (i tried it once, and it was like the equivalent of eating double strength sea water).
to get an even distribution of everything seasoning, generously sprinkle the everything seasoning on the surface you plan to roll the dough on, and then directly roll the dough into the seasoning.
you can buy everything seasoning from the store or use the ratios i use for a DIY mix. the formula i’ve included will leave you with extra everything seasoning you can use for your next batch of crackers.
the proportions i’ve specified will make exactly one cookie sheet pan worth of crackers. this recipe can be easily doubled, tripled, etc. to satisfy any further cracker cravings.
everything sourdough discard crackers
formula
- 1/2 cup sourdough starter discard (127 g)
- 1/2 cup whole wheat flour (65 g)
- 2 tbsp olive oil (6 g)
- 1/4 cup shredded cheese, i like parmesan or cheddar or a mix of both (30 g)
- 20 g everything seasoning
- 3 tbsp poppy seeds
- 3 tbsp sesame seeds
- 2 tbsp dried minced garlic
- 2 tbsp dried minced onion
- 3 tbsp coarse salt
method
- combine starter, flours, oil, and cheese together in a medium sized bowl. texture should be stiffer and dryer than cookie dough but still wet enough to knead.
- let rest at room temperature for 4-8 hours.
- preheat oven to 350 degrees
- sprinkle 20 g everything seasoning on a table. take the dough, place on top of the seasoning.
- as if you were rolling out pie crust, roll dough in the topping with a rolling pin. continue rolling, flipping over once, until it covers the surface area and shape of your baking sheet.
- bake for about 20-25 min, or whenever the edges curl up and turn golden brown.
- let cool for 15 minutes.
- break up crackers for a rustic look. serve with cheese and dips, or enjoy on its own.
Hi, you say mix flours plural. But only mention wholewheat flour, is that what you meant?
Hi Shona, oops, thank you for the catch! Yes, I meant whole wheat flour, singular. Just for fun if you are looking to experiment, I’ve also used blends of whole wheat and small amounts of rye or einkorn in the past though and those have also turned out wonderfully 🙂
Fabulous recipe. Thank you so much!