Fronk Recipes

Sourdough Butter Crackers

8 servings


10 minutes

active time

25 minutes

total time


3/4 cup sourdough starter discard (stirred down)

1 1/2 cups flour (plus about 20g more if dough is too sticky.)

8 tablespoons butter (melted)

1 teaspoon sea salt


Preheat your oven to 375°F (190°C). In a large bowl, add the melted butter, sourdough starter discard, all-purpose flour and salt. Use a spatula to stir until the ingredients are combined. The dough should be soft and pliable. It should not stick to your fingers. If the dough seems too sticky, mix in an additional 20 grams of flour.

Cover the bowl and let the dough to rest for 20-30 minutes for the flour to absorb the liquid. (or in the fridge for up to 2 days wrapped in plastic wrap for a long fermented cracker.)

Place the dough between two pieces of parchment paper. Use a rolling pin to roll the dough out to a 1/16th inch thickness. Cut the dough into rectangles using a sharp knife. (You can also use bench-scraper or pizza cutter.)

Prick each rectangle a few times with a fork. (This will keep the crackers from puffing up as they bake.)

Bake the crackers for 15-17 minutes, checking to make sure they do not over-brown. Allow the crackers to cool before breaking them apart. They will continue to become more crisp as they cool. Store in an airtight container.


Serving Size



207 kcal

Total Fat

12 g

Saturated Fat

7 g

Unsaturated Fat

4 g

Trans Fat

0.5 g


30 mg


382 mg

Total Carbohydrate

22 g

Dietary Fiber

1 g

Total Sugars

0.1 g


3 g

8 servings


10 minutes

active time

25 minutes

total time
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