Sourdough Pretzel Crackers are a great way to use your cast off sourdough starter!
I always hate dumping my cast off starter during a sourdough feeding, so I was searching for ways to use it that would be on plan in my own Trim Healthy Mama
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I stumbled across a recipe for making crackers with cast off starter using off plan ingredients in my recipe box and modified it into these Sourdough Pretzel Crackers.
The beauty of this recipe is that it requires no special ingredients since King Arthur sprouted wheat flour
Here’s a Neat Reader Tweak
Mary T. made these with 100% Whole Wheat flour and allowed the dough to ferment for 15 hours before rolling out and baking her crackers.
If you can’t find it on the self I’d ask at customer service, to see when they are going to stock it. Or check their site for a store near you.
 Sourdough Pretzel Crackers are Budget Friendly
Using a sourdough starter and sprouted flours means that you don’t have to let the dough ferment any longer than the 5-7 days that it takes for yeast to form within your starter culture. This recipe allows you to use the portion that you would normally discard when feeding your healthy sourdough culture thus cutting back on food waste. Don’t you just love when you lessen food waste?Â
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I love my rimmed baking sheets like these.
 They are a prized heirloom from my dad. These commercial grade baking sheets heat evenly and are the perfect size for making all my Trim and Healthy Treats!!  If you don’t have some put them on that Christmas list!!
Sourdough Pretzel Crackers Recipe
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Ingredients:
1/2 cup sourdough starter
1/4 teaspoon salt
1/2 cup Sprouted Whole Wheat Flour
1 Tablespoon coconut oil, melted
1/2 cup boiling water
1 1/2 teaspoons baking soda
Topping
3 tablespoons egg whites, or 1 large
1 teaspoon water
1 tablespoon coarse salt, optional
Check out the recipe card for the directions.
Sourdough Pretzel Crackers Recipe Card
- Serves: 6
- Calories: 57
- Fat: 2g
- Carbohydrates: 7g
- Sodium: 1357mg
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
- ½ cup sourdough starter
- ¼ teaspoon salt
- ½ cup Sprouted Whole Wheat Flour
- 1 Tablespoon coconut oil (melted)
- ½ cup boiling water
- 1½ teaspoons baking soda
- 3 tablespoons egg whites (or 1 large)
- 1 teaspoon water
- 1 tablespoon coarse salt (optional)
- Mix together the flour, salt, sourdough starter and the olive oil until it forms a soft dough. ** SEE Note if using 100% Whole Wheat instead of Sprouted Wheat Flour.
- Shape and flatten the dough into a rectangular piece about ½ inch thick and wrap in plastic. Let the dough rest in the refrigerator for about an hour.
- Meanwhile, make the baking soda wash by combining the baking soda and the boiling water and stirring to dissolve the soda. Let cool.
- Preheat the oven to 375F
- Roll the dough out on a piece of lightly floured parchment paper until it is 1/16 inch thick. Make sure the dough is of even thickness throughout
- Brush the dough thoroughly with the baking soda wash and let it sit for 2 minutes to absorb slightly
- Carefully turn the dough over on the parchment, using a rolling pin to help you, and spread out any wrinkles. Brush the 2nd side with the baking soda wash and let it sit another 2 minutes.
- Brush the dough with egg wash and liberally sprinkle it with the coarse salt.
- Use a knife or a pizza cutter to slice the dough into squares. You do not need to separate them.
- Slide the parchment with the crackers on top onto a baking sheet.
- Bake the crackers for 20-25 minutes, rotating the pan halfway through baking. Start checking the color at the 15 minute mark. If any of the crackers are getting too dark, just pull those few off of the sheet and continue to bake the rest.
- Bake until the crackers are evenly dark and crispy.
TAMMY FORD says
Judy! These pretzels are totally LEGIT! Thank you! Jason will NOT stay out of them either. I now look forward to another “cast off” from my SD starter. <3
Judy says
I’m so Happy!! Rick Adores them too and it makes for a good use of my cast off 🙂
Dawn says
What a clever idea Judy! Your creativity always inspires me, I can’t wait to make these crackers!
Judy says
These are SO good you are going to love them 🙂
Margaret says
Why do you need the baking soda wash? ..just wondering…
Judy says
It helps form a crust
Genet says
I usually use malt extract powder in my sourdough pretzels. It’s what makes them so Pretzely!!!Have you ever used that in the crackers?
Judy says
I haven’t because it isn’t considered THM friendly
Genet says
It actually has a negligible effect on the nutritional stats, especially since you are only using a teaspoon or less. It is actually related to yeast so I am not sure why it would be off plan ? Maybe used in Large amounts ? I guess ? You CAN buy sprouted malt ppwder if that is a concern.
Judy says
honestly I’m not sure, but if you are comfortable with it then hey “food Freedom!!” I’d love to know how it turns out for you 🙂
Samantha Cook says
I’m using the whole wheat flour so i need let it ferment. Do i need to ferment at room temp or in the fridge?
Judy says
You can let it ferment either way 🙂
Katherine says
These look delicious! I noticed in your ingredient list you have coconut oil, but in your instructions you say olive oil. I’m guessing they’re interchangeable?
Looking forward to trying this with my starter’s cast off!
Lori says
So I’m a little late to this game judging from the comments from several years ago, but I’m looking forward to trying these! Do you ever add additional flour? Just wondering what the dough consistency is supposed to be like. I have them mixed up but the dough is still quite thin and I’d have a hard time shaping it into a rectangle like the instructions say.
Judy says
you can add some additional flour if needed, just get the dough to the consistency that you can form it. also the thnner dough can make crispier crackers