The Best Sourdough Crackers

Sourdough crackers on a metal tray showing the golden brown and crispy texture.

5 from 1 vote

The Best Sourdough Crackers

These sourdough crackers are the perfect way to utilise your sourdough discard. They are packed full of flavour, making the perfect snack or addition to your favourite dip.

Prep Time10

Cook Time25

Chill Time30

Total Time1 5

Course: Appetizer, Snack

Cuisine: British

Servings: crackers

Calories: 50kcal

Author: Sasha Hooper

Equipment

Ingredients

Base cracker mix

100 g sourdough discard 100% hydration active discard
50 g spelt flour
25 g unsalted butter melted
¼ teaspoon kosher salt plus salt for sprinkling
1 tablespoon olive oil to brush before baking

Mix-ins

15 g finely grated cheddar
½ teaspoon freshly ground black pepper

Mix & Match Mix-ins (optional variations)

15 g mixed seeds
1 tablespoon chives
1 tablespoon herbes de provence
15 g grated parmesan
1 teaspoon garlic powder
1 teaspoon chilli flakes

Instructions

In a medium bowl, mix the sourdough discard with the melted butter until uniform. Add in the spelt flour, salt and if using the black pepper and cheese, mix together until a smooth dough ball is formed.
100 g sourdough discard, 50 g spelt flour, 25 g unsalted butter, ¼ teaspoon kosher salt, 15 g finely grated cheddar, ½ teaspoon freshly ground black pepper, 15 g mixed seeds, 1 tablespoon chives, 1 tablespoon herbes de provence, 15 g grated parmesan, 1 teaspoon garlic powder, 1 teaspoon chilli flakes
Wrap the dough in clingfilm and chill the dough in the fridge for at least 30 minutes, you can leave for longer if needed to firm up.
Roll the dough out to be 1/16th inch thick (thickness of a 1p coin) on a parchment paper.
Brush the dough with a very thin layer of olive oil and sprinkle with salt if doing it plain, or seeds and roll them into the cracker dough. Use a pizza cutter or sharp knife to cut the dough sheet into 1.5 inch square crackers.
1 tablespoon olive oil
Using a fork, prick several holes into each cracker and bake in a 180C/350F oven for 22-25 minutes until golden around the edges. Break the crackers into individual pieces half way through baking to allow them all to get golden.

Notes

Nutrition includes the cheddar mix-ins and makes 12 portions.
To make vegan, use olive oil instead of melted butter, the dough is softer to work with and will brown a bit quicker in the oven.
This recipe easily scales up if you have saved up some of your discard in the fridge. Just be aware that the older the discard the more sour the crackers become.
Half way through the baking time, break the crackers up and separate a little to allow them to brown evenly.
Recipe inspired by King Arthur Baking.

Nutrition