These easy sourdough crackers are a great beginner sourdough recipe to try! This is seriously one of the easiest sourdough snacks you can make.
My kids love these sourdough crackers so much that they are usually all devoured shortly after I pull them out of the oven!
Which is fine, because they actually taste best (and crispiest) on the day they’re baked.
One of my favorite things about this recipe is that it’s so forgiving. It’s almost impossible to mess it up! I also love that it’s started the night before, which makes me feel like I’m getting a head start on the recipe.
Easy Sourdough Crackers Recipe Notes
- This recipe uses whole wheat flour. You could substitute other types of flour, but I haven’t tested them myself.
- You’ll need a sourdough starter for this recipe. If you don’t have one yet, learn how to make your own sourdough starter from scratch here.
- Your sourdough starter doesn’t need to be in its bubbliest, most active stage for this recipe. Unfed or discard starter can be used.
- Softened butter can be used in place of the coconut oil.
- This basic recipe can be the foundation for so many varieties of crackers! Just add your choice of herbs, spices, or other seasonings to the basic recipe.
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Supplies Needed for This Recipe
Here are some basic supplies you may need for this recipe.
- Measuring cups
- Measuring spoons
- Wooden spoon or other spoon for mixing
- Large mixing bowl
- Rolling pin or pastry dough roller
- Baking sheet
- Parchment paper
- Pizza wheel
- Wire cooling rack
How to Make Sourdough Crackers
Making your own homemade sourdough crackers is so easy! Here’s how to make them.
First, soften the coconut oil if needed (it doesn’t need to be melted, just softened).
Add the sourdough starter, 1/2 cup of the flour, salt, and coconut oil to a large mixing bowl, stirring well.
Add more flour (up to 1/2 cup additional flour), until the dough is stiff, kneading it in right in the bowl when it becomes difficult to stir. The amount of flour needed will depend on several factors, including the type of flour used and the consistency of your starter.
Cover with a tea towel or plastic wrap, and let it sit at room temperature for 8-12 hours. I usually mix up the dough after dinner (or before bed), and then roll out and bake the crackers the following day.
The Next Morning
The next morning, or whenever you’re ready to make the crackers, Preheat the oven to 350° F. Line a baking sheet with parchment paper.
Note: You can either line a baking sheet with parchment paper (and roll the dough out right on the baking sheet with a pastry dough roller), or lay a piece of parchment paper on your work surface, roll out the dough with a rolling pin, and then carefully transfer the dough on the parchment paper to a baking sheet. I usually roll my dough directly on my baking sheet.
Baking the Sourdough Crackers
Divide dough into two parts. Roll out one portion of dough, getting it as thin as possible. The thinner the better if you’re hoping for a crunchy cracker!
If the dough isn’t rolled out very thin, the crackers will be a bit puffier and less crunchy (which we still think is delicious!).
I use a pastry dough roller, which is easier to handle on my baking sheet. A regular rolling pin will also work if you’re rolling the dough out on a work surface.
After rolling out the dough, transfer the piece of parchment paper with the dough on it to your baking sheet (if you rolled the dough out directly on your baking sheet, you’ll skip this step).
Use a pizza wheel to cut the rolled out dough into cracker sizes. I just cut mine randomly, while attempting to get them all about the same size and shape.
Bake for 10-20 minutes until the crackers are lightly browned. (I start checking on the crackers after about 10 minutes. Especially if you rolled them very thin, they won’t take as long to bake—but they may take up to 20 minutes to bake).
Remove from the oven and place on a cooling rack. I usually just pick up the whole piece of parchment paper from the baking sheet, and set it on the rack to cool.
Repeat steps above for the other half of the dough.
Additional Seasoning Ideas
We love these crackers just as they are, but they are also delicious with additional herbs or spices added. Sea salt, rosemary, black pepper, garlic powder, and Herbs de Provence are all tasty additions to the basic cracker recipe.
You can add the seasonings directly to the dough, or you can brush the rolled out crackers with a bit of oil and sprinkle the seasonings on the oil just before putting the crackers in the oven.
There are so many options for additional seasonings if you want to get creative with this recipe!
Sourdough Crackers Recipe
Sourdough Crackers
Ingredients
- 1 cup sourdough starter
- 1/2-1 cup whole wheat flour
- 1/2 tsp salt
- 1/4 cup coconut oil softened
Instructions
- First, soften the coconut oil if needed (it doesn't need to be melted, just softened). Add the sourdough starter, 1/2 cup of the flour, salt, and coconut oil to a large mixing bowl, stirring well.
- Add more flour (up to 1/2 cup additional flour), until the dough is stiff. Knead in the remaining flour until all the ingredients are well combined.
- Cover bowl with a tea towel or plastic wrap, and let the dough sit at room temperature for 8-12 hours.
- The next morning, or whenever you're ready to make the crackers, Preheat the oven to 350° F.
- Divide dough into two parts. Roll out one portion of dough on a piece of parchment paper, getting it as thin as possible. The thinner the better if you're hoping for a crunchy cracker! After rolling out the dough, transfer the piece of parchment paper with the dough on it to your baking sheet.
- Use a pizza wheel to cut the rolled out dough into cracker sizes.
- Bake for 10-20 minutes until the crackers are lightly browned. (I start checking on the crackers after about 10 minutes. Especially if you rolled them very thin, they won't take as long to bake—but they may take up to 20 minutes to bake).
- Remove from the oven and place on a cooling rack to cool. Repeat steps for other half of the dough.
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