Sourdough Crackers Are so Easy to Make! This is a Copy-cat Recipe of R

This post contains affiliate links, which means I make a small commission at no extra cost to you. You can read my full disclosure here.

You might wonder what the benefits of sourdough crackers are versus crackers made with baking powder, yeast or no leavener at all.

First of all, we simply love the taste of sourdough. It gives everything a more complex taste profile.

Most importantly, though, are the health benefits of sourdough. Since you will be leaving the dough for the sourdough crackers to ferment for a while, the good bacteria in the sourdough help pre-digest the glutens in your baked goods. Many people who are sensitive to gluten tend to do better with sourdough baked goods.

If you haven’t had Rustic Bakery’s flatbread crackers yet, you are in for a treat. They are handmade, organic, and super crisp.

However, these popular crackers come with a hefty price tag. A small 6 oz often costs around $8. Seriously.

Furthermore, when looking at the ingredients you will see that they add sugar and canola oil to their crackers.

We are always looking for ways to decrease the consumption of sugar in our home. I personally don’t think that you don’t need to add sugar to a savory cracker. You will see that my crackers are delicious without added sugar.

Canola oil is more of an inflammatory oil and we try to avoid it as much as we can. Since Rustic Bakery already adds olive oil, my recipe only contains that.

Therefore, I respectfully say that my sourdough cracker recipe is just as delicious but healthier than Rustic Bakery’s sourdough flatbread.

You will actually only need a few basic ingredients for these sourdough crackers:

• flour: I am using organic AP flour here but I am sure you can use any flour you have at home
• sourdough starter: you will need a ripe, active sourdough starter but you can also use sourdough discard if you have it. If you don’t have a sourdough starter, you can check out this tutorial to learn how to make one.
• olive oil: we love olive oil for its health benefits but also for its taste
• sea salt: without salt these crackers would taste bland
• rosemary: Rustic Bakery has a rosemary flatbread and I think it tastes lovely, therefore I include chopped fresh rosemary in my recipe. If you don’t have it or don’t like it, you can leave it out.

• To a medium, non-reactive bowl add 1 cup of flour, 1 cup of sourdough starter (or discard), ¼ cup of olive oil, 1 tablespoon of fresh chopped rosemary, and ½ teaspoon of salt.
• Mix all the ingredients until you have a smooth dough that is not sticky. If it is still sticky, you can gradually add a bit more flour until it comes together.
• Loosely cover the dough and let it rest in the refrigerator for at least 30 minutes or up to 2 hours.
• Preheat your oven to 375˚F
• Take the dough out of the refrigerator and with a rolling pin, roll it out on a silicone baking mat as thin as possible. Lifting and turning the dough every so often will help getting the dough very thin. Don’t worry about uneven edges. If you don’t have a silicone mat, you can use parchment paper, too.
• With a serrated pastry cutter or simply a knife, cut the dough into long strips. Then cut the dough perpendicular to make squares or rectangles.
• Take a fork and prick each square or rectangle twice. This will allow air to escape during baking. Otherwise, your crackers will look like little pillows.
• Place the silicone mat on a cookie sheet, place it in the oven, and bake for 20-25 minutes or until golden brown.
• When done, remove the crackers from the cookie sheet and let cool down. For best results, we like to store the sourdough crackers in an airtight container.
• Enjoy plain, with some homemade butter, hummus, cheese, or your favorite spread!

Here are some ideas for substitutions so you can use whatever you have at home or create many different variations of this recipe:

• flour: most often, I use orgain AP flour. However, you can use spelt, rye, or einkorn flour as well. You might just have to adjust the amount of flour you are using to make sure the dough comes together. As for einkorn, for example, you might have to let the dough rest before you add more flour as it absorbs liquid slower than wheat flour. You can also make this recipe with whole-grain flour which will definitely change the taste.
• sourdough starter: if you don’t have a sourdough starter, you could use either ½ teaspoon of yeast or ½ teaspoon of baking powder. In both instances, you will have to add about ½ cup of water.
• olive oil: while we really enjoy the taste of olive oil, you can use many other oils here. Yes, you can use canola oil if that is what you have at home. Avocado oil would also be great in this recipe. Even though I haven’t tried it myself, I am sure you could use butter, lard, or tallow as well.
• rosemary: these sourdough crackers are delicious with or without rosemary. You can absolutely use other herbs or spices here. Thyme would be great and some people really like caraway seeds. You see, the options are endless.

Silicone baking mat: https://amzn.to/3BzS1QK

Baker’s half sheet: https://amzn.to/3ArUifH

Pastry cutter wheel: https://amzn.to/3iRQcYg

Wooden bowl: https://amzn.to/3BzS1QK

Rustic Bakery organic flatbread: https://amzn.to/2YGVVsr

I had so much fun collaborating with my blogging friend Marisa from Bumblebee Apothecary. You can view the recipe here on her Youtube channel.

How to Make a Sourdough Starter

Easy Sourdough: No feedings, no discards

Sourdough Skillet Cornbread

No-Knead Sourdough Bread

How to make Sourdough Pasta