Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Sourdough Crackers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 5 reviews

  • Author: Sara
  • Total Time: 1 hour 25 minutes
  • Yield: 20 servings
  • Diet: Vegetarian

Description

These crispy and flavorful sourdough crackers are made from leftover unfed sourdough starter, golden wheat flour, and savory herbs. Perfect for snacking or serving alongside cheese and dips, they bake up thin, crunchy, and golden with a delightful sprinkle of sea salt on top.

Ingredients

Cracker Dough

  • 1 cup (227g) sourdough starter, unfed/discard
  • 1 cup (113g) King Arthur Golden Wheat Flour
  • 1/2 teaspoon flaky sea salt
  • 4 tablespoons (57g) unsalted butter, room temperature
  • 2 tablespoons dried herbs, of your choice, optional

Toppings & Finishing

  • Oil, for brushing
  • Coarse salt (such as kosher or sea salt) for sprinkling on top

Instructions

  1. Make the dough: Mix together the sourdough starter, golden wheat flour, flaky sea salt, softened unsalted butter, and dried herbs if using, until you form a smooth and cohesive dough that is not sticky.
  2. Chill the dough: Divide the dough into two equal halves. Shape each half into a small rectangular slab. Cover each slab with plastic wrap, then refrigerate for at least 30 minutes or up to a couple of hours to firm up the dough.
  3. Preheat oven: Set your oven to 350°F (175°C) so it will be ready for baking.
  4. Prepare for rolling: Working with one piece of chilled dough at a time, lightly flour a sheet of parchment paper, your rolling pin, and the top of the dough to prevent sticking.
  5. Roll out the dough: Place the dough onto the floured parchment and roll it out very thin, about 1/16 inch thick. The edges might be uneven and ragged, but aim for an even thickness across the sheet.
  6. Brush and salt: Transfer the parchment with the rolled dough onto a baking sheet. Lightly brush the surface with oil and generously sprinkle coarse salt over the top for enhanced flavor and crunch.
  7. Cut crackers: Use a rolling pizza wheel or knife to cut the dough into approximately 1 1/4 inch squares.
  8. Dock the crackers: Prick each cracker a couple of times with a fork to prevent them from puffing up during baking.
  9. Repeat with second piece: Roll, brush, salt, cut, and dock the second piece of chilled dough just like the first.
  10. Bake: Place the baking sheets in the preheated oven and bake for 20 to 25 minutes until the crackers are golden and starting to brown around the edges. Rotate the baking sheets halfway through both top to bottom and front to back to ensure even browning.
  11. Cool: Once baked, remove the crackers from the oven and set the pans on a cooling rack to cool completely.
  12. Store: Store the crackers wrapped well at room temperature for up to one week or freeze for longer storage.

Notes

  • Use unfed/discard sourdough starter, which adds a lovely tangy flavor without wasting starter.
  • Golden wheat flour provides a slightly nutty taste but all-purpose flour may be substituted if unavailable.
  • Dried herbs are optional but add great flavor—try rosemary, thyme, or oregano.
  • Pricking the dough before baking prevents the crackers from puffing up like pita bread.
  • Store in an airtight container to maintain crispness.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/the-best-sourdough-crackers-recipe/