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Rustic Sourdough Butter Crackers

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Sourdough has become the lifeblood of my household, and these crispy, flaky, salty, rustic sourdough butter crackers are no exception.

I feel like I’ve finally perfected this recipe, combining the smooth golden flavor of pastured butter with a long fermentation time to yield an easily digestible, artisan wheat cracker made with healthy saturated fat.

Rustic sourdough butter crackers with text overlay for Pinterest.

The extra-long fermentation time of these crackers also develops the classic sourdough tang and crunch. Don’t expect them to last long!

They make an easy choice for serving with cheese and charcuterie, alongside hummus, with guacamole, or on all their own.

Rustic sourdough butter crackers served with cheese and apple.

A Quick Note on Why Sourdough Is Better for Your Digestion and in Turn Your Body.

Fermenting, soaking, and sprouting grains removes phytate, otherwise know as phytic acid. Phytate is found in all grains, nuts, seeds, and legumes. While phytates won’t necessarily harm you, they do act as an anti-nutrient, binding with vitamins and minerals and decreasing the absorption of those nutrients. A diet relatively high in inadequately prepared grains can lead to malnutrition.

When sourdough undergoes a long fermentation process the enzymes in the culture start to break down starches, sugars, and proteins, thus making them much easier for our tummies to digest!

For more information on how to properly prepare your foods using time-honored traditional techniques, please refer to the book Nourishing Traditions by Sally Fallon and Mary G. Enig, Ph.D. This is the one book that I lovingly call my “Traditional Food Bible.”

Rustic sourdough butter crackers.

Try My Sourdough Discard Crackers Too!

A pan of sourdough discard crackers fresh from the oven. #realfood #fermented #Sourodugh #starter #discard

Sourdough Discard Crackers With Rosemary and Olive Oil

Close-up of the texture of rustic sourdough butter crackers.

Making Rustic Sourdough Butter Crackers - Close Up Of The Texture

Rustic Sourdough Butter Crackers

Yield: 12 servings

Ingredients

For the Dough:

  • 250 grams (1 cup) sourdough starter or discard, at 100% hydration
  • 280 grams (2 cups) organic all-purpose flour
  • 8 grams (3/4 teaspoon) sea salt
  • 113 grams (1/2 cup) melted butter
  • 105 grams (just shy 1/2 cup) filtered water

For the Garnish:

Instructions

The Night Before Baking:

  1. Weigh or measure all the dough ingredients into a ceramic or glass mixing bowl.
  2. Mix the dough just until it comes together. There will be plenty of structure without developing extra gluten.
  3. Let the dough rest and rise, covered, for 12 to 16 hours.

The Next Day:

  1. Preheat your oven to 350°F.
  2. Transfer the dough to a floured surface and pat it into a rectangle. Cut the rectangle in half.
  3. Cut three sheets of parchment paper that will fit a large baking sheet.
  4. Place one piece of the dough in the center of a piece of parchment and cover with the other sheet.
  5. Use your hand to flatten the dough into a large rectangle. Then use a rolling pin to roll it to a thickness of about 1/8th inch. Remove the top sheet of parchment paper.
  6. In a small bowl beat the egg with 1 tablespoon water. Use a pastry brush to lightly coat the surface of the crackers with the egg wash. Sprinkle the cracker dough with a thick flake artisan salt and herbs if desired. Making Rustic Sourdough Butter Crackers - Egg Wash And Artisan Salt
  7. Using a pizza cutter or knife cut the dough into cracker size squares. Prick (dock) each square twice with a fork to keep the dough from bubbling up in the oven. Making Rustic Sourdough Butter Crackers - Cutting And Docking
  8. Slide the parchment paper onto the baking sheet and set the crackers aside.
  9. Repeat these steps with the remaining dough.
  10. Bake the crackers for 30 minutes at 350°F. Then turn the oven off and jar the door. I use a baking mitt between the door and frame to just barely keep the oven door open. Let the crackers cool completely in the oven.
  11. Once cool, store the crackers in an airtight container.

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Jessica Morton

Sunday 31st of October 2021

I want to thank you for this wonderful recipe! I used half all-purpose and half whole wheat pastry flour, just Maldon sea salt on the egg wash, and they’re fantastic.

Butter For All

Monday 22nd of November 2021

Hi Jessica!

I'm so happy to hear it! ❤️

Sam

Saturday 25th of September 2021

I want to make these for my son who is allergic to dairy. Could you replace the dairy with olive oil, coconut oil, or something else?

Sam

Monday 27th of September 2021

@Butter For All, Thank you! And would you use the same amount?

Butter For All

Monday 27th of September 2021

Hi Sam!

Absolutely! I would suggest coconut oil, lard, tallow, or, if he isn't deathly allergic to dairy, ghee, which has almost all of the milk solids removed but still has a buttery flavor.

Hope you enjoy them!

Courtney

Georgia

Thursday 22nd of April 2021

Hello, Would you happen to know if this recipe works with gluten free flour? Thanks! Georgia

Butter For All

Monday 26th of April 2021

Hi Georgia!

Yes, absolutely! I have tried lots of different flours with great success and even have a few new GF recipes coming soon. Are you using a gluten free starter too?

Hope you enjoy them!

Lori

Saturday 15th of August 2020

Sorry, I live on Hawaii... it's rather warm here ... do you know how much rise im supposed to look for? Typically, I've been over proofing my bread ... so I don't look for time anymore... just size.

Butter For All

Monday 17th of August 2020

Hi Lori,

Crackers are pretty forgiving but you want them to at least double if not triple. That is generally what you would look for on the first rise. I let mine go slow at room temperature to make them easier to digest. But in a warm environment you can start them at room temp (to double) and then let them go overnight in the fridge if you want a longer fermentation.

Hope you enjoy them!

Courtney

Sue Ellen

Saturday 30th of May 2020

If I hadn't made these myself I would have thought they were cheese crackers! They will be a staple in our house now! Thanks!

Butter For All

Saturday 30th of May 2020

Hi Sue!

I'm so happy to hear you enjoyed them! Thanks for leaving your feedback too!

Courtney

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