These sourdough crackers are a simple, crunchy treat made with just three ingredients: sourdough starter discard, flour, and a little olive oil. They come out beautifully crisp and have a lovely tangy flavor, thanks to the sourdough. It’s amazing how such a few basics can turn into something so tasty and perfect for snacking or serving alongside your favorite dips.
I love making these crackers because they’re easy and quick, plus they help me use up the sourdough discard that would otherwise go to waste. I usually roll them out thin and sprinkle a bit of salt or herbs on top before baking, which makes them even more flavorful. It’s like a little crunchy reward for my sourdough baking efforts!
These crackers are great for inviting friends over or just enjoying by yourself while watching a movie. I often pack some along for picnics or to accompany a cheese board. They’re simple, wholesome, and always a hit. If you’ve got sourdough discard on hand, I definitely recommend giving this recipe a try—it’s a perfect way to turn something simple into a tasty snack.
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the heart of your crackers, giving them a nice tangy flavor. If you don’t have sourdough discard, you can try using plain yogurt or buttermilk, but the flavor will be different.
Flour: All-purpose flour works great here for a crisp texture. You can swap it with whole wheat for a nuttier taste or gluten-free flour to make these crackers gluten-free, but the texture might change a bit.
Olive Oil: Olive oil adds richness and helps the dough come together. If you want a different flavor, try avocado or sunflower oil instead, both mild and healthy.
How Do You Roll Out the Dough Thinly and Evenly?
Rolling the dough thin is key to crispy crackers. Here are some tips to get it right:
- Lightly flour your work surface and rolling pin to prevent sticking.
- Roll from the center outward, turning the dough a quarter turn often for even thickness.
- A thickness of about 1/16 inch is perfect. Too thick and the crackers won’t crisp; too thin and they might burn.
- If the dough is sticky, chill it for 15-20 minutes wrapped in plastic to make rolling easier.
Taking time here makes a big difference in getting those perfect crunchy crackers.
Equipment You’ll Need
- Mixing bowl – perfect for combining your sourdough starter, flour, and oil easily.
- Rolling pin – helps you roll the dough thin and even for crispy crackers.
- Baking sheet – a flat surface to bake your crackers evenly without burning.
- Parchment paper – keeps crackers from sticking and makes cleanup simple.
- Fork – use it to prick holes in the dough to stop bubbles while baking.
Flavor Variations & Add-Ins
- Sprinkle with sesame or poppy seeds before baking for a nutty crunch.
- Add grated Parmesan cheese for a salty, cheesy twist that pairs well with wine.
- Mix in dried herbs like rosemary or thyme into the dough to brighten the flavor.
- Try dusting with smoked paprika or garlic powder for a smoky, savory note.
Sourdough Crackers Recipe (3 Ingredients!)
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed)
- 1 cup (120g) all-purpose flour
- 2 tablespoons olive oil
- Optional toppings: dried herbs (rosemary, thyme), sea salt, cracked black pepper
How Much Time Will You Need?
This recipe only takes about 10 minutes to prepare and around 20-25 minutes to bake. After baking, allow a few minutes for the crackers to cool and crisp up. Overall, you can enjoy this snack in under 40 minutes!
Step-by-Step Instructions:
1. Get Ready to Bake:
First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so your crackers don’t stick.
2. Mix the Dough:
In a medium bowl, combine your sourdough starter discard, flour, and olive oil. Stir until a rough dough forms—it might be a little sticky, and that’s okay.
3. Roll the Dough Thin:
Lightly flour your work surface and rolling pin. Roll out the dough as thin as you can, about 1/16 inch thick, for crisp crackers.
4. Prepare for Baking:
Carefully transfer the rolled dough onto your prepared baking sheet. Use a fork to prick holes evenly throughout the dough—this stops bubbles from forming while baking. Sprinkle on any optional herbs, salt, or pepper now.
5. Bake and Cool:
Bake your crackers in the oven for 20-25 minutes or until they turn a lovely golden color and feel crisp. Once done, take them out and let them cool completely on the baking sheet; this helps them crisp up even more.
6. Serve and Store:
Break or cut your crackers into pieces and enjoy! Store any leftovers in an airtight container at room temperature to keep them fresh and crunchy.
Can I Use Frozen Sourdough Starter Discard?
Yes! Just thaw it in the refrigerator overnight before using, and give it a good stir to bring it back to a smooth consistency before mixing your dough.
How Should I Store Leftover Crackers?
Store them in an airtight container at room temperature for up to a week. Make sure they are completely cool before storing to keep them crisp.
Can I Add Other Flavors to the Crackers?
Absolutely! Try mixing in herbs like rosemary or thyme, sprinkling sesame or poppy seeds on top, or adding spices like smoked paprika or garlic powder for extra flavor.
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Just bring it to room temperature before rolling it out and baking.
