Boudin Bakery Garlic Asiago Sourdough Crackers

One year ago, my husband and I left the kids and flew away for a weekend getaway to San Francisco. It was the perfect weekend. We had a great time–mainly because ten years before that we had gone there for our honeymoon and I spent the entire time hugging the toilet. It was great to actually enjoy my second honeymoon to the city.

The city is one of our favorites to visit. We love the vibrant feel of the city, the foods, and the atmosphere. It’s the perfect place to go for a getaway. We missed leaving the kids, but it was great to go back and reminisce and spend much needed quality time together.

sourdough crackers

My husband is a sourdough lover and knows just how to pick out the perfect loaf of sourdough bread. One of his favorite places is Boudin Bakery. They have perfected the recipe for sourdough. We stopped in several times for sourdough crackers, a loaf of sourdough bread, and even dinner. And dessert. And possibly even grabbed some sourdough bread to bring home with us on the plane too. But who’s counting?

sourdough recipe

One of our favorite snacks were these sourdough crackers. They have a light sourdough taste with a buttery cheese filling and a touch of garlic. My husband loves to dip them in alfredo sauce.

cracker recipe

One of the things I love about this sourdough cracker recipe is that it doesn’t require a sourdough starter. It’s quick and easy to make and so delicious! We are trying to keep some stored away, but everytime I go into the kitchen the supply is lower.

Boudin Bakery Garlic Asiago Sourdough Crackers

Yield: 3 small loaves

Serving Size: 8 servings

Boudin Bakery Garlic Asiago Sourdough Crackers

Sourdough crackers inspired by the famous San Francisco bakery.


  • 2/3 cup hot water
  • 2 tbsp white vinegar
  • 1/2 cup plain greek yogurt or sour cream
  • 1 tbsp sugar
  • 1 1/2 tsp salt
  • 3 cup bread flour
  • 2 1/4 tsp active dry yeast
  • 1/4 cup butter softened
  • 3/4 cup shredded asiago cheese
  • 1/2 tsp dried garlic (or 1-2 clove garlic, pressed)


  1. In a mixing bowl with a bread hook attached or in your bread maker place the hot water, vinegar, greek yogurt or sour cream, sugar, salt and bread flour. In the middle of the mixture make a well and pour in the yeast. Set bread maker to dough setting and the bread maker will do the rest. (Watch the dough though, you may need to add additional water). If using a mixer, turn mixer on to low speed and mix dough for approximately seven to ten minutes until dough is mixed. Add water one tablespoon at a time if needed until dough is just barely sticky when touched. If using mixer, stop the mixer and knead the dough several times before placing in a lightly greased bowl. Cover with sprayed plastic wrap and allow to rise for one hour.
  2. After dough has risen, divide the dough into three even pieces. Roll dough like a hot dog into 2 inch loaves. Allow dough to rise for an additional 30-45 minutes or until risen slightly.
  3. Preheat oven to 350 degrees. Place the loaves in the oven and bake for 10-12 minutes. Remove from oven and allow loaves to cool before slicing.
  4. Once rolls have cooled, slice into 1/4 inch thick slices. Heat the oven to 350 degrees. Butter one side of each slice and place on a baking sheet. In a small bowl mix together the asiago and garlic. Sprinkle the cheese and garlic mixture evenly over the bread.
  5. Place baking sheet in the oven and bake for approximately 15-20 minutes, flipping bread over after 7-8 minutes of baking time.
  6. Bread is done when it is just slightly soft in the center (it will harden after coming out of the oven) and is evenly browned on both sides of the bread. Remove from oven and allow to cool. Serve with alfredo sauce or marinara if desired.
  7. Variations: You can make the loaves of bread up to two days ahead of time before making them into crackers.

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  1. I love experimenting making cracker recipes – I hardly ever see a recipe so great for crackers – I want to try this!!!

  2. Just like to mention to those that don’t know, ( I found out the hard way) when using yeast it is a good idea to use bottled water, as a lot of tap water has Chloramine or at least chlorine in it and will kill the yeast and you’ll get a poor rise.
    If you want your sour dough more sour add a little “Sour Salt” (citric acid)

    • burntapple says:

      Thanks Richard for sharing that tip. I had NO idea but will try it next time I make these. Thanks for taking the time to write.

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