Cheesy Sourdough Discard Crackers (Vegan)

Directions

• Preheat oven to 350°F or 180°C
• In a large bowl, combine the sourdough discard, flour, salt, 30 g of olive oil, and nutritional yeast flakes, mixing until the ingredients form a soft, pliable dough.
  
  I usually start by using a fork to combine the ingredients, then switch to my hands to gently knead the mixture until a soft, pliable dough forms. You can also use a Danish whisk instead of a fork, if you have one.
• Divide the dough into two equal portions and shape each into a ball. Place each ball on a piece of parchment paper large enough to cover the baking sheet you’ll be using.
  
  First, flatten each dough ball into a rough rectangle using your hands. Then, finish rolling the dough with a rolling pin until it is about 1.5 mm (1/16 inch) thick.
  
  Carefully transfer one sheet of parchment paper with the rolled dough onto a baking pan. Baking the crackers in two batches helps them crisp up evenly and develop a beautiful golden-brown color.
• Using a pastry brush, generously brush the flattened dough with good-quality olive oil, then sprinkle evenly with everything bagel seasoning (my own recipe here). Gently roll over the dough with a rolling pin to press the toppings in, helping them adhere so they don’t fall off after baking.
• Use a pizza wheel cutter to cut the dough into your desired shapes. I usually keep it simple and cut the dough into squares.
• Bake at 350°F (180°C) for approximately 25 minutes, checking the crackers after 20 minutes to prevent overbaking. Baking times and temperatures may vary depending on your oven, so adjustments may be necessary.
• Remove from the oven and allow the crackers to cool for 10–15 minutes. They will continue to crisp as they cool.
  
  Serve with your favorite accompaniment or enjoy on their own.
  
  Sourdough crackers are wonderfully versatile, and their slight tang pairs beautifully with many toppings. Here are some excellent alternatives to everything bagel seasoning:
  
  1. Seasalt & cracked black pepper
  2. Rosemary & flaky sea salt
  3. Thyme & olive oil
  4. Italian seasoning
  5. Garlic, onion, and chive blend
  
  These sourdough discard crackers are a simple, wholesome snack and an excellent way to reduce waste while making something delicious. Store completely cooled crackers in an airtight container at room temperature for up to several days, though they rarely last that long.