Sourdough Butter Crackers - Flaky, crispy and buttery
Sourdough Butter Crackers - Flaky, crispy and buttery! is a easy American recipe that serves 6. 255 calories per serving. Recipe by Little Spoon Farm | Easy Sourdough Recipes on YouTube.
Prep: 42 min | Cook: 21 min | Total: 1 hr 13 min
Cost: $13.50 total, $2.25 per serving
Ingredients
- 113 g Unsalted Butter (Melted; one US stick)
- 1/2 tsp Salt (Fine table salt)
- 60 g Sourdough Starter Discard (Unfed starter, roughly 1/4 cup)
- 200 g All-Purpose Flour (Can substitute corn flour or whole‑wheat flour; add extra flour if dough feels wet)
Instructions
Melt Butter
Place the stick of unsalted butter in a small saucepan over low heat and melt completely, then set aside to cool slightly.
Time: PT2M
Mix Dough
In a mixing bowl combine the melted butter, 1/2 tsp salt, 60 g sourdough starter discard, and 200 g flour. Stir until a shaggy dough forms. If the dough feels too wet, add a little extra flour, up to 210 g.
Time: PT5M
Rest Dough
Cover the bowl with a piece of foil and let the dough rest for 20‑30 minutes so the flour can fully absorb the liquid.
Time: PT25M
Preheat Oven
Preheat the oven to 375°F (190°C).
Time: PT5M
Temperature: 375°F
Roll Dough Thin
Place the rested dough between two sheets of parchment paper. Using a rolling pin, roll out to about the thickness of a dime (≈2 mm), as thin as possible.
Time: PT5M
Cut and Prick
Remove the top parchment sheet. Cut the rolled dough into rectangles with a knife or pastry cutter. Prick each rectangle several times with a fork to prevent puffing.
Time: PT5M
Bake Crackers
Transfer the parchment (with crackers) onto a baking sheet and bake for 15‑17 minutes, checking at 15 minutes, until the edges turn golden and the crackers are crisp.
Time: PT16M
Temperature: 375°F
Cool
Remove the sheet from the oven and let the crackers cool on a wire rack for about 5 minutes before serving.
Time: PT5M
Nutrition Facts
- Calories
- 255
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine, Clarified butter
- Instead of Salt: Sea salt, Kosher salt (use 1/4 tsp)
- Instead of Sourdough Starter Discard: Discard from rye starter, No‑starter version (increase butter)
- Instead of All-Purpose Flour: Corn flour, Whole‑wheat flour, Gluten‑free flour blend
Equipment Needed
- Small Saucepan
- Mixing Bowl
- Spatula or Wooden Spoon
- Aluminum Foil
- Rolling Pin
- Parchment Paper
- Knife or Pastry Cutter
- Fork
- Baking Sheet
- Wire Rack
Critical Steps — Do Not Skip
- Mix dough to proper consistency
- Rest dough for 20‑30 minutes
- Roll dough as thin as possible
- Prick each cracker with a fork
- Watch baking time to avoid burning
Chef Tips from the Video
- For extra flavor, sprinkle a pinch of sea salt or dried herbs on the crackers before baking.
- Use a silicone baking mat instead of parchment for easier release.
- If you like a sweeter cracker, add 1 tsp honey to the dough.
Troubleshooting
Crackers are soft after cooling
Bake a few minutes longer or increase oven temperature by 10°F; ensure dough was rolled thin enough.
Crackers puff up or bubble
Make sure to prick each piece several times with a fork before baking.
Dough is too sticky to roll
Add a little extra flour, a tablespoon at a time, until the dough is workable.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in a sealed bag for up to 2 months; re‑bake briefly to refresh.
Room temperature: Keep in a sealed container at room temperature for 2‑3 days.
Make-Ahead Tips
- The dough can be refrigerated, covered with foil, for up to 3 days before rolling and baking.
- Baked crackers freeze well; re‑heat in a 300°F oven for 5 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of sourdough butter crackers in American cuisine?
Sourdough crackers trace back to early American frontier cooking, where surplus sourdough starter was used to avoid waste. The buttery, crisp version became popular in the 20th century as a simple, portable snack for families and travelers.
What traditional regional variations of sourdough crackers exist in the United States?
In the Midwest, crackers are often seasoned with caraway or dill. In the Pacific Northwest, whole‑grain or rye flours are common. Some Southern versions add a touch of honey for a subtle sweetness.
How are sourdough butter crackers traditionally served in American households?
They are typically served alongside soups, stews, or cheese plates. In many homes they appear as a crunchy side for chili or as a snack with peanut butter or spreads.
What occasions or celebrations are sourdough butter crackers associated with in American culture?
They are a staple for casual gatherings, picnics, and holiday snack trays. Because they keep well, they’re also popular for road trips and outdoor events.
How does the sourdough butter cracker fit into the broader American baking tradition?
The cracker showcases the American love for simple, resourceful baking—using a sourdough discard that would otherwise be wasted and turning it into a flavorful, shelf‑stable snack.
What are the authentic traditional ingredients for sourdough butter crackers versus acceptable substitutes?
Traditionally the crackers use unsalted butter, all‑purpose flour, salt, and sourdough starter discard. Substitutes can include margarine for butter, corn flour or whole‑wheat flour for all‑purpose, and a rye starter discard for a different flavor profile.
What other American dishes pair well with sourdough butter crackers?
They pair beautifully with hearty soups like chicken noodle or tomato bisque, with cheese spreads such as cheddar or goat cheese, and with dips like spinach‑artichoke or hummus.
What are the most common mistakes to avoid when making sourdough butter crackers?
Common errors include over‑mixing the dough, not resting it long enough, rolling the dough too thick, forgetting to prick the crackers, and baking them too long which leads to burnt edges.
Why does this sourdough butter cracker recipe use a short 20‑30 minute rest instead of a long overnight fermentation?
A brief rest allows the flour to hydrate and the starter to begin relaxing the gluten, giving a tender crumb without the time commitment of a full cold ferment. The short rest keeps the recipe quick and still yields a flaky texture.
Can I make sourdough butter crackers ahead of time and how should I store them?
Yes. After baking, let the crackers cool completely, then store them in an airtight container at room temperature for up to 3 days, or refrigerate for a week. For longer storage, freeze in a sealed bag and re‑bake briefly before serving.
What does the YouTube channel Little Spoon Farm specialize in?
The YouTube channel Little Spoon Farm focuses on easy, rustic, and seasonal home‑cooking recipes, especially those that make use of sourdough starter and farm‑fresh ingredients. The host emphasizes simple techniques that home cooks can master quickly.
How does the YouTube channel Little Spoon Farm's approach to sourdough cooking differ from other sourdough channels?
Little Spoon Farm highlights quick, everyday applications of sourdough discard—like crackers, biscuits, and flatbreads—rather than long‑haul breads. The channel favors minimal equipment and short prep times, making sourdough accessible to busy home cooks.
Last updated: September 2, 2026
