The Perfect Everything Sourdough Crackers

I’ve been obsessed with Everything bagel topping since the first time I ate an Everything bagel. Now that Everything topping is readily available in most stores, it’s easy to use it in just about anything but my favorite is in breads and crackers. These crackers are the perfect way to use up sourdough discard and they come together quickly without much fuss. Check your Everything blend as they make them with or without salt and if yours lacks salt you may want to add a light sprinkling of salt to the tops of these crackers as well.

Ingredients:

1 cup sourdough discard (unfed starter)

1/2 cup rye flour (can sub spelt or any other flour you have on hand)

1/2 cup all purpose flour

4 Tbl plant based butter (I used country crock avocado oil butter) melted but not hot!

1 tsp salt

Everything bagel topping blend

Spray oil

In a mixing bowl combine sourdough discard and melted butter and mix to combine. Add flours and salt and mix to bring together into a dough which may appear quite sticky. Allow it to rest for 5-10 min so some of the flour can absorb the moisture while you prepare two pieces of plastic wrap. Divide the dough and lightly shape each piece onto a piece of plastic wrap into a rectangle, wrap tightly and refrigerate for 30 min or overnight if you want to make these the next day!

Preheat oven to 350 degrees and sprinkle a bit of rye flour onto a piece of parchment paper cut to fit your sheet pan (I prefer to use flat cookie sheet pans for this since it’s easier slide the parchment onto it once the dough has been rolled out) Remove a piece of chilled dough from plastic and place it aligning with the shape of the parchment rectangle and sprinkle the top of the dough with a bit more rye flour so your rolling pin doesn’t stick. Begin rolling until your dough is as thin as you can get it, typically around 12x16 and then sprinkle generously with everything topping and gently roll the topping into the dough to secure it (this helps less seeds fall off as you’re eating these crackers!) Spray with spray oil and sprinkle lightly with salt if your topping is salt free.

Use a long knife or pizza cutter to cut the crackers into any shape you like, I prefer squares or rectangles. You don’t have to worry about any irregular shaped edges as these crackers bake up beautifully. Bake on the middle oven rack for 18-22 min checking towards the 15 min mark so the edges don’t burn. You may have to remove the exterior crackers once they are browned to your liking and give the interior ones a bit more space and a bit longer baking time to crisp them up nicely. If they are not crispy coming out of the oven, then they won’t be crispy!

Let them cool on a cooling rack and enjoy! Store in an air tight container for several days but I doubt they will last that long!