Sourdough Crispbread

This sourdough crispbread is one of the most rewarding things you can make with discard. Dark rye flour and a long fermentation give it a bold, salty tang and a satisfying crunch that holds for weeks.

“I made these on a Friday night and let them ferment overnight, and by Saturday afternoon I had the crunchiest, most flavorful crackers I have ever made at home! The dough rolled out so thin and even, and they stayed crisp on the counter for nearly two weeks. Absolute keeper! I can’t wait to experiment with toppings” ⭐⭐⭐⭐⭐

Margot

If you’re craving a crisp, crunchy rye cracker with a delightful sourdough tang, this is the recipe for you. My favorite version uses a long-fermented sourdough discard for big, bold flavor and a dough that’s surprisingly easy to roll paper-thin. The result is a shatteringly crisp bread that’s worlds above anything from a box.

These are the kind of crackers I put out with cheese and call it dinner, and no one complains. If you love rye-forward baking, my Swedish knäckebröd is the closest cousin to this recipe and worth making side by side, or you can try this easy rieska recipe or these sourdough discard crackers!

Ingredients & Substitutions

• Dark Rye Flour: This is the backbone of the recipe, giving the crispbread its hearty, slightly nutty flavor and helping create a genuinely crisp texture. If you love baking with rye, you should try this sourdough rye bread next! If you substitute whole wheat or all-purpose flour, the crackers will bake up with a noticeably milder flavor and a different crumb structure.
• Sourdough Discard: Flat, unfed discard is what you want here. It adds bold tang and, interestingly, gives the dough a slight elasticity that makes rolling it paper-thin much easier than you might expect. Using active, bubbly starter instead of discard will produce a milder flavor. For more on keeping your starter healthy between uses, my guide on how to feed sourdough starter covers everything you need to know.
• Kosher Salt: Kosher salt seasons the dough evenly without overpowering the rye or the tang from the discard. If you only have table salt, use a smaller amount since it is finer and more concentrated.
• Milk: A small amount of milk adds just enough richness to bring the dough together smoothly and soften the tang slightly. Substituting water will produce a crisper crispbread with a little less depth of flavor.
• Softened Butter: Brushed on just before baking, the butter helps the crispbread brown evenly and adds a subtle richness to the finished cracker. Use it soft so it spreads easily without tearing the rolled dough.
• Flaky Sea Salt: Sprinkled on top before baking, flaky sea salt like Maldon adds a satisfying crunch and a bright pop of salinity in every bite. Kosher salt works in a pinch, but the flake texture makes a real difference. You can find other fun topping inspirations in my [sourdough crackers]!

Variations for sourdough crispbread (knackebrod)

• Seeded Topping. Press sesame seeds, poppy seeds, fennel seeds, or caraway into the rolled dough before baking. Any seed works, but caraway is the most traditional and leans into the rye flavor.
• Herb and Garlic. Mix a teaspoon of dried or fresh rosemary or thyme directly into the dough before resting. The fermentation time draws out the aromatics and they bake into every bite. Just know that when adding inclusions to the dough, it can cause the crackers to tear if rolled thin.
• Spicy. Add a pinch of red pepper flakes or smoked paprika to the dough. The heat stays subtle but gives the finished crispbread a little warmth that works well with soft cheese.

Professional Tips for Perfect sourdough crispbread (knackebrod)

• Roll thinner than feels right. The single most common mistake with sourdough crispbread is stopping the rolling pin too soon. If the dough looks translucent and feels almost too delicate to handle, you are in the right place. Thicker dough bakes up chewy in the center no matter how long it stays in the oven.
• Do not pull them early. The crispbread should be a deep golden brown throughout before it comes out of the oven. If the edges look done but the middle feels soft when you press it lightly, give them another 2 to 3 minutes. Underbaking is the number one reason these turn soggy after cooling.
• Keep pieces small and consistent. Pieces larger than about 3 by 4 inches are difficult to bake through evenly, since the edges will start to darken before the center dries out. Cutting them to a similar size also means you can pull a full tray at once without some pieces overbaking while others lag behind.
• Let the long ferment do the work. Rolling the dough after just an hour produces a mild cracker. Letting it rest at room temperature for 24 to 48 hours builds the sharp, tangy flavor that makes these worth making, like I do whenever I have the time. For a broader look at what tools and setups support long sourdough fermentation well, essential sourdough tools for baking is worth a read before you get started.

How to Make sourdough crispbread (knackebrod)

Use these instructions to make paper-thin, deeply tangy knackebrod with a satisfying crunch. Further details and measurements can be found in the recipe card below.

Mix the Dough

Step 1: Add the dark rye flour, sourdough discard, kosher salt, and milk to a large bowl. Mix with a large fork or spatula until the mixture looks shaggy and the flour is mostly incorporated, then knead briefly in the bowl with your hands until it comes together into a ball. The dough will feel quite stiff and just a little sticky, which is completely normal. (photos 1-3)

Rye flour has very little gluten, so this is not a dough that smooths out into something silky. It should feel dense and firm, almost like a stiff clay.

Rest and Ferment

Step 2: Cover the bowl and let the dough rest at room temperature. For same-day crispbread, 1 to 2 hours is enough. The dough will not puff or rise dramatically the way a yeasted dough does. A slight softening and a faintly sour aroma are the signs that fermentation is working. (photos 4 & 5)

For the best flavor, let the dough ferment at room temperature for 24 to 48 hours before rolling and baking. That longer ferment is my favorite approach because it really amplifies the sourdough tang and gives these crispbreads their most distinctive flavor. The overnight or multi-day ferment is not required, but it is worth planning for if you can. The discard’s slight elasticity also develops further with time, which actually makes the dough easier to roll paper-thin later.

Step 3: Prepare to Roll and Bake. Preheat your oven to 350°F (no fan). Divide the dough into 6 equal pieces and keep them covered with plastic wrap so they do not dry out while you work. Working with one piece at a time keeps the rest from forming a dry skin, which is the enemy of clean, thin rolling. (photo 6)

Roll the Dough

Step 4: Place one piece of dough on a sheet of parchment paper and begin rolling. Press the rolling pin away from your body while holding the parchment steady with your free hand — it is basically acting as a human dough sheeter, and that steady anchor is what lets you get real thinness without the dough sliding around. If the dough starts sticking to the rolling pin, lay a second sheet of parchment on top and continue rolling through it (photos 7 & 8).

Step 5: Roll Thinner and Split. Roll until you have a rough rectangle about 7 to 8 inches across, then remove the top parchment and cut the piece in half. Separate the two halves on the parchment, replace the top sheet, and keep rolling both pieces until they are as thin as you can possibly get them (photo 9).

Roll the dough as thin as you can manage — this is the secret to crisp, not chewy, crackers.

Dock and Cut

Step 6: Dock, Cut, and Top. Using a fork in each hand, poke the dough all over with the tines. This docking keeps the crispbread flat and promotes even baking. Then use a pizza wheel or sharp knife to cut the crackers to your preferred size, about 1 inch by 4 inches works well, and nothing much larger than 3 inches by 4 inches, or the centers tend to stay chewy while the edges finish. (photos 10-13)

Step 7: Trim and Season. Trim any ragged edges for clean lines. Separate the pieces slightly on the parchment, brush each one lightly with softened butter, and sprinkle with flaky sea salt (photos 14-16).

Bake

Step 8: Slide the parchment onto a baking sheet and bake for 15 to 17 minutes, until the crispbread is golden brown and crisp throughout. Pull one piece and snap it — if it bends rather than breaks, it needs more time. Do not pull the pan early; underbaking leads to a soggy texture instead of that satisfying crunch. Transfer the finished crispbread to a wire rack and cool completely before storing (photo 17).

Step 9: Repeat and Cool. Continue with the remaining dough pieces, repeating the rolling, docking, cutting, and baking process. If you have extra baking sheets and oven space, you can run multiple trays at once. Once fully cooled, store the crispbread in an airtight container at room temperature for up to two weeks. (photo 18)

Recipe FAQs

Before You Go

If sourdough crispbread has earned a permanent spot in your kitchen, there is plenty more to explore. Browse our Bread Recipes or make this sourdough pretzel recipe next!