Sourdough Crackers with just three simple ingredients—sourdough starter, flour, and a little oil—are crispy, crunchy, and perfect for snacking or serving with your favorite dips and cheeses. They have that wonderful tangy flavor from the sourdough that makes them stand out from regular crackers.
I love making these crackers because they’re so easy and quick to prepare, and they’re a great way to use up any leftover sourdough starter you might have. Plus, you can roll them thin or thick depending on how crispy or chewy you like your crackers. It’s fun to experiment with different thicknesses or sprinkle on some herbs or seeds for extra flavor.
These sourdough crackers are my go-to when I want a homemade snack that’s simple but tasty. I like to serve them with cheese and fruit, or spread with a bit of jam or hummus. They also make great little bites for parties or just when you want something crunchy with your afternoon tea. I’m sure once you try them, you’ll keep coming back to this easy recipe!
Key Ingredients & Substitutions
Sourdough Starter: This gives the crackers their unique tangy flavor. Make sure it’s active and bubbly. If you don’t have starter, you can try a mix of plain yogurt or buttermilk for some tang, but the crispiness might differ.
Flour: I recommend all-purpose flour for the best texture. You can swap it with whole wheat for nuttier crackers, but they may be less crisp and a bit denser.
Olive Oil: It adds moisture and helps the crackers crisp up nicely. You can use melted butter or any light vegetable oil instead, depending on your taste.
Optional Toppings: Salt is classic to bring out flavor. Dried herbs, cracked pepper, or seeds like sesame or flax make crackers extra tasty and pretty. Feel free to try your favorites!
How Do I Roll the Dough Thin Enough for Crispy Crackers?
Getting the dough really thin is key for crisp crackers. Here’s how I do it:
- Place dough between two sheets of parchment paper before rolling. This stops sticking and makes cleanup easier.
- Use a rolling pin and push evenly from the center outwards. Rotate the dough and parchment often to keep thickness uniform.
- Aim for about 1/8 inch thin or even thinner if you want them extra crispy.
- If dough resists rolling, let it rest for 5 minutes to relax the gluten.
Thin dough bakes evenly without chewy spots and gives you those perfect crunchy crackers you want!
Equipment You’ll Need
- Baking sheet – a flat surface for even baking and crisp crackers.
- Parchment paper – keeps the dough from sticking and makes cleanup easy.
- Rolling pin – helps you roll the dough thin and smooth for crispy crackers.
- Knife or pizza cutter – for scoring the dough into cracker shapes before baking.
Flavor Variations & Add-Ins
- Add dried rosemary or thyme to the dough for a fresh herbal twist that pairs well with cheese.
- Sprinkle sesame or poppy seeds on top before baking for extra crunch and nutty flavor.
- Mix in garlic powder or onion flakes into the dough for a savory snack.
- Try using whole wheat flour for a heartier taste and more fiber in your crackers.
How to Make Sourdough Crackers (3 Ingredients!)
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (240g) active sourdough starter (100% hydration, meaning equal parts water and flour)
- 1 cup (125g) all-purpose flour
- 2 tablespoons olive oil
Optional Toppings:
- Sea salt
- Dried herbs (rosemary, thyme, oregano)
- Cracked black pepper
- Seeds (sesame, poppy, etc.)
How Much Time Will You Need?
You’ll spend about 10 minutes preparing the dough and rolling it out, then bake the crackers for 25-30 minutes. Cooling takes about 10 minutes more, so plan for roughly 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
2. Make the Dough:
In a bowl, mix together the active sourdough starter, all-purpose flour, and olive oil. Stir until a soft, smooth dough forms. Lightly knead if needed, but it should not be sticky.
3. Roll Out the Dough:
Place the dough between two sheets of parchment paper. Use a rolling pin to roll it out as thin as possible, about 1/8 inch thick or thinner for crispier crackers.
4. Score and Add Toppings:
Remove the top parchment sheet. Slice the dough into squares or your favorite cracker shapes using a knife or pizza cutter. Lightly sprinkle sea salt and any optional herbs, seeds, or pepper, gently pressing them into the dough.
5. Bake the Crackers:
Transfer the dough with the bottom parchment paper onto your baking sheet. Bake for 25 to 30 minutes, or until the crackers turn golden brown and crisp.
6. Cool and Serve:
Let the crackers cool completely on the baking sheet. Once cooled, break them apart along the scored lines. Store in an airtight container and enjoy your tasty sourdough crackers as a snack or with dips and cheese.
Can I Use Discarded Sourdough Starter for This Recipe?
Yes! Using sourdough discard works perfectly and helps reduce waste. Just make sure it’s not too old or overly fermented for best flavor and texture.
How Should I Store Leftover Crackers?
Store them in an airtight container at room temperature to keep them crisp. They should stay fresh for about a week.
Can I Add Other Flavors or Seeds?
Absolutely! Feel free to mix in garlic powder, parmesan cheese, or sprinkle on sesame seeds, poppy seeds, or herbs before baking for extra flavor.
What If My Dough Is Too Sticky or Dry?
If it’s sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a bit of water or more starter until it comes together into a soft dough.
