Sourdough Crackers
User Reviews
5
-
Servings
2 to 3 sheets of crackers
Sourdough Crackers
Description
The recipe uses leftover sourdough starter combined with all-purpose flour, olive oil or melted butter, and salt to form a dough. After resting the dough chilled for at least 30 minutes, it is rolled out very thin, about 1/8 inch or less, to achieve a crisp cracker texture when baked. The dough is brushed with olive oil or butter and topped either with a BBQ seasoning mix—smoked paprika, garlic powder, brown sugar, kosher salt, and black pepper—or with plain sea salt and optionally a garlic herb seasoning. The crackers bake at 350°F (175°C) for approximately 10 minutes, rotated once for even cooking. This method yields crackers with a delicate snap and flavorful topping.
The crackers offer a dry, crunchy texture typical of thin baked crackers, with distinct smoky or garlic herb flavors enhancing a simple flour-based base. They can be enjoyed as a snack or paired with cheese, dips, or spreads.
Ingredients
- 1 cup sourdough starter 248 grams, leftover
- 1 cup all-purpose flour (113 grams)
- ¼ cup olive oil plus more for brushing, or melted butter
- ½ teaspoon salt
- sea salt for topping, flaked
BBQ spice
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly cracked
Garlic Herb
- 1 teaspoon garlic powder
- 2 teaspoons dried herbs like basil, oregano, italian seasoning, etc
Instructions
To make the BBQ crackers or Plain crackers:
- In a large bowl, stir together the starter, flour, oli/butter and salt. Mix until a dough forms, bringing it together with your hands. Knead it a few times until smooth and then wrap it in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 350 degrees F. Line a baking sheet (or 2) with parchment paper.
- At this point I separate the cracker dough into two sections - it’s easier to work with this way. Take one piece and place it on a floured workspace. Roll it as thin as you can - the thinner the better, without tearing - like ⅛ inch or thinner. Gently transfer the dough to the parchment paper (or you can actually roll it out on the parchment and transfer the parchment to the sheet!). Brush the top of the dough with olive oil or melted butter. Sprinkle the BBQ seasoning mixture all over the top. If you’re making plain crackers, sprinkle with flaked sea salt.
- Bake the crackers for 10 minutes, then rotate the pan and bake for 10 minutes more, or until golden and crisp.
- Let the crackers cool completely before breaking them into pieces. I store these in a resealable bag for a few days. Though the rarely last because we eat them all!
To make the Garlic Herb crackers:
- Follow the exact directions above, but stir the garlic powder and herbs into the dough with the flour. Brush the top with melted butter and sprinkle with flaked salt.
Notes
- Chilling the dough before rolling helps it firm up and makes it easier to roll thin without tearing.
- Roll the dough as thin as possible (around 1/8 inch or thinner) to ensure crispiness.
- Brushing with olive oil or melted butter before baking enhances browning and flavor.
- Rotate baking sheets halfway through baking to cook crackers evenly.
- Use parchment paper to transfer rolled dough easily onto baking sheets.
User Reviews
Overall Rating
5
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