Sourdough Butter Crackers
These easy Sourdough Butter Crackers are like Ritz or Club Crackers and are light, flaky, and buttery, made with sourdough discard. Perfect for cheese boards!
Yield or Serving: 130 Crackers
Equipment
- 1 Food Processor, or mix by hand with a pastry cutter
- 1 Pastry wheel, or pizza cutter
Ingredients
- 240 grams All-purpose flour, 2 cups
- 1 TBS Granulated Sugar
- ½ tsp Kosher Salt
- ¼ tsp Baking Soda
- 1 Egg
- 100 grams Sourdough Discard, or active sourdough starter
- 85 grams Unsalted Butter, cold and cubed, 6 TBS
Instructions
- Preheat the oven to 375ºF (191ºC) and line two large baking sheets with parchment paper.Add all of the ingredients to a food processor with the blade attachment and process to a fine, crumbly dough texture that can be squished together with your hands.240 grams All-purpose flour
- Place the sourdough cracker dough between two large pieces of parchment paper and roll it very thinly with a rolling pin (about 1/16"-⅛"). Flour and rotate the dough to prevent sticking (chill it for a few minutes if it's sticking too much).Use the scalloped edge of a pastry wheel (or a pizza cutter) to cut out 2" squares or rectangles of the crackers, dock with the tines of a fork, separate the crackers, and re-roll any scraps.
- Place the sourdough butter crackers close together on the baking sheets and bake for 9-10 minutes, or until the edges just start to brown.Cool the sheet pans on a wire rack.
Notes
- Follow my guide above for more detailed instructions, recipe variations, and photos to make this recipe step by step.
- For light, crunchy, and flaky crackers, roll out the crackers very thinly (1/16" inch or 1.5" mm).
- Store the sourdough butter crackers at room temperature in an airtight container for a week, up to a couple of weeks in the refrigerator, and in the freezer for several months.
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