Crisp and full of herbs, these sourdough crackers with herbs and olive oil are the perfect treat to add to your appetizer spread! Dip them in your favorite dip or eat them just like chips! They are easy to make and full of flavor!
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Sourdough crackers are a fun snack to make! You would never think to make your own crackers at home, but they are so easy to do!
This recipe is based loosely off the King Arthur version of sourdough crackers. Like most other recipes, we find something we like and then make it our own. That's the great thing about cooking!
I love baking with my sourdough discard. Be sure to check out these delicious sourdough discard recipes! I think you'll love them!
- Sourdough Apple Cider Donuts
- Baked Sourdough Donuts
- Sourdough Pumpkin Waffles
- Sourdough Pumpkin Muffins
- Light and Crisp Sourdough Waffles
- Sourdough Discard Pizza Dough
What is Sourdough Discard?
Sourdough discard is the portion of your sourdough starter that you are not feeding. When you are "feeding" your starter to make bread with, you feed it equal parts water, flour, and starter. You can't feed your entire starter, as it doubles and sometimes triples in size, and that's a lot of starter to have on hand! If you are new to sourdough, be sure to check out this post all about how to keep your sourdough starter happy.
Why You'll Love This Recipe
- It's a great way to use up extra sourdough discard! When you are feeding your sourdough, don't throw out that extra that you are not feeding! It's great to bake with.
- They are easy to make! These crackers are ready in about 30 minutes. The food processor does the hard work of mixing everything together and then you just roll them out, cut them, and bake!
- They are very impressive! Most people would think that making homemade crackers would be time consuming and difficult to do. These crackers are so easy and so full of flavor!
Do These Crackers Taste Like Sourdough?
They do not! They don't have the long, slow fermentation that a typical loaf of sourdough bread would have. The starter helps add a little bit of rise to the crackers, but also adds a chew and crispness.
Ingredients You'll Need
- Flours- the combination of whole wheat flour and all purpose flour give these crackers a nuttiness that comes from the whole wheat flour. If you do not have whole wheat flour, use only all purpose flour.
- Sourdough discard- to help the crackers rise just a bit, but also adds to the crunch and crispness of the crackers.
- Olive oil- goes in the crackers but also is brushed on the cracker dough.
- Italian Seasoning- I like using Italian seasoning because there is thyme, rosemary, and oregano all in one. You don't need to have tons of herbs around if you have just one Italian Seasoning mix.
Let's Make Sourdough Crackers with Herbs and Olive Oil!
Preheat the oven to 350 degrees. Add all the ingredients to the bowl of a food processor. Pulse the ingredients 15 times until a sticky dough ball forms. Take the dough out of the food processor and divide it into two discs. Wrap each disc in plastic wrap and refrigerator for at least one hour to allow the gluten to relax.
Add the ingredients to a food processor 
The dough will form a sticky ball
After at least one hour of resting, unwrap one of the discs and place it between two pieces of parchment paper. I was able to roll mine out to 8 inches by 12 inches. Cut the dough in your desired shape and slide the parchment paper on to a baking sheet. Prick each of the crackers with a fork and brush the crackers with olive oil. Sprinkle with salt.
refrigerate the dough 
Cut the dough into the shape you would like
Bake for 20-25 minutes, rotating the baking sheet halfway through the baking process to prevent over browning of the crackers. Allow the crackers to cool before serving.
Tips and Tricks
- If you loved these crackers, give these Cinnamon and Sugar Sourdough Crackers a try!
- The easiest way to get the crackers to a baking sheet is to cut the crackers into squares right on the parchment paper. Then transfer the entire parchment paper to the baking sheet. It's ok if the crackers are still touching, they will break apart once they are baked.
- Roll the dough out as evenly as possible. That ensures that the crackers all bake that the same time.
- When rolling out the dough, the edges of the dough will be uneven, and that's ok. You can cut the edges to make them even, or you can leave it and have some different shaped crackers, so one will notice!
- Get the kids involved! You can shape these crackers with cookie cutters and make fun shapes for a kids birthday party, or for an after school snack.
Frequently Asked Questions
These crackers will stay crisp for up to 3 days in an airtight container. Make sure it's air tight though, because they will get stale fast if they are exposed to air.
Sure! The dough can be made up to 24 hours in advance and kept in the refrigerator. When you are ready to make it, simply roll out the dough and bake!
Yes! If you prefer to use fresh herbs, use ¼ cup chopped very small. Add them to the food processor with the rest of the ingredients.
Yes! If you don't have a food processor, simply mix all the ingredients together in a large bowl. Use a wooden spoon or clean hands as the dough gets very sticky and tough to work with as it comes together.
Other Recipes To Try!
Did you love these Sourdough Crackers with Herbs and Olive Oil? I'd so appreciate it if you would give this recipe a 5 star review! That will help other hungry readers find my recipes!
And don't forget to tag me on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
- Halloween Pasta Salad
- Spooky Halloween Tortilla Chips
- Cozy Instant Pot Ham and Potato Soup
- Instant Pot Marinara Sauce
- Sweet and Salty Roasted Pumpkin Seeds
- Homemade Chunky Applesauce
- Halloween Funfetti Cheesecake Bars
- Simple Instant Pot Cranberry Sauce
- 5 Ingredient Meatballs
📖 Recipe
Sourdough Crackers with Herbs and Olive Oil
Ingredients
- ½ cup All purpose flour
- ½ cup Whole Wheat Flour
- 1 cup Sourdough Starter Inactive/unfed
- ¼ cup Extra Virgin Olive Oil
- ½ teaspoon Pepper
- ½ teaspoon Salt
- 1 ½ teaspoon Italian Seasoning
Instructions
- Preheat the oven to 350 degrees.
- Add all the ingredients to the bowl of a food processor. Pulse 15 times until the ingredients come together and form a sticky dough ball.
- Divide the dough in half and wrap each half in plastic wrap. Form each dough ball into a disc and place the disc in the refrigerator to chill for at least 1 hour.
- After at least 1 hour, take one disc out of the refrigerator. Unwrap it and place it between two pieces of parchment paper. Roll the dough into a thin sheet. Add a little more flour if the dough is sticking to the parchment paper too much. Be sure to roll the dough as evenly as possible. I was able to get mine to 8 inch by 12 inches.
- Once the dough is rolled out, cut the dough into the shape crackers you would like. Move the parchment paper to the baking sheet. Prick each cracker with a fork to prevent puffing. Brush with olive oil and sprinkle with more salt.
- Place the baking sheet in the oven for 20-25 minutes, rotating the baking sheet halfway through the baking process. The crackers are done when they are slightly browned and are no longer soft. Allow them to cool and serve. Repeat the same process for the other dough disc.
Notes
- The easiest way to get the crackers to a baking sheet is to cut the crackers into squares right on the parchment paper. Then transfer the entire parchment paper to the baking sheet. It's ok if the crackers are still touching, they will break apart once they are baked.
- Roll the dough out as evenly as possible. That ensures that the crackers all bake that the same time.
- Optional add ins- Chia seeds, Parmesan cheese, or everything bagel seasoning.
Sachi
so good
Cindy
Oh wow another great use for sourdough discard!
Anne
Delicious homemade crackers!
Kathy Hester
I love the idea of homemade crackers - can't wait to make these!
Linda
These crackers are simply delicious and addictive!
Aimee
I love having another use for my sourdough discard!
Jennifer
These are the first cracker I ever made from scratch and they were easy and delish! I'll be making them again for sure!
Mandy Applegate
I love sourdough and these were simply delicious!
Laura
Another AMAZING sourdough recipe. thanks!
Sherry Ronning
I made your crackers for a special gathering that I hosted. All my guests loved them and wanted a copy of your recipe. Thank you from a ladies group in Michigan!!
Donna
Great way to use up sourdough discard, the are delicious too!