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.
Thank you for ALL of the great recipes! I am just starting with sourdough and I love it! You have so many great recipes with fantastic directions! We have had 3 snow days (not even enough snow to play in) so I have baked all 3 days using my discard! My family loves these crackers! I doubled the recipe, added cheese to the dough and baked those. Then I added cheese and seasoning to the next batch! The first batch was gone within 10 minutes of me taking them out of the oven!
So easy to make and super yummy!
Omg I made these crackers this morning and they are amazing! Thank you littlespoonfarm for this recipe. I made them exactly like the recipe and sprinkle a bit of fine sea salt and they turned out excellent.
You are very welcome Patti! 🙂
Hey there! I have absolutely loved your other recipes that I have tried, and I would love to make these. (My family has loved the sourdough dinner rolls, hamburger buns, and brownies!) I was just wondering approximately how many crackers this makes? I know it says 8 servings, I am just not sure how many crackers constitutes one serving. I try to count my calories so I have really appreciated that you provide nutritional info on your recipes. Love your recipes! Thanks.
Hi Grace it depends on how big the crackers are. I would make the crackers and then try to divide them into 8 equal portions and then count how many are in each one. I hope that makes sense. Let me know if you have any other questions.
I am hoping to make several batches of these and freeze the dough, then thaw when I'm ready for fresh crackers. Has anyone else had success with this? thank you!
I did freeze the dough and it worked out great!
Looking to freeze as well. Did you freeze before or after rolling out the dough? any other tips?
I froze before rolling, just made dough balls that I wrapped tightly and froze. then I thaw and roll when ready to bake some fresh crackers!
I add parmesan and garlic to make these just a little more yummy.
did you add before or after baking?
Love these! I’ve been able to spare so much discard using these crackers as a pantry staple! Have made a handful of varieties with spices, seasonings, and cheese. I was wondering though, how long can you store them for? Can you freeze them?
They should stay good for a couple of weeks if you store them in an airtight container in a pantry.
Why haven't these crackers broken the internet yet?! They are to die for. I roll mine out a little thinner than recommended, and bake for a little longer (until the bottoms start to brown) -- and they taste just like cheez its.
(The tangy-ness from the discard almost gives the crackers a sharp cheddar flavor. My family couldn't believe there was no cheese in these!) Thank you so much for an easy and delicious cracker option!!
Thank you so much Jen! 🙂
Such a great recipe. I make it every week, everyone loves these crackers and it’s easy to whip up a batch on the day you feed your starter. Many thanks
finally got round to making this recipe. So worth it, they came out delicious. light and flaky.
Thank you for this recipe