Anyone else feel like they are on their millionth meal since this whole “Stay at Home” thing started? Can’t think about planning (let alone executing) one more “balanced meal”? I am here for you. Many of my meals lately have been fruit + cheese + crackers + nuts. Not only because it’s easy, but also because it has served to rid the fridge and cupboards of leftovers in a very simple kind of way. And although I know Holly just recently showed you a simple healthy cracker recipe, I’m going to show you another. Because this is how we roll. Everything but the Bagel Sourdough Crackers are your next dinner weapon. Or lunch. Or breakfast. Or snack. Who even knows what time it is anymore anyway?
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This quarantine thing has been a lot to handle. Fear, anxiety, boredom, guilt, DISTANCE LEARNING…it’s all been challenging to say the least. And everyone handles it differently. That is OK. If you want to curl up in a ball and try to sleep through this whole crazy thing, more power to you, no judgement here. But if you’re like me and have to be DOING something, then listen up.
I have already talked about my sourdough starter, Poppy, and the lessons she has been teaching me. She and I have learned how to do all kinds of new things-baking bread, cinnamon rolls, waffles, focaccia, banana bread, and now CRACKERS. Because I don’t know about you, but my meals lately have been a whole bunch of cut up leftovers from the fridge, + crackers. Because in my mind, crackers make a meal. (Don’t have a sourdough starter and would like to make your own? Read here! Or here!)
Imagine my delight when I discovered how easy they are to make using my sourdough starter discard! Less left over discard, more crackers. Win-Win! Although this recipe is originally from the King Arthur website (great website by the way), I have found that I like to use Everything but the Bagel Seasoning from Trader Joe’s to make my crackers. Could you use any herb or spice? SURE!
A very simple dough mixed up in the Kitchen Aid stand mixer, chilled for a few hours in the refrigerator, rolled out (isn’t this rolling pin cool?), cut into crackers (a pastry wheel or pizza cutter works well for this), and baked! Voila-crackers! It’s that simple!
Everything but the Bagel Sourdough Crackers
A simple way to use the discard from your sourdough starter, these crackers are easy to make and taste great with everything!
- 1 cup All purpose flour (113 gm)
- 1/2 teaspoon salt (I used Kosher) + more for sprinkling
- 1 cup sourdough starter discard (227 gm)
- 4 Tablespoons butter, softened
- 1-2 Tablespoons Everything but the Bagel Seasoning (available at Trader Joes) You can substitute any herb you like. 1 Tablespoon gives subtle flavor, 2 Tablespoons gives bold flavor. You decide!
- olive oil for brushing over cracker dough
In a stand mixer fitted with the flat beater blade, combine flour, salt, sourdough starter, butter, and Everything but the Bagel seasoning into a smooth dough.
Separate the dough into 2 parts, shape into 2 separate slabs, and wrap individually in plastic wrap. Refrigerate for 1 hour or until firm. (You can let them chill overnight if that suits your schedule better!).
Preheat the oven to 350 °F.
On a lightly floured surface covered in parchment paper, roll out the dough to approximately 1/16th of an inch thickness.
Transfer the parchment paper containing the dough to a baking sheet.
Using a pastry brush, brush the dough with olive oil and then sprinkle the oiled dough with salt.
Using a pastry wheel or pizza cutter, cut the dough into cracker shapes.
Using the tines of a fork, prick each cracker 1-2 times.
Using the second slab of dough, follow the directions used with the first slab of dough. Transfer the rolled out dough to a second baking sheet and continue to follow the directions used with the first slab of dough.
Bake the crackers at 350°F for 20-25 minutes until they are turning golden. (At 10 minutes, switch the trays for more even baking.) Remove from the oven when the edges are starting to brown.
Place crackers on a cooling rack. When fully cooled, transfer the crackers to an airtight container until ready to eat!
*Adapted from a recipe from KingArthurFlour.com