Sourdough Discard Crackers

Preheat the oven to 350 °F.

In a mixing bowl, combine all the ingredients: ¾ c sourdough discard, 2 tbsp unsalted butter, ½ tsp Italian seasoning, ½ tsp onion powder, ½ tsp garlic powder, and ½ tsp kosher salt.

Place the silicone baking mat or parchment paper onto the baking sheet. Spread the discard mixture over the sheet pan in one thin, even layer. If it’s too uneven, it won’t cook evenly and some parts may burn or brown too much before the rest of the crackers are finished. Optional: Sprinkle 2 tsp everything but the bagel seasoning on top.

Bake for 10 minutes so the dough is just set enough to cut, but not fully cooked. The surface will be dried out and cracked, but not browned.

Remove the baking sheet and carefully use a knife or something with a thin edge to cut the crackers into your preferred shape. I cut 1” squares so once they separate, there’s even airflow around them to cook evenly.

Place the baking sheet back in the oven and cook for another 10 minutes. Then flip all the crackers over with a spatula/turner then bake about another 10 minutes.

Check to see if any of the crackers are done by looking at their coloring. They should be golden brown and firm. Remove the cooked crackers from the oven and cool in a single layer on a plate or baking sheet for 5 minutes on the counter before eating or storing.

There will remain some paler crackers that haven't evenly browned all the way through. Spread them out on the baking sheet continue baking, checking on doneness every 3 minutes or so. The rest of the crackers on the tray should finish cooking in one session.

Once the crackers are cool to the touch, store them in an airtight container on the counter for up to five days.