Buttery, crispy, salty and tangy homemade sourdough crackers are very easy to make. Although, you can quickly make this and serve it within an hour, or it can be long fermented in the fridge.

I should forewarn you that this recipe will use up a lot of your discards because it is very addictive and you'll want to eat these a lot. If your family is like my family, you will be obsessed with these once you have tasted them. They will keep begging you to make these more and more. As a matter of fact, these have become our everyday favorite healthy, quick grab snacks. My family calls them my "gone with the wind crackers" as they are gone very quickly like a short, refreshing breeze on a smoking hot day.

I often make these rosemary-buttered flavor crackers every other day. You will probably be making these as much or more than I do. You will use up a lot of your discard. I promise you, its deliciously addicting.

This recipe is also very easy to customize. You can mix a variety of herbs: basil, oregano, thyme, etc. Sprinkle or mix bagel seasonings on top, and you'll have delicious, crunchy, salty, buttery crackers with a delicious tanginess. Don't stop there, you can try adding chili flakes, parmesan or mozzarella cheese (your favorite cheese or cheeses, let's go wild), Italian seasonings, cream cheese spread, and more...The sky's the limit, mix and match your favorite toppings.

Why make Sourdough Butter Crackers

Flavor- crunchy, salty, buttery, and tangy flavor.

Versatile- you can use different seasonings and herbs or whatever suits your fancy. If your family prefers simple, just use butter and olive oil. You can serve this with chili flakes, or if you like a hint of spice, or just plain salt and olive oil.

Quick and Easy- it will only take 30 minutes to bake and less than 20 minutes to make. You can simply prepare and serve these crackers within an hour if you so wish. Of course, if you want a more tangy flavor then long ferment the dough overnight in the fridge.

Discard use- if you have plenty of discard and want to refresh your starter, this is perfect recipe for that.

How to Make Sourdough Discard Crackers

sourdough crackers ingredients : discard, flour, butter, oil, herbs, salt — sourdough crackers ingredients

1.Add all the ingredients except olive oil for brushing the dough. (220 g sourdough, 2 Tbsp. olive oil. 2 tbsp butter, 140 g all-purpose flour, 1 tsp rosemary, 1/2 tsp salt, 1/2 tsp ground black pepper)

2.Using the dough hook attachment, knead the dough until well combined.

balled sourdough crackers inside mixing bowl

At this point, you have the option to long ferment the dough overnight or bake it right away. Note: let the dough come to room temperature before rolling it out).

Preheat the oven to 350 deg. F.

3.Using the dough scraper, divide the dough in a half. Form the other half into a ball and tightly wrap it with plastic wrap to keep it from drying out.

4. Place one half of the dough on your lightly floured parchment paper. A silicone mat works best for these crackers. (I am using a silicone mat. It's easier to transfer the rolled dough onto it. I just flip the mat over to the baking sheets without using parchment paper.) Using a rolling pin, roll out the dough into a rectangular shape. For thin, crispy crackers, roll the dough out to 1/16-inch.

5. Cut the dough into squares using a ravioli cutter, pizza cutter, or dough cutter. Use a fork to make vent holes in each cut square. This will keep the sourdough crackers from puffing up.

hand placing salt on wet sourdough crackers dough

6. Using your pastry brush, brush the dough lightly with olive oil, then sprinkle the dough with sea salt.

7. Gently slide the parchment paper with the crackers onto the baking sheet,s being careful not to drop them.

8. Bake for 15 minutes. Rotate the baking sheets from front to back?????? Bake for 10 to 15 minutes more or until the edges are starting to turn brown. The perimeter of the dough will brown faster than the middle, so keep checking to prevent over-browning.

9. Repeat procedure no. 4 to 7 with the other half of the dough.

10. Allow the crackers to cool before serving.

Tips for success

Bake time may vary depending on the oven. Some ovens run on the hotter side.
Use a silicone mat or parchment paper.
Brush melted butter over the dough instead of olive oil if you want more buttery-flavor crackers.
Crackers will continue to become crisp as they cool.

FAQs

What do you eat sourdough crackers with?

You can eat these crunchy crackers with hummus, pesto, jam, chili or any kind of soup you want. This is also perfect to eat it with any dip, or buffalo chicken dip to be exact. Slather a whipped cream cheese on top for a tasty, savory snack.

How to store sourdough crackers?

Before storing these crunchy crackers, make sure its completely cool. I prefer to store mine in an airtight container like a mason jar, for example or any air-tight container.

Check out our tried and tested Easy and Delicious Homemade Sourdough Recipes

If you make this recipe and love it, I would love to hear back from you. Please leave me a comment down below and give it 5 stars! Thank you.

Ivy

Easy Homemade Sourdough Crackers

Buttery, cripsy, salty and tangy homemade sourdough crackers are very easy to make. You can quickly make this and serve it within an hour or can be long fermented in the fridge.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Servings: 9 ounces

Course: Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

1 cup sourdough discard 220 g
2 tbsp extra virgin olive oil
2 tbsp salted butter
1 cup all-purpose flour 140 g
1 1/4 tsp rosemary dried
1/4 tsp ground black pepper
2 tbsp extra virgin olive oil for brushing the top or 2 tbsp melted butter

Equipment

Stand mixer with dough attachment or mixing bowl
Dough scraper
digital scale or measuring cups and spoons

Method

Add all the ingredients except olive oil for brushing the dough. (220 g sourdough, 2 Tbsp. olive oil. 2 tbsp butter, 140 g all-purpose flour, 1 tsp rosemary, 1/2 tsp salt, 1/2 tsp ground black pepper)
Using the dough hook attachment, knead the dough until well combined.
At this point, you have the option to long ferment the dough overnight or bake it right away. Note: let the dough come to room temperature before rolling it out).
When you are ready to bake, preheat the oven to 350 deg. F.
Using the dough scraper, divide the dough in a half. Form the other half into a ball and tightly wrap it with plastic wrap to keep it from drying out.
Place one half of the dough on your lightly floured parchment paper. A silicone mat works best for these crakers. Using a rolling pin roll out the dough into a rectangular shape. For a thin, crispy crackers, roll the dough out to 1/16-inch.
Cut the dough into squares using a ravioli cutter, pizza cutter, or dough cutter. Use a fork to prick holes all over each squares. This will keep the sourdough from puffing up.
Using your pastry brush, brush the dough lightly with olive oil then sprinkle the dough with sea salt.
Gently slide the parchment paper to the baking sheets.
Bake for 15 minutes. Rotate the baking sheets fromfront to back.Bake for 10 to 15 minutes more or until the edges are atarting to turn brown. The perimeter of the dough will brown faster than the middle, so keep checking to prevent overbrowning.
Repeat procedure no. 5 to 9 with the other half of the dough.
Allow the crackers to cool before serving.

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Name: Easy Homemade Sourdough Crackers
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 cup sourdough discard (220 g); 2 tbsp extra virgin olive oil; 2 tbsp salted butter; 1 cup all-purpose flour (140 g); 1 1/4 tsp rosemary (dried); 1/4 tsp ground black pepper; 2 tbsp extra virgin olive oil for brushing the top (or 2 tbsp melted butter)