Crisp Sourdough Butter Crackers Recipe Using Discard

Instructions:

1. In a food processor, pulse together the flour, 1 teaspoon salt, and black pepper until combined.
2. Add the cold, cubed butter to the dry mix. Pulse until the mixture resembles coarse cornmeal or small peas.
3. Add the room temperature sourdough discard. Pulse only until the dough just starts to come together into a shaggy mass. Avoid kneading.
4. Turn the dough out, gently press it into a flat disk, wrap tightly in cling film, and chill in the refrigerator for at least 30 minutes.
5. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
6. Divide the chilled dough into two equal portions. On a lightly floured surface, roll one portion out very thinly, aiming for 1/16 inch (1.5mm) thickness.
7. Using a pizza cutter or sharp knife, slice the dough into desired cracker shapes (squares or rectangles). Use a fork to dock (prick small holes) across each cracker multiple times.
8. Transfer the crackers to the prepared baking sheets. Lightly brush the surface with the beaten egg white (if using) and sprinkle evenly with flaky sea salt or seeds.
9. Bake for 12–18 minutes, rotating the tray halfway through, until golden brown and crisp throughout the middle.
10. Cool completely on a wire rack. The crackers will crisp up further as they cool. Store airtight once fully cooled.