Sourdough Butter Crackers
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.
I'm going to make this recipe as well as the other discard recipes because I can't stand to throw away something made from organic, fresh ground grains. I have a question though. Is rolling out on a surface and cutting into cracker shapes the necessary method for success with homemade crackers? Has anyone tried making crackers according to the "Refrigerator Cookie Recipe" model? You know, where you mix up the dough, form it into the log shape you want,wrap in wax paper and then refrigerate long enough to drive a 9 year old crazy (but allow momma to get to it when she's gets to it), preheat an oven, then slice and bake. If that process didn't work, I believe you...but has anyone tried it?
I have tried that method with a different recipe and it was a disaster lol I couldn’t them the same thickness so they baked bad.
These were super yummy! I would definitely try and roll the dough as thin as you possibly can. I rolled mine to less than 1/16 of an inch and they still puffed up a LOT leaving the middle few a little soft.
I've been trying a low FODMAP diet and sourdough (as long as it's fermented at least overnight) seems to be agreeing with me so I'm excited to try more recipes like this one!
I added some rosemary and sprinkled salt on them just before baking and ate them with some homemade chicken soup last night - delicious!
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!
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!
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??
Hi Cathy, are you using sourdough discard or fed starter?
It is discard, but fed within the last two days….
I'm not sure. I'm going to have to do some research and get back to you. It sounds like you have a very active starter!
I am trying this for the first time and used slightly deflated fed starter. I also rolled out to 1/16 and poked holes but they are very fluffy. What am I doing wrong? ☹️
What type of flour are you using?
I used a pasta roller to get this dough thin enough. started at a 1 and work down to a 4. I think I could have gone to a 5, even. but they were nice and uniform.
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!
Hi Teressa, yes you could. I would try sprinkling on before baking.
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?
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.
UPDATE: I FINALLY made them. I used about a quarter cup of cheese powder (Anthony's Cheddar Cheese Powder), used 240 grams of starter and 1 extra tablespoon of butter and enough flour to get the right consistency. let the dough rest in my fridge for 3 days because life gets busy. I let the dough get to room temperature today, ran it through a pasta roller and voila. I need to work on my cooking time because we cut them into smaller squares and I forgot the salt, but otherwise they are quite tasty! Next up is a rosemary garlic and seasalt variety.
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.
Wondering how many and size of crackers for a serving. Can't wait to try them ! Thanks
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. 🙂
Yum. Can’t wait to make these