Sourdough Artisan Crackers
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These Sourdough Artisan Crackers are simply amazing. Simple, thin and crackly, lightly salted with major sourdough flavor.
(Post modified on 12/18/23.)
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! Made from unfed sourdough starter, they are a fun way to use your discard. I highly recommend making these crackers if you enjoy sourdough.
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 Provence. 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!
More Sourdough Discard Recipes
- Crunchy Sourdough Breadsticks – Grissini
- Sourdough Cheddar Cheese Crackers
- Sourdough Sausage Balls with Dip
Ingredients for Sourdough Artisan Crackers
(See the full recipe at the bottom of this post.)
- sourdough starter (unfed or discard)
- all-purpose flour
- salt
- extra virgin olive oil
- Italian seasoning herbs/rosemary/Herbs de Provence/Everything Bagel Topping (optional)
- Sea Salt for topping
Instructions on Making this Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
In a medium bowl, combine the all-purpose flour, kosher salt, sourdough starter, and olive 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.
At this point, you may roll out the dough with: 1) a rolling pin on a lightly floured surface until dough is very thin. Transfer dough to a baking sheet.
If desired, you may slice the dough at this time with a pastry roller.
Or 2) 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.
Using a Pasta Roller will Ensure 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.
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.
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.
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.
See more Appetizers Here. Browse Sourdough Recipes Here.
Sourdough Artisan Crackers
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 Provence, or Everything Bagel Mix 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, sourdough starter, and extra-virgin olive 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.
Form the Crackers
- 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 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 and Break the Crackers
- Bake the dough 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.
- 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 make about 40-50 crackers.