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vegan cheeze its

How to Make Sourdough Crackers

  • Author: Alex Caspero
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 100 crackers 1x
  • Category: Snack
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan

Description

How to Make Sourdough Crackers! These sourdough crackers recipe taste just like vegan cheeze its! Save this recipe for your sourdough discard.


  • Author: Alex Caspero
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 100 crackers 1x
  • Category: Snack
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 100 crackers 1x
  • Category: Snack
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan
Scale

Ingredients

  • 1 cup white wheat flour
  • 1 cup sourdough starter (unfed/discard)
  • 4 tablespoons olive oil
  • 3/4 teaspoon salt, plus more for sprinkling
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder

Instructions

  1. Mix together the flour, sourdough starter, olive oil, salt, nutritional yeast and garlic powder to make a smooth, not sticky, dough.
  2. Divide the dough in half, then shape each section into a small rectangular slab. Cover with plastic wrap, then place in the fridge for at least 30 minutes to help firm up the dough.
  3. Preheat the oven to 325°F.
  4. Remove the dough from the fridge, then very lightly flour a piece of parchment paper, a rolling pin, and the top of the dough.
  5. Roll the dough to about 1/16″ thick on top of the parchment paper; it will have uneven edges as you roll it out and that’s OK. Just try to make the thickness as even as possible. Transfer the parchment paper with the dough onto a baking sheet, then lightly brush with more olive oil and sprinkle a little more salt on top of the crackers if desired.
  6. Cut the dough into 1/1 1/4″ squares then prick each square with the tines of a fork.
  7. Bake the crackers for 17-20 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.
  8. Remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.

Notes

Method adapted from this recipe. 

If you don’t have white wheat flour, you can use all purpose flour. I haven’t tested these with 100% whole wheat flour.


Nutrition

  • Serving Size: 10 crackers
  • Calories: 114
  • Sugar: 0g
  • Sodium: 176mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 13.4g
  • Fiber: 2.2g
  • Protein: 3g

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