Imagine a cracker so perfectly crisp, so delicately infused with aromatic herbs, that it elevates your snacking experience from ordinary to extraordinary. These homemade sourdough crackers are not just a recipe—they're a culinary adventure that combines the tangy complexity of sourdough with the richness of olive oil and the fragrant whispers of herbs. Whether you're a seasoned baker or a curious home cook, these crackers will impress your taste buds and your guests, proving that the most memorable snacks are often the ones crafted with love and simple, quality ingredients.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 crackers
Ingredients
- 1 cup sourdough starter
- 1 cup all-purpose flour
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon dried herbs (thyme, rosemary, or oregano)
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your crackers will bake evenly and develop a nice golden color.
- In a large mixing bowl, combine 1 cup of sourdough starter and 1 cup of all-purpose flour. Mix them together until they form a cohesive dough. The sourdough starter will add flavor and a slight tang to your crackers.
- Add 1/4 cup of olive oil to the dough. This will help create a crisp texture in the finished crackers. Mix well until the oil is fully incorporated.
- Sprinkle in 1 teaspoon of salt and 1 teaspoon of your choice of dried herbs (thyme, rosemary, or oregano). These herbs will add aromatic flavor to your crackers. Mix until all ingredients are evenly distributed.
- Turn the dough out onto a lightly floured surface. Knead it gently for about 1-2 minutes until it is smooth and pliable. Be careful not to over-knead, as this can make the crackers tough.
- Divide the dough into two equal portions. This will make it easier to roll out and shape the crackers.
- Using a rolling pin, roll out one portion of the dough to about 1/8 inch thickness. If the dough is sticky, you can sprinkle a little more flour on the surface or on the dough itself to prevent sticking.
- Once rolled out, use a sharp knife or a pizza cutter to cut the dough into squares or rectangles, depending on your preference. You can also use cookie cutters for fun shapes.
- Transfer the cut crackers onto a baking sheet lined with parchment paper. Make sure to leave some space between each cracker to allow for even baking.
- Repeat the rolling and cutting process with the second portion of the dough.
- Optional: For added flavor and texture, you can brush the tops of the crackers with a little extra olive oil and sprinkle with sea salt or additional herbs before baking.
- Bake the crackers in the preheated oven for 15-20 minutes, or until they are golden brown and crisp. Keep an eye on them towards the end of the baking time to prevent burning.
- Once baked, remove the crackers from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your homemade sourdough crackers as a snack on their own, or serve them with cheese, dips, or spreads. Store any leftovers in an airtight container to maintain their crispness.
Tips
- Use an active, bubbly sourdough starter for the best flavor and texture.
- Don't overwork the dough—gentle mixing ensures tender crackers.
- Roll the dough as evenly as possible to guarantee uniform baking.
- Experiment with different herb combinations to find your signature flavor.
- For extra crispiness, roll the dough even thinner, around 1/16 inch.
- Let the crackers cool completely to achieve maximum crunchiness.
- Store in an airtight container to maintain their delightful crisp texture.
- If the dough feels too sticky, chill it in the refrigerator for 15-20 minutes before rolling.
Nutrition Facts
Calories: 45kcal
Carbohydrates: 5g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
