Cinnamon Sourdough Crackers

Cinnamon Sourdough Crackers

Crackers are a household favourite. We enjoy them as a snack, as croutons in our salad/soup or even to make mini sandwiches. Adding sourdough discard is a a great way to avoid food waste, but it also makes a great addition to crackers. In this recipe, sourdough starter will do two things: it adds a slight tangy flavour which is delicious and it creates this puffy yet crispy texture that is just divine. I have to admit, these are addictive, so don’t expect them to last very long.

How cute would these be as a holiday gift? Place them in a recyclable gift box, lined with parchment and tie it with some twine and you’ve got a beautiful handmade gift.

Do you prefer salty? Swap the cinnamon for some tasty herbs or even 1/4 cup grated parmesan.

This recipe doesn’t call for a lot of ingredients: butter, flour, cinnamon, a touch of brown sugar and sourdough starter. If you don’t have sourdough starter, I also have another recipe for my cheddar crackers that are just as tasty with a few other healthy ingredients. You can also swap for vegan butter if dairy is a concern.

Cinnamon Sourdough Crackers

Serving Size:
About 80 crackers (varies by size)
20 minutes (Baking time)
1 hour (Total time)


  • 1 cup organic whole wheat flour
  • 1/2 cup sourdough starter
  • 4 tbsp cold organic unsalted butter (cut into cubes), plus 1 tablespoon to melt to brush on top
  • 1 tsp of organic cinnamon
  • 1 tsp kosher salt
  • 1 tbsp of organic coconut palm sugar for dusting on top (organic brown sugar is fine if you don’t have coconut palm)


  1. In a bowl, combine flour, salt and cinnamon.
  2. Mix the sourdough starter and butter until it becomes one cohesive dough (very similar to pie dough).
  3. Divide the dough in half and shape them into two disks.
  4. Cover with reusable wrap and refrigerate for at least 30 minutes (you can even do this the night before).
  5. Take the dough out of the refrigerator and preheat the oven to 350°F.
  6. Very lightly flour your workspace and with your rolling pin, roll out the dough about as thick as a 2-3 quarters (they will puff up).
  7. If you have cookie cutters they would work well, or else cut them into small squares of your liking.
  8. Lay onto baking sheet pan layered with parchment paper.
  9. Brush melted butter over the crackers and sprinkle sugar on top.
  10. Bake for about 20 minutes (or until edges are golden brown), moving the pan around halfway through.
  11. Let them cool for about 10 minutes and enjoy! Store in an airtight container about about 3-5 days (if they last that long).


Antonietta xo

Antonietta Ferretti
Antonietta Ferretti

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