These sourdough crackers are delightfully crisp and super simple, made with just three basic ingredients: sourdough starter discard, flour, and olive oil. They have a wonderful tang from the sourdough and a satisfying crunch that makes them perfect for snacking. Plus, they’re a great way to use up extra sourdough starter without any waste.
I love making these crackers because they come together so easily, and I can tweak the flavors by adding herbs, seeds, or a pinch of salt on top before baking. It’s like a blank canvas, ready for whatever crunchy snack mood I’m in. The dough is super forgiving, and rolling it out thin is key to getting that perfect crispiness I’m after.
My favorite way to enjoy these crackers is with a spread of cream cheese or my favorite cheese and a little drizzle of honey or jam. They’re also fantastic alongside soups or salads when I want a little extra crunch. These crackers always disappear fast, and I love how homemade they feel without any fuss.
Key Ingredients & Substitutions
Sourdough starter discard: This adds a nice tangy flavor and helps reduce waste. If you don’t have discard, you can swap in yogurt or buttermilk for a similar tang, though texture might change slightly.
All-purpose flour: It gives a good structure to the crackers. You can experiment with whole wheat flour for nuttiness, but the crackers might be less crisp.
Olive oil: This keeps the crackers tender yet crispy and adds flavor. If you want a milder taste, use avocado or vegetable oil instead.
How Do You Get Perfectly Crispy and Thin Crackers?
Rolling the dough thin is key—aim for about 1/8 inch or even thinner. If it’s too thick, the crackers will be chewy instead of crispy. Dust your surface lightly to keep things from sticking.
- Use a rolling pin and rotate the dough as you roll to keep the thickness even.
- Score the dough before baking so crackers break easily without cracking unevenly.
- Prick the dough with a fork to prevent bubbles that can puff up in the oven.
- Baking at 350°F for 20-25 minutes helps dry out the crackers perfectly without burning.
- Let the crackers cool fully on the baking sheet—their crispiness improves as they cool down.
Equipment You’ll Need
- Baking sheet – a flat, rimmed sheet is perfect for baking thin crackers evenly.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easy.
- Rolling pin – helps roll the dough thinly and evenly for crisp crackers.
- Pizza cutter or sharp knife – great for scoring the dough into cracker shapes before baking.
- Fork – useful to prick the dough and keep air bubbles from forming during baking.
Flavor Variations & Add-Ins
- Add dried rosemary or thyme to the dough or sprinkle on top for an herby twist.
- Mix in some grated Parmesan or cheddar for a cheesy flavor and extra richness.
- Sprinkle sesame or poppy seeds on the dough before baking for added crunch and nuttiness.
- Try garlic powder or smoked paprika in the dough for a subtle savory kick.
Sourdough Crackers Recipe (3 Ingredients!)
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (240g) sourdough starter discard (unfed or discard, thick or thin)
- 1 cup (120g) all-purpose flour (plus extra for dusting)
- 2 tablespoons olive oil
Optional Toppings:
- Dried herbs (such as rosemary or thyme)
- Flaky sea salt
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and roughly 20-25 minutes to bake. After baking, allow some extra time for the crackers to cool and crisp up completely before serving, about 10 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Dough:
In a medium bowl, combine the sourdough starter discard, all-purpose flour, and olive oil. Stir until the dough forms a stiff ball. If the mixture feels too sticky, sprinkle a little more flour in and mix until manageable.
3. Roll and Shape:
Lightly dust your work surface with flour and roll out the dough as thinly as possible—about 1/8 inch thick or less—to ensure crispy crackers. Transfer the rolled dough carefully onto the prepared baking sheet.
4. Score and Add Toppings:
Use a knife or pizza cutter to score the dough gently into squares or rectangles to shape your crackers. If you like, sprinkle dried herbs and flaky sea salt evenly over the top, pressing lightly so they stick. Then, prick the dough all over with a fork to prevent air bubbles while baking.
5. Bake and Cool:
Bake in the preheated oven for 20-25 minutes until the crackers are golden and crisp around the edges. Once done, remove the tray from the oven and let the crackers cool completely on the baking sheet—they will crisp up even more as they cool.
6. Break and Store:
After cooling, break the crackers along the scored lines into individual pieces. Store them in an airtight container to keep them fresh and crunchy.
Enjoy these homemade sourdough crackers with your favorite cheese, dips, or simply on their own as a tasty, crunchy snack!
Can I Use Frozen Sourdough Starter Discard?
Yes! Just make sure to thaw it completely in the fridge overnight or at room temperature before using. Give it a good stir before mixing into the dough.
How Should I Store the Crackers?
Store the cooled crackers in an airtight container at room temperature. They stay fresh and crispy for up to 1 week. Avoid humidity to prevent them from becoming soft.
Can I Add Other Flavors or Toppings?
Absolutely! Try adding herbs like rosemary or thyme, seeds like sesame or poppy, or a sprinkle of garlic powder for different flavors. Just sprinkle them on before baking.
What If My Dough Is Too Sticky?
No worries! Gradually stir in a bit more flour until the dough feels firm and manageable but still pliable enough to roll out thinly.
