Just imagine the satisfying crunch of homemade sourdough crackers—crispy, golden, and perfect for snacking or pairing with your favorite dips! Whether you’re a seasoned sourdough enthusiast or just starting out, these 20 recipes will inspire you to turn leftover starter into irresistible treats. From cheesy twists to herbed delights, get ready to elevate your snack game and discover your new go-to crispy creation. Let’s dive in!
Garlic and Herb Sourdough Crackers
Unfolding the parchment paper, I remember how these garlic and herb sourdough crackers became my quiet kitchen companion—a simple way to transform leftover starter into something crisp, fragrant, and deeply satisfying.
Ingredients
– 1 cup active sourdough starter (100% hydration, bubbly and fresh)
– ¼ cup olive oil (or any neutral oil like avocado)
– 1 cup all-purpose flour, plus more for dusting
– 1 tsp dried rosemary, crushed lightly between fingers
– 1 tsp dried thyme
– ½ tsp garlic powder (adjust to preference)
– ½ tsp fine sea salt, plus extra for sprinkling
Instructions
1. In a medium bowl, combine the sourdough starter, olive oil, all-purpose flour, dried rosemary, dried thyme, garlic powder, and ½ tsp fine sea salt.
2. Mix with a wooden spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 2–3 minutes until smooth and no longer sticky.
3. Divide the dough into two equal portions for easier rolling.
4. Preheat your oven to 350°F and line two baking sheets with parchment paper.
5. On a floured surface, roll one portion of dough into a thin rectangle, about ⅛-inch thick, using even pressure to prevent tearing.
6. Lightly brush the surface with water using a pastry brush, then sprinkle evenly with extra fine sea salt.
7. Use a pizza cutter or sharp knife to score the dough into 1-inch squares, cutting fully through for separate crackers.
8. Transfer the scored dough carefully onto a prepared baking sheet, using a bench scraper to lift it without stretching.
9. Repeat steps 5–8 with the second portion of dough.
10. Bake for 15–18 minutes, rotating the pans halfway through, until the crackers are golden brown at the edges and firm to the touch.
11. Cool completely on the baking sheets for 10–15 minutes to crisp up further.
A final snap reveals their delicate texture—thin, brittle, and speckled with herbs. The garlic whispers through each bite, while the rosemary lends a woodsy warmth. Try crumbling them over a creamy soup or pairing with sharp cheddar for a humble, heartfelt snack.
Rosemary and Sea Salt Sourdough Crackers
Remembering how the crisp autumn air carries the scent of woodsmoke and earth, I find myself drawn to the simple comfort of baking something that captures that same rustic warmth. Rosemary and sea salt sourdough crackers have become my quiet afternoon ritual, a way to transform leftover starter into something beautifully humble and nourishing. There’s a gentle satisfaction in rolling out the dough, watching it bake into golden, fragrant crisps that carry both the tang of fermentation and the piney whisper of herbs.
Ingredients
– 1 cup active sourdough starter (100% hydration, bubbly and fresh)
– 1/4 cup olive oil (or any neutral oil like avocado)
– 1 cup all-purpose flour, plus more for dusting (or bread flour for extra chew)
– 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
– 1 teaspoon fine sea salt, plus more for sprinkling (adjust to taste)
– 1/4 teaspoon baking soda (for lift and crispness)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the sourdough starter, olive oil, flour, rosemary, 1 teaspoon sea salt, and baking soda until a shaggy dough forms.
3. Tip: If the dough feels too sticky, add 1 tablespoon of flour at a time until it’s manageable but still soft.
4. Lightly flour a clean surface and turn the dough out onto it.
5. Knead the dough gently for 2–3 minutes until it becomes smooth and cohesive.
6. Divide the dough into two equal portions for easier rolling.
7. Using a rolling pin, roll one portion into a rectangle about 1/8-inch thick, aiming for even thickness to ensure uniform baking.
8. Tip: If the dough springs back, let it rest for 5 minutes before continuing to relax the gluten.
9. Use a knife or pizza cutter to score the dough into 1-inch squares, but do not separate them yet.
10. Carefully transfer the scored dough sheet onto the prepared baking sheet.
11. Lightly brush the surface with water using a pastry brush or your fingertips.
12. Sprinkle additional sea salt evenly over the top, pressing gently to adhere.
13. Bake for 15–18 minutes, rotating the pan halfway through, until the edges are golden brown and the center is firm.
14. Tip: Check at 15 minutes—if the center still feels soft, bake for 1–2 minutes more, but watch closely to avoid burning.
15. Remove the baking sheet from the oven and let the crackers cool completely on the pan, about 20 minutes.
16. Once cool, break the crackers apart along the scored lines.
17. Store in an airtight container at room temperature for up to 1 week.
My favorite way to enjoy these is with a sharp cheddar or a dollop of hummus, where their delicate crunch and herbal notes truly shine. Made with patience and care, they carry the quiet magic of sourdough in every bite.
Cheesy Sourdough Crackers with Parmesan
A quiet afternoon like this always makes me reach for simple comforts, the kind that fill the kitchen with the warm, toasty scent of baking bread and sharp, salty cheese. These cheesy sourdough crackers are my go-to for such moments, transforming humble starter discard into something wonderfully crisp and satisfying.
Ingredients
– 1 cup sourdough starter discard (fresh or from the fridge)
– 1/4 cup grated Parmesan cheese (freshly grated melts best)
– 3 tablespoons unsalted butter, melted (or olive oil for a lighter flavor)
– 1/2 teaspoon garlic powder (optional, for extra savoriness)
– 1/4 teaspoon fine sea salt (plus more for sprinkling)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the sourdough starter discard, grated Parmesan cheese, melted butter, garlic powder, and 1/4 teaspoon sea salt until a thick, uniform batter forms.
3. Spread the batter evenly onto the prepared baking sheet using an offset spatula or the back of a spoon, aiming for a thickness of about 1/8 inch. (Tip: A slightly uneven layer creates charming, rustic crackers with varied textures.)
4. Use a pizza cutter or sharp knife to score the batter into 1-inch squares or rectangles, which will help the crackers break apart cleanly after baking.
5. Lightly sprinkle additional sea salt over the entire surface.
6. Bake for 20–25 minutes, or until the edges are deep golden brown and the center is firm to the touch. (Tip: Rotate the baking sheet halfway through for even browning, especially if your oven has hot spots.)
7. Remove the baking sheet from the oven and let the large cracker sheet cool completely on the pan for 10–15 minutes. (Tip: They crisp up further as they cool, so patience is key for the perfect snap.)
8. Gently break the cooled sheet along the scored lines into individual crackers.
Keeping these crackers in an airtight container preserves their delightful crunch for days, though they rarely last that long. The Parmesan lends a subtle umami depth that pairs beautifully with the tangy sourdough base, making them ideal for scooping up hummus or simply enjoying on their own during a quiet moment.
Spicy Chili Sourdough Crackers
Baking these crackers feels like unfolding a quiet afternoon memory, where the sharp scent of chili powder mingles with the earthy tang of sourdough starter, creating something both fiery and comforting in my sunlit kitchen. There’s something deeply satisfying about transforming humble discard into crisp, speckled crackers that carry both warmth and nostalgia in every bite.
Ingredients
– 1 cup active sourdough starter (100% hydration, bubbly and ripe)
– 1/4 cup olive oil (or any neutral oil like avocado)
– 1 cup all-purpose flour (plus extra for dusting)
– 1 tsp fine sea salt (adjust to preference)
– 1 tbsp chili powder (mild or hot, depending on your heat tolerance)
– 1/2 tsp garlic powder
– 1/4 tsp smoked paprika (for subtle smokiness)
Instructions
1. Combine sourdough starter, olive oil, all-purpose flour, sea salt, chili powder, garlic powder, and smoked paprika in a large mixing bowl.
2. Stir with a wooden spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 3–4 minutes until smooth and cohesive.
3. Divide the dough into two equal portions and shape each into a flat disc; wrap tightly in plastic and refrigerate for 30 minutes to firm up. (Tip: Chilling makes the dough easier to roll thinly without sticking.)
4. Preheat your oven to 350°F and line two baking sheets with parchment paper.
5. Roll one dough disc between two sheets of parchment paper to 1/8-inch thickness, checking for evenness. (Tip: Rotate the dough 90 degrees halfway through rolling to maintain a consistent shape.)
6. Use a pizza cutter or sharp knife to score the dough into 1-inch squares, then prick each square 2–3 times with a fork to prevent puffing.
7. Transfer the parchment with scored dough directly onto a baking sheet and bake for 12–15 minutes, rotating the sheet halfway, until edges are golden and centers are firm. (Tip: Watch closely after 10 minutes—thinner edges may brown faster.)
8. Repeat steps 5–7 with the second dough disc.
9. Cool crackers completely on a wire rack for 20 minutes to crisp up.
A final snap reveals their delicate texture—thin and brittle with a slow-building heat from the chili, perfect for crumbling over soups or pairing with cool avocado dip. These crackers hold the gentle tang of fermentation alongside smoky warmth, inviting quiet moments of savoring.
Everything Bagel Seasoned Sourdough Crackers
Folding the soft sourdough discard between my fingers this quiet afternoon, I remembered how these humble beginnings transform into something wonderfully crisp and savory—a perfect companion for quiet moments or shared gatherings. Everything bagel seasoned sourdough crackers bring that familiar, cozy flavor to a light, homemade snack that feels both nostalgic and new.
Ingredients
– 1 cup sourdough starter discard (unfed, at room temperature)
– 1/4 cup olive oil (or any neutral oil like avocado)
– 1 cup all-purpose flour (plus extra for dusting)
– 1/2 tsp fine sea salt (adjust if your everything bagel seasoning is salty)
– 2 tbsp everything bagel seasoning (store-bought or homemade blend)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 cup sourdough starter discard, 1/4 cup olive oil, 1 cup all-purpose flour, and 1/2 tsp fine sea salt until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth and no longer sticky, adding a sprinkle of flour if needed.
4. Divide the dough into two equal portions for easier rolling.
5. Roll one portion into a thin rectangle, about 1/8-inch thick, using a floured rolling pin.
6. Brush the surface lightly with water using a pastry brush to help the seasoning adhere.
7. Sprinkle 1 tbsp everything bagel seasoning evenly over the dough, gently pressing it in with the rolling pin.
8. Cut the dough into 1-inch squares using a pizza cutter or sharp knife.
9. Transfer the squares to the prepared baking sheet, spacing them slightly apart.
10. Bake for 15-18 minutes, rotating the pan halfway through, until the edges are golden brown and the centers are firm.
11. Repeat steps 5-10 with the second portion of dough and remaining 1 tbsp everything bagel seasoning.
12. Let the crackers cool completely on the baking sheet for about 20 minutes to crisp up.
What emerges from the oven are delightfully crisp crackers with a satisfying snap, carrying the savory punch of garlic, onion, and sesame from the everything bagel seasoning. They’re perfect alongside a sharp cheddar cheese or crumbled over a creamy soup for added texture, turning simple meals into something special.
Olive Oil and Thyme Sourdough Crackers
Nestled between the soft hum of the oven and the quiet of the kitchen, these crackers begin as a simple, shaggy dough, a humble project for a slow afternoon. They transform in the heat, becoming crisp, golden vessels carrying the earthy whisper of thyme and the gentle fruitiness of olive oil. This is the kind of baking that feels less like a recipe and more like a quiet, satisfying ritual.
Ingredients
- 1 cup sourdough starter discard (unfed, straight from the fridge is fine)
- 1 cup all-purpose flour, plus more for dusting
- 1/4 cup extra virgin olive oil (a fruity, high-quality oil makes a difference)
- 1 tablespoon fresh thyme leaves, lightly chopped (or 1 teaspoon dried)
- 1/2 teaspoon fine sea salt, plus more for sprinkling
- 2 tablespoons cold water, if needed to bring the dough together
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium bowl, combine the sourdough starter discard, 1 cup of all-purpose flour, 1/4 cup of olive oil, 1 tablespoon of fresh thyme leaves, and 1/2 teaspoon of fine sea salt.
- Mix the ingredients with a fork until a shaggy dough begins to form; if the dough seems too dry and isn’t coming together, add the 2 tablespoons of cold water, one tablespoon at a time.
- Turn the dough out onto a lightly floured surface and knead it gently for about 1-2 minutes, just until it becomes a smooth, cohesive ball. Tip: Avoid over-kneading, as this can make the crackers tough instead of delightfully crisp.
- Divide the dough ball into two equal portions for easier rolling.
- Take one portion of dough and, using a rolling pin, roll it directly on the parchment-lined baking sheet into a very thin rectangle, about 1/16-inch thick. Tip: Rolling the dough directly on the baking sheet prevents you from having to transfer the fragile, thin sheet later.
- Use a pizza cutter or a sharp knife to score the rolled-out dough into your desired cracker shapes, such as squares or rectangles, but do not separate them yet.
- Lightly brush the entire surface of the dough with a tiny bit of additional olive oil using a pastry brush.
- Generously sprinkle the oiled surface with an extra pinch of fine sea salt.
- Place the baking sheet in the preheated 350°F (175°C) oven and bake for 15-18 minutes. Tip: Watch carefully for the edges to turn a deep golden brown and the centers to look completely dry and matte, not shiny, which indicates they are fully crisp.
- Remove the baking sheet from the oven and let the large cracker sheet cool on the pan for 5 minutes.
- While still slightly warm, carefully break the large sheet along the pre-scored lines into individual crackers.
- Transfer the separated crackers to a wire rack to cool completely, which will ensure they stay perfectly crisp. They transform in the heat, becoming crisp, golden vessels carrying the earthy whisper of thyme and the gentle fruitiness of olive oil. These are wonderful served simply with a soft cheese or crushed over a simple soup for a delightful, savory crunch.
Smoked Paprika Sourdough Crackers
Perhaps some of the most comforting kitchen projects begin with what we already have—like the forgotten sourdough starter in the refrigerator, waiting to be transformed into something new. Pulling it out, I decided to make these smoked paprika crackers, a quiet afternoon activity that fills the kitchen with warmth and the earthy scent of spice. It’s a simple way to turn leftover starter into something crisp and deeply flavorful, perfect for slow snacking or sharing with a friend over tea.Ingredients
– 1 cup sourdough starter discard (unfed, at room temperature)
– 1/4 cup olive oil (or any neutral oil, for flexibility)
– 1 cup all-purpose flour (plus extra for dusting)
– 1 tsp smoked paprika (adjust to taste, for smokiness)
– 1/2 tsp fine sea salt (plus extra for sprinkling)
– 1 tbsp water (only if dough feels too dry)Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the sourdough starter, olive oil, all-purpose flour, smoked paprika, and 1/2 tsp sea salt until a shaggy dough forms.
3. If the dough feels crumbly, add 1 tbsp water and mix until it comes together into a smooth ball.
4. Tip: Let the dough rest for 10 minutes at room temperature to relax the gluten, making it easier to roll out.
5. Lightly flour a work surface and roll the dough into a thin rectangle, about 1/8-inch thick, using even pressure.
6. Use a knife or pizza cutter to score the dough into 1-inch squares, but do not separate them yet.
7. Tip: For extra crispiness, prick each square lightly with a fork to prevent air bubbles during baking.
8. Carefully transfer the scored dough sheet onto the prepared baking sheet.
9. Sprinkle the top evenly with an additional pinch of sea salt for a balanced flavor.
10. Bake at 350°F for 15–18 minutes, or until the edges are golden brown and the centers are firm to the touch.
11. Tip: Rotate the baking sheet halfway through baking to ensure even browning, as oven hotspots can vary.
12. Remove from the oven and let cool completely on the baking sheet, then break along the scored lines into individual crackers.
Maybe it’s the subtle smokiness from the paprika or the satisfying snap of each cracker, but these have a rustic charm that pairs beautifully with soft cheeses or a simple bowl of soup. Their irregular edges and golden hue remind me that homemade things don’t need to be perfect—just made with care.Sun-Dried Tomato and Basil Sourdough Crackers
Kind of like finding an old photograph, these crackers carry the memory of summer in every bite—sun-dried tomatoes and fresh basil folded into sourdough, crisp and golden, waiting to be shared. They’re simple, really, just flour and patience, but they hold the warmth of slow afternoons and quiet kitchens. Making them feels like pressing flowers between pages, preserving something fleeting in something lasting.Ingredients
– 1 cup all-purpose flour (or bread flour for extra chew)
– 1/2 cup active sourdough starter discard (or fed starter for more tang)
– 1/4 cup olive oil (or any neutral oil like avocado)
– 1/4 cup finely chopped sun-dried tomatoes in oil, drained (pat dry with paper towels if too oily)
– 2 tbsp fresh basil, thinly sliced (or 2 tsp dried basil if fresh isn’t available)
– 1/2 tsp fine sea salt (adjust to preference)
– 1–2 tbsp cold water, as needed (add slowly to avoid sticky dough)Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, sourdough starter, olive oil, sun-dried tomatoes, basil, and salt.
3. Mix with a fork until the dough begins to clump together, adding cold water 1 tablespoon at a time if the dough feels dry.
4. Tip: If the dough sticks to your hands, lightly dust them with flour to make handling easier.
5. Turn the dough onto a lightly floured surface and knead gently for 1–2 minutes until smooth.
6. Roll the dough out into a rectangle about 1/8-inch thick, using even pressure to avoid uneven cracking.
7. Tip: Rotate the dough occasionally while rolling to prevent it from sticking to the surface.
8. Use a sharp knife or pizza cutter to score the dough into 1-inch squares, but do not separate them yet.
9. Prick each square lightly with a fork to prevent puffing during baking.
10. Transfer the entire scored dough sheet onto the prepared baking sheet.
11. Bake for 12–15 minutes, or until the edges are golden brown and the center feels firm to the touch.
12. Tip: Check at 12 minutes—if the center is still soft, bake for 1–2 minutes more, watching closely to avoid burning.
13. Remove from the oven and let cool completely on the baking sheet.
14. Once cool, break along the scored lines into individual crackers.
Zesty and crisp, these crackers snap with a gentle crunch, revealing the chewy bits of sun-dried tomato and the subtle herbaceous note of basil. They’re perfect alongside a soft cheese or crumbled over a salad for a savory crunch, each piece a little reminder of sunlit kitchens and shared moments.Black Pepper and Asiago Sourdough Crackers
Lately, I’ve been finding such quiet satisfaction in the rhythm of baking, the way simple ingredients transform under patient hands into something both humble and extraordinary. These crackers emerged from one of those peaceful kitchen afternoons, when the sharpness of black pepper and the nutty depth of Asiago called out from the pantry.Ingredients
- 1 cup all-purpose flour
- 1 cup finely grated Asiago cheese (a microplane works beautifully here)
- 1 ½ tsp freshly cracked black pepper (adjust for more or less spice)
- ½ tsp fine sea salt
- 4 tbsp cold unsalted butter, cubed
- 3–4 tbsp ice water (add just until dough comes together)
- 1 egg, beaten (for egg wash, or use milk for a lighter finish)
- Coarse sea salt for sprinkling (optional, for extra crunch)
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, finely grated Asiago cheese, freshly cracked black pepper, and fine sea salt until evenly combined.
- Add the cold, cubed unsalted butter to the dry ingredients.
- Use your fingertips or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
- Drizzle in 3 tablespoons of ice water and mix gently with a fork until the dough begins to clump together.
- If the dough feels dry and doesn’t hold together when pressed, add the remaining 1 tablespoon of ice water, 1 teaspoon at a time, until it just comes together.
- Turn the dough out onto a lightly floured surface and gently knead it 2–3 times just to bring it into a cohesive ball.
- Shape the dough into a flat disc, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes to firm up the butter and make rolling easier.
- On a floured surface, roll the chilled dough out to a ⅛-inch thickness, aiming for an even rectangle.
- Use a sharp knife or a pizza cutter to slice the dough into 1-inch by 2-inch rectangles, or cut into shapes with a small cookie cutter.
- Transfer the cut crackers to the prepared baking sheet, spacing them about ½ inch apart.
- Lightly brush the tops of the crackers with the beaten egg wash using a pastry brush.
- Sprinkle a pinch of coarse sea salt over the egg-washed crackers, if using, for extra flavor and texture.
- Bake at 375°F for 12–15 minutes, or until the edges are golden brown and the centers are firm to the touch.
- Let the crackers cool completely on the baking sheet—they will crisp up as they cool.
What I love most is how these crackers snap with a satisfying crispness, giving way to the warmth of black pepper and the savory, slightly tangy notes of Asiago. They’re wonderful alongside a sharp cheddar or crumbled over a simple autumn soup, catching the light and the last of the afternoon sun.
Caramelized Onion Sourdough Crackers
Gradually, as the afternoon light softens against the kitchen window, I find myself drawn to the quiet rhythm of transforming humble beginnings into something crisp and deeply flavored, a process that feels both meditative and richly rewarding.Ingredients
– 1 cup sourdough starter discard (unfed, at room temperature)
– 1/4 cup olive oil (or any neutral oil like avocado)
– 1 cup all-purpose flour (plus extra for dusting)
– 1/2 cup caramelized onions, finely chopped (cooled completely)
– 1 tsp fine sea salt (adjust if your starter is salty)
– 1 tbsp fresh thyme leaves (or 1 tsp dried)
– 1/4 tsp black pepper, freshly groundInstructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, combine the sourdough starter discard, olive oil, and cooled caramelized onions, stirring until fully incorporated.
3. Add the all-purpose flour, sea salt, thyme leaves, and black pepper to the bowl, mixing with a spatula until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead gently for 2–3 minutes until it becomes smooth and cohesive.
5. Divide the dough into two equal portions for easier handling.
6. Roll one portion of dough into a rectangle about 1/8-inch thick, using a floured rolling pin to prevent sticking.
7. Use a sharp knife or pizza cutter to slice the dough into 1-inch by 2-inch rectangles, separating them slightly on the prepared baking sheet.
8. Prick each cracker 2–3 times with a fork to allow steam to escape and prevent puffing.
9. Repeat the rolling and cutting process with the second portion of dough.
10. Bake the crackers for 18–22 minutes, rotating the pans halfway through, until the edges are golden brown and the centers are firm to the touch.
11. Transfer the baked crackers to a wire rack to cool completely, about 30 minutes, which will crisp them further.A satisfying snap gives way to a tender crumb, carrying the sweet depth of onions and earthy thyme. These crackers pair beautifully with a sharp cheddar or crumbled blue cheese, their rustic charm inviting slow, mindful snacking by the window as daylight fades.
Jalapeño and Cheddar Sourdough Crackers
Maybe it’s the quiet hum of the kitchen, or the way flour dusts the counter like early snow, but there’s something deeply comforting about rolling out dough for these jalapeño and cheddar sourdough crackers. They’re a gentle project for a slow afternoon, filling the house with a toasty, cheesy warmth that feels like a hug from the inside out.Ingredients
– 1 cup active sourdough starter (or discard, for a tangier flavor)
– 1 cup all-purpose flour (plus extra for dusting)
– 4 tbsp cold unsalted butter, cubed (keeps the dough flaky)
– 1 cup shredded sharp cheddar cheese (freshly grated melts better)
– 2 tbsp finely diced jalapeño (seeds removed for mild heat, or kept for spice)
– 1/2 tsp fine sea salt (adjust to your preference)
– 1 tbsp cold water (only if dough feels too dry)Instructions
1. In a large bowl, combine the sourdough starter, flour, cold butter cubes, shredded cheddar, diced jalapeño, and salt.
2. Use your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
3. If the dough feels dry and doesn’t come together, add 1 tablespoon of cold water and mix gently.
4. Turn the dough onto a lightly floured surface and knead briefly, just until it forms a smooth ball.
5. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
6. Preheat your oven to 350°F and line a baking sheet with parchment paper.
7. On a floured surface, roll the chilled dough into a rectangle about 1/8-inch thick.
8. Use a sharp knife or pizza cutter to slice the dough into 1-inch squares, wiping the blade clean between cuts for neat edges.
9. Transfer the squares to the prepared baking sheet, spacing them about 1/2 inch apart.
10. Prick each cracker 2-3 times with a fork to prevent puffing during baking.
11. Bake for 15-18 minutes, or until the edges are golden brown and the centers feel firm to the touch.
12. Let the crackers cool completely on the baking sheet—they’ll crisp up as they cool.Really, the magic is in that first bite: crisp and shatteringly flaky, with a slow-building warmth from the jalapeño and the rich, tangy depth of cheddar. I love serving these alongside a bowl of tomato soup or crumbling them over a fall salad for an unexpected crunch.
Pumpkin Seed and Flax Sourdough Crackers
Just now, as golden afternoon light spills across my kitchen counter, I find myself measuring out pumpkin seeds and flax, thinking how these humble ingredients will transform into something wonderfully crisp and nourishing. There’s a quiet satisfaction in creating crackers from scratch, each batch carrying the subtle tang of sourdough and the earthy warmth of seeds.Ingredients
– 1 cup active sourdough starter (bubbly and recently fed)
– ¾ cup whole wheat flour (or all-purpose for lighter texture)
– ½ cup raw pumpkin seeds
– ¼ cup ground flax seeds
– 3 tablespoons olive oil (or any neutral oil)
– 1 teaspoon sea salt
– ½ teaspoon garlic powder (optional, for savory variation)Instructions
1. Combine sourdough starter, whole wheat flour, pumpkin seeds, ground flax seeds, olive oil, and sea salt in a large mixing bowl.
2. Mix with a wooden spoon until a shaggy dough forms, then knead by hand for 2 minutes until smooth. Tip: The dough should be slightly sticky but manageable—add 1 tablespoon more flour if too wet.
3. Cover the bowl with a damp kitchen towel and let rest at room temperature for 30 minutes to hydrate the seeds and flour.
4. Preheat your oven to 325°F and line two baking sheets with parchment paper.
5. Divide the dough into four equal portions and roll each between two sheets of parchment paper to ⅛-inch thickness. Tip: Rolling between parchment prevents sticking without extra flour.
6. Use a pizza cutter or sharp knife to score the dough into 1½-inch squares directly on the parchment.
7. Transfer the parchment with scored dough onto baking sheets, spacing them 1 inch apart.
8. Bake for 18-22 minutes, rotating pans halfway through, until edges are golden brown and centers feel firm. Tip: Watch carefully during the last 5 minutes—they can burn quickly.
9. Remove from oven and let cool completely on the baking sheets, about 45 minutes, before breaking along score lines.Light and delightfully crisp, these crackers carry the nutty depth of toasted pumpkin seeds and the subtle earthiness of flax. Their delicate snap gives way to a satisfying chew, perfect alongside soft cheeses or simply enjoyed alone with afternoon tea.
Maple and Brown Sugar Sourdough Crackers
Cracking open the kitchen window, I watch the afternoon light filter through the maple outside, thinking about how some of the simplest moments—like shaping dough with flour-dusted hands—feel like small, quiet gifts. These crackers began as a way to use my sourdough discard, but they’ve become something more: a delicate balance of earthy tang and gentle sweetness, perfect for slow afternoons with tea or shared quietly with a friend. Making them feels like stitching together patience and warmth, one careful fold at a time.Ingredients
– 1 cup active sourdough starter (100% hydration, or adjust flour/liquid if needed)
– 1/4 cup pure maple syrup (grade A or B, for richer flavor)
– 2 tbsp unsalted butter, melted (or coconut oil for dairy-free)
– 1/4 cup light brown sugar, packed (or coconut sugar for subtle caramel notes)
– 1 cup all-purpose flour (plus extra for dusting)
– 1/2 tsp fine sea salt (reduce if using salted butter)
– 1 tbsp whole milk or water (only if dough feels too dry)Instructions
1. In a medium bowl, combine 1 cup active sourdough starter, 1/4 cup maple syrup, 2 tbsp melted butter, and 1/4 cup packed brown sugar, stirring with a spatula until fully incorporated and smooth.
2. Add 1 cup all-purpose flour and 1/2 tsp fine sea salt to the wet ingredients, mixing with a spatula until a shaggy dough forms and no dry flour remains.
3. Turn the dough onto a lightly floured surface and knead gently for 2–3 minutes until it becomes cohesive and slightly springy, adding 1 tbsp milk or water only if the dough cracks or feels overly stiff.
4. Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 1 hour to firm up slightly for easier rolling.
5. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper, ensuring they’re positioned in the upper and lower thirds of the oven for even baking.
6. Remove the chilled dough from the refrigerator and roll it out on a floured surface to 1/8-inch thickness, rotating the dough occasionally to prevent sticking and maintain an even shape.
7. Use a pastry wheel or sharp knife to cut the dough into 1-inch squares or rectangles, then transfer them to the prepared baking sheets, spacing them about 1/2 inch apart.
8. Prick each cracker 2–3 times with a fork to allow steam to escape during baking, which helps prevent puffing and ensures a crisp, flat texture.
9. Bake for 12–15 minutes, rotating the pans halfway through, until the edges are golden brown and the centers feel firm to the touch.
10. Let the crackers cool completely on the baking sheets for about 20 minutes—they’ll crisp up further as they cool, so avoid moving them while warm.
Making these fills the kitchen with the warm scent of caramelized sugar and toasted grain, a quiet reminder of how small efforts can yield something deeply satisfying. They emerge thin and delicate, with a subtle snap that gives way to a gentle tang from the sourdough, balanced by the maple’s earthy sweetness. Serve them alongside a sharp cheddar or crumbled over a fall salad, or simply enjoy them plain, letting their humble warmth carry you through the day.Za’atar Spiced Sourdough Crackers
Folding the dough this morning felt like pressing peace into parchment, the za’atar releasing its earthy perfume as I worked, a quiet promise of crisp, savory bites to come. These crackers begin with sourdough discard, transforming what might be wasted into something wonderfully textured and deeply flavored, a small, satisfying kitchen ritual. They are simple to make yet feel special, perfect for a slow afternoon of baking and reflection.Ingredients
– 1 cup active sourdough starter (or sourdough discard for a tangier flavor)
– 1/4 cup extra virgin olive oil (or any neutral oil like avocado)
– 1 cup all-purpose flour, plus more for dusting
– 2 tablespoons za’atar spice blend (adjust to taste for more herbaceousness)
– 1/2 teaspoon fine sea salt (plus extra for sprinkling on top)
– 2 tablespoons cold water, if needed to bring dough togetherInstructions
1. Preheat your oven to 350°F and line a large baking sheet with parchment paper.
2. In a medium mixing bowl, combine 1 cup active sourdough starter, 1/4 cup extra virgin olive oil, 1 cup all-purpose flour, 2 tablespoons za’atar spice blend, and 1/2 teaspoon fine sea salt.
3. Stir the mixture with a wooden spoon until a shaggy dough forms, adding 2 tablespoons cold water if the dough feels too dry and doesn’t come together.
4. Turn the dough out onto a lightly floured surface and knead gently for about 2 minutes until it becomes smooth and cohesive. Tip: Avoid over-kneading to keep the crackers tender.
5. Divide the dough into two equal portions for easier rolling.
6. Roll one portion of dough directly on the parchment-lined baking sheet into a rectangle about 1/8-inch thick, using a floured rolling pin. Tip: Rolling on the baking sheet prevents the thin dough from tearing when you transfer it.
7. Use a pizza cutter or sharp knife to score the rolled dough into 1-inch by 2-inch rectangles, but do not separate them completely.
8. Lightly brush the entire surface of the dough with a thin layer of olive oil using a pastry brush.
9. Sprinkle an additional pinch of fine sea salt evenly over the oiled dough for extra flavor and crunch.
10. Bake in the preheated 350°F oven for 18-22 minutes, rotating the baking sheet halfway through, until the edges are golden brown and the centers are firm. Tip: Watch closely during the last few minutes as they can burn quickly due to their thinness.
11. Remove the baking sheet from the oven and let the crackers cool completely on the sheet, about 30 minutes, before breaking them apart along the scored lines. What emerges from the oven is a tray of rustic, irregular crackers with a satisfying snap and the warm, aromatic blend of za’atar—thyme, sumac, and sesame—mingling with the subtle tang of sourdough. They are perfect alongside a soft cheese or simply enjoyed alone, their crisp texture and complex flavor deepening as they cool, a humble treat that feels both nourishing and nostalgic.Roasted Garlic and Rosemary Sourdough Crackers
Remembering how the rain tapped against the kitchen window yesterday, I found myself craving something simple yet deeply comforting, something that would fill the house with the kind of warmth that lingers long after the oven cools. Roasted garlic and rosemary sourdough crackers came to mind, a humble treat that transforms leftover sourdough starter into crisp, fragrant bites perfect for quiet afternoons. There’s a gentle magic in watching dough become golden, seasoned crackers, each one carrying the earthy notes of rosemary and the sweet, mellow depth of roasted garlic.Ingredients
– 1 cup sourdough starter discard (unfed, at room temperature)
– 1/4 cup extra virgin olive oil (or any neutral oil like avocado)
– 1 cup all-purpose flour (plus extra for dusting)
– 1/2 teaspoon fine sea salt (adjust to preference)
– 2 tablespoons fresh rosemary, finely chopped (dried works but use 1 tablespoon)
– 2 tablespoons roasted garlic paste (or mash 4–5 roasted cloves)
– 1/4 teaspoon black pepper, freshly groundInstructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 cup sourdough starter discard, 1/4 cup extra virgin olive oil, and 2 tablespoons roasted garlic paste, stirring until smooth.
3. Add 1 cup all-purpose flour, 1/2 teaspoon fine sea salt, 2 tablespoons fresh rosemary, and 1/4 teaspoon black pepper to the bowl.
4. Mix with a wooden spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 2–3 minutes until the dough is smooth and no longer sticky.
5. Divide the dough into two equal portions for easier rolling.
6. Roll one portion of dough directly on the parchment-lined baking sheet into a thin rectangle, about 1/8-inch thick, using a floured rolling pin.
7. Score the dough into 1-inch squares with a sharp knife or pizza cutter, pressing lightly without cutting through the parchment.
8. Prick each square 2–3 times with a fork to prevent puffing during baking.
9. Bake for 15–18 minutes, rotating the sheet halfway through, until the edges are golden brown and the centers are firm to the touch.
10. Repeat steps 6–9 with the second portion of dough, using a cool baking sheet to avoid over-browning.
11. Transfer the baked crackers to a wire rack to cool completely, about 20 minutes, which helps them crisp up.
12. Break the crackers along the scored lines once fully cooled.Unbelievably crisp and fragrant, these crackers snap with a satisfying crunch, revealing the subtle sweetness of roasted garlic and the piney hint of rosemary in every bite. Serve them alongside a soft cheese like brie or crumble them over a autumn soup for a textural contrast that feels both rustic and refined.
Fennel and Orange Zest Sourdough Crackers
There’s something quietly grounding about rolling out dough on a cool countertop, the earthy scent of fennel seeds mingling with the bright perfume of orange zest. These sourdough crackers transform leftover starter into delicate, crisp bites that feel both rustic and refined. They’re the kind of snack that invites you to slow down and savor each flaky, fragrant piece.Ingredients
– 1 cup active sourdough starter (100% hydration, discard works too)
– 1/4 cup olive oil (or any neutral oil)
– 1 cup all-purpose flour, plus extra for dusting
– 1 tsp fennel seeds, lightly crushed (to release their aroma)
– 1 tsp orange zest (from about 1 medium orange)
– 1/2 tsp fine sea salt (adjust to preference)
– 1 tbsp cold water, if needed (only if dough feels too dry)Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the sourdough starter, olive oil, flour, fennel seeds, orange zest, and salt.
3. Mix with a spatula until a shaggy dough forms, then knead by hand for 2–3 minutes until smooth. Tip: If the dough feels stiff, add cold water 1 teaspoon at a time until it comes together.
4. Lightly flour a work surface and roll the dough into a thin rectangle, about 1/8-inch thick. Tip: Roll evenly to ensure uniform baking and crispness.
5. Use a knife or pizza cutter to score the dough into 1-inch squares or desired shapes.
6. Transfer the scored dough to the prepared baking sheet and prick each cracker with a fork to prevent puffing.
7. Bake for 18–22 minutes, rotating the pan halfway through, until the edges are golden and the centers are firm. Tip: Watch closely near the end—they can go from perfect to overbaked quickly.
8. Let cool completely on the baking sheet to crisp up further. Just out of the oven, they carry a subtle warmth from the fennel and a citrusy brightness that lingers. Their delicate crunch gives way to a tender crumb, perfect alongside a soft cheese or simply enjoyed with afternoon tea.Poppy Seed and Sesame Sourdough Crackers
Zigzagging through my afternoon, I found myself drawn to the quiet rhythm of baking, the way flour dusts the counter like first snow and seeds scatter with hopeful promise. These crackers emerged from that peaceful space between measuring and waiting, where simple ingredients transform into something wonderfully textured and nourishing.Ingredients
– 1 cup active sourdough starter discard
– 1 cup all-purpose flour
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp fine sea salt
– 1 tbsp poppy seeds
– 1 tbsp sesame seeds
– 2 tbsp cold water (add gradually as needed)Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 cup active sourdough starter discard, 1 cup all-purpose flour, 2 tbsp olive oil, and 1 tsp fine sea salt.
3. Mix with a wooden spoon until a shaggy dough forms.
4. Gradually add 2 tbsp cold water, 1 tbsp at a time, until the dough comes together but isn’t sticky.
5. Knead the dough on a lightly floured surface for 2-3 minutes until smooth and elastic.
6. Divide the dough into two equal portions for easier rolling.
7. Roll one portion into a rectangle about ⅛-inch thick, using even pressure to maintain consistent thickness.
8. Sprinkle half of the 1 tbsp poppy seeds and half of the 1 tbsp sesame seeds evenly over the surface.
9. Lightly roll over the seeds with your rolling pin to press them into the dough.
10. Use a sharp knife or pizza cutter to score the dough into 1-inch squares.
11. Transfer the scored dough to the prepared baking sheet using a bench scraper or spatula.
12. Repeat steps 7-11 with the second portion of dough and remaining seeds.
13. Bake for 15-18 minutes until the edges are golden brown and the centers are crisp.
14. Remove from oven and let cool completely on the baking sheet, about 30 minutes.
15. Break along the scored lines into individual crackers.Perhaps what I love most is how these crackers carry both the subtle tang of sourdough and the gentle crunch of seeds, creating layers of flavor that unfold slowly. They’re perfect alongside a sharp cheddar or crumbled over autumn soups, catching the light with their speckled surface and holding space for quiet moments of nourishment.
Smoked Gouda and Chive Sourdough Crackers
There’s something quietly satisfying about transforming humble ingredients into something extraordinary, like these golden crackers that carry the soulful tang of sourdough and the gentle smokiness of aged cheese. They emerge from the oven with a rustic charm that feels both nostalgic and perfectly present, each cracker telling a story of patience and care. Making them is a slow, mindful process that rewards you with crisp, flavorful bites perfect for quiet afternoons or shared moments.Ingredients
- 1 cup all-purpose flour, plus extra for dusting
- 1 cup finely shredded smoked Gouda cheese, packed (about 4 ounces)
- 1/4 cup chilled unsalted butter, cubed
- 1/4 cup sourdough starter discard, at room temperature
- 2 tablespoons finely chopped fresh chives
- 1/2 teaspoon fine sea salt
- 2–3 tablespoons ice water, as needed
- 1 large egg, beaten (for egg wash)
- Coarse sea salt, for sprinkling
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a food processor, combine 1 cup all-purpose flour, 1 cup shredded smoked Gouda, 1/4 cup cubed chilled butter, 1/4 cup sourdough starter discard, 2 tablespoons chopped chives, and 1/2 teaspoon fine sea salt.
- Pulse the mixture until it resembles coarse crumbs, about 10–12 one-second pulses.
- With the processor running, slowly drizzle in 2 tablespoons ice water until the dough just comes together into a ball; if it feels dry, add the remaining 1 tablespoon water.
- Turn the dough onto a lightly floured surface and gently knead it 3–4 times until smooth.
- Divide the dough in half and shape each portion into a flat disk.
- Roll one disk into a 1/8-inch-thick rectangle using a floured rolling pin.
- Brush the entire surface evenly with the beaten egg wash using a pastry brush.
- Sprinkle the dough lightly with coarse sea salt, pressing gently to adhere.
- Use a sharp knife or pizza cutter to score the dough into 1-inch squares.
- Transfer the scored dough to a prepared baking sheet using a bench scraper or spatula.
- Repeat the rolling, egg washing, salting, and scoring process with the second dough disk.
- Bake both sheets for 18–20 minutes, rotating them halfway through, until the crackers are golden brown at the edges.
- Remove the baking sheets from the oven and let the crackers cool completely on the sheets, about 30 minutes.
- Break the cooled crackers along the scored lines into individual pieces.
Here, the crackers reveal their character: shatteringly crisp with a tender crumb, carrying the warm smokiness of Gouda and the fresh, oniony whisper of chives in every bite. Heap them in a rustic wooden bowl beside a sharp cheddar or creamy blue cheese for contrast, or simply enjoy them plain with a cup of tea as the afternoon light fades.
Turmeric and Black Pepper Sourdough Crackers
Sometimes the simplest things bring the deepest comfort, like these golden-hued crackers that emerge from the oven with a gentle warmth and earthy aroma, perfect for quiet afternoons when you need a little homemade nourishment.Ingredients
– 1 cup active sourdough starter discard (at room temperature for easier mixing)
– 1/4 cup olive oil (or any neutral oil like avocado)
– 1 cup all-purpose flour (plus extra for dusting)
– 1 teaspoon ground turmeric (for vibrant color and earthy notes)
– 1/2 teaspoon freshly ground black pepper (enhances turmeric’s benefits)
– 1/2 teaspoon fine sea salt (adjust to preference)Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the sourdough starter, olive oil, flour, turmeric, black pepper, and salt until a shaggy dough forms.
3. Tip: If the dough feels too sticky, add 1 tablespoon of flour at a time until it’s manageable but still soft.
4. Turn the dough onto a lightly floured surface and knead gently for 2–3 minutes until smooth.
5. Divide the dough in half and roll each portion into a thin rectangle, about 1/8-inch thick, using a floured rolling pin.
6. Tip: Roll from the center outward in all directions to maintain an even thickness for uniform baking.
7. Use a knife or pizza cutter to score the dough into 1-inch squares, but do not separate them yet.
8. Carefully transfer the scored dough onto the prepared baking sheet, using the parchment to help lift it.
9. Bake for 18–22 minutes, rotating the sheet halfway through, until the edges are lightly golden and the centers are firm.
10. Tip: Check for doneness by tapping a cracker—it should sound hollow and crisp, not soft.
11. Remove from the oven and let cool completely on the baking sheet, then break along the scored lines.
12. Store in an airtight container at room temperature for up to 1 week.
My favorite part is the satisfying snap of these crackers, with their subtle tang from the sourdough and a warm, peppery finish that pairs beautifully with soft cheeses or a simple bowl of soup. They’re wonderfully rustic, with slight variations in thickness giving each bite its own character.Balsamic Glazed Sourdough Crackers
A quiet afternoon like this makes me want to create something simple yet deeply satisfying, something that fills the kitchen with the warm, tangy scent of balsamic reduction and toasted sourdough. These crackers are my go-to when I need a moment of mindful baking, transforming day-old bread into crisp, flavorful bites that carry both comfort and sophistication. They’re perfect for slow snacking or sharing with a friend over tea, a small ritual that turns ordinary ingredients into something special.Ingredients
– 4 cups sourdough bread cubes (from 1 small loaf, crusts removed for even texture)
– 3 tablespoons olive oil (or any neutral oil like avocado oil)
– 2 tablespoons balsamic vinegar (a aged variety adds depth)
– 1 tablespoon honey (or maple syrup for vegan option)
– 1/2 teaspoon sea salt (adjust to taste)
– 1/4 teaspoon black pepper (freshly cracked for best flavor)
– 1/4 teaspoon garlic powder (optional, for savory notes)Instructions
1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. Cut the sourdough bread into 1/2-inch cubes, removing any tough crusts to ensure even crisping.
3. In a medium bowl, whisk together the olive oil, balsamic vinegar, honey, sea salt, black pepper, and garlic powder until fully emulsified.
4. Add the sourdough cubes to the bowl and toss gently with a spatula until every piece is evenly coated with the glaze.
5. Spread the coated cubes in a single layer on the prepared baking sheet, ensuring they don’t touch for optimal air circulation.
6. Bake for 25-30 minutes, rotating the pan halfway through, until the crackers are deep golden brown and crisp to the touch.
7. Tip: Listen for a light tapping sound when you shake the pan—this indicates they’re fully dried and crisp.
8. Remove the baking sheet from the oven and let the crackers cool completely on the pan for 10-15 minutes to firm up.
9. Tip: If any pieces feel slightly soft, return them to the oven for 5 more minutes to avoid sogginess.
10. Transfer the cooled crackers to an airtight container, layering them with parchment if stacking to prevent breakage.
11. Tip: For extra flavor, sprinkle with a pinch of flaky salt right after baking while they’re still warm.Zesty and crisp, these crackers offer a delightful contrast between the tangy balsamic glaze and the earthy sourdough base, with a satisfying crunch that holds up well to dips or cheeses. I love serving them alongside a sharp cheddar or simply enjoying them alone, their rustic charm reminding me how small efforts can yield big rewards in the kitchen.
Summary
Moreish and marvelous, these 20 sourdough cracker recipes transform leftover starter into crispy delights perfect for any occasion. We hope you find inspiration to bake up something special! Try your favorites, share which recipes you love in the comments below, and don’t forget to pin this roundup on Pinterest for later.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
