Sourdough Soup Crackers
Make these crispy sourdough discard crackers and add them to all of your soups and stews.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons cold butter cubed
- 1/2 cup sourdough discard
- 1-2 tablespoons cold water
Instructions
Make the Dough:
- In a food processor, combine the flour, salt, and any herbs, spices, or cheese you wish to add. Pulse until everything is well mixed.
- Next, cut the cold butter into cubes and add it to the processor. Pulse until the mixture becomes crumbly.
- Add the sourdough discard and pulse until fully incorporated.
- Gradually add cold water, one tablespoon at a time, pulsing after each addition until the dough begins to come together.
- Shape the dough into 2 disk shapes and cover with plastic wrap. Chill for at least an hour or up to 2 days. The longer it sits, the tangier the crackers will become.
Roll and Shape:
- Take the dough from the fridge and roll it out on a floured surface to 1/8 of an inch thick for a crispy cracker. Thin crackers will crisp up better. Use a pizza cutter or shape cutter (affiliate link) to cut the dough into the desired shape.
- Place the crackers in a single layer on a piece of parchment paper on a baking sheet.
Bake:
- Preheat your oven to 375°F and bake crackers for about 15-17 minutes or until the edges begin to turn golden brown. Cool on the pan completely before serving with your favorite bowl of soup.
Notes
Note: If you don’t have a food processor, you can easily make the dough by hand. Start by mixing the flour, salt, and any herbs, spices, or cheese in a large bowl. Cut the cold butter into small cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture becomes crumbly. Then, stir in the sourdough discard and slowly add the cold water, one tablespoon at a time, until the dough comes together.