Sourdough Crackers
These savory, tangy little morsels are destined to become your new favorite snack! Feel free to put your own spin on these by kneading additional ingredients into the dough before baking. Rosemary and garlic are especially delicious, but I'm also looking forward to experimenting with adding za'atar and toasted sesame.
Servings: 2 cups
Ingredients
- 1 cup sourdough starter
- 1 cup whole wheat flour
- 1/4 cup olive oil (plus more for brushing)
- 1 tsp salt
Instructions
Prepare the Dough
- Mix all ingredients in a glass bowl. Cover and allow to rest for at least 7 hours, or overnight.
Roll Out the Crackers
- On baking day, preheat the oven to 350° F.
- Punch down the dough and knead for a minute or two. Divide in half.
- Roll out one half of the dough onto a Silpat or parchment paper. It will be a little wet, so feel free to add a bit more flour to prevent it from sticking to the rolling pin. Try to get it into a thin, uniform layer, but it's okay if some spots are a little thicker than others.
- Brush with olive oil and sprinkle with a little additional salt. (The oil helps the salt stick better, but isn't strictly necessary.)
- Cut dough into crackers of whatever size you desire. For small crackers like the ones shown, I recommend poking each with a chopstick to allow air to escape while baking.
Bake the Crackers
- Transfer the Silpat/parchment onto a baking sheet. Bake for about 15 minutes, until the bottoms are brown. Remove from oven, even if they aren't completely crisp yet.
- If you have an extra Silpat/parchment piece, you can prepare the second batch while the first is baking. If not, transfer the first batch of crackers to a new baking sheet or ovenproof container, and roll out the second batch of crackers.
- After the second batch has baked for about 15 minutes and the bottoms have browned, turn the oven off, then return the first batch to the oven.
- Let both batches sit in the oven while it cools. This will allow all the remaining moisture to evaporate from the crackers so that they get delightfully crisp.
- Check on them after about half an hour, and test one of the thicker crackers. Let them sit a little longer if needed - they're fine to hang out in there for hours (I even left them in overnight once, accidentally, and they were still just fine the next day. Phew!)
- Once cooled, they will keep in an airtight container for a week or so... but good luck getting them to last that long!