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.
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
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.
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
- Digital Scales
- Mixing Bowl
- Rolling Pin
- Cracker Roller
- Baking Trays
- 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
- 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.