Author: Sourdough crackers are a great way to give your family a healthy, easy to digest snack. Especially when those sourdough crackers are made with einkorn flour!
With a light and flaky texture, these homemade crackers are very similar to the store-bought butter crackers that you might be used to eating.
For years, sourdough had been somewhat of a frightening subject for me as I had zero experience with the idea.
Fast forward almost a decade and now I’m a sourdough master! Pretty much everything we bake has sourdough starter in there, because we just love it!
If you’re looking to get started, use my einkorn sourdough starter recipe and you’ll be ready to bake in no time!
And unlike regular sourdough, einkorn sourdough only has to be fed once a week. Which is perfect for us, since we don’t eat enough bread to justify baking every day.
While we don’t eat a ton of snacks around here, which helps us stick to our $300 a month food budget, I do like to try new things from time to time!
One of the first recipes I tried was a snack recipe for sourdough crackers and it is definitely a family favorite now!
Einkorn Sourdough Crackers
This recipe does require a bit more hands on time that a normal old “roll and cut” cracker recipe, such as the club cracker recipe I shared a few weeks ago.
However, the extra time you take to fold in the butter only amounts to an extra 3-5 minutes and it well worth it for the rich, flaky texture and perfect sourdough cracker with which you are rewarded!
And don’t be concerned, this is not like the process of folding in butter that you might find in an old world croissant recipe, this is just like basting dough, only you do it 3 times.
I ended up finding a perfect little 1 1/2″ biscuit cutter at an antique store for about $0.25 that worked amazingly well for this task! You can grab your own 1 1/2″ biscuit cutter here if you like a more uniform look.
Ingredients
Sourdough Starter
- 2 Tbsp einkorn sourdough starter
- 1/2 cup warm water
- 1 cup all-purpose einkorn flour (120g)
Crackers
- 1 1/2 cups all-purpose einkorn flour (180g)
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3 Tbsp butter room temperature
- Sourdough Starter
For Topping
- 1/4 cup butter melted
- Sea Salt
Instructions
- The day before, combine starter ingredients and leave at room temperature, covered, for 12-16 hours. You can refrigerate for up to 2 days if you're not ready to make the crackers once the starter is done.
- In a large bowl, combine all dry ingredients. Cut in butter with fingers until crumbly.
- Add sourdough starter and mix until just combined, 1-2 minutes.
- Place dough back into a bowl and cover for 1-2 hours.
- Preheat oven to 400° and melt butter (1/4 cup).
- Divide the dough into 2 balls for easier working. On a floured surface roll ball out to a 1/8" thickness.
- Brush top with melted butter. Don't skimp on the butter here, the more you add the more flaky the final product will be!
- Fold dough into thirds (butter side inside the folds), and then in half. Like a letter, then fold in half.
- Roll it out again to the same 1/8" thickness, brush with butter, fold it again. Repeat once more; roll, butter, fold. Then roll it out a final time and do not butter.
- Using a cookie cutter, pizza wheel, or knife, cut the crackers into your desired shapes. If you're using a cookie cutter, don't twist to cut. This seals the edges and keeps the crackers from getting as flaky as you want them to be!
- Place crackers on baking sheet, poke them with a fork, brush with butter, and sprinkle salt to taste.
- Bake for 9-11 minutes until the edges are lightly golden. Eat right away, or allow to cool completely before storing.
I really appreciate you posting this recipe. I made it tonight and while it tasted great, I had a really hard time rolling these thin enough to bake up as a cracker. They were definitely more of a “scone” or “biscuit” in texture for me due to the thickness and chew. Any tips to get these thin enough? Maybe an overall surface area measurement? I thought I had rolled these to 1/8” but was surprised how puffy my crackers are. Any advice is appreciated!
Hi Janna! I’m glad y’all enjoyed them! I know that if I don’t do the fork pokes in each cracker they puff up quite a lot. The other thing you might do it grab some rolling pin bands so that you know exactly how thick the dough is. Hopefully that helps! Thanks for stopping by :-)