Seeded Sourdough Discard Crackers are crunchy morsels filled to the brim with good-for-you seeds.
Give these sourdough crackers your signature flair by creating a custom mix of seeds.
These seeded sourdough discard crackers take less than an hour to make - the perfect quick and easy sourdough discard recipe.
How To Make Seeded Sourdough Discard Crackers
These simple seedy sourdough crackers make use of 150g of sourdough discard.
You can also use active starter that's been fed especially for the purpose of crackers - they are that addictive!
Here's how to make seeded sourdough discard crackers:
- Add sourdough discard, flour, salt, olive oil, oats, seeds and honey to a mixing bowl.
- Bring the ingredients together until it forms a smooth, pliable dough. You might need to work the dough around the bowl to ensure all the flour is incorporated.
- Roll out the dough to a thin layer.
- Cut into crackers.
- Top with olive oil, salt and more seeds if desired.
- Bake!
If you want to make a cheesy sourdough cracker - try these parmesan + rosemary sourdough crackers.
What Seeds To Use for Seedy Sourdough Crackers?
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. 50g of seeds total is a good amount.
In the batch of crackers in these photographs I've used:
- 10g black sesame seeds
- 10g white sesame seeds
- 20g pumpkin seeds
- 10g rolled flax seeds
You could use other seeds like chia seeds, fennel seeds, sunflower seeds, hemp seeds - basically anything you like to eat! They also taste delicious topped with homemade Everything Bagel seasoning.
Cutting Seeded Sourdough Crackers
The easiest way to cut seedy sourdough crackers into pieces is by using a cracker roller before you bake.
You can score a few trays of crackers in just a few seconds with a good cracker roller - it's amazing!
You can see the cracker roller I use in the photo below. You can purchase one here.
There’s absolutely nothing wrong with hand cut or rustic crackers. If you don’t have one of these, you can simply use a knife or even a small cookie cutter. You’ll also have to pierce each cracker with a skewer or the tines of a fork.
These seedy crackers are very rustic, so if you don't want to cut them you can simply pierce them and bake. Once cooled you can just break them up with your hands for a rustic cracker.
Further Reading
If you loved these seeded sourdough discard crackers, you'll love these recipes too!
- Prefer a cheesy sourdough cracker? These parmesan + rosemary sourdough crackers are just a delight!
- 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.
Seeded Sourdough Discard Crackers
Equipment
- Digital Scales
- Mixing Bowl
- Rolling Pin
- Cracker Roller
- Baking Trays
Ingredients
- 150 g Sourdough Discard unfed sourdough starter
- 65 g All Purpose Flour
- 40 g Whole Wheat Flour
- 10 g Salt
- 40 g Olive Oil
- 60 g Rolled Oats
- 40 g Honey
- 50 g Seeds (sesame, pumpkin, flax, chia etc)
- 10 g Salt for sprinkling on top
- 20 g Olive Oil for brushing
Instructions
- Preheat oven to 350F/180C.
- Add sourdough discard, flour, olive oil, salt, honey, oats and seeds to a mixing bowl and bring the ingredients together to form a pliable dough (see notes).
- Divide the dough into two portions (this makes it easier to roll).
- Place each ball onto a piece of parchment paper and flatten out with your hands into a rough rectangle.
- Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16" or 1.5mm thick.The dough should not be sticky at all and easy to roll - however see notes below for some troubleshooting if your dough is sticky.
- Use a cracker roller to perforate dough. If you don't have a cracker roller you can use a cookie cutter or knife to cut into crackers and then pierce each one with the tines of a fork.
- Place each parchment paper with dough on top onto a baking sheet. This recipe will generally need two baking trays.
- Brush dough with olive oil and sprinkle with salt. You can also sprinkle with more seeds like sesame if you wish.
- Bake at 350F/180C for around 25 minutes or until crackers are golden and crisp.
- Let the crackers cool on a rack before breaking into individual pieces.
Hello Kate These crackers are the best ever I reduced the honey a bit They are so delish and they keep really well Thank you for sharing Liz
So glad you love them Liz 🙂 Thanks so much for the great feedback, really appreciate it xo
Just wondered if this recipe can be made using only all purpose flour. I want to try them but do not have any whole wheat flour right now.
Yes you can use all purpose flour 🙂
Can you use only whole wheat flour?
Wonderful recipe! I didn’t have whole wheat flour so added an 20g extra all purpose flour and extra 20g starter. And added 10g mustard seeds to the mix! These are quite addictive!!! Don’t have a fancy cracker cutter but the pizza cutter did a wonderful job.
I don't have enough rolled oats for the recipe (I used what I had for the last batch I made, lol). Any recommendations for how to modify the other ingredients? or just make as is without the rolled oats?
You could just add extra seeds and leave out the rolled oats, it will be fine 🙂
They are so delicious.. first attempt at a cracker with sourdough. No cracker cutter to make them pretty, but a pizza cutter worked. Thank you for all the great recipes.