Sourdough Herby Crackers

This recipe is inspired by King Arthur’s Sourdough Cracker recipe.

Ingredients:

-1 cup unbleached all purpose flour
-1 cup sourdough starter discard
-4 tbsp butter, softened
-2 tbsp herbs de provence (or any dried herb of choice)
-Extra Virgin Olive Oil for brushing on top
-Coarse salt like Maldon Sea Salt for topping

Instructions:

1. Combine the flour, sourdough discard, butter, and herbs together in a mixing bowl with your hands or in a standing mixer with the dough hook.

2. Divide the dough in two, form into a rectangle, and wrap in plastic wrap. Place the dough in the fridge for at least an hour.

3. Preheat your oven to 350 degrees F.

4. Place one of the dough hunks between two pieces of parchment paper and roll it out into to a very thin and even rectangle. I made mine as paper thin as I could.

5. Remove the top layer of parchment and move the cracker sheet to a cookie/baking sheet. Brush with oil, use a knife or a pizza cutter to cut into many squares, and top with chunk sea salt. Use a 3-4 pronged fork to poke each cracker.

6. Bake for 20-25 minutes, until golden brown. The thicker the cracker, the longer it’ll need to bake.

7. Store in an airtight container for a few days.

Print Recipe

Sourdough Herby Crackers

The absolute best sourdough discard crispy herby crackers.

Keyword: Crackers, Sourdough

Servings: 4 oz of crackers

Ingredients

• 1 cup unbleached all purpose flour
• 1 cup sourdough starter discard
• 4 tbsp butter, softened
• 2 tbsp herbs de provence or herbs of choice
• extra virgin olive oil for brushing
• coarse salt for topping

Instructions

• Combine the flour, sourdough discard, butter, and herbs together in a mixing bowl with your hands or in a standing mixer with the dough hook.
• Divide the dough in two, form into a rectangle, and wrap in plastic wrap. Place the dough in the fridge for at least an hour.
• Preheat your oven to 350 degrees F.
• Place one of the dough hunks between two pieces of parchment paper and roll it out into to a very thin and even rectangle. I made mine as paper thin as I could.
• Remove the top layer of parchment and move the cracker sheet to a cookie/baking sheet. Brush with oil, use a knife or a pizza cutter to cut into many squares, and top with chunk sea salt. Use a 3-4 pronged fork to poke each cracker.
• Bake for 20-25 minutes, until golden brown. The thicker the cracker, the longer it’ll need to bake.
• Store in an airtight container for a few days.