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Cranberry + Pistachio Sourdough Lavosh Crackers

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Looking for a flavor variation for sourdough lavosh crackers? Cranberry and pistachio sourdough lavosh crackers are a delicious way to enjoy lavosh with a sweet and crunchy twist.

These crispy cranberry and pistachio sourdough lavosh crackers can be made sweeter or more savory depending on what you’re serving them with.

In actual fact – I think they taste a bit like Christmas – and they look the part too with bright green pistachios and deep red cranberries.

Cranberry and pistachio sourdough discard lavosh crackers

How To Make Cranberry + Pistachio Sourdough Lavosh Crackers

This recipe uses 150g of sourdough starter – you can use discard or you can feed your starter just for the purpose of making lavosh!

Here’s a basic outline of how to make delicious sourdough lavosh crackers:

  • Add sourdough starter, flour, butter, cranberries, pistachios, maple syrup and salt (if using) to a mixing bowl.
  • Bring the ingredients together to a shaggy dough.
  • Gently knead the dough for a few minutes to form a smooth ball.
  • Roll the dough out wafer thin.
  • Brush with olive oil and top with salt or cinnamon sugar.
  • Bake in the oven.
  • Break into pieces.

You’ll need to make two batches … because you’ll eat the first one!

All the best sourdough cracker baking tips can be found here – along with lots of other flavor ideas.

Sweet or Savory Sourdough Lavosh Crackers

Cranberry and pistachio sourdough lavosh crackers can be sprinkled with either cinnamon sugar or salt before baking.

If you are going to serve them with cheese on a charcuterie platter, salt is the best option.

If you are wanting the crackers to have a sweeter note, cinnamon sugar is the option you want. This is how I prefer them. They definitely taste (and smell) like Christmas.

You can also increase the spices added to these crackers. I have added cinnamon and cardamon – you could use any spices you like, or even orange zest or orange oil. A little clove might be nice too.

Serve savory cranberry and pistachio crackers with a cream cheese & cream blend – it’s out of this world delicious!

Shaping Cranberry and Pistachio Crackers

You can make these crackers in any shape you like. It’s totally up to you.

When making them savory, I tend to just roll them and bake them in one big sheet, then break them into rustic crackers once they’re baked. These look amazing on platters.

These cranberry and pistachio lavosh crackers have been sprinkled with salt and broken into rustic pieces.

If I’m making these crackers as a gift, and particularly if I’m making them sweeter, I tend to use a cracker roller to make them more uniform. These look lovely gifted in a tin or glass jar.

If you’re wanting a cracker roller, this one is very versatile.

You can keep these crackers rustic or roll them into perfect crackers with a cracker roller.

Further Reading

Loving these cranberry + pistachio sourdough lavosh crackers? You’ll want to check out these ideas too!



Cranberry + Pistachio Sourdough Lavosh Crackers

Cranberry + Pistachio Sourdough Lavosh Crackers can be made more sweet or savory depending on what you're serving them with. The make a gorgeous gift for friends and family too.
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Snack
Cuisine American
Servings 40 crackers
Calories 25 kcal


  • Digital Scales
  • Mixing Bowl
  • Rolling Pin
  • Cracker Roller
  • Baking Trays


  • 150 g Sourdough Discard unfed sourdough starter
  • 80 g Whole Wheat Flour
  • 30 g Cranberries dried and chopped
  • 50 g Pistachios shelled and roughly chopped
  • ½ tsp Cinnamon powder
  • tsp Cardamon ground
  • 30 g Butter
  • 15 g Maple Syrup
  • 3 g Salt optional – if pistachios are salted leave this out.


  • 20 g Olive Oil for brushing
  • 10 g Sea Salt for topping (optional)
  • 20 g Cinnamon Sugar for topping (optional)


  • Preheat oven to 350F/180C.
  • Add sourdough discard, flour, butter, maple syrup, pistachios, cranberries (and salt if adding) to a mixing bowl and bring the ingredients together to form a shaggy dough.
  • Knead the dough in the bowl until it forms a smooth pliable dough (it is a soft dough and will be slightly sticky, but still very easy to handle). If it's too sticky, add a little more flour. The stickiness will depend on your discard.
  • Place the ball of dough onto a piece of parchment paper and push into a rough rectangle. You can divide the dough into two balls if you'd prefer and roll out two sheets.
  • Place another piece of parchment paper on top of the dough.
  • Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16" or 1.5mm thick. The thinner you can get it the better.
    The parchment paper on top will stop the dough sticking to the rolling pin.
  • Place parchment paper with dough on top onto a baking sheet.
  • Brush dough with olive oil and sprinkle with salt or cinnamon sugar.
  • Bake at 350F/180C for around 25 minutes or until lavosh is golden and crisp.
  • Let the piece of lavosh cool on a wire rack before breaking into pieces.


Notes on Discard – 
This recipe is based on a sourdough discard from a 100% hydration sourdough starter.
Notes on Spices – 
I have added cinnamon and cardamon to these crackers. You can add more of each if you’d like a more pronounced flavor. You could even add orange zest or other “Christmas” type spices too.
Notes on Mixing Dough – 
This dough is easy to mix in a bowl with a dough scraper or your hands. I find it easiest to use a dough scraper until the dough has just come together. I then use my hands to knead the dough in the bowl until all the ingredients are combined. Don’t add additional liquid – just keep kneading til it comes together. It’s not an overly sticky dough – it should be soft and pliable.
Notes on Baking & Oven Temp
Experiment with your oven temp. If your oven runs hot, you may need to cook them at a lower temp so the edges don’t burn too much (although a little scorch is actually quite tasty).


Calories: 25kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 131mgPotassium: 22mgFiber: 1gSugar: 1gVitamin A: 25IUVitamin C: 1mgCalcium: 3mgIron: 1mg
Keyword Sourdough Discard
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  1. Great recipe, I was wondering whether I could substitute goji berries for cranberries as I live on a remote island and can only use what I have in my pantry?

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