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.
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.
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.
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.
Loving these cranberry + pistachio sourdough lavosh crackers? You’ll want to check out these ideas too!
- Looking for whole wheat sourdough lavosh crackers? You’ll love this simple and versatile recipe.
- These cinnamon sugar sourdough discard crackers make fantastic ice cream wafers!
- Want a more savory flavored cracker? These parmesan and rosemary sourdough crackers are too good for words!
Cranberry + Pistachio Sourdough Lavosh Crackers
- 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
- ⅛ 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.