Sourdough Discard Butter Crackers

Sourdough Discard Butter Crackers

from amybakesbread.com
35 min

The perfect blend of buttery goodness and tangy sourdough, these sourdough discard butter crackers are easy and delicious. We love serving them with dip or eating them plain.

Ingredients

  • 200 grams sourdough discard (100% hydration, about 3/4 cup)
  • 180 grams all-purpose flour (about 1 1/3 cups)
  • 113 grams unsalted butter (melted, about 1/2 cup)
  • 5 grams salt (about 1 teaspoon)

Directions

  1. 1

    Preheat your oven to 375 degrees F.

  2. 2

    To a medium-sized bowl, mix together the sourdough discard, all-purpose flour, melted butter and salt. It will come together and form a ball.

  3. 3

    Cover the dough and let rest for about 10 minutes to relax the gluten.

  4. 4

    Lightly flour a countertop and roll the dough out into an 18 by 14 inch rectangle. The dough will be rolled fairly thin. Add flour as needed throughout the rolling process so the dough doesn't stick to your rolling pin.

  5. 5

    Using a pizza cutter, cut the rectangle into 4 rows of 15 crackers, about 60 rectangular crackers total.

  6. 6

    Line two pans with parchment paper. Transfer the cut crackers to the pans, about 30 crackers per pan, leaving a little space between each cracker.

  7. 7

    Bake for about 15 minutes until puffed up and browned. Let cool completely so the crackers have time to crisp up. Store in an airtight container. Enjoy!