Crispy Seeded Sourdough Crackers

These sourdough-seeded crackers are crispy, fermented, and packed with nutrition. They are lightly brittle and perfectly flavored with soft wheat flour, sourdough discard, and a blend of sesame, flax, and poppy seeds. They pair beautifully with cheeses like Jasper Hill Bayley Hazen Blue, making them a perfect addition to any charcuterie board. The long fermentation enhances digestibility and flavor, while the seeds and olive oil add healthy fats and fiber. A great inexpensive way to use sourdough discard for a nutritious, homemade snack!

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Course: Snack

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: accoutrement, baking, batch cooking, diy, grains, healthy, herbs, high protein, quick, sourdough, sourdough discard, versatile

Prep Time: 10

Cook Time: 18

Fermentation/Rest: 3

Total Time: 3 28

Servings: crackers

Calories: 85kcal

Author: juiceofsevenlemons

Cost: $1/batch

Equipment

Ingredients

150 g sourdough discard about ½ cup
100 g soft wheat flour ¾ cup (you can replace up to 25g with spelt for more nuttiness)
25 g olive oil 2 tbsp
½ tsp salt
1 tbsp honey optional for balance
15 g ground flax seeds
30 g mixed seeds about ⅓ cup (sesame, flax, and poppy seeds)
Maldon sea salt flaky salt for topping

Instructions

Mix & Rest

In a bowl, mix sourdough discard, flour, olive oil, salt, and optional seasonings until a soft dough forms.
150 g sourdough discard, 100 g soft wheat flour, 25 g olive oil, ½ tsp salt, 1 tbsp honey
Fold in the ground flax and seeds, distributing evenly.
15 g ground flax seeds, 30 g mixed seeds
Cover and rest at room temperature for 30-60 minutes to hydrate the flour. (Optional: Bench rest for a few hours or refrigerate up to 12 hours for deeper flavor.)

Roll & Cut

Preheat oven to 325°F (160°C). Line a baking sheet with parchment.
Divide dough in half. Roll out very thin (1-2mm) between two sheets of parchment paper.
Transfer to the baking sheet. Lightly score with a knife or pizza cutter for easy breaking later.
Brush with a little olive oil and sprinkle with flaky salt.
Maldon sea salt

Bake Until Crispy

Bake for 20-25 minutes, rotating halfway through. Crackers should be golden and crisp.
Let cool completely, then break apart.

Notes

Storage & Serving

Store in an airtight container for up to 2 weeks.
Serve with cheese, hummus, or dips.

These are also great with soup or just on their own as a quick snack.

Alternate Seed Additions

You could also incorporate chia, sunflower, or pumpkin seeds. These seeds add more flavor, so if you are serving with something particular you want to shine (like cheese), I would opt for the original seed combination. Use whatever combo you like for snacking solo or with hummus or soup!

Additionally, you could add ½ tsp garlic/onion powder to these crackers.

Nutrition