Sourdough Artisan Crackers

Sourdough Artisan Crackers

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These Sourdough Artisan Crackers are simply amazing. Simple, thin and crackly, lightly salted with major sourdough flavor. Click to Tweet

These Sourdough Artisan Crackers are simply amazing. Simple, thin and crackly, lightly salted with major sourdough flavor.

I’ve been making sourdough projects for over seven years now and have never tried crackers until just recently! I cannot believe how easy they are to make and how delicious they are to eat! I highly recommend making them if you enjoy sourdough.

crackers with plum chutney

Plus, these crackers can easily be adapted to your favorite toppings or flavors. I’ve made them plain, and have also added in teaspoons of Italian Seasoning Herbs, Rosemary, and Herbs de Province. I’ve also made the crackers using half all-purpose flour and half wheat flour, along with a seed combination of Artisan Bread Topping or Everything Bagel Topping.

These crackers are good no matter how you make them. I like them all!

Ingredients for Sourdough Crackers

  • sourdough starter (unfed or discard)
  • all-purpose flour
  • salt
  • extra virgin olive oil
  • Italian seasoning herbs/rosemary/Herbs de Province/Everything Bagel Topping (optional)
  • Sea Salt for topping

Instructions on Making this Recipe

In a medium bowl, combine flour, salt, sourdough starter, and oil. Also add in any seasonings at this time, if you choose to do so. Mix together with a fork until dough comes together.

Knead by hand 7-10 times, until dough becomes smooth.

Cover with plastic wrap and refrigerate for 30 minutes or more, for the dough to become firm.

Roll Dough by Hand or with Pasta Roller

When ready to make the crackers, preheat oven to 350 degrees. Divide dough in half. Working with one piece at a time, press dough out by hand or rolling pin to flatten.

Sourdough Wheat Crackers with Artisan Bread Topping

At this point, you may roll out the dough with a rolling pin on a lightly floured surface until dough is very thin. Transfer dough to a piece of parchment paper and then slice into small crackers using a pastry wheel.

Using a Pasta Roller will Ensure a Crispy, Thin, Cracker

Or you may opt to use a pasta roller, which is the method I’ve found that works very well to make a crispy, thin, cracker.

It may also be necessary to lightly flour the piece of dough before you begin to roll it. Sometimes, my dough needs it, other times it does not. Using a pasta roller, I begin rolling out the dough at #2 and continue until I reach #4 in thickness. Cut the strips of dough to fit the baking sheet using a bench scraper or pastry wheel.

Preparing Sheets of dough for baking

Place thin sheets of dough on an ungreased baking sheet. You may opt to use parchment paper, but I’ve found that it isn’t necessary for this step.

Lightly smooth a little bit of olive oil over the dough with your fingers. I’ve also used drops of water instead of the oil, but the salt seems to stick to the oil a little better. Sprinkle sea salt over the dough.

Bake the dough for 10-14 minutes until edges begin to brown, turning the pan halfway through the baking period to help the crackers cook evenly.

Sourdough Artisan Crackers

Remove from oven and transfer to a wire cooling rack. When crackers are cool, break into bite-size pieces and store in an airtight container or plastic bag for up to a week. This recipe will fill two baking sheets and will make between 40-50 crackers.

Crackers with cheese and spreads

Serve crackers with your favorite cheese and spreads. We like them with goat cheese and Spicy Plum Chutney, Roasted Red Pepper Tapenade, or with Spinach or Garlic Hummus. (Recipes coming soon.)

See more Appetizers Here. See more Sourdough Recipes Here.

Recipe for Sourdough Artisan Crackers

Sourdough Artisan Crackers

These crackers are simply wonderful. Light, crispy, and delicious with loads of sourdough flavor.
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Course: Appetizer, Snacks
Cuisine: American
Keyword: Crackers, DIY, Make Your Own Mix, Sourdough
Prep Time: 15 minutes
Cook Time: 12 minutes
Refrigerate:: 30 minutes
Total Time: 57 minutes
Servings: 40 crackers

Equipment

Stainless Bowls
Pasta Roller Set
Pastry Wheel
Baking Sheet

Ingredients

  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 cup sourdough starter unfed/discard
  • 3 tablespoons Extra Virgin olive oil plus more for topping
  • 2 teaspoons Italian Herb Mix, Rosemary, Herbs de Province, or Everything Bagel Mix optional
  • sea salt for topping

Instructions

  • In a medium bowl, combine flour, salt, sourdough starter, and oil. Also add in any seasonings at this time, if you choose to do so. Mix together with a fork until dough comes together.
  • Knead by hand 7-10 times, until dough becomes smooth.
  • Cover with plastic wrap and refrigerate for 30 minutes or more, for the dough to become firm.
  • When ready to make the crackers, preheat oven to 350 degrees. Divide dough in half. Working with one piece at a time, press dough out by hand or rolling pin to flatten.
  • At this point, you may either roll out the dough with a rolling pin on a lightly floured surface until dough is very thin.
  • Or you may opt to use a pasta roller, which is the method I've found that works very well to make a crispy, thin, cracker.
  • It may also be necessary to lightly flour the piece of dough before you begin to roll it. Sometimes, my dough needs it, other times it does not. Using a pasta roller, I begin rolling out the dough at #2 and continue until I reach #4 in thickness. I also cut the length of dough in half midway through the process, which is a good length to fit the baking sheet.
  • Place the thin sheets of dough on an ungreased baking sheet. (I've read recipes that place the sheets of dough on parchment paper, and this works as well, but I've found that it isn't necessary.) Repeat with remaining piece of dough.
  • Lightly smooth a little bit of olive oil over the dough with your fingers. I've also used water instead of the oil, but the salt seems to stick to the oil a little better. Sprinkle sea salt over the dough.
  • Bake the dough for 10-12 minutes until edges begin to brown, turning the pan halfway through the baking period to help the crackers cook evenly.
  • Remove from oven and transfer to a wire cooling rack. When cool, break into bite-size pieces and store in an airtight container or plastic bag for up to a week. This recipe will fill two baking sheets or about 40-50 crackers.
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