Rosemary Sea Salt Sourdough Crackers

Rosemary Sea Salt Sourdough Crackers

I’ve come up with a new marker of an excellent friend: one who saves you from sourdough starter fails, one who can help you feel like a sourdough winner and not a sourdough loser. Also, someone who helps you out so that you can make crispy, tangy Rosemary Sea Salt Sourdough Crackers and feel joy.


As I noted in my last post, I experienced Sourdough Sadness, as my starter – initially filled with yeasty hope – ended up dying off. My lovely co-blogger, Streusel – ever the problem solver – texted and announced that she was going to figure out how to send me some of her successful starter.


Like magic, a few days later, UPS dropped off a double-bagged portion of starter (with a now-melted ice pack). I cut off a corner, poured it into a mason jar (while, I’ll add, somehow managing to spill about a 1/4 of the starter all over the kitchen counter). Following Streusel’s pre-texted instructions, I started feeding on a regular schedule (in a much less compulsive manner, I might add). I texted her daily photos of my starter and eagerly asking when I could bake bread. She gamely replied each and every time and coached me through the process (I told you she’s a good friend!).


In the meanwhile, my dad sent me this article from the New Yorker, and similar to Streusel’s messaging, it was all about calming the hell down. While I admit I’ve never reached that level of peace (please), I did make the crackers she recommended. Thin and crispy, I added rosemary and flaked salt to match the sourdough tang. The dough comes together in a snap, rolls out easily, and a great accompaniment to and appetizer tray. Or, more realistically, as snacks-for-dinner for one during quarantine.


Appetizer Tray


I made three dips to go with my crudités and crackers. From the left, they are:

  • Greek Goddess – this came from NY Times Cooking. Per reader suggestions, I used only 1/4 cup oil and 1 clove of garlic. Also, just a tiny bit of mayo.
  • Labneh Dip with Sizzled Scallions and Chile – from “Nothing Fancy” by Alison Roman, and also at NY Cooking. It’s a little like spicy hipster ranch dressing.
  • Fromage Fort – an awesome cheese spread from Alton Brown. I use whatever was leftover in my cheese drawer, plus some inexpensive cheese from the odds and ends basket at Whole Foods. I think I had about a half-dozen different cheeses in my blend, and it was delicious.


All of these dips pair really well with the crackers – as I mentioned, they were nice and crisp, with a lovely sourdough tang that held up well with the dips.


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Rosemary Sea Salt Sourdough Crackers

Rosemary Sea Salt Sourdough Crackers

  • Author: Tamar Adler, New Yorker, with very slight alterations


  • 200 g. (about 1 cup) sourdough starter, fed the night before
  • 1 cup plus 2 tablespoons all-purpose flour
  •  ½ teaspoon kosher salt
  • 3 tablespoons olive oil, plus more olive oil or butter for brushing over the top
  • 12 tablespoons finely minced fresh Rosemary
  • Flaky sea salt, such as Maldon


  1.  In a mixer at medium speed, combine starter, flour, salt, and oil or butter until a smooth dough forms—it’s fine if it’s still a little sticky.
  2. Wrap dough in plastic wrap and refrigerate for 30 minutes or until firm.
  3. Heat oven to 350 degrees.
  4. Cut dough into 2 even pieces.
  5. Working with one piece of dough at a time (store the other in the fridge while you work), flour a piece of parchment paper, flour dough, and flour a rolling pin. Roll dough out on parchment until very thin—1/16 of an inch.
  6. Brush flattened dough lightly with olive oil, sprinkle with salt and/or other seasonings, and use knife to cut dough into squares or whatever shape of cracker you like.
  7. Prick all over with a fork (this will stop your crackers from baking into little pillows – which FYI are pretty fun to eat)
  8. Transfer dough onto parchment-lined baking sheets, leaving a bit of space between crackers. Bake for 15-20 minutes. The crackers are done when they are golden brown and crisp.
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