Festive Sourdough Crackers: Three Elegant Varieties for Any Celebration

These sourdough crackers come together in just a few minutes and are perfect for adding something special to any festive table. They work beautifully for New Year’s Eve but are just as great for small gatherings, casual snacking or serving alongside cheeses and dips any time of year. Each variety has its own personality. One uses dried figs and pistachios for a soft sweetness and a bit of color. Another combines cranberries and walnuts for a festive pop of red and a gently tart note. And the third mixes white and black sesame seeds with a touch of cumin for a warm aromatic finish that doesn’t overpower.

13 min read

These sourdough crackers come together in just a few minutes and are perfect for adding something special to any festive table. They work beautifully for New Year’s Eve but are just as great for small gatherings, casual snacking or serving alongside cheeses and dips any time of year. Each variety has its own personality, from soft sweetness to a festive tart note to a warm aromatic finish.

They’re thin, crisp and surprisingly quick to make. The dough requires no kneading and only a few basic ingredients, so you can easily prepare them the same day or even the night before. Each batch bakes into a light golden sheet that you can cut into any shape you like, and they add beautiful texture and color to any board or spread.

You can make all three varieties or choose just one. You can also bake the base dough on its own if you want a simple cracker to pair with anything.

Ingredients for the base dough

350 g sourdough discard

150 g spelt flour or whole wheat flour

150 g all purpose flour

40 g olive oil

10 g salt

50 to 60 g water (Add the water gradually depending on the flour you’re using the dough should feel soft and easy to roll without sticking)

Ingredients for each variety

Variety 1: Fig and pistachio

40 g finely chopped dried figs

25 g finely chopped pistachios

This one is delicate and elegant. The figs add gentle sweetness and softness while the pistachios bring color and a light crunch.

Variety 2: Cranberry and walnut

40 g chopped dried cranberries

25 g chopped walnuts

This combination is perfect for festive occasions. The bright red cranberries add color and a subtle tang and the walnuts bring a warm toasted flavor.

Variety 3: White and black sesame with cumin

10 g white sesame seeds

10 g black sesame seeds

Half a teaspoon ground cumin

A pinch of garlic powder

This variety has a warm and subtle aroma. The two sesame seeds give contrast and a deep toasted flavor. The cumin adds something special without taking over.

Notes on the flours:

You can make these crackers with any type of flour.

Using one hundred percent all-purpose flour gives you the softest dough and makes the rolling process incredibly easy. The crackers bake up crisp without ever becoming hard, which makes this option perfect for beginners.

A fifty–fifty mix of all-purpose flour with spelt or whole wheat adds a more rustic touch, deepens the flavor and gives the crackers a naturally golden color. It’s still very manageable as long as you adjust the hydration properly.

Using only spelt or only whole wheat also works, but the dough will feel firmer and slightly harder to roll. The crackers can turn out a bit more solid once cooled, so you’ll need to add a little extra water to keep the dough from becoming too stiff.

Your dough should not feel wet, but it shouldn’t feel dry either. It needs to be flexible and easy to shape. If it cracks while rolling, it needs more water. If it sticks too much, it needs a touch more flour.

What you’ll need

Rolling pin

Parchment paper

A spatula or bench scraper

A sharp knife or pizza cutter

A small food processor to chop the add ins finely although a knife works too

Baking sheet

Cooling rack

These tools make it easy to work the dough and shape your crackers. Any cutting tool works well because the dough is firm and doesn’t stick.

Mix the dough

Add the discard, both flours, salt, oil and water to a large bowl. Stir with a spatula until the dough comes together. You don’t need to knead it because you don’t want to develop gluten. The less gluten you build the easier the dough will be to roll and the crispier the crackers will be without turning hard.

The dough should feel soft and flexible. If it feels too firm add a little extra water. If it feels too wet add a light sprinkle of flour.

Divide the dough, chop the add-ins and mix in the flavors

The dough should weigh about 900 g. Divide it into three equal portions of roughly 300 g each. Before adding the flavor mix to each portion, make sure the dried fruit and nuts are chopped very finely. The smaller the pieces, the easier the dough will roll without tearing. You can use a food processor with quick pulses or chop everything with a knife.

Place one portion of dough in a small bowl and make a little well in the center. Add the flavor mix for that variety and fold until it is evenly distributed. Repeat with the other two portions.

If you want to personalize them even further, you can add gentle spices like a pinch of cinnamon for the sweeter varieties or a touch of smoked paprika for the sesame one. These additions are optional, but they pair nicely with the toppings.

Shape, cut and prick the dough

If you’re making square or rectangular crackers you don’t need to separate each piece before baking. Simply score the lines with a knife or pizza cutter and bake the whole sheet as it is. Once baked they break apart easily by hand.

If you prefer round crackers or decorative shapes use cookie cutters and remove the excess dough around each cutout. You can gather that extra dough, roll it out again and make more crackers. This method is perfect when you want a cleaner or more festive look.

Before baking, use a fork to prick tiny holes all over the surface of the dough. This helps steam escape in the oven so the crackers bake flat without bubbles and ensures a smooth, even finish.

Roll the dough between parchment sheets

Place one sheet of parchment on your counter and put the dough portion on top. Cover with a second sheet and roll the dough until it’s about one point five to two millimeters thick. This thickness gives you crisp crackers that don’t turn hard. Thicker dough will behave like flatbread and thinner dough can dry out too much.

Bake low and slow

Bake at 160 or 165 degrees Celsius or 320 to 330 degrees Fahrenheit for eighteen to twenty-two minutes. A lower temperature helps the crackers dry out without over-browning. They should look dry and lightly golden but not too toasted.

If your oven heats unevenly rotate the tray halfway through so they bake more evenly. For an extra crisp finish that doesn’t turn hard you can also flip the entire sheet. At the fifteen-minute mark remove the tray from the oven lift the whole cracker sheet using the parchment flip it so the bottom side faces up peel off the parchment on top and return it to the oven for a few more minutes until perfectly dry and crisp.

How to Make Them Step by Step

Cool properly

Transfer the baked sheet to a cooling rack. Don’t let the crackers cool on the hot tray because that can dry them out too much and make them hard. After about thirty minutes they’re ready to break apart and serve.

Are you looking for more festive sourdough ideas?

Take a look at Maple Pecan Loaf with a Touch of Coffee, and bring warm, cozy flavors to your winter table.

Want something sweet, bright and perfect for celebrations?

Read Honey and Orange Sourdough Bundt Cake: With the Aroma of a Garden and discover a fragrant cake that always impresses.

Storage & Make Ahead

Make ahead

You can freeze the dough already rolled out between parchment sheets and bake it straight from frozen, adding two or three extra minutes to the baking time. You can also keep the dough in the fridge for up to twenty-four hours before rolling and cutting. Both options are great when you want freshly baked crackers without rushing on the day of your gathering.

Storage

These crackers keep very well for three to four days when stored in an airtight container, which is when their texture is at its best. In good conditions they can last up to a week without going bad, although they may lose a bit of crispness over time.

You can also store them directly in your Naturable beeswax wraps as an alternative to containers. The wraps protect the crackers from excess air while keeping a naturally crisp texture, and they’re ideal for taking a small batch with you or setting aside a portion for a cheese board.

Get your Naturable Beeswax Bags & Wraps Set by clicking here

Serving Ideas

Brie with honey

Ricotta with grapes or blueberries

Cream cheese with apple compote

Labneh with pistachios

Smooth hummus with a touch of smoked paprika

You can make all three varieties for a colorful snack board or choose just one for a simple everyday treat. They pair beautifully with cheeses, dips and spreads, and they’re the kind of recipe you’ll want to keep on hand for both celebrations and last minute snacking.

Have You Tried Our Beeswax Bags & Wraps?

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These sourdough crackers come together in just a few minutes and are perfect for adding something special to any festive table. They work beautifully for New Year’s Eve but are just as great for small gatherings, casual snacking or serving alongside cheeses and dips any time of year.

Each variety has its own personality. One uses dried figs and pistachios for a soft sweetness and a bit of color. Another combines cranberries and walnuts for a festive pop of red and a gently tart note. And the third mixes white and black sesame seeds with a touch of cumin for a warm aromatic finish that doesn’t overpower.