Sourdough Pumpkin Crackers

Melt butter in a small saucepan or skillet. Stir constantly until it begins to foam and add the finely chopped sage leaves.
Continue stirring for a few more minutes until the milk solids brown and the butter has a fragrant caramel or popcorn-like smell with many brown specks. Immediately remove from the heat and pour into a mixing bowl to cool for 10-15 minutes.
4 TBS Unsalted Butter, 10 leaves Fresh Sage
Add the wet ingredients to the bowl of cooled butter and whisk until you have a thick mixture. Set aside.
100 g Sourdough Discard, 60 g Pumpkin Puree, 1 TBS Maple Syrup
In a large mixing bowl, mix together the dry ingredients, including the pumpkin seeds.
120 g All-purpose Flour, 2 TBS Pumpkin Seed Protein Powder, ½ tsp Kosher Salt, 1 pinch Black Pepper, ¼ tsp Garlic Powder, ¼ tsp Paprika, 30 g Pumpkin Seeds
Pour the wet ingredients into the bowl of dry ingredients and stir together with a spatula. Use your hands to knead the dough a few times to help bring it together if it seems too dry.
If there are still many flour spots remaining, only add a TBS or two of water as needed.
Pat the dough into a disc (it should feel like Play-Doh), wrap in plastic wrap, and refrigerate to rest and chill the dough for at least 30 minutes and up to a couple of days.
Preheat the oven to 350ºF (177ºC) and line baking sheets with parchment paper.
Divide the dough in half.
Let the chilled dough soften at room temperature for 5 minutes. Roll the dough in between two large pieces of parchment paper into a thin slab, less than ⅛" thick. Only lightly flour if you notice sticking.
Use the pastry wheel to cut the crackers into squares, rectangles, or triangles. No need to separate the crackers.
Dock the middle of the sourdough pumpkin crackers with a small hole using a wooden dowel or toothpick. Repeat with the other half of dough.
Brush the tops of the crackers with olive oil or melted butter and sprinkle optional flaky or sea salt on top.
Bake one sheet at a time for 20 minutes or until the crackers turn dark orange brown and are crispy. Thinner crackers will bake faster and thicker crackers may need longer.
Cool completely before serving as they crisp more as they cool.

Equipment

Ingredients

Instructions

Notes