These Sourdough Crackers are super simple and tasty, made with just three ingredients! They have a nice crisp texture and a subtle tang from the sourdough, making them perfect for snacking or serving with cheese and dips.
I love how easy it is to whip up these crackers whenever I have some sourdough starter discard hanging around. It feels so good to use up something that might otherwise go to waste, and the crackers turn out great every time. Plus, with only three ingredients, there’s no fuss, just straightforward baking.
My favorite way to enjoy these crackers is alongside a spread of creamy cheese or a bowl of hummus. They’re great for entertaining or just a little treat with your afternoon tea. They also store well, so you can make a batch ahead and have a crunchy snack ready whenever you want.
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the heart of the crackers. It adds a gentle tang and helps bind the dough. If you don’t have sourdough discard, you could try plain yogurt or buttermilk for a similar tang, but the texture might change.
All-Purpose Flour: I usually use regular all-purpose flour, but whole wheat or spelt flour can work for a nuttier flavor. Just keep in mind, whole grains might make the crackers a bit denser.
Olive Oil: Olive oil adds richness and helps make the crackers crisp. You can swap it for any mild oil like sunflower or avocado oil if you prefer.
Herbs and Salt: These are optional but add lovely flavor and texture. Fresh or dried herbs like rosemary or oregano work well. Sea salt sprinkled on top brings out the flavors perfectly.
How Do You Roll Out and Bake Thin, Crispy Crackers?
The trick to crispy sourdough crackers is rolling the dough very thin—aim for about 1/8 inch or less.
- Flour your surface lightly and roll gently to avoid tearing the dough.
- Score the dough before baking so it’s easy to break into shapes after.
- Keep an eye on the crackers while baking; ovens vary, and they can turn from golden to burnt quickly.
- Let the crackers cool completely on the baking sheet—they get crispier as they cool down.
Patience here pays off with crackers that snap perfectly when you bite them. I find that doing these steps carefully leads to the best crunch and flavor every time.
Equipment You’ll Need
- Baking sheet – a flat one helps the crackers bake evenly and get crispy all over.
- Parchment paper – keeps the crackers from sticking and makes cleanup easy.
- Rolling pin – needed to roll the dough thin and even for perfect crispiness.
- Sharp knife or pizza cutter – lets you score the dough into even pieces before baking.
- Mixing bowl – for combining your ingredients smoothly without mess.
Flavor Variations & Add-Ins
- Add 1 tsp garlic powder or smoked paprika for a savory, smoky twist that pairs well with cheese.
- Sprinkle sesame or poppy seeds on top before baking for extra crunch and nutty flavor.
- Mix in finely chopped fresh rosemary or thyme to the dough for a fresh, herbal hint.
- For a cheesy touch, add ¼ cup grated Parmesan into the dough—it melts slightly and adds richness.
Sourdough Crackers Recipe (3 Ingredients!)
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed/stiff or liquid discard)
- 1 cup all-purpose flour (plus extra for rolling)
- 2 tablespoons olive oil
- Optional: dried herbs like oregano, rosemary, or thyme; sea salt for sprinkling
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake, plus cooling time. You’ll spend a few minutes mixing the dough, rolling it out thin, and scoring it before baking to crispy perfection.
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Make the Dough:
In a mixing bowl, combine the sourdough discard, flour, and olive oil. Mix until it forms a dough. If you want, add a pinch of herbs for extra flavor.
3. Roll and Score:
Turn the dough out onto a lightly floured surface. Roll it very thin—about 1/8 inch or less. Transfer it to your baking sheet, then use a knife or pizza cutter to score it into cracker-shaped squares or rectangles.
4. Add Toppings and Bake:
Sprinkle sea salt and any extra herbs on top if you like. Bake for 20-25 minutes until the crackers turn golden brown and are crisp. Watch closely near the end to avoid burning.
5. Cool and Serve:
Let the crackers cool completely on the baking sheet—they’ll crisp up more as they cool. Once cool, break apart along the scored lines. Store leftovers in an airtight container for up to a week.
Enjoy your crunchy, flavorful homemade sourdough crackers with cheese, dips, or just on their own!
Can I Use Frozen Sourdough Starter Discard?
Yes! Just make sure to thaw it completely in the fridge or at room temperature before using. Give it a good stir to bring it back to a smooth consistency for easy mixing.
Can I Add Other Flavors to the Crackers?
Absolutely! Mix in dried herbs, garlic powder, or even grated cheese into the dough before rolling. Sprinkling seeds like sesame or poppy on top before baking also adds a nice crunch and flavor.
How Should I Store Leftover Crackers?
Store your crackers in an airtight container at room temperature. They’ll stay crispy for up to a week. If they soften, pop them in a warm oven for a few minutes to crisp back up.
Can I Make These Crackers Gluten-Free?
You can try substituting all-purpose flour with a gluten-free flour blend, but texture might vary. It’s best to roll the dough a bit thicker and watch the baking time closely, as gluten-free dough can be more delicate.
