Go Back
+ servings
Seeded Sourdough Discard Crackers

Seeded Sourdough Discard Crackers

Seedy sourdough crackers jam packed full of all the good stuff! You can create a custom cracker by personalising the seeds you choose to include.
3.85 from 13 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 60 crackers
Calories 26 kcal

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.

Notes

Notes on Discard - 
This recipe is based on a sourdough discard from a 100% hydration sourdough starter.
 
Notes on Seeds - 
When I made these I chose to include 10g of black sesame seeds, 20g of pumpkin seeds, 10g of flax seeds and 10g of white sesame seeds. You can use any seeds you like, with a total of around 50g.
 
Notes on Mixing Dough - 
This dough is easy to mix in a bowl with a dough scraper or your hands. I find it easiest to use a dough scraper until the dough has just come together. I then use my hands to knead the dough in the bowl until all the ingredients are combined.
It's not a sticky dough - it should be soft and pliable.
If you feel the seeds have absorbed some of the moisture or it's too dry, add a 10g of water at a time until the dough becomes pliable - but not sticky.
 
Notes on Rolling Dough - 
The dough shouldn't be sticky and is easy to roll out using a rolling pin without it sticking. However, if you are working in a warmer climate or your dough is sticky for whatever reason, you can place the dough into the fridge before rolling it out. Alternatively, you can place the dough between two sheets of parchment paper to stop it sticking to the rolling pin.

Nutrition

Calories: 26kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 129mgPotassium: 8mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Keyword Sourdough Discard
Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!