Red Sourdough Beet Crackers with Tarragon and Lemon Zest
These red sourdough crackers, flavored with lemon zest, freshly cracked black pepper and tarragon, are great for a fancy charcuterie board and the perfect snack to serve along with your favorite dips.
Ingredients
- ¾ cup sourdough discard (175g) 100% hydration (starter that is fed with equal parts water and flour by weight)
- ¼ cup cooked and peeled beets (75g) approximately 2 small beets
- 1 tablespoon olive oil
- 1 cup flour 165g +¼-⅓ cup for kneading
- ¾ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon lemon zest zest from approximately one lemon
- 2 tablespoons freshly chopped tarragon
- Optional: Sea salt to sprinkle on the tops
- Optional: Add ½ cup finely grated parmesan to the dough when you combine ingredients
Instructions
- Combine ingredients. Knead. Separate into two chunks.
- Stick in fridge for at least 30 minutes and up to two days.
- 20 minutes before you roll out your dough, preheat the oven to 350F.
- Take the dough out of the fridge and roll it out. Cut into desired shapes, sprinkle with sea salt. Tip: You can lightly press the sea salt into the crackers with your fingertips like I do in the video, or you can use a spray bottle filled with water or olive oil to mist the crackers and then sprinkle with sea salt (or other topping). Both methods work.
- Bake at 350F for 22-25 minutes or until just starting to brown and crisp.
Tried this recipe?Let us know how it was!