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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 seed crackers / sourdough discard crackers / sourdough pizza crust / sourdough naan / sourdough pasta
Ingredients needed
The ingredients needed to make 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 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 a 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 overbrown.
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
- sourdough pasta
- sourdough banana bread
- blueberry sourdough muffins
- sourdough pancakes
- sourdough zucchini bread
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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
Jack Ditlove says
Dangerous. Tastes like cheese chips without the junk. Was feeding my starter and had discard. Really good and real easy.
Susan Crowl says
Just made these as is and are delicious. Will make again!
Aafke Downey says
Yes and I added 1/2 cup oats, 1/3 cup sunflower seeds, 1 tsp caraway seeds, 1/2 tsp coarse white pepper and 1/2 tsp ginseng spice. My husband and I agree they are the best I’ve made.
Jennifer says
I made these and everyone loved them! Tried them again with a multigrain sourdough starter that I am experimenting with and I think they are amazing!. Thanks so much for a wonderful recipe.
Sara says
Have decided I like these best when I roll them really thin. That means I split the dough in half and bake 2 separate batches. My favorite flavor right now is dried tarragon and onion (powder). Delicious!
Amy says
Love it! Thank you for sharing!
Cristina says
Could you use olive oil instead of butter? Good recipe but I wonder how they would taste made with olive oil.
Amy says
You can use olive oil and I'm sure they would taste great. You will need to play around with the amount. Start out with less olive oil and add it until you get the right consistency in the dough.
Penny B says
Quick, easy and delicious. You can change the flavours for some variety. My favourite is rosemary and Parmesan.
Rosemary Green Beau says
Love this recipe although I half it in order to have a really thin pastry (the secret to really crispy). I've made them a few times but now I add 40 grams of grated parmesan cheese (or similar Italian cheese bought already in powder form) and sprinkle toasted sesame seeds on top. You must also roll the sesame seeds into the dough to make them stick well. Delish! Thanks so much for your wonderful recipes and clear explanations. You're truly amazing and a great inspiration!!
Amy says
Thank you so much 🙂
Camellia El-Antably says
I’ve made these a few times and really like them. Very easy and good and easy to adjust or make different flavors. My only problem is getting it rolled out thin enough in the middle!