These sourdough crackers are light and buttery, yet crispy! They’re “nutty-tasting” from the seeds and have a rich flavour from the sourdough.
When it comes to bread you will almost never find a loaf in my grocery cart. I’ve become a bit of a bread snob and find anything other than homemade sourdough worthy to be eaten!
But crackers? Nope… I’m sure my family would be thrilled if I committed to making these sourdough crackers every single time but I still buy store-bought crackers.
It’s called balance 🙂 I still have kids to take of and a business to run, after all!
Whether these become a staple in your house or more of a novelty, I’m sure you will agree that they were worth your half an hour of time to make them!
Sourdough is like the Midas Touch of baking… it turns everything you make into edible gold!
- They’re light and buttery
- “Nutty” tasting because of the seeds
- And taste extra good with a slice of cheese or dipped in hummus!
What to Eat With These Sourdough Crackers
We’re big hummus fans over here! Whipping out a tub of hummus, veggies, and cheese is a standard snack-y type meal in our family. Try these yummy hummus recipes:
- Caramelized Onion Hummus
- Thai Red Curry Hummus
- Spinach and Artichoke Hummus
- Sweet Curry Hummus
- Brownie Batter Hummus
Sourdough Crackers with Flax and Chia Seeds
- ¾ cup all purpose flour
- ¼ cup ground flax
- ¼ cup chia seeds
- ¼ cup butter softened to room temperature
- ½ tsp salt
- 1 cup active fed sourdough starter
- Combine all ingredients into a dough. You may need to use your hands to finish gathering it all together.
- Wrap dough in plastic wrap or in a ziplock bag. Place in fridge for at least 30 minutes to firm up.
- Preheat oven to 350 degrees Fahrenheit.
- Roll dough out to 1/16 inch thick. If you have a pasta maker, this machine works really well to roll the dough out to a uniform thickness!
- Cover two baking sheets with parchment. Place the rolled out dough onto the parchment. Slice into 1 inch squares. A pizza roller works well!
- Poke each square with a fork.
- Bake for 10 minutes. Rotate each pan and swap the bottom pan for the top pan.
- Bake another 10-15 minutes, or until the tops start to turn golden.