Pizza Sourdough Crackers
July 17, 2020
So you jumped on board the sourdough train and it sure doesn’t show any signs of slowing down! Chances are, your fridge is full of sourdough discard from your daily feedings, so here’s a super easy recipe to make good use of it. These sourdough crackers taste like a damn fine margarita pizza and work great with basically any dip. Marinara sauce? Yep! Roasted onion dip? Absolutely! Hummus? Why not!? These crackers will truly change your life!
- 250g sourdough discard
- 180g plain white flour
- 1 1/2 t flaky sea salt
- 1/2 t garlic powder
- 1 t dried oregano
- 1/4 t dried thyme
- 4 sundried tomatoes, finely sliced
- 2 T nutritional yeast flakes
- 60ml extra virgin olive oil
- Place all the ingredients into a medium-sized bowl and mix together to form a dough. It should feel a little wet but not sticky. On a clean surface, knead the dough for a few minutes.
- Wrap the ball of dough in cling film and set aside for 30 minutes at room temperature.
- Preheat the oven to 150c.
- Once the dough has rested, remove the cling film and slice the dough into three equal portions. Wrap two of the portions back in the cling film.
- Place the portion of dough between two pieces of baking parchment, roughly equal in size to the baking tray you plan to use.
- Roll out the dough into a rough rectangle. The dough should be only a few mm thick. Remove the top layer of baking parchment and use a pizza cutter to slice the dough into 2cm rectangles.
- Prick each rectangle with a fork before lifting the bottom sheet of baking parchment onto a baking tray. Use a pastry brush to gently spritz the top of the crackers with a little water. Sprinkle with a little extra flaky sea salt. Repeat the process with the two remaining pieces of dough.
- Bake for 15 minutes before rotating the baking tray 180 degrees and baking for a further 15 minutes. The crackers should be very lightly browned on the edges. Allow to completely cool on a wire cooling rack and serve.
This recipe is insanely simple and, unlike baking sourdough bread, doesn’t involve any proving. Here’s a step by step of how to make these delicious crackers.
Combine the Ingredients
Don’t worry about the order you add them – everything goes in together! Mix well and give it a good knead for a few minutes.
Leave Dough to Rest
The dough needs to rest before you roll it out, otherwise, it’ll spring back and be difficult to keep flat. Wrap it in cling film to stop it from drying out and leave to rest for 30 minutes.
Divide the Dough into Three
When rolling out the dough, it’s best to work with only a third at a time, otherwise, the crackers will be too thick. Try your best to divide the dough evenly.
Roll out the Dough
Place the dough between two layers of baking parchment and roll as thin as you can with a rolling pin. If possible, try to keep the dough in a roughly rectangular shape – this way you don’t need to trim it to shape.
Cut the Crackers
Using a pizza cutter, cut the crackers into 2cm rectangles (you don’t have to be too neat as they’ll shrink and look slightly irregular anyway). Prick the rectangles with a fork and slide the baking parchment onto a baking tray.
Salt and Bake
Sprinkle the sourdough crackers with a little water (I like to use a pastry brush to flick some spots of water onto the dough) and sprinkle with flaky sea salt. Bake at 150c for 30 mins, rotating the tray halfway through.
Cool and Serve
Place the baked sourdough crackers on a wire cooling rack and allow to cool until room temperature. Serve and enjoy!