Tag: crackers

Everything but the Bagel Crackers

SNEAK PEEK RECIPE 🌟 today I am sharing one of the recipes coming in my new book…as requested, the book includes a selection of ‘discard’, or fast, recipes for making tasty goodies simply with your starter. I hope you like them – be warned, they’re very tasty and very easy to eat, and also easy to make ahead and bake when you’re ready.

My new book, The Sourdough Bible, is available now to pre order HERE

‘Everything but the Bagel Crackers

Sourdough crackers are so popular, I couldn’t produce a “bible” without including some. These are made using Everything but the Bagel seasoning, which I have also used in the Everything but the Bagel Sesame-Crusted Baby Loaf in the book, to ensure that you get more uses out of the ingredients that you may have needed to buy for my recipes. These crackers are truly moreish; they also keep well in a tin if you do have leftovers.’

Equipment:
Digital scale,
Medium-sized to large mixing bowl,
Rolling pin,
Pizza cutter,
2 large baking sheets, lined with parchment paper

Makes 40 to 45 crackers, depending on the size you cut them into

200 g (1 cup) starter in any form: fed for the purpose/unfed/discard
150 g (ž cup) all-purpose flour or strong white bread flour, plus more for dusting
25 g (⅛ cup) oil of your choice, I used olive oil
25 g (⅛ cup) Everything but the Bagel seasoning blend (shop bought or you’ll find simple recipes for making it online and in my book, it’s a blend of sesame seeds, salt, dried garlic, dried onion, black sesame seeds and poppy seeds, very aromatic and very tasty!)

Note:
No additional salt is needed, as the seasoning is very salty.

Step 1: In a medium-sized to large bowl, combine all the ingredients and mix well. The mixture will seem dry, but it will come together to make a firm ball of dough.

Step 2: Cover the bowl with a shower cap or cover of your choice and place it in the fridge for at least 1 hour, or up to 24 hours.

Step 3: When you’re ready, place the dough onto a floured surface and roll it out to ⅛ inch (3 mm) thick or a little less.
Use the pizza cutter to cut the dough into 1-inch (2.5 cm) strips, then cut them into 1½-inch (4-cm)-long pieces. I cut mine at a diagonal, purely for aesthetics.

Step 4: Place the cut pieces on the prepared baking sheets—they can be placed close together but should not overlap.

Step 5: Prick each piece twice with a fork to prevent them from puffing when they bake.

Step 6: When you are ready to bake, decide whether you would like to bake in a preheated oven or from a cold start. If preheating, set the oven to 350°F (180°C) for convection or 375°F (200°C) for conventional.
If you preheated the oven, bake, uncovered, for 7 minutes.
Carefully remove the pan from the oven, turn the crackers all over and bake for a further 7 minutes.
If using a cold start, bake uncovered for 12 minutes on one side. Carefully remove the pan, turn the crackers all over and bake for a further 7 minutes.

Step 7: Once baked, allow the crackers to cool briefly and serve. Or cool completely and place in a tin for later.

Seeded sourdough crackers…

 

These crackers should come with a warning: they are moreish!!! They’re so tasty!

If you have any spare or discard sourdough starter this is a great way to use it up, or, if like me, you manage your starter so that you never have any discard, just feed your starter especially to make these crackers.

I included toasted sesame seeds and sunflowers seeds in these crackers because that’s what I had in the cupboard, but you could also mix it up with pumpkins seeds, linseeds, poppy seeds, whatever you fancy. You could also consider adding some spices and experimenting with flavours you like.

You can also find three cracker recipes in my book which use different flours and additions, and also offer you three different timelines. 

You can easily double up this recipe, they keep well, and freeze well.

Ingredients

100g starter, fed for purpose, or discard

50g rolled oats

25g water

40g mixed seeds

30ml olive oil

1/2 tbsp honey

50g strong white flour

1/2 tsp salt

Method

In a medium mixing bowl, mix the oats, starter and water into an oaty sludge (technical term!), cover the bowl and leave it to one side for 2-3 hours.

After this time, you’ll see some little bubbles in the mix where the starter has been doing her stuff. Now stir in all of the other ingredients, mixing it all together really well.

Bring it together into a sticky dough, cover again and leave to rest for at least half an hour.

Preheat your oven to 180C fan/200C non fan.

Dust your counter with flour, turn the dough onto the surface, and roll out to about 2mm thick. You’ll need flour on the rolling pin too, and to keep moving your dough round as your roll it out so that it doesn’t stick to the table.

Line your baking tray with baking parchment paper. Cut out your crackers with cookie/biscuit cutters, I used small sizes to make these snack bites, and place onto the tray.

They can be quite close as they don’t spread. You may need to use 2 baking trays.

Prick each cracker with a fork to stop them ballooning.

Bake for 7 mins, then remove the tray, turn the crackers over, return to the oven, and bake for another 7 mins.

Cool on a rack, they will crisp up even more as they cool.

Eat!!!

If you haven’t eaten them all immediately, they will keep in a tin for a few days.

Check out the rest of this blog for other sourdough ideas or visit my shop to buy my dried starter.

Have a great week!