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!)
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.
Ive made a few discard cracker recipes and this is absolutely the simplest and very tasty.
It's a versatile recipe allowing for substitution of ingredients that you have on hand. I added fresh chopped rosemary and swapped out the black sesame and hemp seeds for sunflower and chia seeds.
Thankyou for this recipe. Much appreciated 🙂
so good! what I had on hand in my pantry led me to modify the recipe and use black sesame, toasted sesame, everything bagel seasoning, FLAX SEEDS, and nutritional yeast. I also added a couple tbsp of whole wheat flour but that was clearly not necessary. they were an instant hit and satiated my late night snacky friends. thank you!!
I have been making this recipe for about a year now. Will never buy another store bought cracker and never dump my discard into the compost again! Thank you! Also appreciate that the sourdough discard was in metric. Would be nice if you could do that for the seeds as well, but it is not a deal breaker.
This is an easy, quick and tasty recipe. You can also use this recipe to make sesame sticks. The only change I made was to swap 12 tbls mixed seeds for 18 tbls sesame seeds. I also scored with a pizza cutter before baking. Per the original recipe I removed the pan after 10 minutes and it was very easy to cut the scores.
Amazing idea for using SD discard and the crackers are a FAR healthier option than shop bought that will generally contain all sorts of additives...
I like this for 2 main reasons... Firstly, I tend to use the best quality flour for my starter and my bread... It does make a difference... However, the starter feeding process can be expensive and wasteful over the long term if you are not putting the discard to good use...
Secondly, unless I have family or guests coming to visit, I only usually make one sourdough loaf a week for my own use... This means my starter spends a lot of time in the fridge... By making good use of the discard I can keep the starter at room temperature and feed it daily... The huge benefit of doing this is that the starter is allowed to naturally mature and develop its own, unique, characteristics... It's a Win/Win scenario...
Talking of 'Mature'... I am retired and, possibly, one of your older subscribers... However, your discard recipes have inspired me to change my wasteful ways and to be a bit more adventurous... You see... You CAN teach an old dog new tricks!... Please keep up the good work
Do I have to let the discard warm to room temp before making these?
You dont have to
Thankyou for this recipe. Is there a reason you add butter in the regular sourdough discard cracker recipe but omit it from this one? I wouldn't think that the seeds would add fat to this recipe.
This is my go to cracker recipe. I make it ounce a week. I add 1 tbs Italian seasoning and about 1/4 cup parm cheese. I spread it on a silicone baking sheet with an offset spatula and add Everything but the Bagel seasoning on top. Other than that, I bake as directed and try to separate the crackers a bit during baking so the inner ones cook better.
My crackers turned out so chewy I could hardly eat them...What did I do wrong? I followed the recipe but I only used everything bagel.
Hi Sue, did you let them cool completely before eating? Sometimes they can turn out chewy if the batter isn’t spread thin enough, as that makes them a bit too thick.
Another roaring success that gets the crowd wanting more!
Without pumpkin or hemp seeds in the cupboard, I’ve added sunflower 🌻 and cumin instead. … posting this while 3 trays are in the oven … I must confess that I do give them a light spray of olive oil after salting to give a little gloss presentation and help the salt to bind to the seed mixture.