Sourdough Crackers
Why You’ll Love These Sourdough Cheese Crackers
If you have a sourdough starter this recipe is an easy and delicious recipe to use your sourdough. Best of all is these crackers only need three ingredients to make, takes less than 5 minutes to prep, and no rising time. They taste 10x better than store-bought cheese crackers and are extremely better for you since the ingredients have no preservatives, salt, or sugar.
They are a great kid-friendly healthy snack for road trips, school lunches, or even on the go. Sourdough crackers also go great with any kind of soup, on top of salads, eaten plain, or dipped into hummus. Your family will absolutely love them! Trust me, this recipe is one you’ll want to make over and over again. It’s so good and a perfect healthy homemade snack. My family loves them.
Does the Sourdough Starter need to be fed or unfed?
The best part about this sourdough cracker recipe is it works with a fed or unfed sourdough starter. Also, your sourdough starter can be used at room temperature or right out of the fridge.
Ingredients needed
- Sourdough Starter
- Grated Mozzarella Cheese
- Melted Butter
Substitutions
- Any cheese can work in place of the mozzarella cheese
- If you don’t have any butter or you are lactose intolerant then use avocado oil or olive oil
Step by Step Instructions
Let’s jump into the steps to make these sourdough cheese crackers.
- Preheat your oven to 325 degrees and line a sheet pan with parchment paper.
- Melt the butter and let it cool to room temperature. (If the butter is too hot it won’t mix well with the sourdough so make sure not to skip this step.)
- Mix all the ingredients together in a bowl until it’s nice and smooth. If there is oiliness then the butter was still a little too hot so place the mixture into the fridge for 10 minutes and then stir again.
- Pour the cracker mixture onto a sheet pan and spread with a rubber spatula to be a nice even layer.
- Bake for 30 minutes, then take the pan out and use a pizza cutter to score the crackers. (If your crackers are already looking golden, turn your oven down to 300 degrees).
- Return the pan into the oven and cook for another 30 minutes.
- Once done take the crackers out and break the crackers along the score lines.
- Eat right away or store in an air-tight container or jar.
Helpful Tips and Tricks
- When measuring out your sourdough, it’s totally fine if the measurements aren’t exact. The crackers will still turn out great.
- To melt the butter perfectly, microwave the butter in 10-seconds increments for 40 seconds.
- Use a silicone mat or unbleached parchment paper. This helps so the crackers don’t get stuck on the sheet pan.
- Roll the cracker dough to fill the whole sheet pan, so your cracker will all be the same thickness.
- After scoring your crackers with a pizza cutter, If your crackers are already looking golden, turn your oven down to 300 degrees and put your crackers back in.
- A utensils knife or pizza cutter works great to score the crackers
- For softer crackers, bake them for 5 minutes less. I love making softer crackers for my 9-month-old daughter so she has an easier time eating them.
- For crispier crackers, bake for 1 hour and 5 minutes. Then let the crackers cool on the pan.
How to store and how long do these crackers last?
Store these crackers in a mason jar or air-tight container. They last for up to 5 days at room temperature or 7 days in the fridge.
If you try this recipe, I’d love to know! Feel free to tag me @fullofwholesome on Instagram, write a comment below, or send me a message.
Sourdough Crackers with Mozzarella
Ingredients
- 1 1/3 cup Sourdough Starter (fed or unfed)
- 3 tbsp Butter (unsalted)
- 1 cup Mozzarella cheese
Instructions
- Preheat your oven to 325 degrees and line a sheet pan with parchment paper.
- Melt the butter slowly in the microwave. It works best for 10 seconds intervals for 40 seconds stirring each time. (If the butter is too hot it won't mix well with the sourdough so make sure not to skip this step.)
- Mix all the ingredients together in a bowl until it's nice and smooth. If there is oiliness in the dough, then the butter was still a little too hot. To fix this, place the mixture into the fridge for 10 minutes and then stir again.
- Pour the mixture onto the sheet pan and spread with a rubber spatula to evenly fill the whole sheet pan.
- Bake for for 30 minutes then take pan out and use a pizza cutter to score the crackers. (If your crackers are already looking golden, turn your oven down to 300 degrees).
- Return the pan into the oven and cook for another 30 minutes. Let the crackers cool on the pan for 5 minutes than break the crackers along the score lines.
- Eat right away or store these crackers in a tight container.
Notes
- When measuring out your sourdough, it's alright if the measurements aren't perfect. The crackers will still turn out great.
- To melt the butter perfectly, microwave the butter in10 second increments for 40 seconds.
- Use a silicone mat or unbleached parchment paper. This helps so the crackers don't get stuck on the sheet pan.
- Roll the cracker dough to fill the whole sheet pan.
- After scoring your crackers with a pizza cutter, If your crackers are already looking golden, turn your oven down to 300 degrees and put your crackers back in.
- A utensils knife or pizza cutter works great to score the crackers
- For softer crackers, bake them for 5 minutes less. I love making softer crackers for my 9-month-old daughter so she has an easier time eating them.
- For crispier crackers, bake for 1 hour and 5 minutes. Then let the crackers cool on the pan.
Absolutely the best cracker!! The way the recipe calls for spreading out the “dough” vs rolling it out….allows for an extraordinarily thin crunchy cracker! The dual baking times also is brilliant – score after first 30 minutes…..bake another 30 minutes and voila!