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Sourdough Crackers Recipe

Sourdough Crackers Recipe

Learn how to make these homemade sourdough crackers using leftover starter! This easy baking recipe transforms discard into crispy, flavorful crackers with just a few pantry ingredients. Perfect for beginners looking to reduce waste while creating the best savory snack for cheese boards or dips.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
15 mins
Serves:
48 crackers
Overhead shot of irregularly shaped, golden-brown sourdough crackers arranged in a casual pile on a rustic wooden board, with visible flecks of herbs and sea salt crystals catching the soft natural light. A cross-section view reveals the crackers' delicate internal structure with tiny air pockets throughout. Several crackers are propped against a small ceramic bowl of whipped herb butter, while others are broken to showcase their satisfying snap. A scattering of rosemary sprigs, black peppercorns, and a partial wedge of aged cheese create visual interest around the composition, with the warm afternoon light highlighting the crackers' crisp edges and varied textures.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">220g sourdough starter discard (unfed)</li><li class="ingredients-single-item">60g all-purpose flour (plus extra for dusting)</li><li class="ingredients-single-item">60g whole wheat flour</li><li class="ingredients-single-item">30g unsalted butter, melted</li><li class="ingredients-single-item">15ml olive oil</li><li class="ingredients-single-item">6g fine sea salt</li><li class="ingredients-single-item">2g dried herbs (rosemary, thyme, or herbs de Provence)</li><li class="ingredients-single-item">Flaky sea salt for topping</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pizza cutter or pastry wheel</li><li class="equipment-single-item">Fork (for docking)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the sourdough starter discard, all-purpose flour, whole wheat flour, melted butter, olive oil, fine sea salt, and dried herbs. Mix thoroughly until a cohesive dough forms. The acidity in your starter will react with the flours and begin developing flavor immediately, while the fats from the butter and oil will help create a crisp texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and knead gently for about 1-2 minutes until smooth. The dough should feel slightly tacky but not sticky. If it's too sticky, add a small amount of flour, about a teaspoon at a time. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours. This resting period allows the flour to fully hydrate and the flavors to develop.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C and line two baking sheets with parchment paper. Remove the dough from the refrigerator and divide it in half to make it more manageable.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>On a lightly floured surface, roll each portion of dough out very thinly—aim for 1-2mm thickness. The thinner you roll the dough, the crispier your crackers will be. Work slowly and rotate the dough frequently to maintain an even thickness and prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Using a pizza cutter or pastry wheel, cut the dough into your desired cracker shapes—squares, rectangles, or diamonds all work well. Don't worry about making them perfectly uniform; rustic edges add character. Transfer the cut crackers to the prepared baking sheets, leaving a small gap between each.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Dock each cracker with a fork, making several small holes in each to prevent them from puffing up too much during baking. Lightly brush the tops with water and sprinkle with flaky sea salt or additional herbs if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 12-15 minutes, rotating the pans halfway through, until the crackers are golden brown around the edges. Watch them carefully after the 10-minute mark as they can quickly go from perfectly golden to over-browned.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and let cool completely on the baking sheets—this is when they'll develop their signature crisp texture. If you find some crackers are still slightly soft in the center, you can return just those crackers to the oven for 1-2 minutes more.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once completely cooled, store your sourdough crackers in an airtight container at room temperature for up to 1 week. If they lose their crispness over time, you can refresh them in a 150°C oven for 3-5 minutes.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Sourdough Crackers Recipe?

The recipe uses sourdough starter discard, all-purpose flour, whole wheat flour, melted butter, olive oil, fine sea salt, dried herbs (like rosemary or thyme), and flaky sea salt for topping. These simple ingredients transform discard into crispy, flavourful crackers.

How to cook Sourdough Crackers Recipe at home?

Learn how to cook Sourdough Crackers Recipe by mixing sourdough discard with flours, butter, oil and seasonings, then resting the dough. Roll it extremely thin (1-2mm), cut into shapes, dock with a fork, and bake at 180°C for 12-15 minutes until golden brown. The key is achieving that perfect thinness for maximum crispness.

Can I use active sourdough starter instead of discard for crackers?

Yes, you can use active starter, but discard is ideal as it's more acidic, adding tanginess. Active starter will work but may produce slightly less tangy crackers. The recipe is specifically designed to utilise discard that would otherwise be wasted.

How thin should I roll the dough for perfectly crispy crackers?

For optimally crispy crackers, aim to roll the dough to 1-2mm thickness—almost paper-thin. If parts are thicker, they'll remain slightly chewy in the centre. A pasta roller can help achieve consistent thinness if you're struggling with a rolling pin.

What flavour variations work well for homemade sourdough crackers?

Popular flavour variations include garlic and parmesan, rosemary and sea salt, everything bagel seasoning, chilli and lime, or seeded versions with sesame, poppy and flax seeds. Add dried herbs, spices or finely grated hard cheese to the dough, or brush with infused oils.

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Mix thoroughly until a cohesive dough forms. The acidity in your starter will react with the flours and begin developing flavor immediately, while the fats from the butter and oil will help create a crisp texture." }, { "@type": "HowToStep", "name": "Knead and rest", "text": "Turn the dough onto a lightly floured surface and knead gently for about 1-2 minutes until smooth. The dough should feel slightly tacky but not sticky. If it's too sticky, add a small amount of flour, about a teaspoon at a time. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours. This resting period allows the flour to fully hydrate and the flavors to develop." }, { "@type": "HowToStep", "name": "Preheat and prepare", "text": "Preheat your oven to 180°C and line two baking sheets with parchment paper. 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If they lose their crispness over time, you can refresh them in a 150°C oven for 3-5 minutes." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Elena Martinez", "datePublished": "2024-04-22", "reviewBody": "Perfectly crisp and tangy! These crackers have become my weekly ritual for using up sourdough discard. They pair beautifully with soft cheeses and my homemade hummus.", "name": "Perfect Tanginess", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-04-18", "reviewBody": "I added garlic powder to mine and got amazing results! These are so much better than store-bought crackers. My family keeps asking me to make more batches.", "name": "Garlic Addition Works Great", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sarah O'Connor", "datePublished": "2024-04-25", "reviewBody": "No more wasting sourdough discard! This recipe is genius and so adaptable to different herbs and seasonings. I've made them with rosemary, thyme, and even za'atar.", "name": "Zero Waste Solution", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Malik Johnson", "datePublished": "2024-04-15", "reviewBody": "These are better than store-bought every time! Getting the thickness right took me a couple of tries but now I can make perfectly thin, crispy crackers. They're my cheese board's new best friend!", "name": "Superior to Store-Bought", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-27", "reviewBody": "My kids loved helping cut different shapes! We made stars, hearts, and even dinosaurs. Such a fun family activity that results in a healthy, homemade snack without preservatives.", "name": "Fun Family Activity", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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