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5 from 3 votes

Sourdough Crackers

Use your excess sourdough starter to make these light and crispy sourdough crackers.
Prep Time5 minutes
Cook Time22 minutes
Chill30 minutes
Total Time57 minutes
Course: Appetizer
Cuisine: American
Keyword: Sourdough Crackers
Servings: 6 large crackers
Calories: 143kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

  • 1 cup (125g) all-purpose flour
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1 cup sourdough starter
  • Kosher salt, or sea salt (for topping)

Instructions

  • Preheat oven to 350°F. Prepare 2 baking sheets with parchment paper. Set aside.
  • In a medium bowl add the flour, oil, and salt.
  • Pour sourdough starter over top and mix until all ingredients are fully combined.
  • Place combined ingredients onto a clean counter and gently roll into a smooth ball. Wrap in plastic and refrigerate for 30 minutes. (Up to overnight.)
  • After 30 minutes, remove from the refrigerator and cut in half. Rewrap one of the halves and place back into the refrigerator.
  • Take the dough and cut into 3-4 pieces. Lightly flour your counter. Now roll out each piece into as thin of a layer as you can. It does not need to be uniform in shape, just consistent in thickness.
  • On a baking sheet that is lined with parchment paper, lay out the pieces. I could fit 2-3 pieces on each baking sheet.
  • Brush each piece with water (not soaking it) and then sprinkle with sea salt.
  • Bake for 15-22 minutes. The cracker is done when it is crisp and browning.
  • When done remove from oven. I let mine cool right on the pan. If you want to reuse the pans for the remaining crackers, move the cracker sheet to a cooling rack.

Nutrition

Calories: 143kcal