Cinnamon Sugar Sourdough Crackers
These quick and easy cinnamon sugar sourdough crackers use leftover sourdough discard and just a handful of staple ingredients. Sweet, crunchy, and kid-approved, they're ready to enjoy in under an hour!
Carrmyn's notes
These cinnamon sugar sourdough crackers have the perfect balance of sweet cinnamon flavor and satisfying crunchy texture in every bite! They are just like our sourdough butter crackers with cinnamon and sugar added to the mix.
Made with simple pantry staples, they come together quickly and easily, making them the perfect way to use up extra sourdough starter discard.
Whether you're packing them as an after school snack or serving them alongside your favorite sweet dip, these crispy little crackers are guaranteed to disappear fast!
This is one of those staple sourdough discard recipe you'll keep on repeat!
Enjoy! xx
Ingredients & Equipment needed
- You will need all-purpose flour, granulated sugar, sourdough discard, cinnamon, sea salt, and melted unsalted butter.
Step-by-Step Instructions with Photos
To begin, mix the sugar and cinnamon together in a small bowl. Reserve 1 tablespoon of the mixture to sprinkle on top of the cracker dough before baking.
Step 1
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the flour, salt, sugar, and cinnamon and whisk until well combined.
Step 2
In a separate bowl, add the melted butter and sourdough discard, then mix until everything is well combined.
Step 3
Add the wet ingredients to the dry ingredients and stir with a spatula until combined. The dough should be soft and pliable. It should not stick to your fingers.
If the dough seems too sticky, mix in an additional 20 grams of flour.
Cover the bowl and let the dough rest for 20-30 minutes for the flour to absorb the liquid. (Or in the refrigerator for up to 2 days, wrapped in plastic wrap for a long fermented cracker.)
Step 4
Place the dough between two pieces of parchment paper. Use a rolling pin to roll the dough out into a thin layer, about 1/16th inch thick.
Remove the top sheet of parchment paper and cut the dough into rectangles using a sharp knife. (You can also use a bench-scraper or a pizza cutter.)
Prick each rectangle a few times with a fork. (This will keep the crackers from puffing up as they bake.)
Step 5
Place the unbaked crackers onto a large baking sheet.
Bake the crackers for 15-17 minutes, checking that they do not over-brown. Let the crackers cool before breaking them apart. They will continue to become crisper as they cool.
How to Store
After the crackers have cooled completely, store in an airtight container at room temperature for up to 5 days.
Sourdough Cracker recipes
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Cinnamon Sugar Sourdough Crackers
INGREDIENTS
- ¾ cup (200 g) sourdough starter discard (stirred down)
- 1 ½ cups (180 g) flour (plus about 20g more if dough is too sticky.)
- 8 tablespoons (113 g) butter (melted)
- 1 teaspoon (5 g) sea salt
- 3 tablespoons sugar
- 1 tablespoon cinnamon
INSTRUCTIONS
- Preheat your oven to 375°F (190°C). Mix the sugar and cinnamon together in a small bowl. Reserve 1 tablespoon of the mixture to sprinkle on top of the cracker dough before baking.
- In a large mixing bowl, combine the flour, salt, and cinnamon and whisk until well combined.
- In a separate bowl, add the melted butter, sourdough discard, and sugar, then mix until the sugar dissolves and everything is well combined.
- Add the wet ingredients to the dry ingredients and use a spatula to stir until the ingredients are combined. The dough should be soft and pliable. It should not stick to your fingers. If the dough seems too sticky, mix in an additional 20 grams of flour.Cover the bowl and let the dough rest for 20-30 minutes for the flour to absorb the liquid. (or in the refrigerator for up to 2 days, wrapped in plastic wrap for a long fermented cracker.)
- Place the dough between two pieces of parchment paper. Use a rolling pin to roll the dough out into a thin layer, about 1/16th inch thick. Remove the top sheet of parchment paper and cut the dough into rectangles using a sharp knife. (You can also use bench-scraper or pizza cutter.) Prick each rectangle a few times with a fork. (This will keep the crackers from puffing up as they bake.)
- Transfer the parchment paper with the dough onto a large baking sheet. Bake the crackers for 15-17 minutes, checking to make sure they do not over-brown. Let the crackers cool before breaking them apart. They will continue to become more crisp as they cool.