Seriously Good Sourdough Discard Crackers with Gruyere & Thyme

Cold butter and chilled dough are the secret to these thin and crispy homemade sourdough discard crackers. Adapted from my bestselling book: Artisan Sourdough Made Simple, this recipe yields about 3-4 dozen (1 1/2 inch) crackers that you can make ahead, up to 3 days. PS: Many bakers have made these sourdough crackers with 1:1 gluten free all purpose flour & dairy free ingredients instead.

I’m a huge fan of sourdough discard recipes. It’s an easy, practical way to use leftover sourdough discard with very little effort. My favorite recipes include these fluffy sourdough pancakes, sourdough banana bread and this sleeper hit: sourdough Irish soda bread.

But if I’m being honest, initially, sourdough crackers were not at the top of my bucket list. It sounded like too much work! And let’s face it: could homemade crackers (of any kind) really replicate the unique flakiness of a good store-bought cracker?

Skepticism aside, I put sourdough crackers to the test. And I was pleasantly surprised. If you can roll out cookie dough, you can make these crackers! It’s the exact same process but with a savory (not sweet) taste. Speaking of taste, the thin, crisp, flaky layers combined with tangy sourdough discard, nutty Gruyere cheese and fresh, fragrant thyme boasts incredible flavor.

How To Make Sourdough Crackers {Recipe}

Step 1: Make The Dough

Combine the above sourdough discard crackers ingredients, plus 1 tablespoon of water in a food processor (it can be made by hand too). Pulse until tiny crumbs form, adding more water as needed- the dough should hold together when squeezed. Shape into a flat disc, cover in plastic wrap (or a reusable wrap of your choice) and chill for 30 minutes, and up to 2 days.

TIP: Why Do You Have To Chill The Dough? This step allows the flour to hydrate, the gluten to relax and the crackers to puff up, with the help of cold butter, when baked.

Step 2: Roll & Cut The Dough

• Roll the dough to about 1/8-inch thick with a rolling pin. Thin dough = crispy crackers. I do this directly on a piece of parchment paper to prevent sticking.
• Then cut the dough into shapes. I use a mini cookie cutter with pretty fluted edges. I think the fluted edges give these crackers a nice look. Alternatively, use a sharp knife. Dock the center with a toothpick or a chop stick. Place the sheet pan of dough into the fridge to chill for 5-10 minutes. Gather the remaining scraps, re-roll and shape the rest of the dough.

TIP: What’s The Best Cookie Cutters To Buy? I absolutely LOVE this round cookie cutter set. I use it for crackers, cookies, scones etc. The set comes in a protective tin so they don’t bend or get wrecked overtime.

Step 3: Bake The Crackers

• Bake on the center rack @ 325 F for about 15-18 minutes, depending on size. They will puff up and turn light golden brown when ready.
• If you happen to roll the dough thicker than 1/8-inch, please do not worry. I tend to do this sometimes when I’m rushing. The crackers will just puff up more and need additional bake time to fully cook through.
• Cool the crackers directly on the baking sheet; they will continue to crisp as they cool. Store in an airtight container, up to 3 days.

TIP: Want Crispier Crackers? If the crackers are slightly soft in the center (this could be due to the thickness of the dough), bake them a bit more. Return the tray to a 250 F oven and bake until crispy, about 2-5 minutes. Doing so will extend their shelf life keeping them crispier for longer.

Recipe Variations

• Over the years, I’ve made this sourdough cracker recipe with several different ways. You can swap fresh thyme for rosemary which I love, because it adds a complementary buttery note. Cheddar cheese can replace Gruyere cheese. A small portion of whole wheat flour or white spelt flour can be used instead of all purpose flour. 
• There are two variations I haven’t tried yet: adding dried herbs and spices like dried rosemary or oregano (this flavor combo reminds me of pizza Goldfish) and using olive oil instead of butter. Personally, I wouldn’t mess around with replacing the butter in this recipe. It creates the fabulous flaky, layers!

Anything else?

Read the comment section! Many bakers have made these sourdough crackers with gluten free flour and dairy free ingredients. Others have used the dough to make quiche and galettes. So, don’t let homemade sourdough crackers intimidate you. Serve at your next gathering with wine and cocktails, or as snacks with dips and cut up vegetables. Crackers make cute homemade gifts, too!