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Sourdough Discard Cinnamon Sugar Crisps Recipe

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4.2 from 15 reviews

  • Author: Eve
  • Total Time: 28 minutes
  • Yield: 20–30 crisps
  • Diet: Vegetarian

Description

Transform your sourdough discard into incredibly crunchy, buttery cinnamon sugar crisps. This simple recipe uses minimal ingredients to create a delicious, sweet snack perfect for enjoying with coffee or as a light treat. The crisps are rolled thin for optimum crunch, baked to golden perfection, and sprinkled with a cinnamon sugar topping for a delightful flavor.

Ingredients

Base Dough

  • 1 cup sourdough discard, unfed
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt

Topping

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for the crisps.
  2. Mix Dough: In a large mixing bowl, combine the sourdough discard, melted butter, 2 tablespoons sugar, 1 teaspoon cinnamon, and a pinch of salt. Use a spatula to mix until a smooth dough forms.
  3. Roll Dough Thinly: Place the dough between two sheets of parchment paper and roll it out very thinly, approximately 1/16-inch thick, about the thickness of a credit card. The thinner the dough, the crispier the final crisps will be.
  4. Prepare Topping: In a small bowl, mix 2 tablespoons sugar with 1 teaspoon cinnamon to create the cinnamon sugar topping.
  5. Apply Topping: Remove the top parchment layer and lightly brush the dough surface with a little water or melted butter. Evenly sprinkle the cinnamon sugar topping on top.
  6. Cut Shapes: Using a pizza cutter or knife, cut the dough into desired shapes such as squares or rectangles while still on the parchment.
  7. Bake: Transfer the parchment paper with the cut dough onto the baking sheet and bake for 12-18 minutes. Start checking at 12 minutes; the crisps are done when edges are golden brown and centers are firm and crisp.
  8. Cool: Remove the crisps from the oven and allow them to cool completely on the baking sheet for about 10 minutes. The crisps will continue to harden as they cool, achieving their final crunch.

Notes

  • Roll the dough as thin as possible for best crispiness; thicker areas will be chewy.
  • Allow crisps to cool fully before serving to finalize their texture.
  • If edges brown too fast, remove those pieces to prevent burning and let the remaining crisps bake longer.
  • Properly baked crisps will snap cleanly; if they bend, they require more baking.

Find it online: https://everecipes.com/sourdough-discard-cinnamon-sugar-crisps-recipe/