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

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.

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