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Everything Bagel Crackers With Sourdough Discard

Everything Bagel Crackers made with sourdough discard have a delicious tang and salty crunch with every bite that will leave you reaching for more! This simple recipe has just a few ingredients and is the perfect solution for using up any sourdough discard you have on hand. Experiment with different toppings or be like me and never stray from the ultimate flavor of everything bagel sourdough crackers!

sourdough discard crackers

Why You’ll Love Everything Bagel Sourdough Crackers:

The world of sourdough baking has opened up my eyes to a new realm of snacking possibilities, and among the gems that have emerged are these delightful Everything Bagel Sourdough Crackers. Imagine the crunch of a tangy sourdough cracker meeting the bold flavors of an everything bagel—It’s a match made in sourdough heaven.

everything bagel sourdough crackers

There are a million reasons to love these delicious homemade crackers… But here are mine:

  • Easy Snacking: These crackers are so delicious, you can easily polish off a whole bag with no dips or condiments. I often bring a sandwich bag full on a park day for the kids to share. They are also the perfect element on a fancy charcuterie board or crumbled in soup… The options are endless.
  • Long ferment option: The longer the ferment, the better the grains are broken down and the easier they are to digest! You can feel great about giving these yummy crackers to your family, knowing they are full of wholesome, fermented goodness!
  • EVERYTHING BAGEL SEASONING: I put this seasoning on everything from hardboiled eggs to salmon to whipped feta. The delicious blend of poppy seeds, black sesame seeds, flaky sea salt, and onion flakes brings the ultimate flavor to these crackers.
  • Use up your discard: The beauty of this recipe lies in its ability to put your leftover sourdough discard to good use. Instead of discarding excess starter, transform it into these crispy crackers for a delightful snacking experience. 
everything bagel sourdough crackers

Tips and Tricks For The Best Homemade Sourdough Crackers:

  • This dough has to be rolled REALLY thin! Otherwise, it turns into a bready texture. Still good, but the crunch factor is really important here to make sure the dough is extremely thin.
  • If you are in a time pinch, skip the 2-day refrigerator ferment and bake these right away. They won’t have as much of a fermentation benefit but they’ll be every bit as delicious.
  • Experiment with other toppings. I’ve made chipotle cheese crackers, whole grain crackers, and garlic parmesan! These are so versatile.
  • If your dough is super sticky and won’t roll out well, your starter may be on the thin side. Make sure you are feeding your starter correctly. If your starter is thick and the dough still seems sticky, try adding a little extra flour.
  • Feel free to explore different combinations of flours to create a unique flavor profile.
ingredients for discard crackers

Supplies:

  • rolling pin
  • pizza cutter
  • airtight container or jar 
  • piece of parchment paper
  • plastic wrap
  • Baking Sheets
  • Parchment paper
  • rolling pin
  • large bowl
  • wood spoon

Ingredients:

  • sourdough discard
  • organic all purpose flour
  • grass-fed softened butter
  • everything bagel seasoning
  • kosher sea salt flakes
everything bagel sourdough crackers

Let’s Get Started:

Step 1: Make dough

Begin by combining AP flour, salt, and everything bagel seasoning. Mix well. Next, add sourdough discard and softened butter in a large bowl. I usually use my hands at this point because it’s hard to get the dough to come together without force. (You can also try these with whole wheat or rye flours but you may need to adjust the amounts as these flours tend to be drier) 

If you’re looking for a specific flour recommendation, King Arthur organic Flour is an excellent choice but fresh milled is always the ultimate. 

womans hands kneading dough

Pro tip: A bowl of a stand mixer can expedite the mixing process, making it easier to achieve a homogeneous cracker dough.

Step 2: Long Fermentation (optional)

​Form a ball with the dough and then slightly flatten it into a disc. Wrap the disc in plastic wrap and place in the fridge for 24-48 hours. I always prefer to give the sourdough the longest time period to break down phytic acid in the grains and become more digestible. If you are in a pinch, you can absolutely not long ferment these and instead move right on to step 3.

Step 3: Roll Out the Dough

At this point, you can preheat your oven to 350 degrees and remove your dough from the fridge.

womans hands rolling dough with rolling pin

Rip off two large pieces of parchment paper and place one down on the counter. If your dough seems sticky, lightly dust the parchment paper with flour. Place the second piece of parchment on top and begin rolling the piece of dough out into a large rectangle. The thinness of the dough is key to achieving the desired crunch. It needs to be SUPER thin, approximately 1/8th of an inch or less. If the dough isn’t super thin, the cracker will not be crispy.

Peel the top piece of parchment paper off and place the bottom parchment + dough on a cookie sheet. The parchment should peel off easily. If it sticks, your dough needs more flour. If you want to trim the edges for a more uniform cracker, simply use a pizza cutter to remove jagged edges. You can also use the pizza cutter to slice the crackers at this point if you prefer. I always just break the crackers up into pieces after I’m done baking.

Step 4: Prepare for Baking

Lightly brush the top of the dough with melted butter, using a pastry brush. Sprinkle more everything bagel seasoning on top. You can add extra salt flakes as well but keep in mind that the everything bagel seasoning is super salty too!

everything bagel sourdough crackers

Step 5: Bake Sourdough Crackers

Place the cookie sheet in the preheated 350-degree oven for about 20 minutes. At this point, check your crackers to see if they are golden brown and breakable if you apply slight pressure with a spatula. If they aren’t crisping up, no worries. Put them back in the oven for another 5-10 minutes and then check again.

After the crackers have cooled, break them into cracker-sized chunks. A lot of the seasoning will fall off but that’s why we baked some into the cracker as well. 

everything bagel sourdough crackers

Step 6: Serving and Storing:

If you manage to resist devouring all the crackers in one sitting, store the leftovers in an airtight container at room temperature. Proper storage ensures that your crackers remain crisp and flavorful for an extended period.

everything bagel sourdough crackers

There are so many uses for these delicious sourdough crackers! One of my favorite ways to eat these is on a Charcuterie Board with an assortment of cheese and veggies! Pair with pimento cheese or a smear of cream cheese for an extra burst of flavor. Here are some other ways to eat these crackers:

  • As a quick snack with cheese, veggies and fruit
  • As an appetizer with buffalo chicken dip or spinach artichoke dip
  • Crumbled on top of a bowl of soup
  • Blended and added to meatloaf or meatballs
  • Crumbled and used as a topping for chicken parm or country fried steak
  • As kids school snacks
everything bagel sourdough crackers

I hope you love these sourdough crackers! Let me know if you made them below!

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Everything Bagel Crackers With Sourdough Discard


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  • Author: thesourdoughartisan
  • Total Time: 38 minutes
  • Yield: 6 people 1x

Description

The crispiest, crunchiest homemade sourdough crackers with everything bagel seasoning. They pair perfectly with charcuterie, dips and salsas. You have to try!


Ingredients

Scale
  • 3/41 cup All Purpose Flour
  • 1 cup Sourdough Discard
  • 1/4 cup Softened butter
  • 1/2 tbsp Oregano
  • 3 Tbsp Everything Bagel Seasoning
  • 1 tsp Flaky sea salt
  • 2 TBS melted butter

Instructions

Make Dough

  1. Begin by combining AP flour, salt, oregano and 2 tablespoons of everything bagel seasoning. Mix well. Next, add sourdough discard and softened butter in a large bowl. You'll need to use your hands to knead the dough together.
    Pro tip: A bowl of a stand mixer can expedite the mixing process, making it easier to achieve a homogeneous cracker dough.
  2. Form a ball with the dough and then slightly flatten it into a disc. Wrap the disc in plastic wrap and place in the fridge for 24-48 hours for a long ferment. If you do not wish to long ferment, move on to the next step.

Assemble

  1. Preheat oven to 350 degrees and remove your dough from the fridge.
  2. Rip two large pieces of parchment paper and place one down on the counter. Lightly dust the parchment paper with flour. Place dough on top of the parchment and then place second sheet of parchment paper on top.
    Roll the piece of dough out into a large rectangle, approximately 1/8th of an inch thick. If the dough isn't super thin, the cracker will not be crispy.
    Peel off the top piece of parchment paper and place the bottom sheet + dough on the sheet pan.
  3. Lightly brush the top of the dough with melted butter, using a pastry brush. Sprinkle the last TBS of everything bagel seasoning on top. Sprinkle on flaky sea salt if desired.

Bake

  1. Bake in 350 F degree oven for about 20 minutes. At this point, check your crackers to see if they are golden brown and breakable if you apply slight pressure with a spatula. If they aren't crisping up, put them back in the oven for another 5-10 minutes and then check again.
  2. After crackers have cooled, break them into cracker-sized chunks.

Store

  1. Store the leftovers in an airtight container at room temperature.

Notes

  • This dough has to be rolled REALLY thin! Otherwise, it turns into a bready texture. Still good, but the crunch factor is really important here to make sure the dough is extremely thin.
  • If you are in a time pinch, skip the 2-day refrigerator ferment and bake these right away. They won’t have as much of a fermentation benefit but they’ll be every bit as delicious.
  • Experiment with other toppings. I’ve made chipotle cheese crackers, whole grain crackers, and garlic parmesan! These are so versatile.
  • If your dough is super sticky and won’t roll out well, your starter may be on the thin side. Make sure you are feeding your starter correctly. If your starter is thick and the dough still seems sticky, try adding a little extra flour.

  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Snack
  • Cuisine: American

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