Sourdough lends such a great flavor to breads and all baked things. Recently, I have been baking sourdough crackers with unfed starter. The flavor of rye sourdough starter adds depth and character to crackers. The added herbs, delicious olive oil, and parmesan cheese just makes these ever-so-tasty.
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Adding Herbs to the Sourdough Crackers
These crackers taste wonderful with added herbs and mix-ins like parmesan cheese. However, if you do not want the hassle of chopping and shredding, you can just make these plain. Add salt and pepper for seasonings and call it yummy, which they will be! The rye sourdough and added whole wheat flour have lots of flavor all on their own.
I chose to add a mixture of fresh basil and parsley, since that’s what I had on hand. My son is a cheese lover, so I shredded some fresh parmesan cheese and mixed that in, too. If you do use the cheese, just watch the crackers carefully as they bake, because the cheese can burn rather easily resulting in a bitter flavor. Only bake to a light golden brown. If you are dairy free, no worries, you can leave the cheese out completely.
Can Dry Herbs be Substituted? A mixture of dry herbs are also perfectly acceptable in these crackers. So, open your spice cabinet and just select a complementary menagerie of herbs – basil, thyme, rosemary, marjoram or oregano could be added for gorgeous flavor. Or try the mix of Italian Herbs & Spices in this bread recipe.
Extra Virgin Olive Oil in Sourdough Crackers
I prefer using EVOO in my sourdough crackers since I love the spicy and fruity tones of a full-bodied, organic olive oil like Zoe Organic Extra Virgin Olive Oil. You can, if you prefer, substitute butter or your desired oil, like coconut. Or, how about any one of dozens of flavored olive oils? Why not!
Cheese Dip Recipe
What would crackers be without a dip? Well, these sourdough crackers are yummy on their own but let’s amp the yummy up to fabulous! Here is my suggestion, an easy-peasy cheese dip that can be made super quick with just a few refrigerator ingredients while these crackers are baking.
One cup of cheese dip with this sourdough cracker recipe was enough to serve 3-4 people.
- TO MAKE CHEESE DIP
- INGREDIENTS:
- 1/3 Cup Mascarpone Cream (or Cream Cheese)
- 1/3 Cup Plain Yogurt (2% milk fat or full fat)
- 1/3 Cup Shredded Cheddar Cheese (I used reduced fat mild cheddar)
- INSTRUCTIONS:
- Measure the three ingredients in equal quantities (I used 1/3 cups to achieve one cup of dip). Mix together with a fork or whisk.
- Season to Taste. I used a smoked salt and a smoky chipotle pepper to season my dip but plain old salt & pepper will work fine.
Making These Sourdough Crackers
There’s no magic to these crackers, they really are so very easy to make. Just measure your ingredients, mix all of the ingredients together, form a ball, roll out flat, and cut. Arrange on a baking sheet and bake. Done. No sourdough discard? Grow your very own Sourdough Starter and you will have plenty!
I used a pastry wheel with a dual head like this one to achieve the serpentine edge. It does double duty as a pizza cutter.
I love this granite rolling pin. It is heavy and it remains cool so rolling out pastry dough is easy without any added effort.
I recommend using a perforated baking tray to bake these crackers. This tray allows crackers to bake both sides and they will not stick.
I sprinkled the top of my crackers with some Maldon’s Smoked Sea Salt. Normally, I have this salt on hand as I just love the smoky flavor. I sprinkled them with chipotle pepper, too. You can simply sprinkle the tops with whatever salt you have on hand and with cracked black pepper.
This recipe made enough crackers and dip to feed two hungry teenagers an afternoon snack while they battled away on an intense strategic board game. I’d call that a win for Mom!
Remember! Sharing is Caring
Save this recipe to Pinterest. Then, treat a neighbor or a friend with an afternoon visit, bring some of these yummy sourdough crackers and just have a chat (socially distanced, of course). Take a picture of your lovely crackers and post to FB or IG, be sure to tag @christinasbreadbakes. I love to see your fresh baked goodies!
Happy baking, Bread Bakers.
Gorgeous Sourdough Crackers with Olive Oil & Herbs
Equipment
- Measuring Cups
- mixing bowl
- Rolling Pin
- Pastry Wheel, pizza cutter, or knife
- Sheet Pan
- Silicone mat or parchment paper
Ingredients
- 1 Cup Unfed Sourdough Starter I use Rye Sourdough Starter, but you can use whatever you have.
- 1 Cup Whole Wheat Pastry Flour or AP flour
- ¼ Cup Extra Virgin Olive Oil
- 1/2 tsp Sea Salt
- 4 T Fresh Herbs, chopped or 2 T dried herbs – optional
- ⅓ Cup Shredded Parmesan optional
- Salt & Pepper for sprinkling on top
Instructions
- Measure all your ingredients.
- Preheat oven to 350 F or 175 C degrees.
- Mix all ingredients together in one bowl until mix is crumbly like pie crust.
- Dump mix onto a work surface.
- Knead a few times to make a ball.
- Cut ball in half.
- Roll out half the dough to slightly more than the thickness of a coin.
- Using a pastry wheel, pizza wheel, or knife, cut the dough in desired shape/size.
- Carefully lift the crackers and place onto a prepared baking sheet. No need to spray the silicone mat or parchment paper. Crackers can be placed close together (but not touching).
- Spray the tops of the crackers with olive oil or any spray oil. Sprinkle with salt and fresh cracked black pepper.
- Bake for 10 minutes; Turn pan 180°. Bake for 5-10 minutes longer until crackers are golden brown.
- Repeat with second half of the dough.
- Allow to cool for 10 minutes and serve with cheese dip.
- Store uneaten crackers in airtight container for up to three days.
*Nutrition facts below are for crackers only; does not include cheese dip.
These sourdough crackers look so delicious. I am experimenting with herbs and loving them. I can’t wait to try them.
Hi Gina – Not only is making your own crackers too easy, it is so worth it! The flavor is superior to the store bought variety, especially with those fresh herbs, happy baking!
These are gorgeous crackers! I have a lot of sourdough starter and it was great to use it in another way!
Thanks, Jess. Glad you enjoyed this recipe.
I’m always looking for sourdough starter recipes. I can’t wait to make these crackers, they look so good!
Enjoy the cracker Emily and also give my sourdough discard pizza recipe a try, it’s a family favorite!
I love sourdough crackers! I’ll have to give yours a try. I love your simple and easy recipe!
Thanks, Arica, enjoy these and the dip!
oh they look good. they probably taste as good. i have got some herbs in my garden will try it
Super, Taffy, these crackers are great use for your garden herbs!
I have always wanted to make savory crackers. Now that I have this recipe, I will try them. The dip sounds fantastic, too, making this cheese dip today qs I have all the ingredients handy.
Hi Adriana – I hope you liked the dip!
These crackers look so crunchy and delicious! Something on my bucket list to try making in 2021.
Hi Cindy – It’s a great easy snack to add to your recipe list, enjoy!
I always wantee to make sourdough crackers 🙂 I love the addition of fresh herbs! Will surely try this.
Hi Jeannie – I hope you enjoy them as much as we do, have fun making them.
Not only you make delicious breads or crackers, but provide a recipe for dips, too! You’re too good! Cheese crackers are my favourite snacks. Store and Uneaten won’t even work for me:))))
Hi Mihaela – The pairing of the dip & crackers is delicious, so I had to include it as something fun to add to this cracker recipe!
I’ve never even thought that making crackers were a thing. I feel so inspired! I’m definitely pinning this to try out! Plus the cheese dip sounds AMAZING!
Hi Leah, thank you, I am happy to hear you were inspired to make something new. 🙂 Enjoy!
These sourdough crackers look so good and not too difficult to make. I love the addition of fresh herbs and that you used EVOO for extra flavour. Also the cheese dip is a winner and work so well with these crackers.
Hi Sabine – Thank you! I am happy you enjoyed this.