Dill and Ranch Sourdough Discard Crackers
These dill and ranch-flavored sourdough discard crackers, are super easy to make! They are loaded with flavor, and the perfect amount of saltiness, and are cooked to crispy perfection! These easy crackers make a great snack, and are perfect for game day, movie night, or any time!
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp sea salt plus extra sprinkling on top
- 2 tbsp ranch seasoning mix
- 2 cups shredded cheddar cheese
- 1 cup sourdough discard
- 1/4 cup olive oil + more for brushing
- 3 tbsp melted butter
- 1/2 tbsp dill weed
Instructions
- Combine the flour, sea salt, ranch seasoning mix, and cheddar cheese in a large bowl. Whisk to combine and set aside.
- In a separate mixing bowl, combine the sourdough discard and the oil, and whisk to combine.
- Pour the oil mixture over the dry ingredients, and mix until it forms a smooth, slightly wet dough. I love to use my Danish dough whisk for this recipe!
- Place a large piece of parchment paper on a table or countertop, shape the dough into a rectangle, and place it on the parchment paper. Lay a second piece of parchment paper over the top of the dough. (you can split the dough in half and roll out one half at a time if that works better for you)
- Using a rolling pin, roll the dough out between the parchment paper until it is about a 1/4 inch thick.
- Gently slide the dough(still on the parchment paper) onto a baking sheet and place it in the freezer to chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Remove the cracker dough from the freezer and remove the top piece of parchment paper. Using a pizza cutter, trim the dough to form a neat rectangle. Then cut the rectangle into long strips, roughly 1 inch wide. Turn the dough, and cut in the other directions to create little squares about 1 inch in size.
- Brush the top of the crackers with olive oil and bake for 15-20 minutes or until the bottoms are golden brown and the tops are firm to the touch. Remove the pan from the oven and allow the crackers to cool, just enough to handle.
- Break apart the sheet of crackers(they will start to come about while baking, but you will still have to break the squares apart from each other) and place them in a big bowl.
- Pour the melted butter over them, followed by the dill weed and a sprinkle of sea salt, and toss to make sure all of the crackers are well coated in the butter and seasoning. Then return them to the baking sheet and spread them out in a single layer.
- Return the crackers to the oven and bake for an additional 5 minutes or until they are golden brown and crispy. Allow the finished crackers to cool on the pan for 5-10 minutes, before serving.
- Enjoy!
Notes
If you would like you can separate the crackers before baking. But I find it's much easier to bake than first.
Any leftover sourdough discard crackers can be stored in an airtight container or a resealable plastic bag for up to 5 days!
If your crackers start to go stale, you can lightly brush them with oil and pop them in the oven for 5 minutes to help crisp them up again!
You can find my homemade ranch seasoning mix HERE!
If you don't have a sourdough starter yet, feel free to check out my post How To Make A Sourdough Starter From Scratch!
Nutrition
Calories: 206kcalCarbohydrates: 14gProtein: 6gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 26mgSodium: 431mgPotassium: 27mgFiber: 0.4gSugar: 0.1gVitamin A: 277IUVitamin C: 0.01mgCalcium: 136mgIron: 1mg
Tried this recipe?Let us know how it was!