Everything Sourdough Crackers (Crispy & Buttery)

Crispy, buttery homemade sourdough crackers topped with everything bagel seasoning - made with starter or discard and perfect for snacking, cheese boards, or entertaining.

Jump to:

• Why You'll Love this Sourdough Cracker Recipe
• Ingredients You'll Need
• Step-by-Step: How to Make Sourdough Crackers
• Tips for Baking Extra Crispy Crackers
• Helpful Equipment for Cracker Bakers
• Variations: Put Your Own Spin on these Crackers
• Serving Ideas for Homemade Crackers
• More Recipes for Sourdough Lovers
• Everything Sourdough Crackers

Why You'll Love this Sourdough Cracker Recipe

These Everything Sourdough Crackers are about to become your new favorite snack! They're buttery, crispy, and generously sprinkled with everything bagel seasoning for that savory, salty crunch that keeps you reaching for "just one more."

Here's what makes these crackers special:

• Buttery & rich: European butter gives them a crisp, flaky texture that's irresistible.
• Savory & flavorful: Everything bagel seasoning delivers garlic, sesame, onion, and poppy seed goodness in every bite.
• Perfectly crisp: Low-and-slow baking (at 315°F) ensures golden, evenly crisp crackers without burnt edges.
• No-waste baking: Use sourdough starter or discard - no need to throw any away.
• Versatile: Ideal for cheese boards, dips, soups, or just snacking straight from the jar.

The Secret to Crispy Sourdough Crackers

I frequently make these crackers for guests at our bed & breakfast, and recently one of them told me, "This is the best cracker I've ever had… and I've had a lot of crackers." (Literally made my day!) And yeah, it's high praise; but it's also a testament to how good they really are.

My secret? Good butter. I like to use European-style butter in these crackers because its higher fat content (usually 82-86% vs. 80% in standard U.S. butter) makes a noticeable difference in baking. The extra fat creates a richer, flakier, and crispier texture, which is perfect for thin crackers that need a delicate snap.

Ingredients You'll Need

• Sourdough starter or discard: This cracker recipe is one of my favorite ways to use leftover sourdough starter (i.e., discard).
• Flour: All-purpose is usually what I reach for. Rye and whole wheat flour both work too; however, they may produce a chewier cracker.
• European-style butter: In the U.S., popular options include Kerrygold and President. If you can't find European-style butter, regular unsalted butter will also work. The butter needs to be very soft.
• Salt: I use kosher salt.
• Everything Bagel Seasoning: Store-bought or homemade, that sesame, garlic, onion, and poppy seed combo makes the flavor pop!

See recipe card for quantities.

Step-by-Step: How to Make Sourdough Crackers

1. Mix the Cracker Dough

Use a fork to combine all ingredients in a large bowl and mix until a shaggy, consistent dough forms. The butter should be soft enough to easily stir in.

On a lightly floured surface, gently knead the dough 8-10 times to bring it all together. Add only enough flour to keep it from sticking.

Form the dough ball into a small, thick rectangle. Cover tightly with plastic wrap and refrigerate for at least 30 minutes, and up to 12 hours.

2. Prep the Dough for Baking

Preheat oven to 315°F (160°C). (Yes, really - this is not a typo.)

Lightly flour and roll dough very thin (1/16 inch), roughly the size of a standard 18x13-inch baking sheet. Don't worry about ragged edges - they crisp up beautifully.

Place dough on parchment for easier handling. Lightly brush the top with avocado oil.

TIP: At this point, I usually slide the dough onto a baking sheet and pop it into the freezer for 5 minutes to firm it up.

Dock with a fork or roller, then cut into cracker-sized pieces. (Docking, or poking small holes in dough, allows steam to escape, so the dough stays flat and crisps instead of puffing up.)

Finish with a sprinkle with Everything Bagel seasoning; a little or a lot, to your preference.

Tip: Follow the order!
When working with very thin dough, the prep steps need to happen in sequence: Roll → Brush with oil → Dock → Cut → Sprinkle seasoning.
If you switch the order, the dough can tear or stretch, and things get messy fast.

3. Bake the Crackers

Slide parchment onto a baking sheet and bake 20-25 minutes until very lightly golden. For more uniform baking, turn the pan halfway through the baking time.

Test for doneness: Remove a cracker from the center of the pan and let it cool to room temperature. If it snaps cleanly, the batch is done. If it's still a bit bendy, return the crackers to a 315°F (160°C) oven for another 5 minutes. And don't worry - if you take them out and decide they need a little more time later, just pop them back in.

Cool completely before serving or storing.

Tips for Baking Extra Crispy Crackers

• Roll them thin. 1/16 inch thick is ideal for crispness; uneven edges are charming. I find that a gauged rolling pin is indispensable for this step.
• Chill dough first. At only 1/16 of an inch thick, the dough can get very fragile, especially when it warms up. Cold dough is much easier to work with. If it begins to tear during the cutting process, pop the dough on a baking tray into the freezer for 5 minutes - it will make a world of difference.
• Use parchment paper. Helps with easy transfer to the baking sheet.
• Season generously. The seasoning is what makes these crackers shine.
• Low and slow for perfect crisp. Baking at 315°F ensures even browning without burnt edges.
• Storage: Keep fully cooled crackers in an airtight container at room temperature for up to 2 weeks, or freeze for longer. Avoid the fridge - it makes them soft.

Helpful Equipment for Cracker Bakers

This sourdough cracker recipe doesn't require fancy gear, but a few tools can make the process easier and give you more consistent results:

Gauged rolling pin: My top pick for rolling thin dough. The removable rings keep the thickness even, which is key for crackers that bake up crisp without overbrowning.

Pizza or pastry docker: Docking the dough (poking little holes) prevents air bubbles and keeps the crackers flat. A fork works just fine, but if you plan to bake things like crackers or homemade pizza often, it's a real time-saver.

Pastry wheel or pizza cutter: Cutting the dough into neat squares is easiest with one of these. A fluted wheel adds a pretty edge, while a pizza cutter keeps things simple.

None of these tools are strictly necessary, but if you plan to make crackers (or other thin pastries) often, they're worth having in your kitchen toolkit.

Variations: Put Your Own Spin on these Crackers

These crackers are delicious on their own, but it's fun to experiment with flavors and mix-ins:

• Cheese lovers: Add finely grated Parmesan, cheddar, or Asiago into the dough for extra savory depth.
• Herb-forward: Mix in dried rosemary, thyme, or sage for a fragrant twist.
• Spice it up: Sprinkle a pinch of smoked paprika, chili flakes, or za'atar along with the everything seasoning.
• Sweet & savory: For a sweet and savory cracker, sprinkle demerara sugar in with the Everything seasoning.

With a few small tweaks, these crackers can be customized to match any cheese board, snack table, or personal craving.

Serving Ideas for Homemade Crackers

• Cheese boards & charcuterie: Pairs beautifully with cheddar, brie, goat cheese, or a drizzle of honey.
• Wine night snacks: Great with Sauvignon Blanc, Chardonnay, or light Pinot Noir.
• Soup & salad partner: Swap breadsticks for a crisp, flavorful addition.
• Dips & spreads: Perfect with hummus, muhammara, tzadiki, or herbed cream cheese.
• Hostess gift: Package in jars or bags for a thoughtful, homemade touch.

More Recipes for Sourdough Lovers

Here are a few more recipes that put sourdough starter (and discard) to delicious use. For more sourdough recipes and resources, visit our Sourdough page.

• Kaylen's Bread (Easy Sourdough Bread Recipe)
• Spiced Pumpkin Sourdough Scones
• Rye Sourdough Spaetzle (Spätzel)
• Light & Fluffy Sourdough Pancakes (Old-Fashioned Hotcakes)
• Double-Crumb Sourdough Coffee Cake

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