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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!)
Tips for Success
- You can elevate sourdough seed crackers by incorporating herbs like oregano, thyme, rosemary, and sage. For a slightly chewy texture, consider adding a couple of tablespoons of rolled oats to the mix.
- When spreading out the cracker batter, aim for a thickness no greater than that of the largest seed. The sourdough discard serves as the "glue" that binds everything, so it's important to have no gaps between seeds without the sourdough starter for optimal outcomes.
- Parchment paper quality can vary. If you notice your batter sticking after baking, you might want to try a different brand. Personally, I've found Kirkland brand parchment paper to work well. Feel free to share your preferred brands in the comments. Alternatively, using a silicone mat is a fantastic reusable choice for baking crackers.
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
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Sourdough Seed Crackers
INGREDIENTS
- ¾ cup (200 g) discarded sourdough starter (stirred down)
- 3 tablespoons sesame seeds (untoasted or toasted)
- 2 tablespoons black sesame seeds
- 3 tablespoons pumpkin seeds
- 3 tablespoons hemp seeds
- ¼ teaspoon (1 g) fine sea salt (can be omitted if needed)
Topping
- ¼ teaspoon (1 g) salt (for sprinkling on top)
INSTRUCTIONS
- Adjust the oven rack to the middle position and preheat your oven to 325°F (162°C). Line a baking sheet with parchment paper or a silicone mat.
- Add the ingredients to a bowl and mix thoroughly until well combined. Use an offset spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.
- Bake for 10 minutes, then take the sheet out of the oven and score the crackers with a sharp knife or pizza cutter. Continue baking for an extra 20-30 minutes or until the crackers achieve a golden brown color. (Oven temperatures differ, so check the crackers after 20 minutes of baking to prevent over-browning.)
- Allow them to cool completely on the baking sheet before storing. Store in an air-tight container for up to one week at room temperature.
PREVIOUS
Marianne says
I rarely post a review, but felt I needed to on these crackers as they are so easy and so amazing! Taste like an artisan cracker at a high end restaurant. I did not use any salt in the mix, just added a touch at the end of baking. Used black and white sesame seeds, hemp seeds and flax seeds. They were absolutely amazing - I've tried other recipes for sourdough discard crackers, and this one is hands down the absolute best!!!
Kaz Thea says
I love this recipe, and so do so many others who now can purchase these crackers from the bakery where I work. I make sourdough breads and baguettes and now these crackers are part of our offereings.
Kay Robertson says
My first discard recipe. They are really good. The recipe was easy to follow and simple. They will be a regular addition to our cracker jar. Really appreciate the healthy ingredients that we already had on hand.
Dana says
I don’t normally comment on recipe blogs, but when I’ve made the same recipe 4 times in one week (a batch a day!) I just have to comment and say how amazing it is! I subbed chia seeds for the poppyseeds (you’d never know the difference) and added some ground flax seed as well and my kids cannot get enough of these crackers!
My wheels are turning thinking of what else I could add- parmesan cheese perhaps? Thanks for another killer recipe!
Joyce says
This recipe is absolutely delicious and SO easy! I no longer need to panic when I start to have an abundance of sourdough discard.
Pam says
These were the best version of sourdough crackers I've made.
Sandi says
We love your discard crackers! In my opinion it is the best use of sourdough discard. Do I use raw pumpkin and sunflower seeds or does it matter?
Amy says
Hi Sandi, you can use raw or roasted. I personally only eat raw seeds because I like less processing. If you use salted seeds I would definitely omit the salt in the recipe to prevent them from being too salty!
Dolly says
How did you decide not to add butter to this? I’ve been using your other cracker recipe with seeds and cutting the butter down. I love the option of no butter!
Amy says
I decided not to use butter because the seeds have a high fat content. The sourdough discard acts like a binder for the seeds and after testing out a few recipes with and without butter, I decided to go with no butter. I always try to use the least amount of ingredients possible for a recipe!