These "Cheesy" Garlic and Dill Sourdough Discard Crackers are an easy homemade snack made with nutritional yeast, garlic, onion, and dill seasonings. They're crispy, dairy-free, full of flavor, and a great way to use sourdough discard.
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I started my sourdough journey - thanks to my sister - late last year. There's really nothing better than having freshly baked bread in the house. Sure, it's work, and sure, sourdough starter really is the adult equivalent of a Tamagotchi. But nothing beats the feeling of pulling out a successful loaf of freshly baked sourdough out of the oven. And I don't mean to brag (I do, actually), but my very first loaf of sourdough turned out amazing!
So now that I have the basic knowledge of making a loaf of sourdough down (but maybe not perfected), I've decided that this year I want to expand my sourdough journey by trying other sourdough recipes. I've made loaves of bread with different inclusions, made discard flatbread, and most recently made some killer sourdough discard crackers. They were so easy, too!
I came across the recipe while flipping through the Artisan Sourdough Made Simple cookbook. The recipe was so easy to make and, compared to a loaf of sourdough, came together quickly - in under an hour. I veered off course when it came to the seasonings used in the recipe. I wanted to make a cheesy cracker with a fun and flavorful combination of seasonings. These crackers definitely hit all the marks!
"Cheesy" Garlic and Dill Sourdough Discard Crackers
Instead off adding cheese to the dough, I used nutritional yeast for cheesy flavor and added benefits. Then, I added a tasty combination of garlic powder, onion powder, salt, and dill. It was the perfect flavor combo for a cracker. I cut the dough with a cute mini heart cookie cutter and baked them just until they were golden brown. They turned out so good that I couldn't help but steal a handful right off of the hot baking sheet!
To start these crackers, we need to whip up the dough, which is super easy to do. Just add all of the ingredients into a blender or food processor and pulse just until combined. If you add a little water while mixing, it'll help things move along and come together.
With the dough made, form it into a disc and wrap it up in plastic wrap. Let the dough chill in the fridge for about 30 minutes.
Once the dough has chilled, split it into two pieces (it'll be easier to work with). Then, place it on parchment paper and roll it out as thin as you can. Use a mini cookie cutter to cut out shapes from the dough. If desired, dock the center of each cutout with a toothpick. Place the cut shapes onto parchment lined baking sheets and place in the fridge to chill 10 more minutes.
While the dough is chilling, preheat the oven to 325 degrees. Once the dough has chilled again, bake the crackers about 15 more, or until they've puffed up a bit and are golden brown.
While they're still warm, sprinkle a little salt on top. Allow the crackers to cool completely. Then, store in an airtight container.
"Cheesy" Garlic and Dill Sourdough Discard Crackers
Equipment
- 1 blender or food processor
- 2 large baking sheets
- Parchment paper
Ingredients
- 1 cup all-purpose flour
- 3/4 cup 60 g unfed sourdough starter
- 4 tbsps. unsalted butter cold and cut into small cubes
- 1/2 tsp. salt
- 1/4 cup nutritional yeast
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2-3/4 tsp. dried dillweed
- Optional: flaky salt for topping
Instructions
- Add all of the ingredients to a food processor, or blender, and pulse until tiny crumbs form. Add 1 tbsp. or more of water to help get the mixture moving, if necessary. Don't overmix.
- Scoop out dough and flatten into a disc. Cover with plastic wrap and chill in the fridge for about 30 minutes.
- Preheat oven to 325 degrees and line two large baking sheets with parchment paper.
- Divide chilled dough in half. On parchment paper, roll out dough as thin as possible.
- Use a mini cookie cutter to cut dough into shapes. Place dough shapes onto prepared baking sheets, spacing about 1/2 inch apart.
- If desired, use a toothpick to dock center of each dough cutout. Chill dough for about 10 minutes more before baking.
- Bake crackers about 15 minutes, or until slightly puffed and golden brown. Sprinkle with coarse sea salt while warm. Allow crackers to cool on the baking sheets.
- Once cooled completely, store in an airtight container.
While these crackers are best enjoyed within a few days of making them, they'll stay fresh about a week when stored in an airtight container or jar, like a mason jar. You could even re-crisp them in the oven if they soften. Just add them to parchment lined baking sheets and bake at 300°F for 3–5 minutes.
Did you make this "Cheesy" Garlic and Dill Sourdough Discard Crackers recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
