Sourdough Discard Everything Bagel Crackers
It seems like everyone has taken quarantine as the time to bake. We're baking everything from banana bread, to cookies, muffins, and sourdough. And there's no stopping us... wait, until we run out of flour. Edit: there's no stopping us as long as we can find flour. I've wanted to try making sourdough for YEARS. Little did I know how much you can waste by maintaining your starter - that's why I've been experimenting with discard recipes to save that oh so precious flour. Discard recipes like these sourdough discard everything bagel crackers.
As an avid bread-lover, I'm sick of spending my hard earned money on a single loaf (yes, it's delicious, but it's also upwards of $7 for one, and I eat it like it's going out of style). That's why I've been trying my hand at sourdough - but it's not for the faint hearted. I've been brought to tears over my loaves but have been inspired to see it as a lifelong project, not a one-off bake.
Sourdough starter - what is it?
Sourdough starter just needs flour, water, and time. Basically, you are making and growing wild yeast and bacteria, meaning no other leavening agents are needed. It's a part of the bread making process called the per-ferment. I'm no expert, but there are tons of blogs that help guide you through it, like King Arthur Flour.
Why do you discard your starter?
When you feed your starter, you discard ~50%, and replace it with fresh water flour in equal parts. We do this to keep the volume manageable, but also to make sure the little yeasties have enough to eat. If you don't discard, you risk some of them dying due to not enough food to go around.
What else can I use my sourdough discard for?
FRIENDS! Stop throwing out your sourdough discard. Keep it in a separate container in the fridge and use it to make: pizza dough, pancakes, bagels, and SOURDOUGH DISCARD EVERYTHING BAGEL CRACKERS. You won't regret it. Dip them in hummus, eat them plain, or top with your fave cheese. they won't last long.
Sourdough Everything Bagel Crackers
Author: Micah Siva
Total time: 60 min
250g sourdough discard (mine is 50% rye, 50% all purpose)
2 tbsp melted butter or oil
2 tsp ground flax
1 tbsp everything bagel spice + more for topping
Preheat the oven to 325F. Line a tray with baking paper.
In a bowl, combine sourdough discard, butter, flax and 1 tbsp everything bagel spice.
Transfer batter to the paper lined tray, and use a spatula to spread in an even layer. top with a sprinkle of bagel spice.
Bake for 8-10 minutes, remove from oven, and use a knife to cut into squares, and poke with a fork.
Return to oven, and bake for an additional 35 minutes, turning the tray half way through.
Turn off the oven, and let sit for 10 minutes.
Let cool, and break into crackers.