Sourdough Thai Basil and Chili Oil Crackers

Steps

1. 1

   Make the chili oil

   • In a small saucepan, combine the sesame oil, halved bird's eye chilies, and crushed garlic cloves.
   • Place over medium-low heat and warm gently for 3–4 minutes, stirring occasionally, until fragrant and tiny bubbles form around the garlic and chilies (do not let it simmer hard or the oil will become bitter).
   • Remove from heat and let cool to room temperature for at least 1 hour, allowing the flavors to infuse.
   • Strain through a fine-mesh sieve into a clean bowl, discarding the solids, or leave the solids in for more heat and visual appeal.

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   Ready when: Oil is fragrant and warm, with tiny bubbles around garlic; no harsh sizzle

   Tip: Do not overheat the oil—low, gentle heat prevents bitterness and preserves the aromatic qualities.

2. 2

   Mix the dough

   • In a mixing bowl, whisk together the active sourdough starter and warm water until well combined.
   • Add the all-purpose flour and salt, stirring with a rubber spatula until a shaggy dough forms.
   • Fold in the finely chopped Thai basil until evenly distributed throughout the dough.
   • The dough will be soft and slightly sticky.

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   Ready when: Dough is shaggy, all flour is hydrated, and Thai basil is evenly mixed in

   Tip: Pat the Thai basil dry to remove excess moisture, which prevents the dough from becoming too wet.

3. 3

   Knead briefly

   • On a lightly floured work surface, knead the dough for 2–3 minutes until it becomes smoother and more cohesive.
   • The dough should still be slightly sticky to the touch.
   • If it sticks excessively, dust lightly with flour.
   • Do not over-knead; the goal is just enough gluten development for structure.

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   Ready when: Dough is smooth and elastic, slightly sticky but holds its shape

   Tip: Minimal kneading preserves the delicate Thai basil throughout the dough and keeps crackers tender, not chewy.

4. 4

   First rise

   • Return the dough to the mixing bowl and cover loosely with a kitchen towel or plastic wrap.
   • Let it rest at room temperature for 60 minutes.
   • The dough should become puffy and increase in volume by about 50%, showing signs of fermentation.

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   Ready when: Dough is noticeably puffy and airy, with visible bubbles; it jiggles slightly when the bowl is tapped

   Tip: Use room temperature (68–72°F / 20–22°C) for a measured, controlled rise. Warmer rooms will speed fermentation.

5. 5

   Preheat and transferOven 425°F / 220°C

   • Preheat your oven to 425°F (220°C).
   • Line a 9×13-inch baking sheet with parchment paper.
   • Transfer the risen dough onto the prepared sheet, using oiled fingers or a damp spatula to coax it evenly into the corners.
   • The dough should cover the entire sheet in a thin, uneven layer about ¼ inch thick.

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   Ready when: Dough fills the sheet in a thin, bumpy layer

   Tip: Wet your fingers rather than adding more flour, which keeps the dough from drying out as you stretch it.

6. 6

   Apply chili oil and second rise

   • Using a pastry brush, lightly brush about two-thirds of the chili oil over the top of the dough, making sure to coat the surface evenly but not excessively (reserve the remaining oil for drizzling after baking).
   • Let the dough rest uncovered on the baking sheet for 15 minutes at room temperature.
   • The dough will puff slightly and the oil will soak into it.

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   Ready when: Dough is slightly puffy and the surface glistens with oil

   Tip: Do not over-oil or the crackers will be greasy. The dough itself ferments and produces moisture that adds lightness.

7. 7

   Score and season

   • Using a sharp knife or pizza cutter, score the oiled dough into roughly 1½×2-inch rectangles or irregular shards—the shapes do not need to be perfect.
   • If using fleur de sel and toasted white sesame seeds, sprinkle them sparingly over the top now, focusing on the center areas and avoiding the edges (they will brown too quickly).

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   Ready when: All pieces are cut through and toppings are distributed

   Tip: Score all the way through the dough so crackers separate cleanly during baking; partially cut pieces will tear unevenly.

8. 8

   Bake first batchOven 425°F / 220°C

   • Place the baking sheet on the middle rack of the preheated 425°F (220°C) oven and bake for 10 minutes.
   • The crackers should begin to turn light golden brown at the edges.
   • At the 10-minute mark, remove the sheet and stir the crackers (or rearrange them if unevenly browning), then return to the oven for another 8–12 minutes until the crackers are deep golden brown, crisp, and dry to the touch.

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   Ready when: Crackers are deep golden brown, feel light and crisp when lifted, and do not bend

   Tip: Stirring halfway through ensures even browning. The thickness of crackers varies, so watch the thinner ones closely in the final minutes to prevent burning.

9. 9

   Cool and finish

   • Transfer the baking sheet to a wire cooling rack or place on a trivet on the counter.
   • Let the crackers cool for 2–3 minutes while still on the sheet—they will crisp up further as they cool.
   • Using tongs, transfer each cracker to a plate.
   • While still warm, lightly drizzle the remaining chili oil over the crackers, allowing it to soak in.
   • Let cool completely to room temperature, about 5 minutes, before serving.

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   Ready when: Crackers are completely cool and snap cleanly when broken

   Tip: Drizzle the chili oil onto warm crackers—they absorb it better and develop deeper flavor than when cooled.