Wednesday, June 29, 2011

Sourdough Crackers

I shared this recipe several years ago, but it is still a family favorite. Since I've been sharing sourdough recipes recently, I thought I'd post it again.

The flavor of these crackers is wonderful. They remind me of goldfish, even though they contain no cheese! I'm glad these things are good for you because I can't keep from eating them!

The dough is soft and tender and I found it a little hard to roll out.The easiest way I found was to roll them on parchment or a silicone mat and then transfer to the baking sheet. I've also rolled them directly on a baking sheet with no sides. And I've also tried using my pasta roller. All methods work. And the effort is so worth it!

Sourdough Crackers

1 cup sourdough starter
1/4 cup softened butter or lard
1 cup whole wheat flour
1/2 tsp salt

In a large bowl, combine the sourdough and butter and mix thoroughly. Mix the salt in with 1/4 cup flour and add to the sourdough mixture. Knead it all together in the bowl, adding as much flour as necessary to make a stiff dough. The amount of flour needed will vary depending on how thick your starter is. I usually use the whole cup.

Cover the dough with plastic wrap or put a lid on the bowl to prevent it from drying out. Leave the dough at room temperature overnight or several hours.

Preheat the oven to 350 degrees.

Divide the dough in four portions. Roll it out on a nonstick baking mat or parchment paper using a rolling pin, until it is very thin.

Garnish if desired. I like a little garlic powder or rosemary.

Transfer to your baking sheet. Cut the dough vertically and horizontally with a pizza cutter.

Bake for 15-20 minutes or until just golden brown. If you rolled the dough very thin - such as with a pasta roller, you may only need to bake 10 minutes.

Watch your children devour these before they have a chance to cool.

Variations: You can also add seasonings and spices directly into the dough. Chili powder, rosemary, Italian seasoning, and garlic powder are all options.


  1. These sound wonderful! Goodness, there sure is a lot of fun things to do with sourdough starter, isn't there? :)

  2. Goldfish obviously means something different to you in America : )

    Thank you for this recipe. I am looking forward to trying it when my starter gets going properly. Thank you too for the information about Carl's friends who kindly sent me a sourdough starter.

  3. Oh, I am going to have to get some sourdough starter! These look great!


  4. Jo -
    Your comment cracked me up! "Goldfish" in America are a little orange fish that many keep in aquariums - and is ALSO a cheesy cracker cut in the shape of a fish that is the favorite of many children!


  5. I made these tonight and they did taste like Goldfish! I had to add another cup of flour to get the dough more firm and less sticky. I tried sprinkling garlic salt on them and most of the salt fell off. The salt that did stick, cooked into the crackers so you couldn't really taste it. I think next time I will let them cook for 5 minutes, then baste a little butter on them and sprinkle the salt on. Maybe it will stick a little better. In the picture your crackers are a golden brown. My crackers looked like they did when they were dough. They didn't brown at all. How did you get them to look so beautiful? These were delicious! After trying them both thick and thin, we decided we prefer them thick...makes less of a cracker and more of a bread stick. haha Thank you for sharing!

  6. question

    in the recipe you state to add salt to the 1/4 WW flour....but the recipe above states to use 1 cup of WW flour.

    which is it?

    please and thanks (0:

    I have just mixed my butter and starter and don't know if I should risk using a full cup of flour or not.


  7. I see now, you are putting the salt with just a 1/4 OF the whole cup adding the rest separately.

    My bad(0:


  8. My dough is rising now. I can not wait to try these!

  9. I just made these with my boys and they tore my spice cabinet apart looking for spices to try on the crackers! Thanks for sharing, I will be making these again! :)

  10. Your sourdough crackers look delicious! Feel free to add the linky to your post to share the other delicious crackers baked up this month with Sourdough Surprises!

  11. Delicious job! Your crackers look fantastic! I might need to try these, my daughter loves Goldfish, but I hate buying them! :)

  12. Goldfish are good, but I never buy them. This sounds a lot healthier! All you need now is a small fish cookie cutter...

  13. This looks like a great recipe, thanks so much for sharing!

  14. Your crackers are so beautiful, a reflection no doubt of the patience and loving care that went into them. I might try another batch and check for the "goldfish" effect.

  15. Mine get very burnt each time I make oven is could it be that 15 minutes is too long if I'm making them so thin?

    1. Try decreasing the oven time. You are probably just rolling yours out thinner than me.

  16. Gina,

    Just made these for the first time. I sprinkled on parmesan cheese and garlic salt then rolled it again slightly so they would stick. They taste just like cheeze-itz only better. Delighted!! Thanks so much

  17. Hoping you will come up with a sourdough hard pretzel recipe next. HaHa
    Thanks I can't find one out there

  18. This has been a go-to recipe for me pretty much since you first posted it. I'm making it again tonight for the second time this week!

  19. I made this exact same recipe from another website and they turned out great. I added some powder garlic and some herbs to the dough. I rolled mine a little thicker and baked them 20 minutes. Once cool, I put the crackers in my dehydrator and set it on medium overnight. The following morning, they were crunchy just like store-bought crackers. I keep them in a glass jar.
    I dehydrate my cookies as well, they keep longer and don’t turn mushy.
    Great recipe!


I'm still learning how to be a joyful homemaker and I'd love to hear from you!


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