Homemade Sourdough Crackers

Sourdough crackers are one of my favourite store-bought to homemade swaps. They perfectly showcase the tangy sourdough flavour and give me a way to use what is normally considered waste when baking sourdough traditionally. I’m always looking for ways to reduce food waste in our home (have you seen the price of groceries?!), so these crackers are a great way to get us one step closer to a sustainable food cycle.

These little hands couldn't wait until the crackers cool all the way before digging in.

Another bonus? These are so incredibly easy to make! You definitely don’t have to be a sourdough master by any means, and it's simple to include the kids!

Dress these crackers up with whatever herbs and spices you want to make a tasty, crunchy snack that pairs great with a great spinach dip!

I prefer the Everything Bagel herb and spice mix, but it’s so easy to make these crackers the way you want them. Grate some cheddar or parmesan cheese to make a cheese cracker. Opt for rosemary and sea salt to make a more subtle cracker to pair with anything. Or make it sweet; sprinkle with cinnamon and sugar. It’s so easy to make these your own. Just add whatever mix-ins you want before mixing and kneading the dough. Tip: If you're topping your crackers rather than mixing the flavouring in, press the topping into the cracker dough gently with your hands or a rolling pin. Otherwise, it might all fall off when packing the crackers up.

When rolling your dough out, you can go as thick or thin as you want. Just note the texture and cooking times will be a little different. I usually roll mine somewhere between 1/8” and 1/16” thick because I like my crackers really crunchy and slightly browned on the edges. At this thickness, the 12-minute cooking time is usually more than enough and I could even knock it back down to 10 minutes. But, if you want a softer, chewier cracker you can roll the dough a little thicker. Just make sure you cook the crackers a little longer or you’ll be left with a soggy, oily mess.

After you’ve rolled the dough out to your desired thickness, you’ll want to cut the crackers using a sharp knife or even a pizza cutter to get a really clean cut. I cut my dough into a perfect rectangle, then use the scraps to roll out more crackers. For something more fun, you could use a wavy cutter so the cracker edges are more interesting. There's no need to separate your crackers after cutting since they will shrink as they cook rather than expand.

These crackers will keep in the pantry in an airtight container for up to 2 weeks - if they last that long (which they won’t).