These homemade Sourdough Crackers are well received every time I serve them. Most people are surprised that crackers can be made at home. The recipe is not complicated or difficult. However, it is necessary to roll out the cracker dough very thinly. This can be done by using a rolling pin, or if you have a pasta roller, I find that is the easiest method. Both methods turn out fabulous, crispy crackers.
I like adding additional flavor to the cracker dough by adding in dried rosemary and Parmesan cheese. Other options are fennel seeds and red pepper flakes or cracked black pepper and turmeric powder. The recipe calls for unsalted butter, but you could use olive oil, or even vegan butter works very well. To maintain vegan crackers, I have used nutritional yeast and Nooch vegan cheese.
Place the cut crackers onto a parchment lined baking sheet. Sprinkle lightly with additional sea salt. Place the baking sheet in the oven on the center rack. Bake the crackers for 17-20 minutes, rotating the pan half-way through the baking time for even baking. Remove the baking sheet from the oven, transfer the parchment paper onto the counter to cool. The crackers will be lightly browned and crisp.
Store the cooled crackers in an airtight container or freeze for longer storage.