Are you ready to make a delicious copycat version of Boudin Bakery's iconic Asiago Sourdough Crackers in your very own kitchen? With easy-to-follow instructions and all the ingredients you need, you can recreate those crunchy, flavorful crackers right at home. Let's get started!
Boudin Bakery
My husband and I recreated our honeymoon for our anniversary in 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. And Boudin Bakery.
My husband is a sourdough lover and one of his favorite places to stop in when we are in San Francisco 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. The sourdough apple pie is INCREDIBLE! We even grabbed some sourdough bread to bring home with us on the plane too.
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.
Gather Your Ingredients & Supplies
Before you can get baking, you'll need to gather all the ingredients and supplies you’ll need. You'll need white vinegar, flour, yeast, sugar, yogurt or sour cream, butter, Asiago cheese, sugar, olive oil, garlic and salt. You'll also need an extra-large bowl and doughy scrapers or spatulas for mixing and rolling out your dough.
Prepare the Dough & Pre-Bake It
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!
To kick off the baking process, combine all ingredients--butter, garlic and salt together in a bowl. Set this mixture aside. Then get to work making your sourdough bread by allowing your yeast and sugar to bloom in the hot water for several minutes. After the yeast blooms, add in the flour, vinegar and greek yogurt or sour cream and mix. Once sufficiently mixed, use dough scrapers or spatulas to evenly spread the dough out onto a greased baking sheet then allowing it to rise. Once it's rise, form it into two long 2 inch loaves and allow it to rise again. Then bake at 350 degrees for 15-20 minutes, flipping it halfway through baking. Once it's baked, remove from oven and allow it to cool prior to slicing into crackers.
Mix the Topping Mixture and Brush on Crackers
Once the loaves are cut into crackers, melt the butter mixture and stir. Brush the butter mixture over both sides of the crackers, then top one side with Asiago cheese. Place in the oven at 350 degrees for 15-20 minutes, flipping halfway through baking time. Remove from oven and allow to cool prior to serving.
Quick and Easy Method
To bypass making the sourdough yourself, just use a premade sourdough loaf from the store. You can also try gluten free sourdough crackers using a premade sourdough loaf!
Serving Sourdough Crackers
I love enjoying these crackers plain as a snack, or served as a side. You can also serve them on a hummus snack board. You can also dip them in alfredo sauce which is our favorite way to enjoy them!
Our Sourdough Crackers are Featured in Our Superbowl Cookbook! Get a Copy of Our Superbowl Cookbook FREE!
Boudin Bakery Garlic Asiago Sourdough Crackers
Equipment
- mixing bowl
- baking sheet
Ingredients
- ⅔ cup hot water
- 2 tablespoon white vinegar
- ½ cup plain greek yogurt or sour cream
- 1 tablespoon sugar
- 1 ½ teaspoon salt
- 3 cup bread flour
- 2 ¼ teaspoon active dry yeast
- ¼ cup butter softened
- ¾ cup shredded asiago cheese
- ½ teaspoon dried garlic or 1-2 clove garlic, pressed
Instructions
- 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.
- 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.
- 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.
- Once rolls have cooled, slice into ¼ 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.
- Place baking sheet in the oven and bake for approximately 15-20 minutes, flipping bread over after 7-8 minutes of baking time.
- 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.
- Variations: You can make the loaves of bread up to two days ahead of time before making them into crackers.
Rosie
I love experimenting making cracker recipes - I hardly ever see a recipe so great for crackers - I want to try this!!!
Richard
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
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.