Sarasota's Sauerkraut Crackers

Prep Time
Cook Time
Ready In

"These crackers are so easy to make; and, they are delicious. They go great with a creamy potato or sausage potato soup; but, I love them on a cheese board; or served with a cheese fondue. Try my Warm Beer Cheese Dip with Bacon and Bratwurst #recipe25160"

Original recipe yields 12 servings


  • Serving Size: 1 (63.3 g)
  • Calories 234.9
  • Total Fat - 14.1 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 0 mg
  • Sodium - 58.1 mg
  • Total Carbohydrate - 24 g
  • Dietary Fiber - 2.1 g
  • Sugars - 0.4 g
  • Protein - 3.7 g
  • Calcium - 13 mg
  • Iron - 0.9 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.1 mg

Step 1

Dough ... Add the flours, shortening, and pepper to a food processor; and, pulse until the mixture looks like coarse crumbs. Then, add the sauerkraut; and, pulse, until the dough starts to form a ball.

Step 2

Transfer the dough to a floured cutting board; and prepare 2 baking sheets. You can use a non-stick spray, a silpat; or, I like to use parchment paper; then, likely sprayed with a non-stick spray. No clean up using parchment paper.

Step 3

Crackers ... Flour your hands, and pinch of 'tablespoon size' piece of dough; and roll into a ball. Then, add the balls to the cookie sheet, about 2" apart. Using a glass; press the balls of dough flat; until they are about 1/4" thick. Sprinkle the top with caraway seeds.

Step 4

Bake ... Middle shelf, in a pre-heated 425 degree oven for 10 minutes. Then, reduce the oven to 350 degrees; and, cook another 10-15 minutes, just until they are golden brown and crisp. Cool completely; then, store in a ziploc bag or an storage container.

Step 5

Serve an ENJOY! ... Perfect with creamy potato soup or sausage potato soup. Also, really good as a snack, serve with a cheese spread, on a cheese platter with sliced cheeses; or, better yet, served with a swiss cheese fondue. Absolutely addictive.

Step 6

NOTE: I like to use a Boars Head fresh deli sauerkraut; but, there are many brands out there. Also, if using a canned sauerkraut, make sure to rinse it well before using. Fresh is always best when available.

Tips & Variations

No special items needed.