These sourdough crackers aren't just a vehicle for toppings... They're a flavor bomb in their own right!
Using a high ratio of sourdough starter to flour, pumps up the tangy sourdough flavor. And we complement it with a blend of savory herbs and spices... Perfect for cheese and snacking!
Serve these delicious bites with slices of your favorite cheese, or dip them in chunky blue cheese dressing, creamy homemade ranch, or with a bowl of creamy potato soup!
Tips for Crispy Crackers
Starter Consistency is Key: The most important thing is the consistency of your starter. A thicker starter is easier to work with. If your starter is runny (like pancake batter), you'll likely need to add more flour than the recipe initially calls for. Don't be afraid to add it a tablespoon at a time until the dough holds its shape somewhat.
Fed or Discard? You can use either fed (recently active) or discard starter for this recipe. Fed starter will give you a slightly more pronounced tang. Discard starter is perfectly fine and a great way to reduce waste.
Making the Dough
- Sticky Dough is Normal: The dough will be sticky, especially before the rest. Don't be tempted to add too much flour at this stage. A little stickiness is okay.
- Resting is Crucial: Don't skip the rest! This allows the gluten to relax, making the dough easier to roll, and it develops the sourdough flavor.
- Flour Your Surface Lightly: When rolling, use a light hand with the flour. Too much flour will make the crackers tough.
- Don't Overwork the Dough: Overworking the dough can also lead to tough crackers. Just mix until combined and then let it rest.
Rolling & Cutting
- Thin is the Key: Roll the dough as thinly as you possibly can. This is what makes the crackers crispy. If the dough is too sticky to roll thin, lightly flour it again.
- Docking Prevents Puffing: Docking (pricking the crackers with a fork) is important. It prevents them from puffing up too much in the oven and becoming more like flatbread.
Baking
- Watch Closely: These crackers bake quickly! Keep a close eye on them, as they can burn easily, especially around the edges.
- Cool Completely: Let the crackers cool completely on the baking sheet before storing them. This will allow them to crisp up fully.
Storing Crackers
Airtight Container: Store the cooled crackers in an airtight container at room temperature. They will lose some crispness over time... You can re-crisp them in a low oven (around 300°F/150°C) for a few minutes if needed.
Troubleshooting
- Dough too sticky: If your dough is too sticky, add flour 1 tablespoon at a time until it's manageable.
- Crackers not crispy: If your crackers aren't crispy. roll them thinner next time;)
Recipe Card
Recipe Card
Cheese-Lover's Sourdough Crackers
Sourdough starter transforms into crispy, tangy, and perfectly seasoned crackers, they'll become your new favorite snack.
Ingredients
- 200g (about ¾ cup) active sourdough starter (discard or fed – fed will give a slightly tangier flavor)
- Variable Flour: Start with 50g (about ¼ cup) all-purpose flour, but be prepared to add more (up to another 50g) if needed.
- 30g (2 tablespoons) olive oil
- 1 teaspoon flaky sea salt (like Maldon)
- ½ teaspoon dried rosemary, crushed
- ½ teaspoon dried thyme
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch of red pepper flakes (optional)
- Black pepper to taste
Instructions
Combine: In a medium bowl, combine the sourdough starter, 50g of the flour, olive oil, flaky sea salt, rosemary, thyme, garlic powder, onion powder, red pepper flakes (if using), and black pepper. Mix thoroughly until a shaggy dough forms. It will likely be sticky.
Adjust for Starter hydration: Here's the critical step: If the dough is very runny (spreads out quickly and doesn't hold its shape at all), gradually add more flour, 1 tablespoon at a time, mixing well after each addition. The dough should be thick enough to hold its shape somewhat, but still be pliable.
Rest: Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for at least 8 hours, or up to 24 hours. This allows the flavors to develop and the dough to become slightly less sticky.
Preheat: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Roll: Lightly flour your work surface and the dough. Divide the dough in half. Using a rolling pin, roll one half of the dough as thinly as possible.... The thinner you roll, the crispier the crackers will be. If the dough is too sticky, lightly flour it again. Don’t worry about perfect shapes at this stage.
Cut: Once rolled thin, use a pizza cutter, knife, or cracker cutter to cut the dough into desired shapes. You can do squares, rectangles, triangles, or even use cookie cutters for fun shapes.
Poke Holes - "Dock": Use a fork to prick each cracker several times. This helps prevent them from puffing up too much during baking.
Bake: Transfer the crackers to the prepared baking sheets, leaving a little space between them. Bake for 15-20 minutes, or until golden brown and crispy. Keep a close eye on them, as they can burn quickly. The edges will brown faster than the center.
Cool: Let the crackers cool completely on the baking sheets before transferring them to an airtight container.
Repeat: Repeat steps 5-9 with the remaining dough.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 102Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 213mgCarbohydrates 19gFiber 1gSugar 0gProtein 3g
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