Looking for Sourdough? 
Sourdough butter crackers are crispy, flaky and have a mild cheesy flavor! It's a quick and easy sourdough discard recipe that can be mixed and baked right away or long fermented in the fridge.
These sourdough crackers are delicious eaten as a snack or served alongside a warm bowl of beef stew or chicken noodle soup.
We are always looking for ways to use up sourdough starter discard and this cracker recipe is definitely a keeper!
Mix the ingredients, roll out the dough and bake up the most delicious sourdough butter crackers you'll ever eat.
More easy recipes to make with sourdough starter discard: sourdough discard crackers / sourdough pizza crust / sourdough naan / sourdough crepes
Ingredients needed
The ingredients needed to make a rustic sourdough butter crackers are:
- all-purpose flour: Any wheat flour or whole wheat flour will work. I use Einkorn flour in this recipe.
- sourdough starter discard (or active starter)
- butter: non-dairy butter can be used in place of butter.
- salt
Variations
One of the great things about this recipe is that you can make several different flavor variations. Mix one of the following into the dough or sprinkle on top before baking:
- rosemary
- thyme
- basil
- oregano
- herbs de Provence
- grated parmesan cheese
- bagel seasoning
- sesame seeds
Step by step instructions
This dough can be mixed and baked the same day, making it a quick and convenient way to use sourdough discard in a pinch.
Step 1: Mix the dough
Preheat your oven to 375°F (190°C).
In a large bowl, add the melted butter, sourdough starter discard, all-purpose flour and salt. Use a stiff spatula to stir the ingredients together.
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.
Step 2: Let the dough rest
Cover the bowl and let the dough to rest for 20-30 minutes for the flour to absorb the liquid.
NOTE: The dough can be fermented for up to 2 days. Wrap the dough in plastic wrap and keep it in the fridge. Let the dough to come to room temperature to make it easier to roll out.
Step 3: Roll and cut the dough
Place the dough between two sheets of parchment paper. Use a rolling pin to roll the dough out to a 1/16 inch thickness.
A silicone baking mat works well for baking crackers.
Cut the dough into rectangles using a sharp knife, a 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.
Step 4: Bake
Slide the parchment paper onto a baking sheet and bake the crackers for 15-17 minutes, checking to make sure they do not over-brown.
The dough on the outside perimeter of the dough will brown more than the center.
Allow the crackers to cool before breaking them apart. They will continue to become more crisp as they cool.
Helpful tips for success
- These crackers do not take long to bake at 375°F (190°C). If your oven tends to run on the hotter side, bake them at 350°F (176°C) for 20-30 minutes to avoid them burning.
What to serve with sourdough butter crackers
Serve these delicious sourdough crackers slathered with strawberry jam and homemade butter or a big bowl of easy tomato soup!
How to store
Store the sourdough butter crackers in an airtight container at room temperature.
More sourdough discard recipes
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Sourdough Butter 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
INSTRUCTIONS
- Preheat your oven to 375°F (190°C). In a large bowl, add the melted butter, sourdough starter discard, all-purpose flour and salt. 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 to rest for 20-30 minutes for the flour to absorb the liquid. (or in the fridge 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 to a 1/16th inch thickness. 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.)
- Bake the crackers for 15-17 minutes, checking to make sure they do not over-brown. Allow the crackers to cool before breaking them apart. They will continue to become more crisp as they cool. Store in an airtight container.
PREVIOUS
Eli D says
This recipe is amazing. I made the first batch and barely let it cool and they tasted like a perfect cheesy cracker. I immediately mixed up another batch because I know my family will finish it all tonight!
Shaylene says
I made these this evening! They were very good, kids and husband loved them. Very good use for sourdough discard. Thank you for the recipe!
Cathy says
I love the flavor of these crackers, but wish they were thinner. I have made them twice and rolled them as thinly as I could, poked them with a fork, but they still puffed up too much both times. Any tips??
Amy says
Hi Cathy, are you using sourdough discard or fed starter?
Teressa says
Do you think you could butter these and sprinkle cinnamon and swerve on them out of the oven? Or has anyone tried any other variation? I just took these out of the oven and I didn't quite roll them out thin enough, but I sprinkled parsley and parmesan (the suggestion of my DSIL) and they are very tasty!
Amy says
Hi Teressa, yes you could. I would try sprinkling on before baking.
Megan says
I haven't made this yet, but plan to soon. I want to try adding some cheddar cheese powder for a different take (and to use up the cheese powder!). Any suggestions on quantity?
Amy says
I would add 2-4 tablespoons depending on how strong the flavor of the cheese powder is. If the dough is too stiff add a little water until it is loose enough.
Jody says
I have been working my way through many of your sourdough recipes since Covid 19 entered our lives and gave us more time to enjoy the simple things. This is the best cracker that I have made with sourdough. I did use active starter, sprinkled a light dusting of a salt/vinegar powder that I had on top before baking. They are light and crispy. I also have your Sourdough Country Loaf rising on my counter.
L says
Wondering how many and size of crackers for a serving. Can't wait to try them ! Thanks
Amy says
I can get about 8 servings but I guess it depends on everyone's appetite! If I was making them for a party I'd make a double batch for sure. 🙂
Sherri says
Yum. Can’t wait to make these