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overhead view of a dark wood cutting board with an oblong blond wood vessel lined with a creamy colored flowy fabric a wine cork with cursive writing a small round dish of a creamy cheese spread with two vintage metal spreaders and several oblong everything spice dusted crackers are in it a sliced red apple and a grey plate with a vintage metal measuring cup filled with almonds and a candle resting on it surround the cheese and cracker board

Sourdough Cornmeal & Thyme Crackers


Sourdough Cornmeal & Thyme Crackers! Slightly tangy, ultra-crunchy, and oh-so-simple to make! Elevate your cheeseboard with these homemade crackers!  The perfect recipe for those new to sourdough baking!



1 cup sourdough starter discard

1 1/4 cups + 1 Tbsp all-purpose flour

3 Tablespoons yellow cornmeal

1 teaspoon dried thyme

1/2 teaspoon granulated garlic

3 Tablespoons extra virgin olive oil

1/2 teaspoon fine sea salt

optional garnishes:

coarse sea salt

everything seasoning, such as Trader Joe’s brand


Make the dough at least one hour before rolling and baking:

  1. In a large bowl, whisk together the flour, cornmeal, thyme, garlic, and sea salt.
  2. Drizzle in the olive oil and whisk until incorporated.  Coating the flour with olive oil creates a SUPER crunchy, yet flaky, cracker!
  3. Add the sourdough starter and stir until a moist shaggy ball forms.  Let the dough rest for 5 minutes. The rest time allows the cornmeal to absorb any excess moisture. Therefore, when it comes time to knead the dough, you’ll use less flour! 
  4. Dust your counter with a bit of flour. Dump the dough onto your work surface and knead until a smooth ball forms. Add the least amount of flour you can while kneading. 
  5. Wrap the dough in plastic wrap and refrigerate for at least one hour and up to 24 hours.

Roll it & Bake it!

  1. Preheat the oven to 350°
  2. Line 4 baking sheets with parchment paper {if you only have two trays, no worries!  Use two and allow them to cool completely before baking the remaining crackers.!}
  3. Divide the dough ball in half. Wrap the remaining half in plastic wrap and return to the fridge while you roll out the other.  Divide each dough half into six pieces.
  4. Lightly dust the counter with flour.  Using a rolling pin {or empty wine bottle!}, roll each piece of dough into a thin rectangle.  Don’t get hung up on the shape!  You are aiming for uniform thickness, so the crackers bake evenly.  The thicker they are, the longer they take to bake!
  5. Transfer the unbaked crackers to the parchment-lined sheets. 
  6. Using the tines of a fork, prick each cracker several times.  Doing so prevents them from puffing during the baking process.  If you forget, it’s not a catastrophe!  Your cracker will just have a bit more personality!
  7. Brush each cracker with a smidge of water.  Sprinkle with the toppings of your choice.
  8. Place one sheet on the top rack of the oven and the second sheet on the bottom shelf.
  9. Bake for 24-32 minutes. {the baking time varies depending on how thick or thin the crackers are}
  10. Halfway through the baking time, rotate each cookie sheet, so the front is facing the back of the oven. Trade the sheets between oven racks as well.  The top moves to the bottom shelf and vise versa.
  11. When the crackers are golden brown and firm remove from the oven. Transfer from the cookie sheet to a wire rack to cool.
  12. Repeat with the remaining dough.



  • The dough needs to chill in the fridge for at least one hour and up to 24 hours. I usually make the dough the day before I am going to roll and bake them.  It adds a bit of a tangier flavor, the longer the dough rests!
  • You can easily substitute dried rosemary for the dried thyme. Or, create your own flavor creation!  This cracker dough is easily customizable!
  • If the dough starts to shrink, when you roll it, let it rest for 30 seconds and continue.  Because of the olive oil, this dough is super forgiving!
  • If you want to create smaller crackers instead of the sheet-style, the baking time may need to be adjusted.  When the crackers are golden brown and firm, they’re done!
  • Store baked crackers in a sealed container on the counter for up to one week.  
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 32 minutes
  • Category: Appetizers
  • Method: Baked
  • Cuisine: American

Keywords: sourdough cornmeal and thyme crackers, sourdough discard, flatbread