Sourdough Herb & Sea Salt Crackers (Sourdough Recipe Not Bread)
Thin, crisp, and savory sourdough herb and sea salt crackers that use up plenty of sourdough starter or discard. No rising time, pantry-friendly ingredients, and endlessly customizable for snacks, cheese boards, and appetizers.
Ingredients
- 1 cup active sourdough starter or discard 100% hydration, about 240 g; cold from the fridge is fine
- 1 cup all-purpose flour about 120 g; you may swap up to 1/2 cup with whole wheat or spelt
- 2 tablespoons olive oil plus more for brushing; use a mild extra-virgin oil
- 1/2 teaspoon fine sea salt for the dough
- 1/2 teaspoon garlic powder optional, for savory flavor
- 1/2 teaspoon dried Italian herbs or dried thyme or use dried rosemary, lightly crushed
- 1/4 teaspoon freshly ground black pepper adjust to taste
- flaky sea salt such as Maldon, for topping to taste
- 1 tablespoon olive oil or neutral oil for brushing the rolled dough (1–2 tablespoons as needed)
- 1 tablespoon finely grated Parmesan or Pecorino optional, 1–2 tablespoons; grate very finely so it melts and doesn’t burn
Instructions
- Preheat your oven to 350°F (175°C). Line one large baking sheet (or two smaller ones) with parchment paper or a silicone baking mat to prevent sticking and help the crackers crisp evenly.
- In a medium bowl, whisk together the sourdough starter or discard, 2 tablespoons olive oil, and 1/2 teaspoon fine sea salt until smooth. Add the all-purpose flour, garlic powder (if using), dried herbs, and black pepper. Stir with a spatula or wooden spoon until a soft dough forms. It should be slightly tacky but firm enough to roll.1 cup active sourdough starter or discard, 1 cup all-purpose flour, 2 tablespoons olive oil, 1/2 teaspoon fine sea salt, 1/2 teaspoon garlic powder, 1/2 teaspoon dried Italian herbs or dried thyme, 1/4 teaspoon freshly ground black pepper
- If the dough is too sticky to handle, knead in an extra teaspoon or two of flour right in the bowl until it’s manageable. If it feels dry or cracks when pressed, sprinkle in 1/2 teaspoon water at a time and knead until it holds together smoothly. You don’t need to develop gluten here—just a cohesive dough.1 cup all-purpose flour
- Turn the dough out onto a lightly floured surface and divide it into two portions. Working with one piece at a time, roll the dough as thin as you can—about 1/16–1/8 inch thick. If the dough springs back while rolling, let it rest for 5 minutes, then continue rolling. Thinner dough yields crispier crackers.
- Carefully transfer each rolled sheet of dough to the prepared baking sheet. The shape doesn’t have to be perfect. Lightly brush the surface of the dough with a thin layer of oil so the toppings stick and the crackers brown nicely.1 tablespoon olive oil or neutral oil
- Using a pizza cutter or sharp knife, score the dough into squares or rectangles about 1–1 1/2 inches wide. Cut down to the pan but not through the parchment. These score lines will make it easy to break the crackers apart once baked.
- Sprinkle the surface lightly with flaky sea salt. If using Parmesan or Pecorino, scatter 1–2 tablespoons of very finely grated cheese in a thin, even layer so it melts instead of burning. Avoid heavy clumps.flaky sea salt, 1 tablespoon finely grated Parmesan or Pecorino
- Bake for 18–25 minutes, rotating the pan halfway through. Start checking at 15 minutes, as ovens vary. The crackers are done when the edges are deep golden and the center pieces feel firm and dry to the touch. Edge crackers may darken first; remove any that are done and return the rest to the oven if needed.
- Remove the baking sheet from the oven and let the crackers cool completely on the pan; they will crisp further as they cool. Once fully cooled, break the crackers along the scored lines into individual pieces.
- Taste a few crackers and note whether you’d like more or less salt, herbs, garlic, or cheese next time. Adjust the seasoning amounts in your notes so you can dial them in perfectly for your family’s taste in future batches.
Notes
Yield: about 80–100 small crackers, enough for 6–8 snack servings or one large party platter.
Storage: Store fully cooled crackers in an airtight container at room temperature for 5–7 days. In humid environments they may soften; re-crisp on a baking sheet at 300°F (150°C) for 3–5 minutes, then cool. For longer storage, freeze baked crackers in a zip-top bag for up to 2 months; thaw at room temperature and re-crisp as needed.
Make-ahead: You can mix the dough, wrap it tightly, and refrigerate it for up to 24 hours. Let it sit at room temperature for about 15 minutes before rolling. The flavor will be slightly tangier after resting.
Key tips: Roll the dough very thin for the crispiest texture; older sourdough discard will give a more pronounced tang. Darker baking sheets brown the crackers faster—if they brown too quickly, lower the oven to 325°F (165°C) or use a lighter pan. Keep the salt in the dough moderate since you’re finishing with flaky salt on top.
Variations: Try everything bagel seasoning on top instead of herbs; add 1/2 teaspoon smoked paprika and top with sharp cheddar; mix in rosemary and lemon zest; leave out the garlic and herbs, add 1 tablespoon sugar to the dough, and sprinkle with cinnamon sugar for a lightly sweet version. A 1:1 gluten-free flour blend can be used; the crackers will be a bit more delicate but still crisp.
Nutrition
Calories: 70kcal
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