Sourdough Rye Crackers

From a favorite baker and writer, Ellie Markovitch of Story Cooking

by Ellie Markovitch

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


  1. 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
  2. If mixing by hand, add the liquids to the dry ingredients and knead until well incorporated and dough is elastic – about 4-6 minutes
  3. The dough may feel a bit wet;  let rest for 15 minutes before rolling out
  4. 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. 
  5. 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. 


Course: Breakfast, Snack

Adapted from Story Cooking