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These Sourdough Artisan Crackers are simply amazing. Simple, thin and crackly, lightly salted with major sourdough flavor plus your favorite seasonings. Great for snacking on or to serve with cheese or spreads.
I’ve been working with sourdough recipes since 2013 and didn’t try making crackers until just few years ago. I still cannot believe how easy they are to make and how delicious they are to eat! Made from unfed sourdough starter, they are a fun way to use your discard. If you enjoy sourdough, I highly recommend making these crackers. And if you’re not using sourdough, I have to ask–what are you waiting for?
If I’ve managed to talk you into becoming a Sourdough Baker, see my Sourdough Starter Recipe Here.
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, Rosemary, and Herbs de Provence. I’ve also made the crackers using half all-purpose flour and half wheat flour, along with a seed combination of The Works Bread Topping or Everything Bagel Topping–both of which are probably my favorites!
These crackers are good no matter how you make them. Seriously, I like them all! To make super crisp crackers, you’ll want to invest in a few inexpensive tools that you will use over and over. And if you can only purchase one item, I recommend it be the pastry roller below. Whenever I want a dough to be super thin, I reach for this tool, whether it’s crackers, pizza, or even shortbread. It fits in tight areas and it manages to please me every time.
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Ingredients for Sourdough Artisan Crackers
(As a Walmart, Amazon, and King Arthur Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Instructions on Making this Recipe
Gather the ingredients so you have everything close at hand on the counter or table.
In a medium bowl, combine the all-purpose flour, kosher salt, unfed sourdough starter, and extra virgin olive oil. If desired, add in your favorite seasonings. Mix together with a fork or your hands until the dough comes together and seasonings are thoroughly combined. Cover with plastic wrap and refrigerate for 30 minutes or more, for the dough to become firm.
For these pictures, I’ve used The Works Bread Topping, by King Arthur Baking. I loved what it did to the crackers, giving them not only seeds but also the flavor of garlic, onion, and more. Everything Bagel is also a nice choice. Or for maximum sourdough flavor, simply make plain crackers with sea salt.
Roll Out Dough
When ready to make the crackers, preheat oven to 350°F. Divide dough in half. Working with one piece at a time, press dough out by hand or a rolling pin to flatten. At this point, you may roll out the dough on a lightly floured surface with a pastry/pizza roller or a rolling pin.
When making crackers, I like to use the wooden pastry/pizza roller to ensure a super crispy, thin cracker.
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. Poke holes in the thin dough using a roller docker or fork. This will help keep the crackers from bubbling when baked.
If desired, use a pastry wheel to slice the crackers into whatever shape you want–squares, rectangles, etc.
Making Rustic Crackers
Sometimes, I leave the dough intact for baking and then break into rough crackers after they’ve baked for a very rustic appearance.
This works especially well when making plain crackers.
Next, lightly smooth a little bit of extra virgin olive oil over the dough with a pastry brush or your fingers. Sprinkle sea salt over the dough.
I’ve also used drops of water instead of the oil, but the sea salt seems to stick to the oil a little better.
Bake in preheated oven for 10-12 minutes until edges begin to brown, turning the pan halfway through the baking period to help the crackers cook evenly.
It may be necessary to remove crackers from the pan that are baking faster than the others. This happens when some crackers are thinner, or for those baking along the edge of the pan. I try to check the crackers every 1-2 minutes after the eight or ten minute mark, depending on the thickness of the crackers.
When crackers are golden brown, remove the baking sheet from the oven and transfer the crackers to a large bowl to cool. When crackers have cooled, store in an airtight container or plastic bag for up to 3 weeks. This recipe will fill two baking sheets and will make between 40-50 crackers.
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Sourdough Artisan Crackers
(As an Amazon Associate, I earn from qualifying purchases.)
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)
- 3 teaspoons Italian Seasoning, Rosemary, Herbs de Provence, Everything Bagel Mix, or The Works Bread Topping (optional)
- 1 tablespoon sea salt (for topping)
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
Make the Cracker Dough
- In a medium bowl, combine the all-purpose flour, kosher salt, unfed sourdough starter, and extra virgin olive oil. If desired, add in your favorite seasonings.
- 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.
Form the Crackers
- When ready to make the crackers, preheat oven to 350°F. Divide dough in half. Working with one piece at a time, press dough out by hand or a rolling pin to flatten. At this point, you may roll out the dough on a lightly floured surface with a pastry/pizza roller or a rolling pin.
- Place thin sheet of dough on an unlined baking sheet. Poke holes in the thin dough using a roller docker or fork. This will help keep the crackers from bubbling when baked.
- If desired, use a pastry wheel to slice the crackers into whatever shape you want–squares, rectangles, etc.
- (Sometimes, I leave the dough intact for baking and then break into rough crackers after they’ve baked for a very rustic appearance.)
- Next, lightly smooth a little bit of extra virgin olive oil over the dough with a pastry brush or your fingers. Sprinkle sea salt over the dough. Repeat with second ball of dough.
Bake and Break the Crackers
- Bake one pan at a time in a preheated oven for 10-12 minutes until edges begin to brown, turning the pan halfway through the baking period to help the crackers cook evenly.
- It may be necessary to remove crackers that are baking faster than others. This happens when crackers are thinner, or for those baking along the edge of the pan. I try to check the crackers every 1-2 minutes after the eight or ten minute mark, depending on the thickness of the crackers.
- When crackers are golden brown, remove the baking sheet from the oven and transfer the crackers to a large bowl to cool. When crackers have cooled, store in an airtight container or plastic bag for up to 3 weeks. This recipe will fill two baking sheets and will make between 40-50 crackers.
