Sourdough crackers are one of those things that you didn’t realize you needed in your life until you do. Some people hop on the Sourdough Cracker train when first starting their sourdough journey as a sourdough discard recipe. I actually fell in love with sourdough crackers after a few years of sourdough baking under my belt, and this recipe reflects that!

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Why You’ll Love These Sourdough Crackers

Long Fermented

These crackers use a slow fermentation process, giving the dough up to 24 hours to develop flavor. Not only does this enhance the signature tang of sourdough, but it also helps break down the grains for easier digestion. It’s the perfect mix of tradition and taste.

Customizable

This recipe is endlessly versatile. Love cheese? Toss some in. Want something herby? Add rosemary or thyme. Craving sweet? Sprinkle cinnamon sugar over the top. The dough is a blank canvas for your snack-time creativity.

Easy to Make

No need for complicated techniques or fancy equipment. A bowl, a rolling pin, and your hands are all you need. Plus, you can skip the rolling if you’re in a hurry—just flatten the dough by hand for a rustic look and crunch.

Ingredient List For Sourdough Crackers

All-Purpose Flour

The foundation of the dough, providing structure for the crackers. For a lighter texture, stick with this classic option, but it can be replaced entirely with whole wheat flour if desired.

Whole Wheat Flour

Adding whole wheat flour deepens the flavor with its nutty undertones. It also makes the crackers slightly heartier. Feel free to use only all-purpose flour if that’s what you have on hand.

Sourdough Starter

The magic ingredient! Whether you use discard or fed starter, this contributes to the crackers’ signature tanginess. It also makes the dough pliable and rich with natural yeast activity.

Fine Sea Salt

This ingredient might seem minor, but it’s vital. It brings out all the other flavors and makes the crackers pop. Always use fine salt in the dough for even distribution.

Olive Oil

Olive oil adds richness and a tender, satisfying crunch to the crackers. You can substitute it with melted butter for a slightly different flavor profile or neutral oils like avocado oil.

Coarse Sea Salt

Optional but highly recommended for a sprinkle on top. It adds texture, flavor, and that delightful salty bite with every crunch.

Long Fermented Sourdough Crackers On a baking sheet

Tools and Equipment

This recipe is very simple to make. You just need a pan, a mixing bowl and a knife to whip up these sourdough crackers. These tools below have helped me to perfect these crackers and my sourdough baking.

Kitchen Scale

I am not sure how I ever baked or cooked anything before owning a kitchen scale. It’s truly one of those kitchen necessities that I use every day. My favorite part about using a kitchen scale with the Real & Rustic recipes is that using grams means I don’t have to dirty up any measuring cups! Call me a lazy baker, but that’s a win 🙂

Rolling Pin

Rolling pins are one of those things you don’t need until you do. Unless of course you earn a living baking pies. If you don’t plan on needing a rolling pin daily, one like this will suit you just fine.

Pastry Wheel or Pasta Wheel

A knife or a pizza wheel work perfectly fine as well. I was recently gifted this pasta cutter set and just couldn’t help myself to this cute roller! Just cut the dough and its fine if its a little rustic 😉

Long Fermented Sourdough Crackers in a bowl

Step-by-Step Instructions

Mix the Dough

In a mixing bowl, combine all-purpose flour, whole wheat flour, sourdough starter, olive oil, and fine sea salt. Stir until the mixture forms a cohesive dough. If it’s slightly sticky, that’s fine—it will firm up as it rests. Cover the bowl with a lid or plastic wrap and let it sit at room temperature for 2 to 4 hours. The long ferment time enhances flavor and digestibility. If you are short on time, you can use the dough immediately, there just won’t be as many healthy benefits as the longer fermentation process that breaks down the gluten (more on that later!)

Preheat & Prepare

When ready to bake, preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. Place the parchment directly on your work surface, as you’ll roll the dough out on it.

Roll and Shape

Lightly flour the top of the dough and your rolling pin. Transfer the dough to the parchment and roll it out as thin as you can—about ⅛ inch or less is ideal. Uniform thinness is crucial for even baking. If any areas are too thick, they may not crisp properly.

Step 4: Add Toppings

Spray the rolled dough lightly with water (or brush it with water) so the toppings will stick. Sprinkle coarse sea salt evenly across the rolled-out dough. Feel free to add additional toppings like seseame seeds, herbs or flavored salts in place of the coarse sea salt. Gently press them into the surface with the rolling pin to help them stick. You can also dock the dough with a fork to prevent bubbling during baking.

Cut the Crackers

Using a pastry wheel or knife, cut the dough into squares, rectangles, or any shape you like. Don’t separate the crackers before baking; they will naturally break apart after baking.

Step 6: Bake

Carefully transfer the parchment paper with the cut dough onto the baking sheet. Bake for 10 minutes, then rotate the pan and bake for another 8-10 minutes or until the crackers are golden brown and crisp. Keep an eye on them—thin crackers can go from perfect to overdone quickly.

Step 7: Cool and Store

Allow the crackers to cool completely on the baking sheet. As they cool, they’ll become even crisper. Once cooled, break them apart along the cut lines and store them in an airtight container at room temperature for up to a week.

Health Benefits of Long-Fermented Sourdough

Long fermentation not only amplifies the flavor of these crackers but also offers several health benefits. The extended resting period breaks down gluten, making the crackers gentler on the stomach for those who are sensitive to gluten. Additionally, the fermentation process helps unlock nutrients in the grains, including B vitamins, and reduces phytic acid, which can interfere with mineral absorption. Enjoy your crackers knowing they’re as nourishing as they are delicious!

Variations and Customizations

Check back soon for my Sourdough Cheddar Crackers as well as my version of Sourdough Cinnamon Toast Crunch!