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Sourdough Thyme Crackers

If you’re like many Americans, you’ve been trying your hand at homemade sourdough bread during these last few months staying at home. Even if the sourdough bug hasn’t hit you yet, you can still make a sourdough starter to use for these crackers — plus a lot of other fun recipes! Once you try these ultra thin and impossibly crispy sourdough crackers, you’ll want to keep a reserve of sourdough starter on hand at all times.

The only downside to making your own sourdough bread is the amount of discard in feeding the starter each day, especially when flour can be hard to come by these days. Don’t throw it away! Instead, keep your discard in the fridge to use in these delicious crackers.

These thyme crackers require only a handful of ingredients; starting with Green Garden Organic Freeze Dried Thyme. The starter is mixed with a bit more flour, olive oil, thyme and salt. That’s it! It really couldn’t be more simple.

Homemade crackers may sound difficult, but they come together very easy. Once you’ve chilled your dough, roll it very thin onto a piece of parchment paper, then transfer the paper onto a baking sheet. This makes it very easy to slice a lot of crackers at once; for ease, I recommend a pizza or pastry cutter. The crackers should be relatively uniform in size and thinness but it doesn’t matter how they look. Rustic crackers are the best crackers!

You’ll want to check for doneness around 20 minutes, as soon as they start to brown around the edges, they are done! As most ovens have hot spots, I recommend flipping the crackers halfway through cooking for even baking.

These herby crackers are addictive on their own and even better paired with your favorite dip. We love this with a simple dill dip: sour cream, mayo, horseradish, celery salt and Green Garden Organic Freeze Dried Dill.

Sourdough Thyme Crackers

SERVES 3-4 | FINISH IN 40 Minutes


1 c. White Whole Wheat Flour
1 c. Unfed/discard Sourdough Starter
4 tbsp. Olive Oil, plus more for brushing dough
1/2 tsp. Sea Salt
1 1/2 tbsp. Green Garden Organic Freeze Dried Thyme

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  1. Place the flour, sourdough salter, 4 Tablespoons olive oil, sea salt and herbs together into a large bowl and mix together to make a smooth, not sticky, dough. If you have a stand mixer, mix together the ingredients on low speed for 2-3 minutes until a dough forms.
  2. Divide the dough in half, and shape each half into a small slab. Cover with plastic wrap and place in the fridge for at least 30 minutes to help the dough firm up.
  3. Preheat the oven to 350 degrees Fahrenheit.
  4. Remove one portion of the dough from the fridge and very lightly flour a piece of parchment paper, a rolling pin and the top of the unwrapped dough.
  5. Roll the dough to about 1/8th-1/16th inch thick. It’s OK if the dough has uneven edges, but try and make the thickness as even as possible for uniform baking. Brush with olive oil using a pastry brush, if desired.
  6. Cut the dough into 1 inch squares; a pizza or pastry wheel works well here. Prick each square with the tines of a fork; this will help to make the crackers more crispy.
  7. Bake for 20 minutes, until the crackers are golden brown and crispy. Midway through baking, rotate the baking sheet for more even baking.
  8. Remove crackers from oven and let cool completely. Store in an air-tight container for up to a week— but we doubt they will last that long!

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