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Sourdough Crackers

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Sourdough Crackers Recipe Sourdough Crackers Recipe

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

At a glance

Prep
Bake
Total
Yield
about 100 crackers, 20 servings
Nutrition information

Ingredients

Choose your measure:

  • 1 cup King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
  • 1/2 teaspoon sea salt
  • 1 cup sourdough starter, unfed/discard
  • 1/4 cup (4 tablespoons) unsalted butter, room temperature
  • 2 tablespoons dried herbs of your choice, optional
  • oil for brushing
  • coarse salt (such as kosher or sea salt) for sprinkling on top

Instructions

  1. Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth(not sticky), cohesive dough.
  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.
  3. Preheat the oven to 350°F.
  4. Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
  5. Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
  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.
  7. Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
  8. Prick each square with the tines of a fork.
  9. Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.
  10. When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.

Nutrition Information

  • Serving Size 5 crackers, 22g
  • Servings Per Batch 20 servings
Amount Per Serving:
  • Calories 57
  • Calories from Fat 22
  • Total Fat 2g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 6mg
  • Sodium 298mg
  • Total Carbohydrate 7g
  • Dietary Fiber 1g
  • Sugars 0g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.