Moreish sourdough crackers with a satisfying snap. Salty, herby and slightly sour. One of our favourite snacks to take to work instead of crisps, but also perfect to add to any cheeseboard!
I started making these sourdough crackers when I was desperate to use up some sourdough discard. I had almost a litre of the starter and I’d never been able to throw any of it away (I just can’t waste food! Just can’t…). This recipe uses a lot of your sourdough discard, and not much of anything else, but the result is… well, empty baking sheets before the crackers have even cooled, let alone made it to a snack bag for work…
The dough is extremely easy to prepare: all you need is a bowl and a wooden spoon or a spatula. I like using half of plain white flour and half of rye, but it works just as well with plain white flour only.
You can also experiment with any herbs, but I would recommend using dried herbs only, as fresh herbs can add too much moisture to the dough and crackers have slight bitterness from the burned fresh herbs after baking them. It is also hard to achieve the sought-after snap of a good cracker.
I melt my butter in a microwave (normally takes 40-50 seconds), but you can just as easily melt in on the hob, just make sure you remove it from the heat before it starts bubbling. Also, don’t pour the melted butter onto flour when it’s very hot (warm is fine), as it will cook the flour. If you only have salted butter, that’s perfectly fine to use: just reduce the extra salt that you use in the recipe.
The reason I chill the dough for at least 30 minutes is to make the fat in the dough solidify, make it less sticky to roll out and crackers turn our flakier.
One of the most difficult tasks (but totally worth it) when making these crackers is rolling them out as thinly as possible. It is easiest to do it on baking parchment cut to the size of your baking sheet: that way, you can easily transfer the rolled out dough. Rolling requires both strength and patience. And most importantly, keep sprinkling the flour on top the dough you’re rolling out if it sticks. There is nothing more annoying when a piece of it sticks to the rolling pin…
Use a sharp long bladed-knife (not serrated) and press it down to cut the crackers (rather than cut along) or simply use a pizza cutter. No need to pull the crackers apart as they’ll shrink slightly when they cook and the ones that are still intact, you’ll be able to easily snap apart.
These crackers rarely last longer than a day, but you can definitely store them in an airtight container for up to a week. Pack them into bags and take them to work picnics or as a snack for a long drive/hike. Or try them with cheese and chutney to accompany your glass of wine.
Looking to use more of your sourdough starter. Here are some ideas:
‘Perfect-For-Snacking’ Herby Sourdough Crackers
- 110 g plain flour
- 1/2 tsp table or fine sea salt
- 225 g sourdough starter discard/unfed (100% hydration)
- 60 g unsalted butter melted
- 2 tbsp mixed herbs
- 3 tbsp olive oil for brushing
- coarse salt, such as rock salt or pink Himalayan salt for sprinkling
- In a large bowl, mix the flour, fine salt, sourdough starter, melted butter and herbs to make a smooth dough. It shouldn't be too sticky: if it is, add a teaspoon of flour.
- Divide the dough in half and shape each half into a small rectangular slab or put in oblong tupperware boxes and cover with cling film. Refrigerate for at least 30 minutes, until the dough is firm, but don't leave it longer than 2 hours or your crackers will be very sour.
- Preheat the oven to 180 C. Whilst it preheats, lay down 2 pieces of baking parchment that are each roughly the size of your baking sheets. Lightly flour your rolling pin, and the top of the dough.
- Working with one piece at a time, roll the dough out onto your baking parchment as thinly as possible (1mm thin, if you can). The dough may have uneven edges but try to make it as even as possible.
- Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and sprinkle your coarse salt over the top of the crackers. Cut the dough into squares with a sharp knife or a pizza cutter.
- Bake the crackers for 20-25 minutes, until crackers are starting to brown around the edges. You may want to reverse the baking sheets after 10 minutes: both top to bottom, and front to back – for a more even bake.
- Remove the crackers from the oven and leave to cool. Store airtight at room temperature for up to a week.
- Pack them into sealable bags or small boxes for a great snack, or serve with cheese and chutney.