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 a sense of rhythm to our weeks.

I had my husband in mind when I made the sourdough seeded crackers recipe. Letting our kids have extra playtime or a movie night is means we get some extra time to ourselves. 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 cheeseboard. I knew my kids would appreciate the snack. They love olives and cheese. 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 this particular cheese board. And I added marinated olives (recipe coming soon). I knew I would need a cracker that would stand up to strong flavors without getting in the way. So I crafted a soft wheat-seeded cracker to make the crackers sturdy and crisp.

I used discard in the seeded crackers recipe. You can use active or discard in this recipe. I ferment these seeded crackers to make them more digestible and flavorful.

Soft wheat flour plays a key role in texture, flavor, and crispness in the sourdough seeded crackers. Soft wheat has a lower protein content. Unlike hard wheat varieties, it has more protein and is better suited for bread-making. The protein content is typically around 8-10%. This makes it ideal for baked goods that need a tender, delicate texture. Baked goods need tenderness rather than chewiness.

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

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

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. These gel-forming properties activate when mixed with water. This process 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.

Flax, sesame, and poppy seeds are neutral and balanced choices. Other seeds can also be used to create different textures and flavors. This depends on how you plan to serve the crackers.

You can create seeded sourdough crackers that match your favorite toppings. A delicate blue cheese, a bright herbed spread, or a simple drizzle of honey is what I went with. Experiment 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 counter. They are beautiful crackers that look great on display. Plus, it reminds me that we have them for snacking. I can grab one more easily when walking through the kitchen 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. Reheat in a 300°F oven for 5 minutes before serving if you need to refresh the crisp.

My Sourdough Seeded Crackers Recipe is the perfect snack to have on hand. The crackers go well with a variety of flavorful ingredients. They also complement various meals.

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

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

These seeded sourdough crackers are perfect if you want quick, nutritious ways to use your sourdough discard. They are also a beautiful addition to your cheese and charcuterie boards. These 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!