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Easy Sourdough Crackers Recipe
Ash Tyrrell

Easy Sourdough Crackers Recipe

I've been sitting on a jar of sourdough discard for weeks, feeling guilty every time I fed my starter and tossed the extra. Then I finally turned it into these crackers, and honestly, I haven't looked back since.
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Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 cup 227g sourdough starter, unfed/discard – this is the star of the show and gives the crackers their signature tang
  • 1 cup 113g all-purpose or white whole wheat flour – builds the structure, so measure it by weight if you can
  • 1/2 teaspoon fine sea salt – balances the tang and wakes up the flavor
  • 4 tablespoons 57g unsalted butter, softened – adds richness and helps the dough roll out smooth
  • 2 tablespoons dried herbs rosemary, thyme, or your favorite blend, optional – rosemary especially plays beautifully with the sourdough tang
  • Oil for brushing – helps the coarse salt stick to the top before baking
  • Coarse or flaky salt for sprinkling – gives that finishing crunch and salty pop

Method
 

  1. In a large bowl, I combine the sourdough starter, flour, salt, softened butter, and herbs if I'm using them. I mix it just until everything comes together into a smooth, cohesive dough that isn't sticky. It only takes a couple of minutes by hand, no fancy equipment needed here at all.
  2. Once the dough is formed, I divide it in half and shape each portion into a small rectangular slab. I wrap them in plastic and pop them in the fridge for about 30 minutes. This firms things up, which makes the rolling stage so much easier to manage.
  3. Working with one piece at a time, I lightly flour a sheet of parchment, my rolling pin, and the top of the dough. I roll it out to about 1/16 inch thick, which feels almost paper-thin. The edges will look ragged and uneven, but that's completely normal and part of the charm.
  4. I transfer the rolled dough, still on its parchment, onto a baking sheet. Then I brush it lightly with oil and sprinkle on coarse salt. Using a pizza cutter, I slice the dough into small 1 1/4 inch squares, which bake up into perfect bite-sized crackers.
  5. Before baking, I prick each square a few times with a fork so they lay flat instead of bubbling up in the oven. I bake them at 350°F for 20 to 25 minutes, rotating the pans halfway through so everything browns evenly.
  6. Once they're golden around the edges, I pull the pans out and let the crackers cool completely on a rack. This final cooling step is what locks in that satisfying crunch, so try not to skip it even if you're impatient like me.

Notes

  • I always roll the dough as thin as I possibly can, since thicker dough means chewy crackers instead of crisp ones.
  • I like dividing my dough into three portions instead of two, since smaller pieces are so much easier to roll evenly thin.
  • I use a rolling pizza wheel to cut the squares, since it glides through the dough without dragging or tearing it.
  • I never skip docking the dough with a fork, because it stops annoying air bubbles from forming while baking.
  • I let the crackers cool fully on the rack before storing them, since warm crackers trap steam and turn soft.