Sourdough Crackers

If you’re anything like me, you love the satisfying crunch of a good cracker. But store-bought crackers? They often leave something to be desired – bland flavors, questionable ingredients, and too much packaging. That’s why I started making my own sourdough crackers, and let me tell you, I haven’t looked back! These are incredibly easy to make, unbelievably delicious, and they use up that sourdough discard you might otherwise toss. Let’s get baking!

Why I’m Obsessed with These Sourdough Crackers

• Amazing Flavor: The sourdough discard gives these crackers a subtle tang that’s simply addictive. They’re far more flavorful than any cracker you’ll find at the grocery store.
• Zero Waste Warrior: I hate throwing away sourdough discard. This recipe is the perfect way to use it up and reduce food waste!
• Super Customizable: From herbs and spices to seeds and cheeses, the possibilities are endless. I’ll share some of my favorite variations below.
• Surprisingly Easy: Don’t let “sourdough” intimidate you. This recipe is incredibly straightforward and requires minimal effort.

What You’ll Need: The Sourdough Cracker Ingredient List

Here’s what you’ll need to whip up a batch of these amazing crackers:

• 1 cup (about 227g) Sourdough Discard: Use discard that’s unfed and straight from the fridge.
• 1/4 cup (30g) All-Purpose Flour: This helps create a crispier cracker. You can substitute with whole wheat for a nuttier flavor, but the texture might be slightly denser.
• 1/4 cup (60ml) Olive Oil: Adds richness and helps the crackers get nice and golden brown.
• 1/2 teaspoon Salt: Enhances the flavors and balances the tanginess of the sourdough.
• Optional Toppings: Everything Bagel seasoning, sesame seeds, poppy seeds, rosemary, thyme, flaky sea salt, grated parmesan… get creative!

Let’s Get Cracking: Step-by-Step Instructions

1. Mix it Up: In a large bowl, combine the sourdough discard, flour, olive oil, and salt. Mix until a dough forms. Don’t worry if it’s a bit sticky – that’s perfectly normal!
2. Rest and Relax: Cover the dough and let it rest for at least 30 minutes, or up to a few hours, at room temperature. This allows the gluten to relax, making the dough easier to roll out.
3. Roll it Thin: Preheat your oven to 350°F (175°C). Place the dough on a lightly floured surface. Using a rolling pin, roll the dough out as thinly as possible. The thinner you roll it, the crispier your crackers will be! Aim for about 1/16 inch thickness.
4. Shape and Score: Transfer the rolled-out dough to a parchment-lined baking sheet. Use a pizza cutter or knife to score the dough into cracker-sized squares, rectangles, or any shape you like. Scoring before baking helps the crackers break apart easily.
5. Add Some Sparkle: Brush the dough lightly with olive oil and sprinkle with your favorite toppings. Everything Bagel seasoning is my personal favorite! Gently press the toppings into the dough.
6. Bake to Perfection: Bake for 12-15 minutes, or until the crackers are golden brown and crisp. Keep a close eye on them, as they can burn quickly.
7. Cool and Crunch: Let the crackers cool completely on the baking sheet before breaking them apart along the scored lines.

Serving Suggestions: What to Pair with My Sourdough Crackers

These crackers are incredibly versatile. Here are just a few of my favorite ways to enjoy them:

• Cheese and Charcuterie Board: The tangy flavor of these crackers pairs perfectly with a variety of cheeses, meats, and olives.
• Soup and Salad: Use them for dipping in your favorite soup or as a crunchy topping for a salad.
• Snacking Solo: Honestly, sometimes I just eat them straight out of the jar! They’re that good.
• Dips and Spreads: Serve with hummus, guacamole, or any other creamy dip.

Let’s Get Creative: Customizing Your Sourdough Crackers

This is where the fun begins! Here are some of my favorite ways to customize these crackers:

• Herbs and Spices: Rosemary, thyme, garlic powder, onion powder, red pepper flakes, smoked paprika – the possibilities are endless!
• Seeds: Sesame seeds, poppy seeds, sunflower seeds, pumpkin seeds – add a boost of nutrients and texture.
• Cheese: Grated parmesan, cheddar, or asiago cheese adds a salty, savory flavor.
• Everything Bagel Seasoning: This is a game-changer! It adds a delicious blend of sesame seeds, poppy seeds, dried garlic, dried onion, and salt.

Nutritional Information (Approximate)

These values are approximate and will vary based on specific ingredients and portion sizes.

• Serving Size: 5 crackers
• Calories: 80-100
• Fat: 6-8g
• Carbohydrates: 6-8g
• Protein: 2-3g

Sourdough Cracker FAQs: Your Burning Questions Answered

• Can I use active sourdough starter instead of discard? I don’t recommend it. Active starter will make the crackers rise and puff up more, resulting in a different texture. Sourdough discard works best for a crispy, flat cracker.
• My dough is too sticky! What should I do? Add a little bit more flour, one tablespoon at a time, until the dough is easier to handle.
• Can I make these ahead of time? Absolutely! These crackers store well in an airtight container at room temperature for up to a week.
• Can I freeze the dough? Yes! Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before rolling out and baking.
• Why are my crackers not crispy? Make sure you’re rolling the dough out thin enough. Also, baking time can vary depending on your oven, so keep a close eye on them and bake until they’re golden brown and crisp.
• Can I make these gluten free? I haven’t tested this recipe with gluten-free flour, but you could experiment with a gluten-free all-purpose blend. Keep in mind that the texture might be different.