These crackers are tasty, snappy, and light enough to go with most cheeses (a goat cheese drizzled with honey, and paired with the rosemary cracker was a fan favorite)! The sourdough discard is a little tangy, but is offset with the ever so slightest hint of honey, making for a well rounded cracker. Some fun additions to the crackers can be: more honey, a cinnamon sugar topping, rosemary kneaded into the dough, or topping the crackers with an everything bagel seasoning mix.
Ingredients
1 cup sourdough starter discard
1 cup flour
4 tbsp olive oil
Pinch salt
1 tbsp honey
3 tbsp water
Flaky sea salt, for topping
Optional: 2 tbsp dried herbs, such as rosemary
Optional: seasoning mixes, such as everything bagel, for topping
Directions
Preheat oven to 400°F (200°C).
Line a baking sheet with a silicon baking mat or parchment paper.
Place sourdough discard, flour, pinch of salt, olive oil, and herbs (if adding) in a mixing bowl. Combine until the dough just comes together.
Turn out onto a floured surface, and knead the dough for about 5 minutes, or until it forms a smooth ball.
Let the dough rest for 5 minutes. Meanwhile, combine honey and water in a small bowl and set aside.
Dust your work surface with flour and roll out dough to 1/8-inch thickness or less.
Using a pastry brush, brush the surface of dough very lightly with the water and honey mixture. Sprinkle the top of the rolled out crackers with flaky sea salt. Transfer onto prepared baking sheet.
Prick the entire surface of dough with a fork to prevent crackers from puffing too much when baking. Using a knife or a pizza wheel, cut the dough sheet into cracker shapes, such as small squares, or long strips.
Bake in preheated for about 10 to 15 minutes, or until lightly golden.
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