Sourdough Crackers Recipe (4 Ingredients!)

This sourdough crackers recipe is simple and delicious. Only 4 ingredients are needed to make it, most of which are probably already in your pantry! You can customize these crackers however you want and make a wonderfully crispy snack that make your tastebuds sing. Easy and crunchy…what’s not to love?

Let’s begin!

Table of Contents

• Ingredients for Sourdough Crackers
  • Optional Ingredients
• How to Make Sourdough Crackers
  • Making the Dough
  • Preparing the Dough
  • Baking the Crackers
• Tips for Sourdough Crackers
• Storing Sourdough Crackers
• What to Eat with Sourdough Crackers
• FAQs

As a lover of sourdough and baking (evidenced by this entire blog dedicated to both sourdough and baking), it should come as no surprise that I would whip out my sourdough starter and make these.

I hope you love these sourdough crackers as much as I do!

Ingredients for Sourdough Crackers

There are only 4 key ingredients in this recipe:

• Sourdough Discard: the portion of the sourdough starter you “discard”, aka an unfed starter
• Flour: I used all purpose flour for this recipe, but you can also use whole wheat flour
• Olive Oil: the subtle fragrance of olive oil works really well in this recipe, but you can use any oil you like
• Salt: you can use coarse grain sea salt and get a portion of it (a pinch or so!) to use as a topping, for extra crunch

Optional Ingredients

You can add the following into this recipe if you wish:

• Dried Herbs: such as rosemary or dill
• Nuts: almonds and cashews give great texture, roasted nuts will give the flavors more depth
• Parmesan Cheese: cheese? Yes, please!
• Sea salt: as mentioned above, it gives a great extra crunch!

Don’t limit yourself to these suggestions though, you can definitely add whatever you wish to customize this recipe!

How to Make Sourdough Crackers

Making the Dough

1. In a mixing bowl, combine the sourdough discard and olive oil.
2. Gradually add the all-purpose flour and salt to the bowl. Mix until a dough forms.
3. When the mixture resembles your typical dough, knead it lightly for a couple of minutes until it becomes smooth and uniform.
4. Shape the dough into a ball. Cover it with plastic wrap or a damp cloth, then let it rest at room temperature for about 30 minutes.

Preparing the Dough

1. Preheat your oven to 350°F (175°C).
2. While waiting for the oven to heat, line a baking sheet with parchment paper.
3. Then, on a floured surface, roll out the risen dough as thinly as possible.
4. Transfer the rolled-out dough onto the prepared baking sheet.
5. If you want to add any optional seasonings, this is the time to sprinkle them over the dough and lightly press them in.
6. Use a pizza cutter (or a sharp knife, if you don’t have one) to cut the dough into thin strips. You can also cut them into squares, for a more traditional cracker look.
7. Prick each cracker with a fork to prevent excessive puffing during baking.

Baking the Crackers

1. Bake the crackers in the preheated oven for about 15-20 minutes, or until they turn golden brown and crispy. Keep a close eye, as baking times may vary depending on thickness.
2. Once baked, remove the crackers from the oven. Transfer to a wire rack and let cool. They will become even crispier as they cool down.

Tips for Sourdough Crackers

• If the dough is too sticky, add a little more flour. Incorporate the flour one tablespoon at a time, until the dough has the right consistency and becomes easy to handle.
• If you want thinner crackers, you can divide the dough into smaller portions and roll them out separately.
• Feel free to get creative with the seasonings and toppings to suit your taste buds’ desires!

Storing Sourdough Crackers

Store the completely cooled sourdough crackers in an airtight container to maintain their crispness.

• At room temperature, these should last up to 1 week.
• If you keep them in the fridge, these should be ok for about 3 weeks.
• Freezing them is also a good option and extends the shelf life to about 2-3 months.

Remember that shelf life depends on ingredients used and the environment you’re in. Check for any signs of spoilage (smells or spots that indicate mold) before serving from storage.

When you’re ready to eat these again, remove the crackers from the container and let them come to room temperature. This will help restore the crispy texture.

If you find that your crackers have softened a bit during storage, reheat them in the oven at a low temperature for a few minutes. You can also use an air fryer to get them to crisp up.

What to Eat with Sourdough Crackers

• Soup: I have soup recipes that go great with sourdough bread on the blog, so why wouldn’t they go with sourdough crackers? Of course they would! Check out my creamy cauliflower soup and butternut squash soup.
• Salsa: I’ve recently been obsessed with a salsa recipe that I found and modified a little bit. All you need to do is roast some peppers (I used fresh jalapenos that I de-seeded, but you can choose any pepper you like) in a neutral oil (I used vegetable oil). I roasted mine for 30 mins at 180 degrees Celsius, but you can adjust depending on your preferred done-ness. Afterwards, put everything in a blender and blend until everything’s a smooth, creamy liquid. Season with salt as you please (though be careful if you’re already using lots of salt for the crackers, as it might be a sodium bomb).
• Main Dish: Like any regular bread, you can eat these crackers on the side of your main meal. I had them with rotisserie lemon pepper chicken that I bought from the store, and it was divine!
• Cheese and Jam: spread some camembert on a cracker, add a sweet jam like strawberry or fig. Is your mouth watering, too?

FAQs

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