These sourdough crackers are delightfully crispy and come together with just three simple ingredients: sourdough starter discard, flour, and olive oil. They have a lovely tang from the sourdough and a satisfying crunch that’s perfect for snacking or dipping. If you love making the most of your sourdough starter and enjoy easy recipes, these crackers are a real win.
I always appreciate how quick and straightforward this recipe is—no need for fancy spices or complicated steps. You just mix, roll out the dough thin, and bake until golden. Plus, I like that it helps me reduce waste by using sourdough discard in a tasty way. It feels good to create something so yummy from just a few leftovers!
My favorite way to enjoy these crackers is with a big slice of cheese or some homemade dip, and they’re great for parties or casual evenings at home. They keep well, so I often make a batch ahead of time to have on hand when cravings strike. Honestly, these sourdough crackers have become a go-to snack I’m happy to share with friends and family anytime.
Key Ingredients & Substitutions
Sourdough Starter: The starter gives these crackers a lovely tang and helps bind everything together. You can use discard or active starter—both work great. If you don’t have sourdough starter, try using yogurt or buttermilk with some baking powder for a similar effect.
Flour: All-purpose flour is the easiest choice here and creates crisp crackers. If you want a nuttier flavor, try whole wheat or spelt flour. Just keep in mind the texture might be a bit denser.
Olive Oil: Olive oil adds moisture and richness. You can swap it with another mild oil like avocado or vegetable oil if you prefer a neutral taste. Avoid heavy oils that could weigh down the crackers.
How Do You Roll Out the Dough Thin Enough for Crispy Crackers?
Rolling out the dough thinly is crucial for getting crisp crackers. Here’s how I do it:
- Place the dough between two sheets of parchment paper to prevent sticking and make rolling easier.
- Use a rolling pin to gently press the dough, turning it a little as you go, aiming for about 1/8 inch or even thinner.
- If it starts sticking, dust lightly with flour, but don’t add too much or the crackers might get tough.
- Once rolled out, prick all over with a fork. This stops air bubbles and keeps the crackers flat while baking.
Taking your time with this step makes a big difference. Thin dough means lighter, crisper crackers that snap perfectly when baked!
Equipment You’ll Need
- Baking sheet – you’ll bake the crackers on this; a rimless one works best for even heat.
- Parchment paper – stops the dough from sticking and makes clean-up easy.
- Rolling pin – helps roll the dough super thin for crispy crackers.
- Fork – use it to prick the dough and keep crackers from puffing up.
- Sharp knife or pizza cutter – essential for scoring the dough into neat cracker shapes.
Flavor Variations & Add-Ins
- Add 1 tsp garlic powder or smoked paprika to the dough for a savory kick.
- Sprinkle sesame seeds or poppy seeds on top before baking to add crunch and visual appeal.
- Mix in 1 tbsp grated Parmesan cheese for a cheesy twist that bakes right in.
- Try adding fresh or dried rosemary or thyme to the dough for a fragrant herbal flavor.
Sourdough Crackers Recipe (3 Ingredients!)
Ingredients You’ll Need:
- 1 cup (240g) active or discard sourdough starter (unfed or fed)
- 1 cup (120g) all-purpose flour (you can use whole wheat or a mix if desired)
- 2 tablespoons olive oil
- Optional: sea salt, dried herbs (such as rosemary or thyme), or black pepper for sprinkling
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and about 20-25 minutes for baking. Total time is roughly 30-35 minutes from start to finish, including cooling time before serving.
Step-by-Step Instructions:
1. Preheat and Prepare Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Mix the Dough
In a medium bowl, combine the sourdough starter, all-purpose flour, and olive oil. Stir well until a sticky dough forms.
3. Roll Out the Dough
Place the dough between two sheets of parchment paper. Using a rolling pin, carefully roll out the dough as thin as possible—around 1/8 inch or thinner—to get crispy crackers.
4. Prepare for Baking
Remove the top parchment paper. Use a fork to prick the dough all over to prevent bubbles while baking. Sprinkle sea salt and any desired herbs or seasoning on top.
5. Cut and Bake
Score the dough into cracker shapes like rectangles or squares with a sharp knife or pizza cutter. Transfer the dough on parchment to the baking sheet. Bake for 20-25 minutes until golden brown and crisp.
6. Cool and Store
Remove crackers from the oven and let cool completely before breaking them apart on the scored lines. Store in an airtight container at room temperature for up to one week.
Enjoy your delicious homemade sourdough crackers on their own or with your favorite cheese, dips, or spreads!
Can I Use Frozen Sourdough Starter Discard?
Yes! Just make sure to thaw it completely in the refrigerator overnight and bring it to room temperature before using. This helps the dough mix smoothly and bake evenly.
Can I Add Flavors or Seeds to the Crackers?
Absolutely! Feel free to mix in herbs, spices, seeds, or even grated cheese into the dough or sprinkle on top before baking for extra flavor and texture.
How Should I Store Leftover Crackers?
Store them in an airtight container at room temperature, keeping them away from moisture. Properly stored, they stay crispy for up to a week.
Can I Make the Crackers Ahead of Time?
Yes, you can prepare and roll out the dough ahead, then keep it refrigerated wrapped in parchment paper for up to 24 hours before baking. This can actually help deepen the flavor.
