Cold butter and chilled dough are the secret to these highly addictive sourdough discard crackers. You won’t be able to stop at just one!
Initially, sourdough crackers were not at the top of my bucket list. Sounded like too much work. Too much effort. And let’s face it: could homemade really replicate the unique flakiness of a good store-bought cracker?
After a few recipe tests however, I was pleasantly surprised: if you can roll out cookie dough, you can make these crackers! It’s literally the exact same technique with a savory taste. Speaking of taste, the puffed, crispy, flaky layers combined with tangy sourdough discard, nutty Gruyere cheese and fresh thyme will absolutely blow your mind.
Make The Dough
Combine the following ingredients in a food processor (it can be made by hand too):
- Garlic powder
- Sourdough discard
- Cold butter
- Gruyere cheese
- Fresh thyme
Shape the dough into a flat disc, wrap 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. Thin dough = crispy crackers. I do this directly on a piece of parchment paper to prevent sticking.
Then cut the dough into shapes. I used a mini cookie cutter with pretty fluted edges (see tip below). 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 sheet pan; 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.
Don’t let homemade sourdough crackers intimidate you! It’s an easy, practical and tasty way to use leftover sourdough discard with very little effort. Try serving them at your next gathering (so good with wine and cocktails) or just for snacks. They make cute homemade gifts, too!
More Sourdough Discard Recipes You’ll Love!
- Sourdough Discard 101: Recipes & FAQS Answered (great resource!)
- Ultimate Sourdough Banana Bread
- Fluffy Sourdough Pancakes
Cold butter and chilled dough are the secret to these puffed sourdough crackers made with tangy sourdough discard, Gruyere & thyme. Great for party snacks and general grazing.
- 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 cheese, grated
- 2 tbsp. (20 g) grates 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).
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, and chill for 30 minutes, and up to 2 days.
Preheat your oven to 325 F. Line a sheet pan with parchment paper.
Divide the dough in half. 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. Place onto the lined sheet pan 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 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.
Keywords: sourdough discard, sourdough discard recipes, sourdough crackers, gruyere, thyme