Cinnamon Sugar Sourdough Crackers are a delightful treat! With a crispy texture and a sweet cinnamon flavor, these crackers are perfect for snacking anytime. They’re easy to make and so satisfying!
Whenever I bake these, the smell of cinnamon fills the kitchen, and I can’t resist stealing a few before they cool down. Perfect with a cup of tea or just by themselves—yum!
Key Ingredients & Substitutions
Sourdough starter discard: This is the star of the recipe. It adds unique flavor and texture. If you don’t have sourdough starter, a substitute could be an equal amount of whole wheat or all-purpose flour combined with a bit of water to create a dough.
All-purpose flour: I used all-purpose flour, but you can swap in whole wheat flour for a nuttier taste. Just be mindful that it may need a little more water to achieve the right consistency.
Granulated sugar: This sweetens the dough and adds to the topping. For a healthier option, use coconut sugar or honey. However, if using honey, adjust the liquid to keep dough consistency.
Unsalted butter: I like using melted unsalted butter for rich flavor. You can use coconut oil or even a vegan butter substitute if you want a dairy-free version.
Cinnamon: A must-have for that warm, sweet flavor. You can also mix it up with other spices like nutmeg or allspice, which I just love for an extra kick!
How Do You Get the Perfect Dough Consistency?
The dough consistency is crucial for amazing crackers. Start by mixing your sourdough starter, flour, sugar, and salt. As you add water, do so gradually to avoid a sticky mess. Aim for a soft dough that just sticks together. Knead it on a floured surface until smooth; this takes just a few minutes, and it shouldn’t stick to your hands.
- Combine all the dry ingredients in a bowl before adding wet ingredients.
- Incorporate water slowly, one tablespoon at a time; this helps you control the moisture.
- Brief kneading is enough to develop the gluten, giving structure to your crackers without making them tough.
How to Make Cinnamon Sugar Sourdough Crackers
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour (plus extra for rolling)
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 2 tbsp unsalted butter, melted
- 2 to 3 tbsp water (as needed for dough consistency)
For the Topping:
- 2 tbsp granulated sugar
- 1 tbsp ground cinnamon
- Optional: pinch of nutmeg or allspice for extra spice
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and another 12-15 minutes to bake. Don’t forget to chill the dough for 20-30 minutes, which adds a little extra time. Overall, you’ll be enjoying these delicious crackers in about an hour!
Step-by-Step Instructions:
1. Mixing the Dough:
Start by grabbing a mixing bowl. Combine the sourdough starter discard, all-purpose flour, 2 tablespoons of granulated sugar, and salt. Mix them together well until everything is nicely combined.
2. Adding Wet Ingredients:
Next, pour in the melted butter, stirring to blend it into the dry mixture. Gradually add the water, one tablespoon at a time, mixing until the dough is soft but not sticky. You want it just right so that it holds together nicely!
3. Kneading and Chilling:
Sprinkle some flour on your countertop or a board and knead the dough briefly until it’s smooth. It should only take a minute or two. Once it’s ready, wrap the dough in plastic wrap and pop it in the fridge for 20–30 minutes to firm up.
4. Preparing to Bake:
While your dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This makes cleanup easier and helps the crackers not stick!
5. Rolling Out the Dough:
When the dough has chilled, dust a clean surface with flour and roll it out very thinly, about 1/8 inch thick. The thinner you roll, the crisper your crackers will be!
6. Making the Cinnamon Sugar Topping:
In a small bowl, mix together the remaining 2 tablespoons of sugar with the ground cinnamon. If you’re feeling adventurous, add a pinch of nutmeg or allspice for an extra kick!
7. Applying the Topping:
Lightly brush the rolled-out dough with a bit of water or melted butter. This will help the cinnamon sugar topping stick. Once brushed, sprinkle the cinnamon sugar mix evenly over the dough, pressing down lightly to make sure it adheres well.
8. Cutting the Crackers:
Use a knife or pizza cutter to cut the dough into small squares or rectangles. Feel free to make them any size you like!
9. Baking:
Transfer your cut crackers onto the prepared baking sheet, leaving some space between them. Bake in your preheated oven for 12-15 minutes, or until they turn crisp and golden brown at the edges. Keep an eye on them to prevent burning!
10. Cooling:
Once they’re done baking, take them out of the oven and let them cool completely on a wire rack. Don’t worry if they seem a bit soft at first—they’ll get crunchier as they cool down!
11. Storing:
Finally, store your crispy cinnamon sugar sourdough crackers in an airtight container. They’ll stay fresh for up to a week, but I bet they won’t last that long!
Enjoy your sweet, lightly spiced sourdough crackers as a delicious snack or a perfect companion for tea!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, if you have an active sourdough starter, you can use it instead of discard. Just make sure to adjust the sugar slightly, as active starter may contribute a bit of sweetness.
What If My Dough Is Too Sticky?
If your dough is sticky after adding the water, sprinkle in a little more flour, one tablespoon at a time, until you achieve a soft but manageable consistency. Be careful not to overdo it; too much flour can make the crackers dense.
Can I Flavor the Crackers Differently?
Absolutely! Feel free to experiment by adding different spices to the topping, such as pumpkin pie spice, or even a touch of cayenne for a spicy kick. You could also incorporate grated cheese into the dough for a savory version!
How Should I Store the Crackers?
Store your cooled crackers in an airtight container at room temperature. They stay fresh for about a week, but you can also freeze them for up to three months for a longer shelf life!
