Sourdough Crackers
Savory, cheesy, addicting…
These sourdough crackers are so good I have to hide them from my two-year-old daughter or she will eat an entire half-gallon jar of these things. Although, theory proven, I may have let that happen a time or two. The good news is, you don’t have to feel guilty about consuming these delectables because not only are they delicious but super high in nutrition and good for your digestion- compliments of anything sourdough. Yes, unlike goldfish or cheezits, these will not leave your child constipated even if they consume them in copious amounts!
YOU WILL NEED-
Parchment Paper– This is a must for this recipe. I honestly don’t think these would turn out very well without parchment.
Cookie Sheet
Sourdough Starter– It does not need to be bubbly for this recipe. Feel free to use discard starter or bubbly starter for this recipe.
Flour– I like rye, spelt, or all purpose flour for this recipe.
Butter– Salted or unsalted.
Flax Meal– This helps you achieve that cracker crispiness.
Chia– a little superfood bonus never hurts. *wink*
Italian Herbs– This really bolsters that savory flavor.
Salt– Pink or table salt should work fine.
Nutritional Yeast– This really helps give them that cheesy flavor.
Onion Powder
Garlic Powder
Ingredients
Instructions
- Combine all ingredients in a large mixing bowl and knead till everything is well incorporated. If you have a stand mixer you can throw everything in the bowl with your paddle attachment and just turn it on till everything is mixed. Super easy!
- Once everything is well combined you can choose to cook your crackers immediately or let the dough ferment in the fridge for up to 5 days. Note that if you do this you will want to pull the dough out a few hours before you intend to bake your crackers as the cold dough is not easy to work with.
- Preheat oven to 350 F.
- On a piece of parchment paper the same size as your baking sheet, roll out your cracker dough as thin as you can. (The thinner the better, I tell people. If your crackers come out chewy and not crispy this could be due to crackers not rolled thin enough or you used too much dough for one batch. I use a standard sized cookie sheet when I bake these and my portion of dough for each batch should be about the size of a tennis ball.)
- Once crackers are rolled out, brush with olive oil and sprinkle with salt.
- Bake in 350 F oven for 15-20 minutes or until lightly golden in color. (You are going to want to keep a close eye on them through the baking process. It may or may not be my oven but the outer edge of these crackers tend to cook faster than the center so I recommend pulling the edge ones out at 15 minutes if they start to get too dark and popping the middle ones in for another 5 minutes.)
- Once crackers have cooled, store in an airtight container for up to three months.
Notes
- Why are my crackers not turning out crispy? This could be due to using too much dough for one batch and or not rolling them thin enough. Try using less dough and rolling them as thin as possible.
- What type of flour works best for these crackers? I love spelt, all purpose, or rye flour for this recipe but feel free to experiment and tell me what you discover!
- How long can this dough be left at room temperature? I would say 24-36 hours is totally fine as I have done this many times. I ferment most of my sourdough creations for 36 hours.
- What goes well with these crackers? We love eating these with hummus, cheese, and adding them to our soups!
