Air Fryer Sourdough Discard Miso Caramel Crackers
Crispy, thin crackers made from sourdough discard and infused with the umami depth of white miso and the nutty richness of brown butter caramel. A Japanese-fusion appetizer that transforms sourdough starter into an addictive snack, ready in minutes in the air fryer. Sweet, salty, nutty, and complex—these crackers pair beautifully with cheese, dips, or enjoyed on their own.
Steps
Before you start
- Have your sourdough discard at room temperature (active or not).
- Preheat your air fryer to 350°F (175°C) for 3 minutes.
- Line the air fryer basket with parchment paper cut to fit.
- Measure brown butter after it cools to room temperature so the miso dissolves smoothly.
Brown the butter
- Cut the unsalted butter into a small saucepan and heat over medium heat.
- Swirl occasionally for 5–7 minutes until the milk solids turn deep golden brown and the butter smells nutty.
- You'll hear a gentle sizzle and see brown bits settling at the bottom.
- Let it cool to room temperature (about 10 minutes) on a plate or in a clean bowl.
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Ready when: Butter is deep golden brown with a nutty aroma and dark solids at the bottom
Tip: Don't let the butter go black or it will taste burnt. Stop as soon as it smells rich and nutty.
Mix the batter
- In a mixing bowl, whisk the room-temperature sourdough discard with the cooled brown butter until smooth.
- Add the white miso and brown sugar, whisking until the miso dissolves completely and no lumps remain (the batter will be pale golden).
- Stir in the fine sea salt and white sesame seeds until evenly distributed.
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Ready when: Batter is smooth, pale golden, and miso is completely dissolved
Tip: If miso clumps, whisk more vigorously or press it against the bowl with the back of a spoon; it should dissolve into the fat.
Spread and scoreOven 350°F / 175°C
- Preheat the air fryer to 350°F (175°C).
- Pour the batter onto a sheet of parchment paper cut to fit your air fryer basket (about 8×8 inches / 20×20 cm).
- Using a spatula or the back of a spoon, spread the batter into a thin, even ⅛-inch (3 mm) layer, working quickly before it sets.
- Using a knife or pizza cutter, score the batter into 24–28 crackers by cutting it into ½-inch (12 mm) squares or rectangles.
- If using black sesame seeds, sprinkle them now over the surface.
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Ready when: Batter is spread evenly to ⅛-inch thickness and scored into neat pieces
Tip: Spread quickly and evenly—thinner crackers will be crispier. If the batter spreads unevenly, use wet fingers to gently push it into the corners.
Air fry the crackersOven 350°F / 175°C
- Carefully transfer the parchment paper with scored batter into the preheated air fryer basket, keeping it flat.
- Air fry at 350°F (175°C) for 10–12 minutes, checking at the 8-minute mark.
- The crackers should be golden brown, crispy at the edges, and firm to the touch, with no soft spots in the center.
- If they're still slightly chewy in the middle, add 1–2 more minutes.
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Ready when: Crackers are golden brown, crispy at edges and center, and feel dry to the touch
Tip: Air fryer heat can vary; check at 8 minutes to avoid overcooking. Smaller or thinner pieces may finish faster.
Cool and finish
- Let the crackers rest in the air fryer basket for 2–3 minutes to finish crisping.
- Carefully remove the parchment paper and transfer the entire sheet to a baking sheet or cutting board.
- Break apart the crackers along the score lines (some may already be separate).
- If desired, sprinkle a pinch of fleur de sel over the still-warm crackers.
- Let cool completely on a wire rack or plate for 2 minutes before serving.
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Ready when: Crackers are fully cooled and feel completely crisp when touched
Tip: If any crackers stick together, gently separate them while they're still slightly warm. They'll firm up completely as they cool.
Good to know
Tips
- Brown butter is the key to these crackers' complex flavor. Don't skip this step—it adds a nutty, toasted depth that elevates the miso and caramel notes.
- Spread the batter thin and evenly (⅛ inch / 3 mm) for maximum crispness. Thick spots will be chewy, not crackling.
- These crackers are best enjoyed within 1–2 days of making; they gradually soften if stored longer. A quick 2-minute re-crisp in the air fryer restores crispness.
- Sourdough discard (whether active, bubbly, or just-fed) works equally well; fed discard gives a subtly tangy flavor, while older discard adds more fermented depth.
Storage & reheating
Store cooled crackers in an airtight container or resealable zip-top bag at room temperature for up to 5 days (they may soften slightly in humid conditions; re-crisp in a 300°F / 150°C air fryer for 2 minutes). Refrigerate in an airtight container for up to 1 week. Do not freeze (the crackers become soft when thawed).
Substitutions
- white miso (shiro miso) → red miso (akamiso). Use the same amount (1.5 tablespoons / 22 g). Red miso will be slightly deeper and more savory, with less sweetness.
- white sesame seeds → black sesame seeds. Use the same amount (2 tablespoons / 18 g). The color will be darker, but the flavor remains nutty and earthy.
- packed light brown sugar → coconut sugar. Use the same amount (1 tablespoon / 12 g). The caramel notes will be more subtle but still present.
- unsalted butter → regular melted unsalted butter with 1 teaspoon honey drizzled in. Use 4 tablespoons (57 g) melted butter. The nutty depth will be less pronounced, but honey adds a light caramel quality.
