Discard Rosemary Thyme Crackers
…crunchy and savory
Not sure what to do with your leftover sourdough discard? These rosemary and thyme discard crackers are a crunchy and tasty savory treat for fall!
Equipment
Mixing bowl & measuring cups
Cookie sheet
Dry ingredients
1 cup all purpose flour
1 tbsp Rosemary
1/2 tbsp thyme
1/2 tbsp garlic powder
Wet ingredients
1 cup sourdough discard (about 226g)
1 tbsp butter
2 tbsp olive oil
1 tbsp water
For the crackers
Preheat oven to 350°F
Stir discard and flour together until well combined.
Next, add in butter, rosemary, thyme, garlic powder and mix until blended in with dough.
Add in olive oil and add 1 tablespoon of water if the mixture is dry.
Knead on a lightly floured surface until well combined.
Place on parchment paper and roll out until about 1/8 inch thick.
Place dough in the fridge for 30 minutes to slightly harden.
Grab a cookie cutter to cut our individual crackers, or you can free-form your crackers by using a knife and slicing them horizontally and vertically to make a square or rectangular shape.
Lightly brush crackers with olive oil and top with flaky sea salt.
Next, place individual crackers on a parchment-lined cookie sheet.
Prick crackers with a fork to make sure they don’t bubble up.
Bake for 25-30 mins or until lightly golden brown.
These crackers pair wonderfully with cream cheese or a parmesan dip. Recipe yields about 70 crackers
