Sourdough Crackers Recipe
Crispy, tangy sourdough crackers with a delicate crumb and savory flavor that transforms leftover starter into an addictive snack perfect with cheese or dips.
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>
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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>
Chef’s Notes
A few helpful details for making this recipe.
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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