These sourdough crackers are simple, satisfying, and only need three ingredients to make: sourdough starter discard, flour, and a bit of oil. They bake up crisp and golden with a delicious tang from the sourdough that makes them extra special. The crunchy texture and easy flavor make them a perfect snack or a great addition to any cheese board.
I love making these crackers when I have some sourdough discard leftover because it feels great to turn what might be wasted into something tasty. Plus, they’re so easy and quick to mix up, no fancy skills needed. I usually roll the dough as thin as I can, which makes the crackers nice and crisp all the way through. It’s a little extra step that I think is well worth the crunch!
These crackers are fantastic on their own or served with a spread like hummus, cream cheese, or jam. I’ve also found that they keep well in an airtight container, so I can snack on them throughout the week. Whenever friends come over, I bring out these crackers because they’re always a hit and a perfect starter for making taste-testing a breeze.
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Key Ingredients & Substitutions
Sourdough Starter Discard: This is the heart of the recipe and adds a nice tang. If you don’t have discard, you can use yogurt or buttermilk for a similar flavor, but the texture may differ a bit.
All-Purpose Flour: It makes the crackers sturdy yet tender. You can swap it for whole wheat flour for a nuttier taste, but roll the dough thinner since whole wheat can be denser.
Olive Oil: Adds richness and helps the dough come together. Feel free to use a neutral oil like vegetable or avocado oil if you want a milder flavor.
Coarse Sea Salt: Sprinkled on top for crunch and bursts of flavor. You can add herbs like rosemary or garlic powder for extra zest.
How Do You Roll the Dough Super Thin Without It Sticking?
Rolling the dough very thin is key to crisp crackers. Here’s how to do it easily:
- Place the dough between two sheets of parchment paper to stop sticking.
- Use a rolling pin and roll from the center outward, turning the paper as you go for an even thickness.
- Keep the dough chilled if it gets soft—it’s easier to work with.
- Try to roll it as thin as about 1/8 inch or even thinner for that perfect crunch.
This technique helps avoid sticky hands and gets your crackers baking evenly crisp all over.
Equipment You’ll Need
- Baking sheet – a flat, rimmed pan helps the crackers bake evenly and get crispy.
- Parchment paper – stops the dough from sticking and makes cleanup easy.
- Rolling pin – lets you roll the dough thinly and smooth without tearing.
- Fork – use it to prick the dough so crackers don’t puff up in the oven.
- Sharp knife or pizza cutter – for scoring the dough into cracker shapes before baking.
Flavor Variations & Add-Ins
- Herbs like rosemary, thyme, or dill – add these to the dough for a fresh, aromatic twist.
- Grated Parmesan or cheddar cheese – mix in for cheesy crackers with extra flavor.
- Sprinkle sesame, poppy, or flax seeds on top – they add crunch and a nutty taste.
- Try garlic powder or smoked paprika – if you want a bit of spice and smoky depth.
How to Make Sourdough Crackers (3 Ingredients!)
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 2 tablespoons olive oil (or any neutral oil)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 to 25 minutes to bake. Overall, you can have crisp, tangy crackers ready in under 40 minutes including a little cooling time.
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 to keep the crackers from sticking and make cleanup easy.
2. Mix the Dough:
In a mixing bowl, combine the sourdough starter discard, all-purpose flour, and olive oil. Stir until you get a stiff dough. If it feels sticky, sprinkle in a little more flour a tablespoon at a time to reach the right consistency.
3. Roll Out the Dough Thinly:
Place the dough between two sheets of parchment paper and roll it out very thinly—about 1/8 inch thick or thinner for extra crispness. This helps your crackers bake evenly and be crispy all the way through.
4. Prep the Dough for Baking:
Remove the top piece of parchment paper. Use a fork to prick the dough all over to prevent it from puffing up during baking. Sprinkle coarse sea salt over the surface if you like.
5. Score and Bake:
Use a sharp knife or a pizza cutter to score the dough into squares or diamonds for easy breaking after baking. Carefully transfer the dough on the parchment paper to your baking sheet. Bake for 20 to 25 minutes until the crackers are crisp and golden around the edges.
6. Cool and Store:
Take the crackers out of the oven and let them cool completely on the baking sheet. Once cooled, break along the scored lines and store your crackers in an airtight container—they’ll stay fresh and crunchy for up to a week. Enjoy plain or serve with your favorite dips and cheeses!
Can I Use Fed Sourdough Starter Instead of Discard?
It’s best to use unfed sourdough discard for this recipe because it has less moisture and won’t make the dough too sticky. If you only have fed starter, reduce the oil slightly and add a bit more flour to get the right dough consistency.
Can I Make These Crackers Gluten-Free?
You can try using a gluten-free flour blend, but texture may vary since gluten helps hold the crackers together. Roll the dough very thin and bake carefully to avoid breakage.
How Should I Store Leftover Crackers?
Keep your sourdough crackers in an airtight container at room temperature. They’ll stay crisp for up to a week. If they lose crunch, pop them in the oven for a few minutes to crisp them back up.
Can I Add Flavors or Seeds to the Crackers?
Absolutely! Mix herbs, spices, or seeds like rosemary, garlic powder, sesame, or flax seeds into the dough or sprinkle on top before baking to customize your crackers.
