Crispy Seeded Sourdough Crackers Recipe – A Tasty, Easy Way to Use Discard

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I created this seeded sourdough crackers recipe one Friday to add to a simple cheese and olive board. Since my children were little, we started calling Friday, “Friday Funday.” We try to do something special to signify Friday being “fun.” For me, it typically means concocting some special treat for one of our meals. My kids look forward to the treats and the notion of a movie night or some extra playtime. It helps create an anchor and sense of rhythm to our weeks.

I also had my husband in mind when I made the sourdough seeded crackers recipe. Part of letting our kids have extra playtime or a movie night means we get some extra time to ourselves as well. Usually, we let them eat in front of a movie, and we eat together after they go to sleep. To add to our fun this particular Friday, I wanted to make a cheese board with olives that everyone could enjoy. I knew my kids would appreciate the snack (they love olives) and my husband and I got to nibble as we discussed random grown-up topics while they played.

I purchased some blue and smoked cheeses to add to our cheese board. I also wanted to include marinated olives (recipe coming soon). I knew I would need a cracker that could stand up to their strong flavors without getting in the way. I therefore crafted a soft wheat seeded cracker to make the crackers sturdy and crisp.

I used discard in the seeded crackers recipe because I use it in most of my baking. The sourdough can be active or discard, though I ferment my sourdough discard seeded crackers to make them more digestible and flavorful.

Soft wheat flour plays a key role in texture, flavor, and crispness in these sourdough discard seeded crackers. Unlike hard wheat varieties (which are higher in protein and better suited for bread-making), soft wheat has a lower protein content, typically around 8-10%, which makes it ideal for baked goods that need a tender, delicate texture rather than chewiness.

1. Texture Benefits

• Crispier Crackers: Soft wheat has less gluten, which means the dough doesn’t develop as much elasticity. This results in a lighter, crispier sourdough seed cracker rather than a tough or overly hard one.
• Delicate Crunch: The lower protein content allows the sourdough seed crackers to have a shatteringly crisp bite while still maintaining structure—perfect for pairing with cheeses, dips, or spreads.
• Balanced Flakiness: Compared to using only all-purpose or bread flour, soft wheat keeps the crackers from becoming too dense, while still allowing them to hold their shape.

2. Flavor Benefits

• Mild, Slightly Sweet Taste: Soft wheat flour has a naturally milder and slightly sweeter flavor compared to hard wheat, which enhances the subtle nuttiness of the added seeds. This lets the sourdough shine through without competing flavors.
• More Absorbent for Flavors: Because of its softer texture, soft wheat absorbs seasonings more evenly, meaning that any flaky salt, honey, or infused oils added to the dough will distribute more consistently throughout the cracker.

Why Not Just Use All-Purpose Flour?

All-purpose flour works fine, but its higher protein content (around 10-12%) can make crackers denser and slightly chewier. With soft wheat, you get a lighter, crispier texture while maintaining enough structure to handle toppings like blue cheese or dips.

Substituting Soft Wheat Flour in Sourdough Seed Crackers

If you don’t have soft wheat flour, you can swap it out with other flour, though the texture and flavor may change slightly. Here’s how different substitutes would affect your seeded sourdough crackers:

1. All-Purpose Flour (1:1 Substitute)

• Texture: Slightly firmer and less delicate than soft wheat, but still crisp.
• Flavor: Neutral, allowing the sourdough and seeds to stand out.
• Best Use: If you don’t mind a slightly sturdier cracker or want to stick with pantry staples.

2. Spelt Flour (Replace up to 25%, using soft wheat of all-purpose for the rest)

• Texture: Adds a touch more crunch and structure while still being tender.
• Flavor: Nutty and slightly sweet, enhancing the earthiness of the seeds.
• Best Use: When you want a deeper, more rustic taste without compromising crispness.

3. Whole Wheat Flour (Use 50/50 with all-purpose)

• Texture: Heavier and denser, can make crackers slightly tougher.
• Flavor: More robust and wheaty, which may overpower delicate toppings like blue cheese.
• Best Use: When making heartier crackers that pair well with strong dips like hummus or roasted garlic spreads.

4. Rye Flour (Replace up to 25%, using soft wheat of all-purpose for the rest)

• Texture: Slightly denser but still crispy, may need extra hydration.
• Flavor: Deep, earthy, and tangy, complements the sourdough notes beautifully.
• Best Use: When serving with bold cheeses or smoked fish spreads.

I used flax seeds in two ways in this recipe. I added ground flaxseed to increase the flavor and texture of the sourdough seed crackers. And the whole seeds were mainly for crunch. Ground flax adds binding power due to its natural mucilage (gel-forming properties when mixed with water), which helps create a slightly crisp but sturdy cracker. It also contributes healthy omega-3 fatty acids, fiber, and a mild nuttiness without an intense flavor

These tiny seeds add a subtle earthy flavor and a delicate crunch without dominating the texture. Poppy seeds also pair exceptionally well with fermented flavors, making them a natural fit for sourdough-based crackers.

I used both white and black sesame when making these seeded sourdough crackers. They add a toasty, nutty depth and a slight crunch. Their neutral taste blends well with both savory and sweet pairings, making them a versatile addition.

How to Incorporate Other Seeds in Sourdough Discard Seeded Crackers

While flax, sesame, and poppy seeds are neutral and balanced choices, other seeds can also be used to create different textures and flavors depending on how you plan to serve the crackers.

• Chia Seeds: These are great if you want an extra fiber boost and a more brittle, crunchy cracker. However, they absorb liquid and can become gelatinous, so they work best mixed with dry seeds to avoid making the dough too dense.
• Sunflower Seeds: A great way to add a mild nuttiness and extra crunch. Since they’re larger than sesame or poppy seeds, lightly chopping them before adding to the dough helps with even distribution and prevents overly large chunks in the final cracker.
• Pumpkin Seeds (Pepitas): These add a rich, buttery crunch but are best lightly crushed or chopped before incorporating to keep the crackers thin and crisp. They work especially well for a heartier cracker meant to pair with soft cheeses or dips.
• Nigella Seeds (Black Cumin): These have a distinct, slightly peppery, and onion-like flavor, which makes them a great addition if you’re serving the crackers with strong cheeses, herbed dips, or Middle Eastern flavors. Use these sparingly if pairing with mild cheeses, as they can dominate the taste.

When to Use Which Seeds?

• For a more neutral, all-purpose cracker: Stick with flax, sesame, and poppy seeds.
• For extra crunch and heartiness: Add sunflower or pumpkin seeds.
• For fiber and a crispier texture: Use chia seeds (but balance moisture levels).
• For bold, spiced flavor: Try nigella seeds—great with aged cheeses or spiced dips.

You can create seeded sourdough crackers that match your favorite toppings, whether a delicate blue cheese, a bright herbed spread, or a simple drizzle of honey by experimenting with different seed combinations.

Don’t skimp on kneading your dough. The dough must come together to make a nice cohesive ball.

Make sure to let your dough rest so it is easier to roll. Not only does the dough need time to absorb the oil, but the gluten needs time to become malleable.

When you roll the dough, aim to roll it as thin as a credit card. The dough can handle being stretched thin.

I like to use a wavy cutter to perforate the dough before baking. It helps create crisp edges and makes them easy to snap apart after baking. If you do not have a wavy crinkle cutter, use a bench scraper or pizza cutter to score the dough

Let the crackers rest again while your oven comes to temp. Don’t forget to brush the seeded sourdough crackers’ dough with olive oil before baking.

When baking, rotate your pans halfway so they get cooked evenly. Keep an eye on them for the last few minutes. Mine got a little more golden than I intended, but they tasted delicious.

I store my seeded sourdough crackers in a large weck glass jar on my countertop. They are beautiful crackers that look great on display–plus it reminds me that we have them for snacking and I can grab one when walking through the kitchen easier that way! They should keep about a week or a little more. You can freeze the crackers in an airtight bag for up to 3 months. Recrisp in a 300°F oven for 5 minutes before serving.

My Sourdough Seeded Crackers Recipe is the perfect snack to have on hand because the crackers go well with a variety of flavorful ingredients and meals.

Here are some ways I have used my sourdough discard seeded crackers this last week:

• With Cheese: These crackers pair perfectly with creamy cheeses like blue cheese, smoked cheeses, brie, or goat cheese.
• Dips & Spreads: Serve with hummus, whipped feta, or an herbed yogurt dip.
• Charcuterie Boards: Balance the crispness with fresh fruit, nuts, and cured meats.
• Soup & Salad: Crumble over a salad or serve alongside a bowl of tomato soup.
• Solo: Like I said, I leave them on the counter and grab one when I feel hungry. It is the perfect balanced protein/fiber snack.

We thoroughly enjoyed our cheese board that Friday afternoon. So much so that I’m thinking of crafting another one this Friday. If you’re curious, the blue cheese we used was Jasper Hill Bayley Hazen and the smoked cheese was Smoked Seaside English Cheddar. They went incredibly well with the seeded crackers and the marinated olives.

Whether you are looking for quick nutritious ways to use your sourdough discard or a beautiful addition to your cheese and charcuterie boards, these seeded sourdough crackers are an amazing snack to make and have on hand.

Let me know what you think about my sourdough seeded crackers recipe. And if you have any questions, I’m here to help!