When you’re baking sourdough every week, you get plenty of opportunity to experiment with discard recipes. Baking with discard is almost as satisfying as baking a good artisan loaf. And because it’s super easy and delicious, sourdough discard crackers had quickly become a favorite in our house. Lots of tweaks

And guys – these really are the BEST. Save this one, it’s *chefs kiss*.

Want to see it in action? Check out the reel on Instagram.

Ingredients:

• 1.5 cups sourdough discard
• 4 tbsp grass-fed organic butter
• Everything Bagel Seasoning (or other topping)

Directions:

1. Preheat the oven to 300°F.
2. While the oven preheating, melt butter so it can easily combine with the sourdough discard.
3. Mix sourdough discard and melted butter together until totally combined.
4. Lay parchment paper down on a baking sheet, and spread the discard/butter mixture in a thin layer on top. Make the layer as even as possible.
5. Sprinkle the Everything Bagel Seasoning (or other topping of choice) on top. Don’t be shy!
6. Once oven is to temperature, put the baking sheet in the oven for 10 minutes.
7. Remove the baking sheet and use a knife or pizza cutter to score the crackers in the shape & size you want. Score all the way through. Put back in the oven for 25 minutes.
8. Remove the crackers from the oven. They should be cooked enough where you can break them apart from each other, but likely not done. Break them apart and spread evenly on the baking sheet.
9. Put them back in the oven for another 10-15 minutes, or until golden and crunchy.