Sourdough Crackers
Sourdough Crackers

Sourdough Crackers

Recipe by CarolAnn Leventhal

Here's the perfect solution to your discarded sourdough dilemma. The rosemary, while optional, complements the tang of the sourdough perfectly. We're obsessed with these crackers, especially when dipped into some healthy hummus.

Prep
25 mins
Bake
20 to 25 mins
Total
1 hr 25 mins
Yield
about 100 crackers
Sourdough Crackers
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Instructions

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  1. Mix together the sourdough starter, flour, salt, butter, and herbs to make a smooth (not sticky), cohesive dough.

    Sourdough Crackers – Step 1
  2. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.

    Sourdough Crackers – Step 2
  3. Preheat the oven to 350°F.

  4. Working with one piece of dough at a time, very lightly flour a piece of parchment, your rolling pin, and the top of the dough.

  5. Place the dough onto the floured parchment and roll it about 1/16" thick. It'll have ragged, uneven edges; that's OK. Just try to make it as even as possible.

    Sourdough Crackers – Step 5
  6. Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.

    Sourdough Crackers – Step 6
  7. Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.

    Sourdough Crackers – Step 7
  8. Prick (dock) each cracker a couple of times with a fork; this will help keep them from puffing up like little pitas as they bake.

    Sourdough Crackers – Step 8
  9. Roll and cut the second piece of dough following the directions above.

  10. Bake the crackers for 20 to 25 minutes, until they're starting to brown around the edges. Midway through, rotate the baking sheets both top to bottom and front to back; this will help the crackers brown evenly.

  11. When fully browned, remove the crackers from the oven and place the pans on a rack to cool.

    Sourdough Crackers – Step 11
  12. Store crackers, well wrapped, at room temperature for up to a week; freeze for longer storage.

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