These sourdough crackers are worth the effort–and you don’t need to wait until that starter is ready. So whether your starter is bubbly or not, you can start right now and enjoy them today.
Yes, you do need starter to make these crackers, but if it’s not active, that’s totally fine.
Have lots extra starter? You might also want to try these Sesame Sourdough Crackers!
Sourdough crackers are a delicious item that we recently started baking and haven’t stopped. Unlike most traditional crackers, these taste good and are also good for you.
They work well with any dip, chummus, tuna, cured fish, herrings, or an addition to your lunch/snack.
This recipe was shared with us by Leah Lisser, our sourdough guru!
Preparing these crackers is easy! The only tedious part is rolling out the dough as thinly as you can to achieve the best consistency possible.
We have prepared this with active starter as well as inactive starter. We found almost no difference in the results.
Add ingredients to a bowl. The order doesn’t matter. For easy measuring, press “tare” after each addition to get an accurate scale reading.
Mix until a dough forms. This dough doesn’t need to rise, but you can let it rise if you don’t want to roll and bake right away. At this point, you can continue or put the dough in the refrigerator for up to 2 days.
If you are baking immediately, divide dough into two. Roll each piece between two sheets of parchment, SUPER thinly. You will know it’s thin enough if it doesn’t clump up when you cut it. This is the only hard part! The thinner you go, the more crunch you’ll get!
Lift top sheet of parchment paper and sprinkle with whichever toppings you like! The combination we like is Everything Bagel Spice with some extra dried minced onions.
Return parchment paper to the top and roll over once to imbed the toppings in the cracker. Remove top parchment and cut into squares using a sharp knife. Transfer bottom parchment paper and crackers to a baking sheet.
Bake for about 15 minutes until light brown in color.
Crackers may look overbaked, but they’re the yummiest this way!
Don’t underestimate how useful these will be when you want to take lunch to go or need something crunchy to add to a meal!
Classic Sourdough Crackers
Ingredients
- 240 grams spelt flour
- 200 grams starter active or inactive
- 90 grams olive oil
- 6 grams sea salt 1 tsp
- 12 grams sugar 2 tsp
- Desired toppings such as Everything Bagels Spice, dried minced onions, or poppy seeds
Instructions
- Preheat oven to 350°F if you will be baking the crackers immediately.
- Add ingredients to a bowl. The order doesn’t matter. After each addition, press “tare” to get an accurate scale reading.
- Mix until a dough forms. This dough doesn’t need to rise, but you can let it rise if you don’t want to roll and bake right away. Either roll out immediately or let rise in the refrigerator up to 2 days.
- Divide dough into 2. Roll each piece between two sheets of parchment, SUPER thinly. (You will know it’s thin enough if it doesn’t clump up when you cut it).
- Lift top sheet of parchment paper and sprinkle with desired toppings (we like Everything Bagel Spice and dried minced onions). Return parchment paper to the top and roll over once to imbed the toppings in the cracker. Remove top parchment and cut into squares using a sharp knife. Transfer bottom parchment paper and crackers to a baking sheet.
- Repeat with other dough. This recipe will yield 2 baking sheets of crackers.
- Bake for about 15 minutes until light brown in color. Crackers may look overbaked, but they will taste best at this point.
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