Last Updated on June 1, 2025 by Nico
Ready in under 20 minutes, these no-wait sourdough crackers with olive oil and herbs are simple to make. Tangy and crunchy, they are perfect for a snack or special occasion.
No-wait sourdough recipes are great for impatient people, like myself. You still get the tangy flavour of sourdough without waiting overnight for dough to rise.
(I also like making savoury sourdough scallion pancakes and no-wait sourdough discard naan with sourdough discard. Or you could try making sugar-free fig jam and spreading it on these crackers!)
Sourdough crackers are a great no-wait option, because they only take about 15 minutes to make and use very basic ingredients that you probably already have.
If you are growing your own herbs this spring or have dried any from the past year, you can make these extra delicious and seasonal by using your homegrown herbs.
To make these you can use sourdough discard (what you throw away when building up a sourdough starter, or mature sourdough starter). This recipe is no-wait because we are skipping the fermentation step that most sourdough recipes call for.
If you have a gluten sensitivity, you can still enjoy this recipe by using flours with lower gluten, like rye. You could also simply omit the added flour and using mature sourdough starter. Your crackers will be thinner and therefore need to cook for less time.
If you like simple, salty, and savoury homemade snacks, I hope you will enjoy making these sourdough crackers with olive oil and herbs.
Watch the video
Ingredients
Sourdough Discard or Mature Starter
Olive Oil
Herbs – Chopped Fresh, or Dried
Good Quality Salt
Rye or All Purpose Flour
For complete measurements, see the printable recipe card below.
Tools You Might Need
Rolling Pin
Baking Sheet
Parchment Paper
Sharp Knife
Instructions
Preheat your oven to 350 degrees F or 180 degrees C.
Combine the sourdough starter, rye or all purpose flour, olive oil, herbs, and salt until a dough forms. Knead for about a minute.
Rollout two pieces of parchment paper that will cover the surface of your baking tray. Drizzle olive oil on both pieces, and use your hands to coat the paper with olive oil. This will make rolling the dough out much easier.
Sandwich the dough between the two pieces of parchment paper. Use a rolling pin to roll the dough thin and flat. You can score the crackers at this point, if you would like. Sprinkle extra fresh herbs and salt over the top of the dough if desired.
Put into the oven for about 10-15 minutes You want the crackers to be golden. If you dough is thicker, it will take longer to become golden.
Allow the crackers to cool completely.
Break the crackers into smaller pieces and add into an airtight container.
Variation Ideas
Black Pepper – Add 1 teaspoon of black pepper into the dough for added bite.
Cheddar Cheese – Sprinkle about 1/3 cup of shredded cheese into the dough or on top of the dough after it is rolled out.
Garlic – Mince 2 cloves of garlic and sprinkle on top of the dough after it is rolled out.
Expert Tips
To Avoid Burning – If your dough is very thin, the crackers will bake faster. Keep an eye on their progress by checking the oven after 10 minutes. This is especially important if you have omitted the added flour and are only using discard or mature starter.
Sourdough Discard Tip – If you’re using discard, you can store the discard in an airtight container in fridge until you have enough for this or other recipes.
Scoring Tip – You can score the crackers before putting them into the oven. You can do this by using a sharp knife to cut out squares or rectangles. Or you could use cookie cutters to make different shapes. You can of course simply put the entire sheet into the oven, and break apart the crackers after they are done baking for a rustic look.
FAQ
These crackers will last about one week on the countertop in an airtight container.
Yes, you can freeze these crackers for about 6 months in an airtight container. But the better option may be to create and freeze the dough, which will last 3-4 months in the freezer. Create the dough and wrap it in plastic wrap and then put it into an airtight container. To thaw, put it into the fridge until pliable and then simply roll the dough out and bake as normal.
If you have a gluten sensitivity, you can still enjoy this recipe by using flours with lower gluten, like rye. You could also simply omit the added flour and using mature sourdough starter. Your crackers will be thinner and therefore need to cook for less time.
Of course. Fresh herbs taste delicious in homemade crackers.
Yes, you can add fresh or dried herbs to any sourdough recipe. These sourdough crackers with olive oil and herbs are one delicious option, but herbed sourdough bread would be wonderful as well. You could also add herbs to sourdough discard scallion pancakes, sourdough discard naan, and any other no-wait sourdough recipe.
You can use whatever you have on hand. Fresh thyme, rosemary, or parsley would be tasty. Dried herbs de provence or oregano would also be great. Whatever you have on hand will be delicious!
Try These Other Simple Sourdough Discard Recipes
6 Sourdough Discard Quick Bread Recipes
Easy No-Wait Sourdough Discard Naan (No Yeast)
Simple Sourdough Starter Pancakes
Sourdough Discard Banana Bread Recipe
If you make this recipe and enjoy it, please consider giving it 5 stars. Find me on Instagram @documentingsimpleliving and show me what you’ve made!
Sourdough Crackers With Olive Oil And Herbs (No Wait)
Ingredients
Method
- Preheat your oven to 350 degrees F or 180 degrees C.
- Combine the sourdough starter, rye or all purpose flour, olive oil, herbs, and salt until a dough forms. Knead for about a minute.
- Rollout two pieces of parchment paper that will cover the surface of your baking tray. Drizzle olive oil on both pieces, and use your hands to coat the paper with olive oil. This will make rolling the dough out much easier.
- Sandwich the dough between the two pieces of parchment paper. Use a rolling pin to roll the dough thin and flat. You can score the crackers at this point, if you would like. Sprinkle extra fresh herbs and salt over the top of the dough if desired.
- Put into the oven for about 10-15 minutes You want the crackers to be golden. If you dough is thicker, it will take longer to become golden.
- Allow the crackers to cool completely.
- Break the crackers into smaller pieces and add into an airtight container.
Nutrition
Video
Notes
How Long Will Sourdough Crackers Last?
These crackers will last about one week on the countertop in an airtight container.Can You Freeze Sourdough Crackers?
Yes, you can freeze these crackers for about 6 months in an airtight container. But the better option may be to create and freeze the dough, which will last 3-4 months in the freezer. Create the dough and wrap it in plastic wrap and then put it into an airtight container. To thaw, put it into the fridge until pliable and then simply roll the dough out and bake as normal.Can I Make These Gluten Free?
If you have a gluten sensitivity, you can still enjoy this recipe by using flours with lower gluten, like rye. You could also simply omit the added flour and using mature sourdough starter. Your crackers will be thinner and therefore need to cook for less time. Variation Ideas- Black Pepper – Add 1 teaspoon of black pepper into the dough for added bite.
- Cheddar Cheese – Sprinkle about 1/3 cup of shredded cheese into the dough or on top of the dough after it is rolled out.
- Garlic – Mince 2 cloves of garlic and sprinkle on top of the dough after it is rolled out.
- To Avoid Burning – If your dough is very thin, the crackers will bake faster. Keep an eye on their progress by checking the oven after 10 minutes. This is especially important if you have omitted the added flour and are only using discard or mature starter.
- Sourdough Discard Tip – If you’re using discard, you can store the discard in an airtight container in fridge until you have enough for this or other recipes.
- Scoring Tip – You can score the crackers before putting them into the oven. You can do this by using a sharp knife to cut out squares or rectangles. Or you could use cookie cutters to make different shapes. You can of course simply put the entire sheet into the oven, and break apart the crackers after they are done baking for a rustic look.
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