Everything Sourdough Crackers
Everything sourdough crackers are crunchy, flavorful, and seriously addictive! Once you whip up a batch of these homemade crackers, you’ll be craving them 24/7. Serve them up with slices of cheese or all on their own for the perfect savory snack!
Everything Sourdough Crackers
Everything sourdough crackers, also known as sourdough discard crackers, are my latest obsession. If you’ve never made homemade crackers before, you’re seriously missing out! They’re so much better than store-bought crackers, and they’re really not much of a hassle to whip up.
If you’ve been on the Sourdough bandwagon for the past several months, you’re surely looking for recipes to use that sourdough discard. I’ve been making these crackers with my sourdough starter on repeat because they’re so addicting.
Also – I know I’m not alone in my love for everything seasoning! I feel like this seasoning has really gotten popular over the last few years, and I’m SO very happy about that. I mean, garlic, minced onion and sea salt along with sesame and poppy seeds… I could sprinkle that mixture on so many different things!
As much as I love traditional everything bagels, I think these everything sourdough crackers are even better. I can dip them in cream cheese, top with a piece of cheddar, to eat them all on their own. They’re tasty, easy to make, and versatile. It’s hard not to love them!
How To Make Them
With this recipe, there’s room for both error and personalization. As you can see in my pictures, all of the crackers are shaped a bit differently, and that’s okay! They’re homemade with love and not from a factory, so don’t beat yourself up if they’re a little mismatched!
Mix the ingredients. In a large mixing bowl, stir together the starter, flour, butter (or oil) and kosher salt. Mix it all together until the mixture begins to come together and a dough forms.
Knead. Once the dough begins to form, knead it together with your hands until it’s smooth. Kids will love using their hands and helping with this part!
Cover. Cover the kneaded dough with a towel. Allow it to rest for 20 minutes – don’t rush this part!
Divide and roll the dough. Start by dividing the dough in half. Then, roll out the dough into a thin, rectangular shape on a piece of parchment paper. Shape doesn’t matter, here. Repeat this process with the remaining dough.
Prepare the dough for baking. Transfer the parchment paper to a baking sheet and brush the top of the dough with melted butter. Then, sprinkle half of the everything seasoning over the dough.
Cut the dough. Cut the dough into squares with a pizza cutter or sharp knife. Slide the pieces apart to make a little room to spread when they bake.
Bake. Transfer the baking sheet to the oven and bake the crackers for 15-20 minutes, until they’re brown and crisp.
Cool and break. Allow the freshly baked crackers to cool completely. If there are any crackers that have baked together, break them apart.
What should I serve everything sourdough crackers with?
Store-bought cream cheese or a slice of cheddar cheese both pair well with these flavorful homemade crackers. However, I really love smearing some ricotta cheese and Boursin cheese on these crackers more than anything else!
They’re also fantastic served alongside this Crab Dip or topped with a spoonful of our favorite Hoagie Dip!
Or just serve them as your crunchy element for an epic charcuterie board.
How long will they stay fresh?
In an airtight container at room temperature, these crackers should stay fresh for up to 3 months! They never last that long in my house, though. With all the greedy hands reaching for them, they hardly last a week before they vanish!
What are some variations you recommend?
Sometimes, for a little extra flavor, I’ll mix fresh lemon juice in with the butter used to brush the dough. The lemon juice gives the crackers a fun, zesty kick!
Can I make my own everything seasoning?
Buying a bottle of this seasoning at the store is the easiest way to make this recipe. However, making your own everything seasoning is just as simple! Simply combine equal parts sesame seeds, poppy seeds, dried garlic, coarse sea salt, and dried onion flakes. Mix it all up, and voila! You have your very own everything seasoning.
Feeling snack-ish? Here are some of my favorite homemade snacks that get me through the day!
- Easy Ranch Oyster Crackers
- Goldfish Pizza Snack Mix
- Bunny Bait Trail Mix
- Spicy Maple Cinnamon Roasted Almonds
For more easy family favorite recipe ideas, follow us on Instagram or Facebook!
Get the Recipe: Everything Sourdough Crackers Recipe
Ingredients
- 1 cup leftover sourdough starter discard, unfed
- 1 cup all purpose flour
- 1/4 cup melted butter or olive oil, plus more for brushing
- 1/4 teaspoon kosher salt
- 1/4 cup Everything Bagel Seasoning
Instructions
- Preheat oven to 350˚F.
- In a large bowl, mix together the starter, flour, butter (or oil) and kosher salt until the mixture begins to come together and a dough forms.
- Knead it together with your hands until the dough is smooth.
- Cover with a towel and allow to rest for 20 minutes.
- Divide the dough in half and roll out the dough to a thin, rectangular shape on a piece of parchment paper. Shape doesn’t matter, here. Repeat with the remaining dough.
- Transfer the parchment to a baking sheet and brush the top of the dough with melted butter.
- Sprinkle half the Everything Seasoning over the dough.
- Cut the dough into squares with a pizza cutter or sharp knife and slide them apart to make a little room to spread while baking.
- Transfer the baking sheet to the oven and bake 15-20 minutes until golden brown and crisp.
- Allow the crackers to cool completely and then break apart if they’ve baked together in any of the spaces.
117 Comments on “Everything Sourdough Crackers”
I had to bake my crackers for about 2x as long as the recipe called for but they turned out great! Very easy to make and I’m thinking next time I might try a cinnamon sugar topping!
Hi! I’m thinking maybe they weren’t rolled out thin enough but they definitely shouldn’t have taken extra time. Let me know if it happens again.
Yummy! 1st batch just tried pressing the topping in – most fell off when cooked. Still very yummy! 2nd batch…used the rolling pin after putting the topping on to press the topping on (bonus, added some spicy bread dipping spices to the everything bagel mix). Yay! Worked like a charm! Olive oil in the mix and butter on top. Best cracker recipe I have found! Definitely a keeper! Thank you much!
I’m so happy you like them! Thank you for your comment!
Love these.
My problem was the seasoning didn’t stick that well. Most of it fell off when I transferred them to a container. Next time I will add some to the dough as well as press it into the dough slightly after sprinkling it on the melted butter before baking.
Great flavor! Will definitely be making these again.
I’m so sorry, they do sometimes need a little extra pressure to make it stick.
I made your sourdough crackers and they are fantastic! My husband wants me to buy him some whipped cream cheese as he’d rather have the crackers than bagels. What a great way to use my sourdough discard I have been saving. Will definitely make these again.
Thank you so much! They are so tasty with a bit of cream cheese and a thin slice of smoked salmon, too!
So do you put 1/2 everything but the bagel in the dough and the other 1/2 on top?
No, it all goes on top. Thank you for your question.
The second time I made these AWESOME crackers, I put my seasoning directly in the dough before the 20 minute rest. After rolling out, I then just brushed lightly with olive oil before baking. DELISH!!!!
Great! Thanks for the tip!
I put 1/2 of the season in and 1/2 on. It worked very well because a lot of the seasoning I put on top did not stick.
Great tip! We press the seasoning down onto the dough a little bit to help it stick now. I may test it with an egg wash or something to see if that helps.
I think the reason they say use 1/2 is because you roll the dough out in 2 pieces.
That’s correct!
None of my family can leave these alone!!!!
Same here! So glad you liked them!
I can’t seem to roll it thin enough. Anybody use a pasta roller?
I don’t know that the dough would work in a pasta roller but I’d love to know if you gave it a try!
Good idea! I think ill try it!
I hope you do!
These were so good! I used too much bagel seasoning but it all didn’t stick after I shook them off and they were perfect. Definitely a keeper.
Thank you so much! You can never have too much bagel seasoning. Ha ha ha!
So good and easy!!! These will be in my weekly baking routine!!
So happy you gave them a try! We love them.
Easy use of discard and they taste delicious. Roll out the dough thin so the crackers are crispy!
Thank you! So glad you enjoyed it!
How do you get your dough to be thin enough to be crispy? I thought my dough was as thin as I could get it?
I rolled it until it was about 1/8 of an inch….I used a rolling pin for that measurement.
Thank you for creating this recipe, but I am looking for a little clarification.
In your write-up under “How long will they stay fresh?” Your reply is 3 months.
” In an airtight container at room temperature, these crackers should stay fresh for up to 3 months! They never last that long in my house, though. With all the greedy hands reaching for them, they hardly last a week before they vanish!”
But in a review you state they will only last five days “Day 5 they’re not as fresh but still tasty!”
So when gifting these I should let people know 5 days for a shelf life?
Thank you!
Hi Denise, Yes, they’re best by 5 days. The 3 months should say frozen, not in an airtight container. We will fix the typo. Thank you!
Excellent crackers! I subbed whole wheat flour and used extra virgin olive oil to incorporate into my way of eating… and they are delish!
Sounds great with whole wheat flour! Thank you so much!
Love this x easy to make with kids x they lived eating them too x
Thank you!
These crackers are absolutely delicious!
Yay! thank you! I agree. 🙂
These are delicious – and so easy! I remember the first time I heard someone say they made crackers. I thought, “Are you nuts? Why would you do that!” Three years later into a cancer diagnosis, I’m always looking for ways to improve how we eat. I replaced 1/4 cup of the AP flour with rye flour to give it an extra boost of nutrients.
Thank you for the recipe.
I’m so happy you found this recipe and I used to feel the same way when people said they made crackers. Ha ha!!! Love the addition of rye flour, I’ll definitely give that a try!
What temperature do these bake at?
350˚F