Ingredients:

  • 200g sourdough starter discard (unfed, 100% hydration)
  • 125g all-purpose flour
  • 60g unsalted butter, melted and cooled
  • 2g fine sea salt
  • 1 tbsp dried herbs
  • 1 tbsp everything bagel seasoning
  • 2 tsp olive oil
  • 0.5 tsp flaky sea salt

Instructions:

  1. Combine the 200g sourdough starter discard and 60g cooled melted butter in a medium bowl until silky.
  2. Gradually fold in the 125g all purpose flour and 2g fine sea salt. Stop as soon as the flour disappears to prevent overworking the gluten.
  3. Shape the dough into a shaggy ball, wrap it tightly in plastic, and refrigerate for 30 minutes.
  4. Preheat your oven to 350°F (175°C) and prepare a large baking sheet.
  5. Place the chilled dough onto a sheet of parchment paper.
  6. Roll the dough outward from the center until it is nearly translucent and covers the entire sheet.
  7. Brush the surface lightly with 2 tsp olive oil to help the toppings adhere.
  8. Sprinkle with herbs, everything seasoning, and 0.5 tsp flaky sea salt.
  9. Score the dough into squares with a pizza cutter until you hear the cutter hit the paper.
  10. Bake for 20 minutes until the crackers are golden brown and snap easily when touched.