Crackers are a snacking staple, but most have questionable ingredients. These sourdough crackers are easy, delicious, and make with ingredients you can actually pronounce!
My family loves crackers. I think moms love crackers too, because they can get our kids through the period between lunch and supper, amiright?! Most crackers I’ve found at the store are made with seed oils, artificial flavorings, or preservatives I don’t want to consume.
Today I’m here to solve those woes with this simple sourdough cracker recipe you are sure to love! It’s customizable to your flavor preference and takes minimal ingredients to make!
To make these crackers, you will need sourdough starter, flour, oil, salt, and seasonings of your choice for the topping. Make sure that your starter is room temperature. This makes the dough come together much easier.
When kneading your dough, knead it until it’s nice and smooth. You do not want any dry patches of dough. The dough will be a bit sticky, so you can add a bit of flour during the kneading process. Do not use too much though. We don’t want dry, crumbly crackers.
Next, you want to let your dough rest for 25 minutes. This is a crucial step! Letting the dough rest will make it much easier to roll. It won’t shrink back when rolling if it has rested properly. Taking care to do this step is the key to have a thin dough for crisp crackers.
After this, I transfer my dough to a cookie sheet lined with parchment paper. A pizza cutter is a great way to cut the shape you want for your crackers, but since I don’t have one, I just used a knife. Once you’ve scored your crackers, sprinkle with the seasonings of your choice. Feel free to brush your crackers with oil first to get a better stick for your seasonings. Personally, I skip this step for sake of time.
Lastly, it’s time to bake! Since this is such a thin dough, baking time can vary depending on the oven used. I bake at 375 degrees for 7-10 minutes, but have also done 400 degrees for 5 minutes. The final product should be golden brown around the edges, slightly puffed, and dry. You don’t want them to still have any bend to them. Note though, they will crisp up as they cool. Let them cool completely (if you can wait) before consuming for the perfect cracker texture.
Easy Sourdough Crackers
These sourdough crackers have four ingredients. Crisp, light, and so easy to make! They are my families favorite crackers!
Ingredients
- 1 cup of room temperature sourdough starter (fed or unfed is fine)
- 1 cup AP flour
- 1/4 cup of olive oil (I use extra virgin olive oil for savory crackers and olive oil for sweet)
- a dash of salt
- seasonings of choice
Instructions
1. Start with room temperature sourdough starter. Add starter, flour, oil, and dash of salt to a mixing bowl. Mix thoroughly. You may need to use a little bit more flour if it's too sticky. Knead it well until smooth and all dry flour pockets are gone.
2. Let the dough rest covered for 25 minutes. DO NOT skip this step. It is crucial to having a dough that will roll out thin.
3. Roll your cracker dough out very thin. Transfer to a parchment lined cookie sheet. If you want flat crackers, prick with a knife or fork. For puffy crackers, leave them be.
4. With a knife or pizza cutter, score your crackers to create the size and amount you want. Sprinkle with seasonings of choice.
5. Bake in a 375 degree oven for 7-10 minutes. The time can vary here depending on the thickness of your cracker. They should be dry and lightly browned on the edges. The crackers will crisp up as they cool. Stores for 5-7 days at room temperature, but they won't last that long.