Have leftover sourdough discard? You’ll love this easy, homemade sourdough cracker recipe! Cold butter and chilled dough is my secret. You’ll get THE BEST thin and crispy layers. Recipe adapted from my bestselling book: Artisan Sourdough Made Simple.
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
Ingredients You Will Need:
- Fine sea salt
- Garlic powder
- Sourdough discard
- Cold unsalted butter
- Parmesan cheese
- Gruyere cheese (or cheddar cheese)
- Fresh thyme (or rosemary)
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.
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.
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.
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!
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!
More Sourdough Discard Recipes You’ll Love!
- Sourdough Discard 101: Recipes & FAQS Answered (great resource!)
- Ultimate Sourdough Banana Bread
- Best Sourdough Pancakes
- 1 cup (120–125 g) all-purpose flour
- 1/2 tsp. fine sea salt
- 1/4 tsp. garlic powder
- 1/4 cup (appx. 60 g) sourdough discard
- 4 tbsp. (56 g) unsalted butter, cold, cut into small cubes
- 8 oz. (227 g) Gruyere or cheddar cheese, grated
- 2 tbsp. (20 g) grated Parmesan cheese
- 6 sprigs of fresh thyme, leaves picked, plus extra to serve
- 1 to 4 tbsp. (45 to 60 g) cold water, plus more as needed
- You will need a mini cookie cutter to cut the dough into shapes. I use this set (1 1/2-inch round).
- Swap 1 small sprig of fresh rosemary for thyme
- Add all of the ingredients to the bowl of a food processor, with only 1 tablespoon of water. Pulse until tiny crumbs form. Add more water, 1 tablespoon at a time, to bring the dough together if needed. Flatten the dough into a disc, cover with plastic wrap (or a reusable wrap of your choice), and chill for 30 minutes and up to 2 days. Note: you can make the dough by hand too, with a pastry cutter if you have one.
- Preheat your oven to 325 F. Line a baking sheet with parchment paper.
- Divide the dough in half. With a rolling pin, roll the dough out as thin as possible, about 1/8-inch thick. Do this on parchment paper to prevent sticking.
- Cut the dough using a 1 1/2-inch mini cookie cutter. Alternatively, use a sharp knife. Place onto the lined baking sheet spaced one finger-width apart. Dock the center with a toothpick or the tip of a skinny toothbrush, or leave undocked if you prefer. Chill for 5-10 minutes before baking. Gather the scarps, re-roll and shape again.
- Bake the sourdough crackers on the center rack until puffed and light golden brown, about 15-18 minutes or more, depending on thickness. Cool directly on the sheet pan; they will continue to crisp as they cool. If the crackers are slightly soft in the center due to the thickness of the dough, return to a low oven set to 250 F and bake until crisp.
- Sprinkle with extra thyme leaves to serve.
- Once completely cool, store the crackers in an air-tight container for up to 3 days.
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