Existing Customers
Login Now
New to swissbake?
Create Account
Manage Your Account

CART

{{S.Product_Name}} X({{S.Qty}})
Amount:  {{S.Amount | currency:"":0}}
Weight: {{S.TotalWeight >= 1 ? S.TotalWeight : S.TotalWeight*1000}} {{S.TotalWeight >= 1 ? "KG" : "GM"}}   

Your cart is empty. Please click the link to add Product (View Product)

Grand Total  {{ getTotal1 | currency:"":0}} Checkout

Potato Sourdough Crackers

  1. Home
  2. Recipe
  3. Potato Sourdough Crackers
Sourdough potato crackers
Posted Date : 07 Sep 2026
Potato Sourdough Crackers are crisp, savoury snacks combining the light texture of potato with the subtle tang of sourdough. Made using SwissBake® Potato Bun Mix and le’sourdo® Durum Wheat Sourdough Powder, the recipe delivers a delicate bite, savoury depth, and artisan-style flavour. Sea salt flakes or sesame seeds add a finishing touch to these versatile sourdough crackers, making them suitable for bakery snack packs, café accompaniments, cheese boards, savoury assortments, and premium retail products.
BAKE TEMP : 180°C (Initial) / 120°C (Drying Phase)
MIXING TIME : 6-7 MINS
BAKE TIME : 22-24 MINS
PREP TIME : 55 MINS (incl. chilling)

Ingredients

Method

In a mixing bowl of a spiral mixer, combine SwissBake® Potato Bun Mix and le’sourdo® Durum Native (Durum Wheat Sourdough Powder). Mix on slow speed for 1 minute to ensure the sourdough powder is evenly distributed through the bun mix before hydration. Add vegetable oil or olive oil and chilled water directly to the dry base in the mixer bowl. Mix on slow speed for 2 minutes until the dough begins to come together, then increase to fast speed and mix for 3–4 minutes until a stiff, cohesive, non-sticky dough forms. Mix only until the dough is unified. Avoid over-kneading, as excess gluten development can make the crackers tough rather than crisp. 

Turn the dough out onto the work surface, press it into a flat rectangular block, wrap it in a food-grade plastic wrap and refrigerate for 30 minutes. This chilling step relaxes the dough and makes it easier to roll paper-thin without shrinking during sheeting. On a lightly floured workbench, sheet the chilled dough to a uniform thickness of 1.5mm to 2.0mm. Dock the entire sheet thoroughly using a dough docker or fork to prevent pocketing during baking. Cut the sheeted dough into the desired shapes, such as squares or rectangles, using a pastry cutter or pizza wheel. Transfer the cut pieces onto parchment-lined baking trays and apply sea salt flakes or sesame seeds as garnish, if required. 

Bake the crackers in a preheated convection oven at 180°C for 12–14 minutes, until the structure is set. Immediately reduce the oven temperature to 120°C and continue drying the crackers for another 10 minutes until they become completely crisp and rigid. Keep the vent open during the drying phase to evacuate moisture and support a crisp final texture. 

Remove the crackers from the oven and cool them completely on wire racks. The crackers will develop their final signature snap once cooled to room temperature. Pack only after complete cooling in moisture-barrier packaging to protect crispness during storage. 

• Shelf Life: 3 months ambient, sealed in moisture-barrier packaging 

Recipe Related Products