Seeded Sourdough Discard Crackers

Sourdough seed crackers are crunchy morsels filled to the brim with good-for-you seeds. Give these homemade sourdough crackers your signature flair by creating a custom mix of seeds.

These sourdough seed crackers take less than an hour to make - the perfect quick and easy sourdough discard recipe. They'll be the star of your next charcuterie board, alongside your favorite soft cheese.

You might also like to try some other sourdough cracker recipes. I highly recommend these simple sourdough crackers or these gourmet fruit and seed crackers.

Why You'll Love This Recipe!

Perfect Homemade Gift - These gorgeous sourdough seed crackers make a gorgeous homemade gift for any occasion. I love pairing it with a homemade chutney and some homemade ricotta. It's always appreciated.

Uses Up 200g of Sourdough Discard - this is the perfect way to use up lots of excess starter or sourdough starter discard. You can use either discard or active starter in these cracker recipe, it doesn't make a difference to the bake.

Natural Ingredients - I love that I know what's in these crackers! They're so simple and made with real ingredients - nothing artificial or questionable!

Ingredients

Sourdough Starter or Sourdough Discard - You can use either active sourdough starter or sourdough discard, it doesn't matter.

All Purpose Flour - you can use all purpose flour or whole wheat flour for this recipe. If using whole wheat flour you might need an extra splash of olive oil to bring the dough together more easily.

Salt - I use regular salt in the dough and flaky sea salt for the topping.

Olive Oil or Melted Butter - you can use olive oil to keep these seedy sourdough crackers dairy free.

Rolled Oats - I've used old fashion rolled oats, not quick oats.

Seeds - you can use whatever seeds you like! You can see the blend I've used further down the page, but really any seeds you have on hand will work.

How To Make Sourdough Seed Crackers

These simple seedy sourdough crackers make use 200g of sourdough discard.

You can also use active starter that's been fed especially for the purpose of crackers - they are that addictive! Make sure all of your ingredients are at room temperature (especially if you're using discard, it will combine better if it's room temp rather than straight from the fridge).

Here's how to make seeded sourdough discard crackers:

Add sourdough discard, flour, salt, olive oil, oats and your chosen seeds to a small mixing bowl.

Bring the ingredients together until it forms a cohesive dough. You might need to work the dough around the bowl to ensure all the flour is incorporated.

Place the sourdough cracker dough onto a piece of parchment paper and roll it into a thin layer using a rolling pin. Don't add any extra flour to the dough at this stage or it will become too dry and crumbly.

Cut into crackers (you can use a knife or a cracker roller).

Brush the top of the crackers with olive oil and sprinkle with sea salt flakes.

Use the parchment paper to lift the crackers onto a baking sheet and bake until crispy and golden brown. Place onto a cooling rack for 10 minutes before breaking the crackers into pieces.

You can ferment the dough for these crackers if you want to. The dough can be left to ferment in the fridge for up to 24 hours. This is great if you want your sourdough starter to further enhance the flavor of your crackers, as well as ferment the flour that is added to these.

What Seeds To Use?

The great thing about this recipe is that the type of seeds you use is completely up to you!

You can use whatever you have on hand in the pantry. 100g of seeds is the perfect amount to make them full of flavor. Honestly, these are better than the gourmet crackers you buy at the store - and so much cheaper too!

In the batch of crackers in these photographs I've used:

• 30g black sesame seeds
• 30g flax seeds
• 20g black chia seeds
• 10g cumin seeds
• 10g poppy seeds

You could use other seeds like white sesame seeds, pumpkin seeds, fennel seeds, sunflower seeds, hemp seeds - basically anything you like to eat! They also taste delicious topped with homemade Everything Bagel seasoning.

If you want to make your sourdough seed crackers a little herby, you can add some Italian seasoning, garlic powder or even some fresh rosemary along with the seeds.

Cutting Seeded Sourdough Crackers

I usually use a cracker roller to cut rolled out sourdough crackers before baking, but the seeds make it hard for the roller to cut the dough. So for these sourdough seed crackers, I find a sharp knife is best.

I cut the dough into my desired shapes before baking and then break them up into individual crackers once cool. I don't pierce these sourdough seed crackers with a fork as I find they don't really need it.

You could also use a pizza cutter to cut these before baking. A cookie cutter is another good alternative for cutting these into shapes.

How To Store + Freeze

These sourdough seed crackers can be stored in an airtight container and will stay fresh for around a month. I find they stay freshest in a glass jar or metal cookie tin. Plastic tends to make them softer more quickly.

Looking for more?

If you loved these seeded sourdough discard crackers, you'll love these recipes too!

• Looking for a spicy hit? These Jalapeño Cheddar Discard Crackers are sure to delight.

• Prefer a sweeter cracker? Try these sourdough crackers with cinnamon sugar.

• Quick and easy sourdough discard hamburger buns - perfect for grilling season.

• If you love these whole wheat seeded crackers, you'll love these sourdough grissini and sourdough lavosh.

Share the sourdough love!