Sourdough Seed Crackers

Learn how to make thin and crispy crackers with sourdough discard and seeds with this quick and easy recipe.

With basic ingredients like sesame seeds, hemp seeds, and pumpkin seeds, you can turn your sourdough discard into a tasty snack in around 30 minutes!

 

If you have leftover sourdough sourdough discard, no worries! Just like our sourdough discard cracker and sourdough butter cracker recipes, these seed-infused sourdough crackers will be a hit in your kitchen.

This recipe is suitable for sourdough starter made from any flour, including whole wheat or rye flour. To add variety, you can experiment by taking some of your existing starter and feeding it with a different kind of flour to alter the flavor profile.

These crackers are made without the need for additional flour which means they are fully fermented from the sourdough discard. They are also free of olive oil or butter which is great if you are looking for an oil-free cracker.

Ingredients needed

• sourdough starter discard - The discard can be used directly from the fridge with no need to bring it to room temperature. You can also use active sourdough starter to create the crackers.
• seeds - Utilize a mixture of hemp, sesame, pumpkin, poppy, flax, chia seeds, and/or sunflower seeds in any combination you prefer. You can easily swap the seeds we used for whatever you have. The options are endless! (If using a hard seed such as caraway or fennel seeds, it's a good idea to grind them using a spice grinder before incorporating them into the batter.)
• salt - Salt plays a crucial role in enhancing the flavor of the crackers, but feel free to modify this as per your requirements. To reduce the saltiness by 50%, exclude the salt from the batter and instead, apply salt flakes on the surface before baking. This technique will ensure that you experience the salt's impact on your taste buds with each bite.

How to make sourdough seed crackers

Before you start, position the oven rack in the middle and preheat it to 325°F (162°C). Line a baking sheet with parchment paper or use a silicone baking mat.

Step 1: Prepare the batter

Combine the sourdough discard with your chosen seeds in a mixing bowl.

Pour this mixture onto the parchment paper and use an offset spatula to evenly spread it into a thin layer.

If desired, add a sprinkle of salt on top.

Step 2: Bake for 10 Minutes

Bake the crackers for 10 minutes. Take them out of the oven and use a sharp knife or a pizza cutter to create scores on the crackers.

NOTE: Scoring the crackers will result in neat edges once they're done. If you prefer a more rustic appearance, you can skip this step and simply break the crackers apart.

Step 3: Finish baking

Put the sheet pan back into the oven and bake for an extra 20 to 30 minutes. Monitor the crackers closely, as their browning can vary based on thickness and oven heat. (Oven temperatures vary.)

They're done when they begin to separate and the surface turns a golden brown color.

You have the option to let the crackers cool entirely on the baking sheet or carefully transfer them to a cooling rack if you feel they might be nearing overcooking. (They will be hot!)

How to store

For the crispiest outcome, make sure the crackers are completely cooled before serving or storing.

Store them in an airtight container for up to a week. We prefer using glass Weck jars or wide-mouth Mason jars for convenient access.

More Sourdough Discard Recipes

• sourdough pizza crust
• sourdough brownies
• sourdough chocolate chip cookies
• sourdough sugar cookie bars