Notes
This recipe is insanely simple and, unlike baking sourdough bread, doesn’t involve any proving. Here’s a step by step of how to make these delicious crackers.
Combine the Ingredients
Don’t worry about the order you add them – everything goes in together! Mix well and give it a good knead for a few minutes.
Leave Dough to Rest
The dough needs to rest before you roll it out, otherwise, it’ll spring back and be difficult to keep flat. Wrap it in cling film to stop it from drying out and leave to rest for 30 minutes.
Divide the Dough into Three
When rolling out the dough, it’s best to work with only a third at a time, otherwise, the crackers will be too thick. Try your best to divide the dough evenly.
Roll out the Dough
Place the dough between two layers of baking parchment and roll as thin as you can with a rolling pin. If possible, try to keep the dough in a roughly rectangular shape – this way you don’t need to trim it to shape.
Cut the Crackers
Using a pizza cutter, cut the crackers into 2cm rectangles (you don’t have to be too neat as they’ll shrink and look slightly irregular anyway). Prick the rectangles with a fork and slide the baking parchment onto a baking tray.
Salt and Bake
Sprinkle the sourdough crackers with a little water (I like to use a pastry brush to flick some spots of water onto the dough) and sprinkle with flaky sea salt. Bake at 150c for 30 mins, rotating the tray halfway through.
Cool and Serve
Place the baked sourdough crackers on a wire cooling rack and allow to cool until room temperature. Serve and enjoy!
