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.
Easy recipe that turned out great!
This is an excellent recipe! I've made them with no additions, with garlic (powder & fresh minced), shredded parmesan/reggiano & grated parm and will be making Everything Bagel as soon as my pasta roller attachment comes. I'm hoping the roller makes for a more consistent thickness as the center is almost always a bit thicker than the edge. Thank you, Amy!
A fantastic cracker, loved by all in my family! Wanted to also share that I sporadically used this recipe as the topping to a turkey pot pie — and it was all I’ve ever wanted from a pot pie pastry. Highly recommended!
These are delicious!! I just made them to put on top of a casserole for Thanksgiving. Way better than Ritz! Thank you for this easy recipe!
The dough was easy to handle and the crackers came out delicious! Will definitely make again’
Would it work to substitute olive oil for the butter? Thank you
Not with this recipe.
Beginner with sourdough and baking in general. This recipe was so easy to make and follow. I made them plain this time (minus my second batch in the oven getting salt sprinkled on top) but hoping to use these as a cracker topping for a thanksgiving dish! Also fun to make with my kiddo.
For anyone that is new/wanting more done cracker, try a cast iron cookie sheet. It did wonders about browning the bottom side as well!
P.S. LittleSpoonFarm has been soooooo helpful in my SD journey!
Everyone in the household had good things to say about these crackers. The were just flakey enough but still solid. It will be fun to try some variations. Little Spoon Farm never disappoints.
I'm giving 5 stars even though I haven't actually baked these up yet. I know they are going to be delicious like everything else on this site/blog!
2 things;
You didn't give any idea of how much to add for flavoring, dried herbs etc. I winged it and the dough looks good. I did dried rosemary from my garden, garlic powder, parmesan (some fresh grated and also some powdered stuff - this made me a bit nervous - afraid i would make the dough too dry but it seems fine!) I put in probably 3/4 tsp of garlic powder, will it be too much? lol I'll let you know!
Also a question. I was afraid to develop the gluten too much by over mixing. In my dough ball i see streaks of white - the starter probably? Should i have mixed more? I'm letting it ferment over night in the fridge.
Cheers ladies!!
Pia
sorry for the double post, didn't look like the first went through. Crackers turned out great, tho i had troubles rolling thin enough by hand.
This time i used the pasta roller and got uber thin crackers, perfect!
Thank you again!
Giving these five stars because even though i haven't baked them up yet, i know they're gonna be delicious!
Question though. There was no suggested amounts of dried or fresh herbs etc so i winged it. Garlic powder, Rosemary powder (from my garden) and some fresh grated and some powdered like parmesan. I was afraid the dough was going to be too dry but it looks really good. I've opted for atleast an overnight ferment to develop the flavor of everything! Plus i am mildly diabetic (controlling just with diet) so the longer sourdough ferment is probably good. Especially since i already did the pop tart recipe this morning and ate one lol! DAMN those are good too!! I should go to that and leave a review as well.
Oh yes, my question. I was unsure how thoroughly to mix the dough, i was afraid of developing the gluten too much. and in the dough i can see streaks of discard or - well whiter areas if you get me. Should i mix it more?
Thanks for the recipes this is my fav site for sourdough! HANDS DOWN!!