Herbed Sourdough Crackers

After trying the thin and crunchy seeded sourdough crackers, I made these slightly thicker crackers. I am very happy with it. The cracker is crunchy and delicious. This recipe is adapted from Sourdough & Olives with some modifications. Thank you the author of Sourdough & Olives for this wonderful recipe.

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Herbed Sourdough Crackers Recipe


200g sourdough discard
50g butter, soften or room temperature

Dried ingredients:
80 all purpose flour
40g whole wheat flour
1/2 tsp sea salt
1 tsp baking powder
2 tsp herbs de Provence or any mixed dried herbs of your choice

Olive oil for brushing
Flake salt for sprinkling

  1. In a bowl of mixer, combine all dried ingredients, add in sourdough discard and butter. Mix with paddle attachment until all well combined. Shape into a ball and cover with cling film and rest for 30 minutes. You may also leave in the fridge overnight and bake the next day.
  2. Preheat oven to 180C.
  3. Transfer the dough onto a clean floured surface and shape into a square dish. Roll out the dough to a thickness of 1.5mm approximately. Carefully transfer to the silicon mat or parchment paper.
  4. Brush the top with olive oil.
  5. Cut with a straight knife or pizza cutter to your desired size, prick with a fork and sprinkle some sea salt on top.
  6. Transfer the whole thing to baking tray. Bake at preheated oven for 20 - 25 minutes until lightly golden brown and crispy. Rotate the pan half way of baking.
  7. Transfer to a cooling rack and repeat baking with the rest of remaining dough.
  8. Keep the crackers in an airtight container.
  1. Please feed sourdough with equal amount of flour and water if you do not have enough sourdough discard. Wait for it to rise till double.