Easy Sourdough Crackers (Only 4 Ingredients)

If you’re a sourdough bread fanatic, you’ve landed in the right corner of the internet. These 4-ingredient, extra buttery sourdough crackers are the perfect way to put your sourdough starter discard to good use and reduce food waste. So simple to put together, you can customize the crackers with your favorite toppings and dip and top them to your heart’s desire.

How to Make Homemade Sourdough Crackers

To make homemade sourdough discard crackers, all you need to do is make a simple dough with your sourdough starter and account for a quick 30-minute rest in the fridge.

• Make the Dough: In a medium bowl, combine the starter, all-purpose flour, butter, and salt until smooth. Break the dough into two pieces, wrap them in plastic wrap, and pop them in the fridge for 30 minutes.
• Roll the Dough Out: Flour your work surface and roll the dough out thin with a rolling pin. If you’d like, add on the toppings of your choice and press them into the dough.
• Poke the Cracker Dough: Place the dough on a piece of parchment paper and poke it all over with a fork. Slice the dough into small squares with a sharp knife or pizza cutter.
• Bake the Crackers: Bake at 350°F in the oven for about 25 minutes or until golden brown. Halfway through, move the crackers around the baking sheet to promote even cooking.
• Cool the Crackers: Remove the crackers from the baking sheet and transfer them to a wire rack. Allow them to cool to room temperature and serve!

3 Tips for the Crunchiest Sourdough Crackers

If this is your first time making a homemade cracker recipe, it’s not as complicated as you think. These 3 pointers will help you make crackers that rival any variety that comes out of a box.

• Roll the dough out on a floured surface. To ensure the dough is easy to work with, make sure to handle it on a well-floured surface. It’s not super sticky, but you don’t want to get caught up in a mess.
• Prick the dough with a fork to prevent bubbles. Don’t skip the step of poking the dough with the tins of a fork. This will help aerate it so it doesn’t bubble up during the baking process.
• Cool the crackers on a wire rack to crisp them up. Before serving the crackers, let them cool to room temperature on a wire rack. This will help them get super crunchy, light, and flakey.

Different Toppings for Sourdough Crackers

While these crackers have so much flavor as-is, you can get as creative as you want with the toppings. To do so, roll out the dough, generously sprinkle it with your toppings, and rollover them again to press the toppings into the dough.

• Dried Herbs – Rosemary, fennel, oregano, basil, thyme, or parsley are all great options. Use one or a couple of different kinds! Avoid using fresh herbs, as they will burn in the oven.
• Parmesan Cheese & Garlic Powder – Sprinkle on finely grated parmesan cheese for a nutty crunch and a couple of tablespoons of garlic powder.
• Olive Oil, Coarse Sea Salt & Black Pepper – Keep it simple and sprinkle some coarse, high-quality sea salt and freshly cracked black pepper onto the dough. Next, drizzle on a very slight amount of extra virgin olive oil.
• Seeds – Sesame seeds or poppy seeds are our favorites. You can even add roasted sunflower seeds for a higher protein cracker.
• Seasoning Blends – Italian seasoning, everything bagel seasoning, zaatar, or your favorite spice blend of choice are welcome additions.

Dips to Serve with Crackers

You can’t go wrong with whatever dip you decide to pair these crackers with. They are neutral enough to go with just about anything. Some of our favorites include canned salmon dip, avocado hummus, spinach artichoke dip, and tzatziki sauce. For a refreshing and light dip, try our whipped feta dip!

How to Store Sourdough Crackers

Skip relying on boxed crackers 100% of the time and whip up a big batch of sourdough crackers to have on hand for easy snacking. To keep them in the cupboard for several months, store them in a sealed, airtight container. You’ll know they aren’t good anymore when they turn stale in texture.

FAQ

Other Tasty Sourdough Recipes to Try

• Sourdough Bagels – Crazy easy overnight sourdough bagels
• (Almost) Whole Wheat Sourdough Bread – Half white, half whole wheat flour sourdough bread
• Crazy Easy Sourdough Pancakes – Sourdough discard pancakes

Recipe

Easy Sourdough Crackers (Only 4 Ingredients)

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Servings

100 crackers

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Recipe contributed by: Natalya Drozhzhin

This recipe for sourdough crackers is a great way to use up your sourdough discard. Buttery, light and flakey, these are the perfect everyday crackers!

Ingredients

• 1 1/2 cup sourdough starter or discard
• 1 1/2 cup all-purpose flour
• 6 tbsp unsalted butter room temperature
• 1/2 tsp sea salt

US Units – Metric

Instructions

• In a large bowl, combine the starter, all-purpose flour, butter, and salt. Mix until you get smooth texture.
  
• Break the dough into two pieces. Wrap it in a plastic wrap and let it sit in the fridge for at least 30 minutes.
  
• Lightly flour your work surface. Roll out the dough about 1/16" thick. Optionally, add poppy seeds, sesame seeds, roasted garlic, or any other topping you'd like and roll them gently into the dough.
  
• Transfer the dough to parchment paper. Poke all over the dough with a fork. Slice it into 2-inch squares or your preferred shape.
  
• Bake at 350°F for about 25 minutes or until golden brown. Midway through baking, move the crackers around the baking sheet to promote even cooking.
  
• Remove the crackers from the baking sheet to a wire cooling rack. Let them rest and cool to room temperature before serving.
  

Nutrition Facts

Easy Sourdough Crackers (Only 4 Ingredients)

Amount Per Serving

Calories 16 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.4g2%

Trans Fat 0.03g

Polyunsaturated Fat 0.03g

Monounsaturated Fat 0.2g

Cholesterol 2mg1%

Sodium 12mg1%

Potassium 2mg0%

Carbohydrates 2g1%

Fiber 0.1g0%

Sugar 0.01g0%

Protein 0.3g1%

Vitamin A 21IU0%

Calcium 0.5mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.