Sourdough Herb Crackers

**The Crispy Sourdough Herb Crackers**

    If you have a craving for something savory, these crackers are going to become your new best friend. They are incredibly crispy, salty, and perfect for dipping into homemade soups or pairing with a slice of sharp cheese.

**Step 1. Prep your mixing bowl.**

    Take one cup of your sourdough discard and place it in a mixing bowl. Add two tablespoons of melted butter or olive oil. Throw in a good, generous pinch of coarse sea salt and a handful of dried herbs from your garden. Rosemary, thyme, and a little garlic powder work wonderfully here, but feel free to use whatever you have on hand.

**Step 2. Mix into a soft dough.**

    Stir everything together with a wooden spoon until it forms a soft, cohesive dough. If your discard is very wet or runny, you might need to add a tablespoon or two of all-purpose flour to help it hold together. The dough should be soft but not sticky to the touch.

**Step 3. Roll it paper-thin.**

    Place the dough directly onto a large sheet of parchment paper. Use a rolling pin to roll it out as thin as you possibly can. This is the secret to a great cracker. If the dough is too thick, they will be chewy instead of crispy. Aim for paper-thin, stretching the dough right to the edges of the paper.

**Step 4. Score and prick.**

    Use a pizza cutter or a sharp knife to score the rolled dough into small squares. You do not need to cut all the way through, just mark the lines. Take a fork and prick each square a couple of times. This prevents the crackers from puffing up like little balloons while they bake.

**Step 5. Bake until golden.**

    Slide the parchment paper onto a baking sheet and pop it into the oven at 325 degrees Fahrenheit. Bake for about twenty to twenty-five minutes. Keep a close eye on them during the last few minutes, as the edges can burn quickly. You want them to be a beautiful golden brown and completely dry to the touch.

**Step 6. Cool and snap.**

    Let the crackers cool completely right on the baking sheet. They will crisp up even more as they sit in the cool kitchen air. Once they are cold, simply snap them along the lines you scored earlier. Store them in an airtight glass jar on your counter, though they rarely last more than a day in our house.