Homemade Thin + Crispy Sourdough Wheat Crackers

These homemade sourdough wheat thins are everything I want in a cracker: crispy, buttery, and just the right amount of salty. They’re made with whole wheat flour and a bit of sourdough discard. If you’re looking for a simple way to use up starter and stock your pantry with something better than store-bought, this is a great one to keep on repeat. Here’s exactly how to make them.

The key to crispy homemade crackers is all in the rolling. You’ll want to roll the dough out as thin as possible: aim for about 1/16 of an inch, like the thickness of a quarter. Using two sheets of parchment makes the process easier, and a pizza cutter keeps the lines neat. Don’t skip the fork pricks either; they keep the crackers flat as they bake. Once you’ve got the method down, the rest comes together quickly.

What You’ll Need

These don’t use much sourdough starter but I typically double or triple the recipe. They go fast!

If you’d like to double or triple this recipe you can make adjustments in the recipe card at the bottom of this post.

• ¾ cup whole wheat flour
• ¼ cup all-purpose flour (plus about 2 tablespoons more for rolling)
• 2 tablespoons sugar
• 1 teaspoon salt (plus more for sprinkling on top)
• 2 tablespoons unsalted butter, cold (salted butter or margarine can be used; reduce added salt by half)
• 2 tablespoons sourdough starter, cold (discard works well; if using active starter, stir it down first)
• 3–5 tablespoons ice water (add slowly—just enough for the dough to come together)

How to Make Sourdough Wheat Crackers

Start with the Dough

You’ll need a food processor for this step—it gives you the right crumbly texture in seconds. Add the whole wheat flour, all-purpose flour, sugar, salt, cold butter, and cold sourdough starter. The butter should be straight from the fridge, cut into small pieces so it distributes evenly.

Pulse a few times (about 5–6 quick pulses) until the mixture looks like coarse sand. This is your base.

Now, drizzle in the ice water one tablespoon at a time. Pulse after each splash. You’re looking for the dough to start clumping together. Don’t let it become a wet ball!

You might not need all the water. Stop as soon as you can press it between your fingers and it holds.

Chill the Dough

Turn the dough out onto plastic wrap and press it into a flat disc. Wrap it tightly and pop it in the fridge. An hour is enough to rest and hydrate the flour, but leaving it overnight or even up to three days deepens the flavor and makes the dough easier to work with.

If your fridge runs cold, let it sit on the counter for 5 minutes before rolling.

Roll It Out Thin

This step makes or breaks your crackers. Aim for 1/16 inch thick (basically as thin as a quarter). The easiest way is to sandwich the dough between two sheets of parchment paper with a sprinkle of flour underneath.

If your dough feels sticky or starts to cling to the paper, pause and dust with a little flour. A long rolling pin gives you the most even pressure.

Once you’ve got a big rectangle rolled out, use a pizza cutter to trim the edges straight. Then cut into 1½-inch squares. You can eyeball it, or grab a ruler if you like things exact.

Transfer and Poke

Line a baking sheet with parchment paper and grab an offset spatula to move the crackers—this helps keep their shape. A bench scraper also works.

Press a fork into each square a couple of times. These little holes help prevent bubbles from forming as they bake. If you like extra salt, now’s the time to sprinkle it on.

Don’t worry about making everything perfect—any scraps can be gathered, rerolled, and cut again. They bake up just the same.

Bake Until Golden

Slide the tray into a preheated 375°F oven and bake for 12–15 minutes. Check them around the 12-minute mark. The edges should be golden brown and the centers should feel dry to the touch. If they’re still soft, give them a couple more minutes.

Once they’re out, let them cool on the baking sheet for 10–15 minutes. They’ll crisp up as they cool.

Storing Homemade Crackers

Once completely cooled, store the crackers in an airtight container at room temperature for up to 1 week. If they start to soften, place them in a 300°F oven for about 5 minutes to crisp them back up.

To freeze, wrap the dough tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before rolling out. Baked crackers can also be frozen in an airtight container. Then you just thaw and re-crisp in the oven before serving.

More Sourdough Discard Cracker Recipes

I know, I know making crackers seems a bit out there. But it’s one of those small habits that really adds up to save you money. Purchased snacks seem to get more expensive by the way.

• My most popular sourdough discard recipe is these sourdough cheese crackers.
• The easiest method is to pour a liquid, spread it and bake, like in these easy basic sourdough crackers.
• But my personal favorite is this cinnamon sugar sourdough cracker recipe.

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