Recipe for sourdough crackers (4 ingredients!)

This recipe for sourdough crackers is simple and delicious. It only takes 4 ingredients, most of which are probably already in your pantry! You can customize these crackers however you like and make a wonderful crunchy snack that makes your taste buds sing. Light and crunchy… what's not to love?

Let's begin!

Table of Contents

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

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

Ingredients for Sour Dough Crackers

There are only 4 main ingredients in this recipe:

• Pour the sourdough: the part of the sourdough starter that you “throw away”, known as an unfed starter
• Flour: I used it all purpose flour for this recipe, but you can also use it whole wheat flour
• Olive oil: its delicate aroma olive oil works great in this recipe, but you can use any oil you like
• Salt: you can use coarse-grained sea salt and take a piece of it (a pinch or so!) to use as a topping, for extra crunch

Ingredients as desired

If you want, you can add the following to this recipe:

• Dried herbs: such as rosemary or dill
• Nuts: almonds and cashews provide excellent texture, roasted nuts it 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 want to customize this recipe!

How to make sourdough crackers

Making the dough

1. Mix sour dough and olive oil in a bowl.
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 gently for a few minutes until smooth and uniform.
4. Shape the dough into a ball. Cover it with plastic wrap or a damp cloth and then let it rest at room temperature for about 30 minutes.

Preparation of the dough

1. Preheat your oven to 350°F (175°C).
2. While you wait for the oven to heat up, line a baking sheet with parchment paper.
3. Then, on a floured surface, roll out the baked dough as thinly as possible.
4. Transfer the rolled dough to the prepared baking sheet.
5. If you want to add any optional spices, this is the time to sprinkle them over the dough and press them down lightly.
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 Crackers

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

Tips for Sourdough Crackers

• If the dough is too sticky, add some more flour. Add flour one tablespoon at a time, until the dough has the right consistency and is easy to handle.
• If you want thinner crackers, you can divide the dough into smaller pieces and open them separately.
• Feel free to get creative with seasonings and toppings to suit your taste buds!

Storing sourdough crackers

Store completely cooled sourdough crackers in a airtight container to maintain their sharpness.

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

Remember that the shelf life depends on the ingredients used and the environment you are in. Check for any signs of spoilage (odor or spots indicating 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 notice that your crackers have softened a bit during storage, reheat them in the oven on low for a few minutes. You can also use an air fryer to make them crisp.

What to eat with sourdough crackers

• Soup: I have soup recipes that go great with sourdough bread on the blog, so why not go with sourdough crackers? Of course they would! Look at mine creamy cauliflower soup AND butternut squash soup.
• Salsa: Lately I've been obsessed with a salsa recipe I found and tweaked a bit. All you have to do is fry some peppers (I used fresh deseeded jalapenos, but you can choose any pepper you like) in a neutral oil (I used vegetable oil). I baked mine for 30 minutes at 180 degrees Celsius, but you can adjust it depending on your preferred doneness. Then, put everything in a blender and blend until everything becomes a smooth and creamy liquid. Sprinkle with salt as desired (though be careful if you're already using too much salt on the crackers, as it can 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 store bought lemon pepper rotisserie chicken 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?

Frequently asked questions

Print

• 1 cup all purpose flour
• 1/2 cup throw in the sourdough
• 2 tablespoons olive oil
• 1/2 teaspoon salt (adjust to taste)

OPTIONAL

• 1/4 cup parmesan cheese
• pinch of dried rosemary

Making the dough

1. Mix sour dough and olive oil in a bowl.
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 gently for a few minutes until smooth and uniform.
4. Shape the dough into a ball. Cover it with plastic wrap or a damp cloth and then let it rest at room temperature for about 30 minutes.

Preparation of the dough

1. Preheat your oven to 350°F (175°C).
2. While you wait for the oven to heat up, line a baking sheet with parchment paper.
3. Then, on a floured surface, roll out the baked dough as thinly as possible.
4. Transfer the rolled dough to the prepared baking sheet.
5. If you want to add any optional spices, this is the time to sprinkle them over the dough and press them down lightly.
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 Crackers

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

endnoteS

• If the dough is too sticky, add a little more flour. Add flour one tablespoon at a time, until the dough has the right consistency and is easy to handle.
• If you want thinner crackers, you can divide the dough into smaller pieces and roll them out separately.
• Feel free to get creative with the spices and toppings.
• Store completely cooled sourdough crackers in an airtight container to preserve their freshness.

• Author: Natasha Krajnc
• Preparation time: 40 min
• Cooking time: 30 min
• Category: bread

Keywords: sourdough crackers