Homemade Sourdough Crackers (Crispy, Rustic & Naturally Fermented)
Learn how to make crispy sourdough crackers using sourdough discard. This easy, rustic recipe creates naturally fermented crackers perfect for snacking, cheese boards, and simple homemade living.
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Servings: 40 crackers
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Equipment
- 1 Pizza Cutter
Ingredients
- 1 cup sourdough discard unfed
- 3 tablespoons melted butter or olive oil
- ½ teaspoon salt
- Optional seasonings: garlic powder herbs, cracked pepper, sesame seeds, or flaky sea salt
Instructions
Step 1: Mix the Dough
- In a bowl, combine sourdough discard, melted butter, and salt. Stir until smooth. If using seasonings, fold them in gently.
Step 2: Rest the Dough (Optional)
- For extra fermentation and flavor, cover and let the dough rest at room temperature for 30 minutes to 2 hours.
Step 3: Roll It Thin
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper. Spread or roll the dough very thin, almost translucent, for the crispiest crackers.
Step 4: Score and Bake
- Score the dough into cracker-sized pieces using a knife or pizza cutter. Bake for 20–30 minutes, rotating halfway through, until lightly golden and crisp.
Step 5: Cool and Break
- Allow crackers to cool completely on the pan. Break along score lines and enjoy.
Notes
Tips for Perfectly Crispy Crackers
- Roll the dough as thin as possible for even crisping
- Bake low and slow to avoid burning
- If crackers soften after cooling, return them to the oven for 5 minutes
- Sprinkle flaky salt on top before baking for extra texture
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