Description
Create adorable + spooky Halloween crackers with this Halloween Ghost Cracker recipe using sourdough discard.
Ingredients
- 1 cup All Purpose Flour
- 1 cup Sourdough Discard
- 1/4 cup melted butter
- 1–2 Tbsp Everything Bagel Seasoning (optional)
- 1 tsp sea salt + more for topping
- 2 TBS melted butter (for topping)
Instructions
Begin by combining AP flour, salt, and everything bagel seasoning (if using). Combine. Next, add sourdough discard and melted butter in a large bowl. I usually use my hands at this point because it’s easier to get the dough to come together.
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. I also notice the texture and flavor is even better after a long ferment. If you are in a pinch, you can absolutely not long ferment these and instead move right on to step 3.
At this point, you can preheat your oven to 375 degrees and remove your dough from the fridge.
Rip off a large piece of parchment paper. Place dough on the parchment paper and flour the top of the dough + the rolling pin. Roll out the dough to approximately 1/8th of an inch. If the dough isn’t super thin, the cracker will not be crispy.
Using a very sharp knife, carefully cut out the ghost design you want. I did two different “styles” of ghosts: One with arms and a tail and a more simplified ghost with a scalloped bottom. They are bother super cute. I recommend cutting out various sizes of ghosts throughout the dough piece you are working with.
After the ghost shapes are cut out, remove the dough from between to save for more crackers. Take a straw and punch holes to create 2 eyes and a mouth for your ghosts. To create the open mouth look, wiggle the straw up and down a little more to stretch it wider than the eye openings.
Lightly brush the top of the dough with melted butter, using a pastry brush. Sprinkle with a little flaky sea salt. Place in preheated oven for about 15-20 minutes.
At this point, check your crackers to see if they are golden brown and crispy. If they aren’t crisping up, no worries. Put them back in the oven for another 5-10 minutes and then check again.
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.