Rosemary and Cheese Sourdough Crackers
Course: AppetizersDifficulty: EasyPrep time
15
minutesCooking time
40
minutesTotal time
1
hourLooking for an easy way to use your sourdough discard? I have made these crackers multiple times and they are so addicting to eat! Pair them with cheese, hummus or any type of dip.
Ingredients
200 g (3/4 of a cup)- of sourdough discard
2 Tbsp melted butter
1/2 -1 cup of finely grated cheese- my favorite so far is Asiago
1/4 teasp of salt
2 teasp finely chopped fresh rosemary or any type of herb
everything bagel seasoning
Directions
- Preheat oven to 325 degrees. Line cooking sheet with parchment paper.
- Stir together all ingredients except the everything bagel seasoning.
- Pour the mixture onto the parchment paper and spread it around to a thin even rectangular layer.
- Sprinkle the top with the everything bagel seasoning or any seasoning of your choice, including just salt and pepper.
- Bake in oven for 10 minutes. Remove from oven and using a pizza cutter or a knife, score the crackers. You can make the crackers as small or as large as your want.
- Put the crackers back in the oven and bake another 15 – 25 minutes (or more depending on your oven) until the crackers are a nice light brown color. Rotate the tray half way through to get more even baking.
- Remove from oven and let cool. Break into squares, though I find the crackers shrink a little during baking so the crackers are already separated.
Notes
- The thinner the layer you can make, the crispier the cracker!
- Experiment with your cheeses, herbs and seasonings. I have also added grated parmesan cheese to make a little saltier cracker.