This has become one of our family’s favorite recipe. We bake those crackers once a week, make some variations and enjoy them at school as “znüni” (as they say here in Switzerland for the morning snack) or on the go. Here in Switzerland, kids love their Darvida or Blevita crackers. I found them pretty tasteless and very bad for the environment with their plastic wrap. My daughter is also very happy when we use cookie cutters to shape them

The original recipe (I modified it after having been baking it for a while) was found on this great website https://foodbodsourdough.com/seeded-sourdough-crackers/, which also has a great Facebook group. Join it for some inspiration and support when baking with your new sourdough friend.

You can use any of our sourdoughs and be creative with the choice of grains (we love sesame and flaxseed, or sunflower and poppyseed). I usually double or triple the dough and love to leave the dough in the fridge overnight, as it allows the sourdough to develop some more taste. Just take it out an hour before you use it, to allow it to soften before rolling it out.

sourdough crackers
homemade sourdough crackers

Ingredients

  • 100g bubbly active starter
  • 50g rolled oats
  • 25g water
  • 40g mixed seeds
  • 30ml olive oil
  • 1/2 tbsp honey
  • 50g strong white flour
  • 1/2 tsp salt

Mix all the ingredients together into a sticky dough, cover, and leave to rest for 2-3 hours at room temperature and then overnight (8 hours or more) in the fridge.

Take out the dough one our before you are going to bake it.

Preheat your oven to 180C fan.

Dust your counter with flour, turn the dough onto the surface, and roll out to about 2mm thick. You’ll need flour on the rolling pin too, and to keep moving your dough round as your roll it out so that it doesn’t stick to the table.

Line your baking tray with baking parchment paper. Cut out your crackers with cookie/biscuit cutters (or with a knife in long pieces for square crackers), and place onto the tray (They can be quite close as they don’t spread)

Prick each cracker with a fork to stop them ballooning.

Bake for 7 mins, then remove the tray, turn the crackers over, return to the oven, and bake for another 7 mins.