Sourdough Rye Crackers

Sourdough Rye Crackers

Recipe by Ellie Markovitch Course: Breakfast, Snack
Cooking time



From a favorite baker and writer, Ellie Markovitch of Story Cooking.
Rye animal crackers! Or make your own unique shapes. Makes about 2 dozen 3″ crackers.


  • 1 cup Maine Grains Organic Rye Flour

  • 1 tsp salt

  • 1 tsp garlic powder

  • 1⁄4 tsp black pepper

  • 2 tbsp olive oil

  • 3⁄4 cup of sourdough starter or discard

  • 1⁄2 cup of sprouts, sesame seeds or other seeds to decorate and flavor the crackers – put toppings on after dough is rolled out


  • If using a food processor, add the dry ingredients, pulse a few times and then slowly add the liquids through the tube while the machine is running – till it comes together in a ball
  • If mixing by hand, add the liquids to the dry ingredients and knead until well incorporated and dough is elastic – about 4-6 minutes
  • The dough may feel a bit wet; let rest for 15 minutes before rolling out
  • Roll out on a floured surface to a 1/8″ thickness. Use a cookie cutter to stamp shapes. Add your toppings to the shapes. This recipe works well to cut out different shapes for savory treats.
  • Bake 400 degrees on an uncreased cookie sheet for 8-10 minutes – depending on how thick the crackers are and how crisp you like them.

Recipe Video

Did you make this recipe?

Tag @mainegrains on Instagram and hashtag it

Like this recipe?

Follow us @mainegrains on Pinterest

Did you make this recipe?

Like us on Facebook

By Ellie Markovitch
IG @EllieMarkovitch
Facebook @storycookingmedia