Sourdough Butter Crackers Recipe

Introduction

As someone who loves using every bit of sourdough starter, I was excited to try making these Sourdough Butter Crackers. I’ve always been a fan of crispy, savory snacks, and the idea of incorporating sourdough discard into crackers seemed like a perfect way to reduce waste while creating something delicious. These crackers turned out to be a hit with my family—they were crispy, flaky, and slightly tangy, with just the right amount of buttery richness. They were so good that we couldn’t stop nibbling on them. Not only are they quick to make, but they also offer a mild cheesy flavor without any added cheese. I was impressed with how easy and versatile they are, and now they’re a staple in my snack rotation.

Ingredients

To make these Sourdough Butter Crackers, you will need the following ingredients:

• ¾ cup (200 g) sourdough starter discard (stirred down)
• 1 ½ cups (180 g) all-purpose flour (+ 20 g if dough is too sticky)
• 8 tablespoons (113 g) butter, melted
• 1 teaspoon (5 g) sea salt

These simple ingredients come together to form crispy, flaky crackers that have a slight tang from the sourdough and a rich buttery flavor that makes them irresistible. If you’re using sourdough starter discard, it’s a great way to avoid wasting that extra starter and turn it into something savory!

Instructions

1. Prepare the Dough:
   Preheat your oven to 375°F (190°C). In a large bowl, combine the melted butter, sourdough starter discard, flour, and salt. Stir with a spatula until the ingredients come together to form a soft, pliable dough. If the dough is too sticky, mix in up to 20 g of additional flour until you achieve a dough that’s easy to work with.
2. Rest the Dough:
   Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 20-30 minutes. This resting period allows the flour to fully absorb the liquid from the sourdough starter and butter. If you want deeper flavor, wrap the dough in plastic wrap and refrigerate it for up to 2 days to allow for a long fermentation.
3. Roll and Cut:
   Once the dough has rested, place it between two sheets of parchment paper. Roll it out evenly to a 1/16-inch thickness. This will ensure your crackers are thin and crispy. Use a sharp knife, bench scraper, or pizza cutter to cut the dough into rectangles of your desired size.
4. Prick the Crackers:
   To prevent the crackers from puffing up during baking, prick each rectangle a few times with a fork. This will help the crackers bake evenly and stay flat.
5. Bake:
   Transfer the parchment paper with the crackers onto a baking sheet. Bake for 15-17 minutes, checking frequently to avoid over-browning. The crackers should turn golden brown and crisp up around the edges.
6. Cool and Store:
   Remove the crackers from the oven and let them cool completely on a wire rack. They will continue to crisp up as they cool. Once fully cooled, store them in an airtight container for up to a week.

Nutrition Facts

• Servings: 8
• Calories per Serving: 130
  (Note: Nutrition facts are approximate and may vary depending on ingredient brands and substitutions.)

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 15-17 minutes
• Total Time: 25-27 minutes (excluding resting time)

How to Serve

These Sourdough Butter Crackers are the perfect snack on their own, but they can also be paired with a variety of accompaniments. Here are a few serving ideas:

• With cheese: Serve with your favorite cheese, such as brie, cheddar, or goat cheese, for a simple yet indulgent snack.
• With dips: Pair them with hummus, guacamole, or a creamy dip like spinach artichoke dip.
• As an appetizer: Top with smoked salmon or pâté for an elegant appetizer at your next party.
• With soup: Serve alongside your favorite soup or salad for an extra crunchy element.
• As a party snack: These crackers are perfect for sharing at parties and gatherings—serve them on a large platter for guests to enjoy.

Additional Tips

1. Use cold butter: For even flakier crackers, you can use cold butter instead of melted butter. Just cut it into small cubes and incorporate it into the dough with a pastry cutter or your hands.
2. Adjust the seasoning: Add herbs like rosemary, thyme, or oregano to the dough for an extra layer of flavor.
3. Roll dough evenly: Ensure the dough is rolled to a consistent thickness for uniform baking. Thin dough will bake into crispy crackers, while thicker dough will yield a chewier texture.
4. Long fermentation for deeper flavor: If you have time, let the dough rest in the fridge for up to 2 days. This will enhance the tanginess and overall flavor of the crackers.
5. Watch carefully while baking: Since oven temperatures vary, check the crackers after 12 minutes to ensure they don’t over-brown. Once they start turning golden brown, they can burn quickly.

Recipe Variations

1. Cheese-flavored Crackers: Add ¼ cup of grated Parmesan, cheddar, or your favorite cheese to the dough for a cheesy twist.
2. Spicy Crackers: Add a pinch of cayenne pepper or smoked paprika for a spicy kick.
3. Herb Crackers: Mix in chopped fresh herbs such as rosemary, thyme, or parsley for a fragrant, herby cracker.
4. Sweet Crackers: Add a tablespoon of honey or sugar to the dough for a touch of sweetness, perfect for pairing with soft cheeses like brie.
5. Gluten-Free: Use a gluten-free all-purpose flour blend for a gluten-free version of these crackers.

Serving Suggestions

• With Wine: Pair these crackers with a glass of white wine, such as Sauvignon Blanc or Chardonnay, for an elegant snack or appetizer.
• With Charcuterie: Serve them alongside a charcuterie board with meats, cheeses, olives, and nuts.
• For a Cheese Platter: These crackers make a great addition to a cheese platter, adding crunch and flavor to complement creamy and aged cheeses.
• As a Snack on the Go: Pack them in a snack box for a quick, savory bite during your lunch or as an afternoon pick-me-up.

Freezing and Storage

• Freezing the Dough: You can freeze the dough before or after rolling it out. If freezing before baking, wrap it tightly in plastic wrap and store in a freezer bag for up to 2 months. When ready to bake, thaw in the fridge overnight and proceed with rolling and cutting.
• Storing Baked Crackers: Store the baked crackers in an airtight container for up to 1 week. They’ll stay crispy and fresh as long as they’re kept sealed properly.
• Freezing Baked Crackers: You can freeze baked crackers for up to 2 months. Just ensure they’re completely cooled before freezing, and place them in an airtight bag or container to keep them fresh.

FAQ Section

1. Can I use sourdough starter instead of discard?
   Yes, you can use active sourdough starter instead of discard. Just be sure to adjust the flour and water balance accordingly.
2. Can I make these crackers without butter?
   You can use olive oil or coconut oil as a substitute for butter, though the flavor and texture may vary slightly.
3. What can I do if my dough is too sticky?
   If your dough is too sticky, simply add more flour, a little at a time, until it reaches a workable consistency.
4. Can I make these crackers ahead of time?
   Yes, you can prepare the dough and refrigerate it for up to 2 days before baking.
5. How do I store leftover crackers?
   Store leftover crackers in an airtight container at room temperature for up to a week. If they lose their crispness, you can reheat them in the oven for a few minutes.
6. Can I add cheese to the dough?
   Yes, you can add shredded cheese to the dough for a cheesy flavor. Just be sure to mix it in evenly.
7. Can I make these crackers gluten-free?
   Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these crackers.
8. Can I use the crackers in recipes?
   Yes, these crackers can be crumbled up and used as a topping for soups, salads, or casseroles.
9. Why is the dough resting important?
   Resting the dough allows the flour to fully absorb the moisture, which leads to a more pliable dough and better texture in the final crackers.
10. Can I use different types of flour?
    Yes, you can experiment with whole wheat flour or spelt flour for a different texture and flavor.

Conclusion

These Sourdough Butter Crackers are the perfect blend of crispy, flaky, and tangy flavors, with just the right amount of butteriness. They’re a fantastic way to use up sourdough discard and make something delicious. Whether you serve them as an appetizer with cheese, pack them for a picnic, or simply enjoy them with a glass of wine, these crackers are sure to impress. Easy to make, customizable with different flavors, and perfect for any occasion, these crackers will become a go-to recipe in your kitchen.

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