These sourdough crackers are a simple, crunchy snack made with just three ingredients: sourdough starter discard, flour, and a bit of oil. They’re delightfully crispy with a nice tang from the sourdough, perfect for munching anytime.
I love making these crackers when I have some extra sourdough starter to use up. They come together quickly, and it feels great turning what might have been waste into something tasty. Plus, they’re customizable—you can sprinkle on your favorite herbs or seeds before baking to mix things up.
My favorite way to enjoy these crackers is with a bit of cheese and a dollop of homemade jam. They’re also great alongside soup or salads when I want a little crunch. Making these crackers has become my go-to easy snack that always impresses friends and family.
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the heart of the recipe and adds that unique tangy flavor. Use active discard (100% hydration) for best results. If you don’t have discard, a bit of plain yogurt can offer mild tanginess, but it won’t be quite the same.
Flour: All-purpose flour works well here. You can substitute whole wheat flour for a nuttier taste and slightly denser texture. Just know the crackers might not be as crisp if the dough is too heavy—adding a bit more oil can help.
Olive Oil: Olive oil gives richness and helps the crackers stay crisp. If you prefer, try avocado or vegetable oil as a neutral-flavored alternative.
How Do You Roll Out the Dough Thinly Without It Cracking?
Rolling the dough evenly thin is key to crispy crackers. Here’s how I do it smoothly:
- Place dough between two sheets of parchment paper to stop sticking.
- Start gently pressing with the rolling pin, then roll out from the center evenly in all directions.
- If the dough starts cracking, warm it slightly in your hands, then keep rolling.
- Try to get it as thin as 1/8 inch or less—thinner means crispier.
- Don’t worry about tearing; you can patch small spots gently with extra dough.
Taking your time here really pays off with light, crunchy crackers that bake beautifully.
Equipment You’ll Need
- Baking sheet – a flat, rimmed baking sheet helps your crackers bake evenly and crisp up nicely.
- Parchment paper – keeps the dough from sticking and makes rolling out super easy.
- Rolling pin – essential for rolling the dough thin and even for perfect crispness.
- Knife or pizza cutter – great for scoring the dough into cracker shapes before baking.
- Mixing bowl – to combine your simple ingredients smoothly without a mess.
Flavor Variations & Add-Ins
- Sprinkle sesame or poppy seeds on top before baking to add a nutty crunch and pretty look.
- Add 1 teaspoon smoked paprika or garlic powder to the dough for a spicy or savory kick.
- Mix in finely chopped fresh herbs like rosemary or thyme for a fragrant twist.
- Swap olive oil for melted butter for a richer, slightly sweeter cracker.
How to Make Sourdough Crackers? (3 Ingredients!)
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (240g) active sourdough starter discard (100% hydration)
- 1 cup (120g) all-purpose flour (or whole wheat flour)
- 2 tablespoons olive oil
Optional Additions:
- 1 teaspoon dried herbs (e.g., rosemary, thyme, oregano)
- Sea salt for sprinkling on top
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20-25 minutes to bake. After baking, allow the crackers to cool completely, which helps them turn extra crispy. So, overall plan for about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so your crackers don’t stick and bake evenly.
2. Mix the Dough:
In a mixing bowl, combine the sourdough starter discard, flour, and olive oil. Stir everything together until a smooth dough forms. If you want, add the dried herbs now to give your crackers extra flavor.
3. Roll Out the Dough:
Place the dough onto a piece of parchment paper. Cover with another sheet of parchment and roll out the dough as thin and even as possible, about ⅛ inch thick or even thinner if you can. Thinner dough means crispier crackers!
4. Score and Season:
Remove the top parchment paper carefully. Using a knife or pizza cutter, score the dough into squares or your preferred cracker shapes. Sprinkle sea salt on top if you like a salty finish.
5. Bake and Cool:
Transfer the parchment paper with the scored dough onto your baking sheet. Bake for 20-25 minutes until the crackers turn a nice golden brown and become crispy. Once out of the oven, let them cool completely before breaking along the scored lines.
6. Store and Enjoy!
Keep your sourdough crackers in an airtight container to keep them fresh and crunchy for up to a week. Enjoy them plain, with cheese, or your favorite dips!
Can I Use Frozen Sourdough Starter Discard?
Yes! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before using. This helps the dough come together smoothly.
Can I Add Seeds or Other Toppings?
Absolutely! Sprinkle sesame seeds, poppy seeds, or even grated cheese on top before baking for extra flavor and crunch.
How Should I Store Leftover Crackers?
Store them in an airtight container at room temperature for up to 1 week to keep them crisp and fresh.
Can I Use Whole Wheat Flour Instead of All-Purpose?
Yes, whole wheat flour works well but may result in a slightly denser cracker. You might want to roll the dough a bit thinner to get the right crispness.
