Turn your sourdough starter (or discard) into delicious sourdough crackers in under one hour. These sourdough crackers are crunchy, salty, savory, flaky, and customizable with any type of seasoning blend that you want to use.
Why This Recipe Works
Sourdough starter lends itself very well to making crackers. One of the best ways to make sourdough cracker dough is to thicken your sourdough starter with more flour, add olive oil to help make the crackers crunchier, and then add seasonings and salt for additional flavor. This recipe uses simple pantry ingredients to make savory and crunchy crackers that you can flavor with whatever seasoning blend you want to use. You can make sourdough “ranch” crackers, spicy crackers, herby crackers, or “Everything Bagel” crackers, depending on the spice blend you use.
Ingredients You’ll Need for Sourdough Crackers
- All-Purpose Flour: I used King Arthur brand of all-purpose flour for this recipe. Any all-purpose flour will work.
- Sourdough Starter (or Discard): I used my 100% hydration sourdough starter for this recipe, which had been fed with white flour. It’s important that your starter be equal parts flour and water by weight, or else the cracker dough won’t turn out the same as the recipe.
- Extra Virgin Olive Oil: Olive oil will give a mild flavor to the crackers and it will also help the crackers toast up in the oven.
- Salt: I used Morton’s Kosher salt for this recipe, but any plain sea salt or table salt will work fine.
- Seasoning Blend (Optional): I used the Spicy Dan-o’s seasoning blend (affiliate link), but you could also use Italian Seasoning, “Everything Bagel” seasoning, or ranch seasoning mix to flavor your sourdough crackers. Keep in mind that if you use a high-salt seasoning blend, you may want to reduce or eliminate the salt in this recipe completely, to compensate for the extra salt in the seasoning.
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Note: See recipe card below for full ingredient amounts and quantities.
Ingredient Amounts
- All-Purpose Flour – 1 cup (120 grams)
- Sourdough Starter (or Discard) – 2/3 cup (200 grams)
- Extra Virgin Olive Oil – 3 Tbsp (42 grams) plus 1/2 Tbsp (7 grams) for drizzling
- Seasoning Blend (Optional) – 1 tsp
- Salt – 1/2 tsp (2 grams), plus additional flaky salt for sprinkling
How to Make Sourdough Crackers
Step-by-Step Instructions
Mixing the Dough
Pre-heat the oven to 350°F (180°C). In a mixing bowl add the extra virgin olive oil, sourdough starter (or discard), salt, and optional seasoning blend. Whisk thoroughly until a smooth texture is achieved. Then, add the all-purpose flour and mix all of the ingredients together until a solid, oily dough is formed. Turn the dough out onto the kitchen counter and knead for 30-60 seconds, or until the dough starts to just hold together. Cover the dough with the mixing bowl and let it rest on the counter for 10 minutes.
Rolling Out the Dough
While the dough is resting, get out a metal sheet pan and line it with a sheet of parchment paper. Then, uncover the rested dough and press it into a thin disc with your fingertips. Using a rolling pin, flatten the dough into a large rectangle that is roughly 1/16″ -1/8″ thick (1.5-3.2mm). Trim off the edges of the dough with a pizza cutter if necessary to allow the dough to fit on the sheet pan. Gently peel the flattened cracker dough off of the kitchen counter and transfer it onto the parchment paper-lined sheet pan. Arrange the cracker dough so that it is as flat as possible.
Finishing Touches
Cut the cracker dough into 1″ squares using a pizza cutter, knife, or bench scraper. Then, using a chop stick, press a small indentation into the middle of each cracker. This will help keep the crackers from puffing up with air as they bake. Finish the cracker dough by brushing the crackers with 1/2 Tbsp of olive oil and sprinkling on additional flaky salt it desired.
Baking
Bake the crackers for 30-35 minutes at 350°F (180°F), or until golden brown. Allow the crackers to fully cool at room temperature before serving. These sourdough crackers should remain crunchy and flaky if kept at room temperature for up to 2-3 days.
Sourdough Crackers (Choose Your Own Flavor)
Turn your sourdough starter (or discard) into delicious sourdough crackers in under one hour. These sourdough crackers are crunchy, salty, savory, flaky, and customizable with any type of seasoning blend that you want to use.
Ingredients
- All-Purpose Flour - 1 cup (120 grams)
- Sourdough Starter (or Discard) - 2/3 cup (200 grams)
- Extra Virgin Olive Oil - 3 Tbsp (42 grams) plus 1/2 Tbsp (7 grams) for drizzling
- Seasoning Blend (Optional) - 1 tsp
- Salt - 1/2 tsp (2 grams)
Instructions
Mixing the Dough
Pre-heat the oven to 350°F (180°C). In a mixing bowl add the extra virgin olive oil, sourdough starter (or discard), salt, and optional seasoning blend. Whisk thoroughly until a smooth texture is achieved. Then, add the all-purpose flour and mix all of the ingredients together until a solid, oily dough is formed. Turn the dough out onto the kitchen counter and knead for 30-60 seconds, or until the dough starts to just hold together. Cover the dough with the mixing bowl and let it rest on the counter for 10 minutes.
Rolling Out the Dough
While the dough is resting, get out a metal sheet pan and line it with a sheet of parchment paper. Then, uncover the rested dough and press it into a thin disc with your fingertips. Using a rolling pin, flatten the dough into a large rectangle that is roughly 1/16″ -1/8″ thick (1.5-3.2mm). Trim off the edges of the dough with a pizza cutter if necessary to allow the dough to fit on the sheet pan. Gently peel the flattened cracker dough off of the kitchen counter and transfer it onto the parchment paper-lined sheet pan. Arrange the cracker dough so that it is as flat as possible.
Finishing Touches
Cut the cracker dough into 1″ squares using a pizza cutter, knife, or bench scraper. Then, using a chop stick, press a small indentation into the middle of each cracker. This will help keep the crackers from puffing up with air as they bake. Finish the cracker dough by brushing the crackers with 1/2 Tbsp of olive oil and sprinkling on additional flaky salt it desired.
Baking
Bake the crackers for 30-35 minutes at 350°F (180°F), or until golden brown. Allow the crackers to fully cool at room temperature before serving. These sourdough crackers should remain crunchy and flaky if kept at room temperature for up to 2-3 days.