When you’re making sourdough bread, what do you do with your starter discard? It doesn’t need to go in the trash! Home chef Patrick Nickell saves his to make pancakes, waffles, biscuits and even cookies. However, his most popular discard recipe is for these Everything Bagel Crackers. Next time you make sourdough, buy yourself a nice cheese and try this recipe with your discard.
- 200 grams (about 1 cup) mature sourdough starter (100% hydration)
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (60g) whole wheat flour
- 2 tablespoons (12g) rye flour
- 3 tablespoons (32g) extra virgin olive oil
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon of Trader Joe’s 21 Season Salute or herbs de Provence
- 1/2 teaspoon fine sea salt
- Everything Bagel Seasoning for topping
- In a bowl, combine sourdough starter with flours, olive oil, seasonings and salt. Mix well, kneading until the dough comes together in a smooth ball.
- Store in a Camwear Round and refrigerate for at least 30 minutes or up to 24 hours.
- Preheat oven to 350°F. Line two baking sheets with parchment or silicone baking mats.
- Cut dough in half; put one half back in the fridge while you roll out the other. Cut dough again into 4 smaller pieces.
- Roll out each piece into an oblong rectangle. You can do this with a rolling pin on a lightly floured surface or using a pasta roller for super thin crackers. I like my crackers thick, so I just roll them out to about ¼”.
- Carefully place crackers on baking sheet. Use an offset spatula if they are difficult to get off the floured surface.
- Brush olive oil onto crackers and then sprinkle generously with Everything Bagel Seasoning.
- Lightly press seasoning onto crackers with offset spatula to adhere to crackers.
- Bake for 15 to 20 minutes or until lightly brown.
- Let cool on cooling rack.