How to make Sourdough Crackers

These Sourdough Crackers are a great addition to your back-to-school routine! They are easy to make and made from scratch without the added ingredients that prepackaged treats tend to include. Learn how to make sourdough crackers and the kids will think you are a pro in the kitchen! Watch my YouTube video linked below for 3 easy back-to-school lunch box recipes.

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How to make Sourdough Crackers

First, a bit about ingredients! Yes, prepackaged snacks are convenient. However, the list of ingredients on most packaged snacks are not beneficial to our overall health and wellness. I find myself routinely reading the ingredients list on the back of packaged foods. My hope is to find something conveniently packaged and a ready to go healthy snack option for the kiddos. There is not much out there folks, especially when it comes to crackers. I always return home, empty handed and resort to making them at home and completely from scratch with ingredients that I get to choose.

Above all, use a good quality extra virgin olive all. In this case, the quality of the oil will make a difference.

First step in how to make sourdough crackers

First, mix together the wet ingredients. In a large mixing bowl, big enough to get your hands into for easy kneading, add the sourdough discard, oil, water and salt. Mix together until combined.

Next, add the all-purpose flour. I use all-purpose organic flour that I get in bulk from Azure Standard. https://www.azurestandard.com/shop/product/food/flour/unbleached-flour/artisan-bakers-craft-unbleached-white-wheat-flour-organic/11445?package=FL076

Along with the flour, add the yeast and fennel seeds.

Next

Mix all of in the ingredients together with a large spoon, spatula, dough whisk or your hands. After the dough comes together and forms a shaggy looking ball shape, it’s time to knead. Knead the dough right in the same bowl, using your hands. Knead for about 2 minutes until you have formed a smooth ball of dough.

Cover the bowl and allow the dough to sit at room temperature for 30 minutes.

After the dough has been sitting for 30 minutes, remove the dough to a surface safe for cutting. Using a bench scraper or knife, cut the dough in half and then cut each half in half, continuing the process until you have about 30-34 pieces of dough.

Roll each piece into a 6-inch-long length. Connect the two ends to make a circle and give the dough a little pinch to hold together. On the other hand, you can roll the dough out flat and cut the dough using a pizza cutter into squares then separate and bake.

Place the rings on an ungreased baking sheet.

Finally, bake at 350 degrees for 20 minutes on the first side, then flip and bake for another 20 minutes.

You know they are cooked when they look a light golden-brown like in the above photo. Cool on a wire rack, as shown above.

I love eating these crackers with a bowl of soup or a green garden salad. They go great with my Seafood Bisque https://simplyeatathome.com/how-to-make-seafood-bisque/

Sourdough discard is a good source of fiber, probiotics, vitamins and minerals. However, if you do not have discard, just substitute the 1/2 cup discard with 1/4 cup more flour and 1/4 cup more water.

For more back to school lunch box ideas check out my other recipes here.

Chocolate pumpkin muffins https://simplyeatathome.com/how-to-make-the-best-pumpkin-muffin-recipe/

Mini pepperoni and cheese muffins https://simplyeatathome.com/how-to-make-savory-lunchbox-muffins/

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