How to Make Sourdough Crackers. (BBQ! Garlic Herb! Plain!)
Sourdough crackers are easily our family’s new favorite thing.
And if you’re like the rest of the world and have made a sourdough starter while in quarantine, I’m here to tell you what to do with the leftovers!
Because I can’t help when it comes to baking bread. But I CAN help with other sourdough recipes that use the leftover starter. Promise I’m good for something.
That’s why I’m bringing you this bonus recipe today.
Okay so disclaimer – I essentially know nothing about sourdough. I started my starter 19 days ago. Started my starter! Ha!
It didn’t even really start doing much until day 14ish. But it did smell good and sourdoughy by day five (or even earlier), so I started using the part you discard for other recipes. If you want to make your own sourdough starter (which is literally just flour + water), you can see how to do it here.
Every day (sometimes twice a day) when you feed the sourdough starter, you discard half. It seems so wasteful but pretty much has to be done, so I started googling what I could do with the discard.
Crackers were the first thing I made (I’ve since done waffles, pancakes and pizza dough!) and we got hooked on them FAST.
The flavor is so good.
The texture is so crisp! You can season them however you’d like. You can eat them with ALL THE DIPS.
And since so many people are trying to start a sourdough starter right now, I figured I’d share the favorite cracker flavor we’ve made so far: BBQ!
You can find the plain and garlic herb variations below. These are so ridiculously easy you won’t believe it.
The BBQ flavor? This was all Eddie’s idea. I made a few plain cracker versions (see the pic below!) and a garlic herb one too. After about four days of that he was like… um, can you make a BBQ one? Like BBQ potato chips?
I was sold on the idea.
Especially because the first time he tasted these crackers, he said he thought they tasted like pringles! That warms my ever loving 90s heart.
P.S. I cannot tell you why some of the crackers are super bubbly while others are not. But I don’t poke my dough with a fork. Maybe it’s the strength of the starter? I absolutely love the crisp texture and little bubbles.
I used the mix of seasonings that I’ve used for years to create a BBQ-ish flavor: smoked paprika, brown sugar, garlic powder, salt and pepper. We LOVE this seasoning. It’s also delicious on grilled chicken or shrimp!
All this cracker dough requires is a little wait time – like 30 minutes. Mix together the ingredients, then wrap up the dough and throw it in the fridge.
Next, roll it out and season it. The bake!
Then break it into delicious, crunchy crackers and try not to eat them all.
Oh and if you need a dip… you should probably make pimento cheese. Sorry! But not.
- 1 cup leftover sourdough starter (248 grams)
- 1 cup all-purpose flour (113 grams)
- ¼ cup olive oil or melted butter plus more for brushing
- ½ teaspoon salt
- flaked sea salt, for topping
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked pepper
- 1 teaspoon garlic powder
- 2 teaspoons dried herbs like basil, oregano, italian seasoning, etc
In a large bowl, stir together the starter, flour, oli/butter and salt. Mix until a dough forms, bringing it together with your hands. Knead it a few times until smooth and then wrap it in plastic wrap. Refrigerate for at least 30 minutes.
Preheat the oven to 350 degrees F. Line a baking sheet (or 2) with parchment paper.
At this point I separate the cracker dough into two sections - it’s easier to work with this way. Take one piece and place it on a floured workspace. Roll it as thin as you can - the thinner the better, without tearing - like ⅛ inch or thinner. Gently transfer the dough to the parchment paper (or you can actually roll it out on the parchment and transfer the parchment to the sheet!). Brush the top of the dough with olive oil or melted butter. Sprinkle the BBQ seasoning mixture all over the top. If you’re making plain crackers, sprinkle with flaked sea salt.
Bake the crackers for 10 minutes, then rotate the pan and bake for 10 minutes more, or until golden and crisp.
Let the crackers cool completely before breaking them into pieces. I store these in a resealable bag for a few days. Though the rarely last because we eat them all!
Follow the exact directions above, but stir the garlic powder and herbs into the dough with the flour. Brush the top with melted butter and sprinkle with flaked salt.
Once you start, you can’t stop!