Easy Olive Oil & Sea Salt Sourdough Crackers Recipe

Ingredients

• 150 g Bread Flour (Can substitute all‑purpose flour; gives a hearty texture)
• 1 tsp Flaky Sea Salt (Use flaky sea salt for a subtle crunch; omit for everything‑seasoning version)
• 2 tsp Granulated Sugar (Adds a hint of sweetness; can replace with coconut sugar or turbinado sugar)
• 3 tbsp Olive Oil (Extra‑virgin recommended for flavor)
• 3 tbsp Sourdough Starter (Heaping; cold, unfed starter used for flavor, not leavening)
• 60 ml Water (Room‑temperature; add 1 tbsp at a time until dough comes together)
• 60 ml Everything Bagel Seasoning (Used only in the Everything‑Seasoning variation; provides salt, seeds, and spices)
• 30 g Nutritional Yeast (Gives a light cheesy flavor for the Vegan Cheese variation)
• 1 tsp Smoked Flaky Sea Salt (Adds smoky depth to the Vegan Cheese variation; regular sea salt works too)
• 0.5 tsp Onion Powder (For vegan cheese flavor)
• 0.5 tsp Garlic Powder (For vegan cheese flavor)
• 60 g Sesame Seeds (optional) (Add up to 1/2 cup of mixed white and black sesame seeds for extra texture)

Instructions

1. Gather Ingredients

   Measure out all dry and wet ingredients and have the starter ready.

   Time: PT5M

2. Mix Dry Ingredients

   In a mixing bowl combine the flour, flaky sea salt (omit for everything‑seasoning version), and sugar.

   Time: PT2M

3. Add Oil and Starter

   Stir in the olive oil followed by the heaping tablespoons of sourdough starter until evenly distributed.

   Time: PT2M

4. Incorporate Water

   Add room‑temperature water one tablespoon at a time, mixing until a dry, cohesive dough forms. Knead gently for about 30 seconds.

   Time: PT5M

5. Rest the Dough

   Cover the bowl with a damp towel and let the dough rest for at least 15 minutes to hydrate the flour.

   Time: PT15M

6. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

7. Roll and Shape Dough

   Divide the dough if desired, lightly flour a work surface, and roll the dough to your preferred thickness (¼‑inch for crisp crackers, ½‑inch for sturdier sticks). Cut into sticks, squares, or any shape you like.

   Time: PT15M

8. Add Flavorings (Optional)

   For everything‑seasoning crackers, sprinkle the seasoning onto the rolled dough and press lightly. For vegan cheese crackers, sprinkle nutritional yeast, smoked salt, onion powder, and garlic powder before cutting.

   Time: PT2M

9. Dock the Crackers

   Use a fork to poke holes across each cracker to prevent large air bubbles during baking.

   Time: PT2M

10. Bake

    Transfer the cut crackers onto a parchment‑lined baking sheet and bake for 12‑15 minutes, or until golden brown and crisp.

    Time: PT12M

    Temperature: 350°F

11. Cool

    Remove the sheet from the oven and let the crackers cool on a cooling rack for at least 20 minutes; they will continue to crisp as they cool.

    Time: PT20M

12. Store

    Store completely cooled crackers in an airtight container at room temperature for up to one week, or freeze for longer storage.

    Time: PT0M

Nutrition Facts

Calories

200

Protein

4g

Carbohydrates

22g

Fat

10g

Fiber

1g

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour
• Instead of Flaky Sea Salt: Kosher Salt, Table Salt
• Instead of Granulated Sugar: Coconut Sugar, Turbinado Sugar
• Instead of Olive Oil: Canola Oil, Vegetable Oil
• Instead of Sourdough Starter: Discard starter, No starter (flavor will change)
• Instead of Water:
• Instead of Everything Bagel Seasoning: Homemade mix of sesame, poppy, dried onion, garlic, and salt
• Instead of Nutritional Yeast: Vegan cheese powder
• Instead of Smoked Flaky Sea Salt: Regular Flaky Sea Salt
• Instead of Onion Powder: Granulated onion
• Instead of Garlic Powder: Granulated garlic
• Instead of Sesame Seeds (optional): Hemp seeds, Poppy seeds

Equipment Needed

• Mixing Bowl
• Spatula or Wooden Spoon
• Rolling Pin
• Baking Sheet
• Parchment Paper
• Fork
• Cooling Rack
• Oven

Critical Steps — Do Not Skip

• Resting the dough to hydrate the flour
• Rolling the dough thinly for maximum crispness
• Docking holes to prevent puffing
• Monitoring bake time closely to avoid burning

Chef Tips from the Video

• Use a light dusting of flour on the rolling surface to prevent sticking without adding too much flour to the dough
• For extra flavor, brush the shaped crackers with a thin layer of olive oil before baking
• Experiment with seeds (hemp, poppy) or dried herbs for custom variations

Troubleshooting

Storage

Refrigerator: Not necessary; keep in airtight container at room temperature

Freezer: Freeze in a sealed bag for up to 2 months; thaw at room temperature

Room temperature: Airtight container for up to 1 week

Make-Ahead Tips

• The dough can be refrigerated, covered, for up to 2 days before shaping and baking
• Baked crackers freeze well; re‑crisp in a 300°F oven for 5 minutes before serving

Frequently Asked Questions