Sourdough Crax Recipe

Prep starter and ingredients

Remove the sourdough starter from the refrigerator (if chilled) and let it come to room temperature for 15–20 minutes so it is slightly loosened. Measure and sift or whisk together the all-purpose flour, fine sea salt, baking soda and sugar in a medium bowl.

Cut in butter

Cube the cold unsalted butter and work it into the dry ingredients with a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. This creates flakiness in the crackers.

Combine wet ingredients

In a separate small bowl, whisk together the active sourdough starter, extra-virgin olive oil and cold water until smooth. The starter should be slightly loose but not watery.

Form dough

Pour the wet mixture into the flour/butter mixture. Use a spatula to fold until a shaggy dough forms. Add up to 1 additional teaspoon of cold water if the dough seems too dry; it should hold together but not be sticky. Lightly knead in the bowl (6–8 turns) just until cohesive. Do not overwork.

Rest and chill

Turn the dough onto a lightly floured surface and press gently into a flat disc. Wrap tightly in plastic wrap and chill in the refrigerator for 30–45 minutes. Chilling firms the butter and relaxes the dough for easier rolling.

Preheat and prepare sheet

Position racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

Roll thin

Divide the chilled dough into two pieces for easier handling. On a lightly floured surface, roll one piece as thin as possible (about 1/16 inch / 1.5 mm). Thinner dough yields crispier crackers. If it resists, rest for 5 minutes and then continue rolling.

Cut crackers

Using a pizza cutter, bench scraper or sharp knife, trim edges for an even rectangle and cut into desired shapes (squares, rectangles or diamonds) about 1.5–2 inches (4–5 cm) across. Transfer shapes to the prepared baking sheet, leaving a small gap between each. Re-roll scraps once only.

Dock and top

Use a fork to prick (dock) each cracker 3–4 times to prevent excessive puffing. Brush lightly with a tiny amount of olive oil (or water) so toppings adhere. Sprinkle your chosen flavorings evenly: sesame seeds, rosemary, grated Parmesan, and a light dusting of freshly cracked black pepper. Finish with a pinch of coarse flaky sea salt on about half the crackers if desired.

Bake

Bake in the preheated oven, switching the baking sheets between racks halfway through, for 12–18 minutes total depending on thickness and oven: start checking at 10 minutes. Crackers are done when edges are golden brown and centers are set. Thinner crackers will crisp faster.

Cool completely

Remove baking sheets from the oven and transfer crackers to a wire rack to cool completely — at least 15 minutes. They will crisp up as they cool.

Store

Once fully cooled, store crackers in an airtight container at room temperature for up to 5–7 days. If they soften, re-crisp in a 300°F (150°C) oven for 5–7 minutes.

Sesame seeds: Toast 1 tablespoon sesame seeds in a dry skillet over medium heat, shaking frequently, until fragrant and lightly golden (1–2 minutes). Let cool before sprinkling over oiled crackers prior to baking.

Herb and pepper: Finely chop dried rosemary (or use 1 tsp fresh minced) and mix with cracked black pepper. Sprinkle lightly over crackers after docking and oiling so herbs adhere.

Cheese: If using grated Parmesan, press it lightly onto oiled cracker surfaces. Note Parmesan may brown quickly; watch closely and rotate baking sheets if needed.

Finishing salt: After crackers come out of the oven and while still warm, sprinkle a tiny pinch of coarse flaky sea salt on selected crackers for a contrast of texture and flavor.