Buttery Sourdough Crackers

These flakey buttery sourdough crackers are so easy to make, and positively addictive! Pair them with soup, or just keep them on hand as a snack!

Have you seen how expensive it is to buy crackers that don’t have any nonsense ingredients in them!?

And, when you buy the box, there’s like 7 crackers in there. (okay, exaggerating slightly)

But seriously. It’s just not worth it to buy them.

Thankfully — it’s so easy and so CHEAP to make crackers at home!

I’ve developed a technique that makes this project not at all time consuming (because really, who wants to spend loads of time on homemade crackers), and very cost effective to make!

The sourdough makes this an easy recipe to digest, and because this recipe uses real food like butter, they’re very filling — a few crackers go a long way!

But don’t think you’re only getting a few crackers out of this project — this batch makes approximately 300 crackers!

Store them in an airtight container and as long as they’re fully baked and super dry, they’ll last up to a week!

(but if you’re my family, they won’t last that long anyway!)

Ingredients:

• 1/2 cup sourdough starter (discard)
• 1 1/2 cup flour (all purpose)
• Just enough water to form a playdoh consistency (about 1/4 cup)
• 6 tablespoons of softened butter
• 1/4 tsp baking soda (add at END)
• 1/2 tsp baking powder (add at END)

Let’s get started on our crackers!

The day before you make your crackers

The day before you want to bake your crackers, you’ll want to mix all of your ingredients EXCEPT for the baking powder and baking soda.

Knead the dough together in a bowl.

It should feel like a playdoh consistency.

You may need to add a little more or little less water to achieve the correct consistency since every sourdough starter is different!

Leave your mixture in a bowl and cover.

The next day

The next day, you’ll be able to bake your crackers!

Preheat your oven to 375 degrees fahrenheit.

Mix your baking soda and baking powder into your dough.

On a lightly floured surface, divide your dough ball in 3 equal pieces.

Roll out your dough thinly — about 1/16″ diameter.

Transfer your entire rolled out dough on to a greased baking pan (tallow, lard, or olive oil are perfect to grease it with!).

Use a pasta cutter (or knife, but you’ll have a better time with a rolling pasta cutter!) to cut the crackers into roughly 1″ squares.

You don’t need to separate the dough, especially if you use a crinkle cut pasta roller.

Sprinkle some salt on top of your dough, and bake in your 375 degree oven for about 15 minutes until your crackers begin to turn golden brown. The more golden you let them turn, the crispier they will be!

Transfer to a wire rack to cool, then use your fingers to carefully break apart your crackers (if they don’t come apart on their own).

Let them cool completely before you have a taste test! They won’t be as crispy the second they come out of the oven. Once they cool down they crisp right up!

Accidentally take them out too soon? You can put them back in the oven to toast a little bit longer!

Still not crispy? It’s super important to roll them out to be VERY thin! It’s difficult if not impossible to get a THICK crispy cracker!

Enjoy with soup, or just as a snack!