Baking your own crackers is one of the best ways to use up excess sourdough starter discard. Is it possible to make sourdough crackers by simply spreading the starter discard thinly onto a parchment-lined sheet pan and baking? Yes! But they turn out quite tangy, and I personally don’t find them quite as delicious as the kind of cracker you can make with a few extra ingredients.
On a recent restaurant outing, I had what I’d describe as my dream cracker: They were crumbly, almost like shortbread, with seeds threaded through the dough. These particular crackers didn’t have the tang that comes with sourdough baked goods, but I knew that if I recreated them I’d incorporate some sourdough starter discard. Meet your new favorite snack, Seeded Sourdough Starter Discard Crackers.
Olive Oil Brings Richness and Helps The Crackers Crisp
Olive oil is the ideal fat for these seeded sourdough discard crackers, because you want to take advantage of its 100% fat content and taste it in the finished product (just like in sourdough discard granola). While crackers don’t need fat, adding a bit will make your crackers richer in flavor (aka more delicious), not to mention help them crisp up in the oven.
Neutral oil is common in baking treats like cakes and quick breads to bring tenderness and richness without drawing attention away from the other delicate flavors in the bake. Since these crackers are already relatively neutral in flavor, save for the tang from the discard and nuttiness from the seeds, olive oil is perfect here (and in many other bakes, of course). There’s no need to use your fanciest finishing oil, but opt for the nicest option you feel comfortable cooking with.
One could use melted butter as the fat for these crackers, but as you likely know from many of my sourdough starter discard recipes, butter is about 20% water, and we already have all the water we need in this dough from the sourdough starter. If you’d prefer to use butter, you can slowly cook out the water (as I do in many of my other recipes), or use melted clarified butter or ghee.
Use a Full Cup of Sourdough Starter Discard
Cracker dough needs moisture and structure, so naturally sourdough starter discard is a great place to start. Grab your discard cache from the fridge—I bet you have at least 220 grams (about 1 cup) in there.
A Little Dry Flour Offsets the Tang and Adds Additional Structure
Adding a bit of dry flour will create a slightly drier dough that’s easier to knead together and roll out than one with a higher hydration. Since the sourdough starter discard is the main ingredient here, the dry flour also brings down the tang-factor a bit, which can get a little overwhelming (especially helpful if you’re eating crackers with a salty-tangy cheese).
All-purpose flour works delightfully with these sourdough crackers, but if you have excess whole wheat, einkorn, rye, or even non-wheat flours like buckwheat or chickpea, you could use them here.
A Mix of Seeds Adds Texture and Flavor
Adding raw seeds like sunflower, pumpkin, sesame, flax, and hemp adds a really stunning, almost terrazzo-like look to these crackers. I like a higher percentage of larger seeds and a lower concentration of small seeds, but about 125 grams of any seed, or even coarsely chopped nuts, would work very well.
Make Your Life Easier by Rolling Out the Crackers Directly on Parchment
This dough is fairly smooth and supple, like brioche—though not at all elastic and on the moist side. To that end, it’s easiest to roll out the dough directly on a sheet of parchment or a reusable Silpat. You’ll then lift the sheet of parchment directly onto the sheet pan.
Using pre-cut sheets of parchment that fit a half sheet pan will be easiest to roll out the dough into the most even shape. But even if the dough sheet is rolled a bit off-kilter and runs up the rim of the sheet pan in some places, it’s easily fixed. Just tear off those areas and gently press them into any areas where the parchment is laying flat. You’ll then use a bench cutter to cut the crackers into rectangles or squares.
Bake Them Fairly Low and Slow
Since this is a fairly moist dough and you’re essentially baking a full cracker sheet at once, it’s best to use a slightly lower oven temperature (325°F or 165°C) and let the crackers slowly dry out until golden brown.
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Seeded Sourdough Discard Crackers
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 40 crackers
- Category: Sourdough, snack
- Cuisine: American
Description
Thin, crispy, and ultra-flavorful, these seeded sourdough discard crackers are the perfect way to use excess sourdough starter!
Ingredients
- 220 grams (about 1 cup) sourdough starter discard
- 50 grams (¼ cup) olive oil
- 125 grams (1 cup) all-purpose flour, plus more for dusting
- 45 grams (heaping ¼ cup) raw sunflower seeds
- 45 grams (heaping ¼ cup) raw pumpkin seeds
- 18 grams (2 tablespoons) white or black sesame seeds
- 18 grams (2 tablespoons) raw flaxseed or raw hemp hearts (or a mix)
- 2 grams (½ teaspoon) coarsely ground black pepper
- 1 gram (¼ teaspoon Diamond Crystal or ⅛ teaspoon Morton) kosher salt
- Flaky or coarse sea salt, for sprinkling (optional)
Instructions
- Heat the oven to 325°F (165°C) with a rack in the center.
- In a large bowl, stir together the starter discard and olive oil. In a small bowl, stir together the flour, seeds, pepper, and salt. Add the dry ingredients to the wet. Use a fork to stir the mixture together until it forms a shaggy dough.
- Use your hands to knead the dough until it comes together into a sticky, soft ball.
- Place a large piece of parchment paper (about 16-by-12-inches; pre-cut parchment for half sheet pans is the perfect size) on a work surface and dust lightly with flour. Scrape the dough out onto the parchment and pat out with your hands to flatten a bit, then dust the surface of the dough lightly with flour. Use a rolling pin to roll out the dough into about a 16-by-12-inch rectangle between ⅛- and 1/16-inch thick. The dough will stick to the parchment and that’s just fine. If using, sprinkle flaky salt over the surface of the dough, then gently (without applying excess pressure) roll over it with the rolling pin. (See Note below for using two half sheet pans or smaller)
- Transfer the parchment with the cut dough to a sheet pan. (If the dough sheet is rolled a bit off-kilter and runs up the rim of the sheet pan in some places, tear off those areas and gently press them into any areas where the parchment is laying flat.) Use a bench scraper to cut the dough sheet into approximately 40 crackers. Shoot for approximately 2 ½-inch squares by cutting the sheet into a 5 by 8 array—don’t obsess over measuring exactly. After cutting through the dough, there’s no need to separate the crackers.
- Bake until the crackers are lightly golden and set, rotating the sheet pan halfway through baking, 30 to 35 minutes. Let the crackers cool completely (they’ll crisp up more as they cool.)
- The crackers should’ve separated along the cut lines as they baked, but if any have not, use the bench scraper to cut through the lines (or just snap them apart with your hands). Store the crackers in an airtight container at room temperature for up to 1 week.
Notes
This dough can be divided in half and rolled out to fit two half sheet pans (or smaller jelly roll pans/cookie sheets). Roll the dough to a thickness of between ⅛- and 1/16-inch—exact dimensions of the dough sheet don’t matter here, but aim for a rectangular shape for easier cutting. Bake both at the same time on two racks, rotating back to front and top to bottom halfway through baking.
If you don’t have one of the seeds listed, feel free to substitute it for another.
Sourdough Discard Crackers FAQ
Can I use a dry flour other than all-purpose?
Yes! Whole wheat, einkorn, rye, or even non-wheat flours like buckwheat or chickpea can be used in these seeded sourdough crackers.
Can I use a different oil or baking fat?
You could technically use any oil or clarified fat in place of olive oil (if using coconut oil, clarified butter, or ghee, melt it to become liquid, then let it cool for a bit). Butter can work too, but it’s best to slowly cook off the excess water to keep the hydration level in the dough—start with a bit more than 50 grams of unsalted butter to account for the evaporated water, and store any leftovers in the fridge.
Can I use nuts instead of seeds (or different seeds) in the crackers?
Sure! Any coarsely chopped nut will work here in place of the seeds—since many raw nuts have skins, look for blanched and peeled nuts.
Can I add other spices to the crackers?
Yes! Feel free to add up to 1 teaspoon of ground savory-standing spices and seasonings like coriander, cumin, garlic powder, mild chile flakes, or even a spice blend like za’atar, garam masala, or sazón. A tablespoon or so of fennel seeds would also be a lovely addition.
What’s Next?
Check out our full lineup of sourdough discard recipes if you’re looking for more clever (and delicious) ways to put it to good use!
47 Comments
Can I bake these in a convection oven?
I make sourdough discard crackers with all my discard, and use several recipes… and this one is a keeper since the seeds add great flavor and texture, but also keeps the rolled dough a bit thicker, which I find makes it easier to get even browning and crispiness. Hearty results loved by all.
I am crazy about these crackers and I do all kinds of variations. I make some from 100% whole grain rye flour with lots of seeds and I use sesame oil.
I have found that softly pressing the seeds into the dough helps keep too many of them from falling off. Also, after applying the flakey salt, I lightly mist the salt/crackers before putting them into the oven. This “melds” the salt onto the cracker a bit better. These two “tips” have resulted in lots less “waste” in the bottom of the cracker barrel. Of course, the “waste” never went to waste…but…this way it stays on the cracker!
If the crackers start to get to brown before they are entirely crispy, I take them out and then after “cracking” them put them back into the over in an uncovered container. They are as crispy as can be the next morning.
Of course, I have to then KEEP them out of sight or they will all disappear within a day…
Has anyone managed to figure out how to get a “saltine” flakey effect?
Once baked how long will they last for
I've kept them for at least two weeks.
Just made these and they are delicious. I used fresh milled kamut. Was worried they'd be too dry with FML so I added a touch more oil. I also added dried date crystals and sprinkled a little date sugar on top. The date additions gave them a hint of sweetness kinda like how wheat thins are. Next time, I might dial back the pepper a bit.
Thanks for the great rerecipe to use up my forever accumulating starter!
I'm not going to say many people keep a starter just for these discard recipes… But it's probably true 🙂
Raising my hand for that.
I have your book, and the sourdough discard cracker recipe is quite different in the book from this online version. The most notable difference is the baking temperature and time. Do you recommend one recipe over the other?
This recipe is a guest article signed by Rebecca Firkser
Thanks, realized that after I asked….
They're both really great, Becky. This cracker recipe is different in that it has more seeds and a bit more hearty. So it's all about what you're after 🙂
I've been making my riff on this recipe very regularly for the past 6 months (cheddar, habanero powder, garlic) since confirming that the dough can be frozen. One recipe divided in two makes enough "chips" (I roll them very thin) for my husband to snack on for several days. I love that it uses up my discard and that I can pull out a package of dough from the freezer whenever I need it. Thank you for this wonderful idea!
Gosh those sound really fantastic, Susan!
I love this recipe and make it every couple of weeks. The crackers are gone within a day or 2 max. I never have flax seeds around the house but use the pumpkin, sesame, and sunflower. And salting the top of crackers before baking is a must. I use a salt and herb mix that really tops them off.
So glad you like them Allen!
Followed recipe to the letter, doing the flax seed + flaky salt option, and they were just perfect – so tangy from the sourdough discard that they taste almost like posh Cheez-Its. Phénoménal.
Happy you're enjoying these crackers—thx for the comments!
These are the best crackers I've made, with or without sourdough discard. Excellent on their own, or with cheese or dip.
The best cracker recipe I've tried, with it without sourdough discard. Excellent crackers for snacking or with cheese or dips.
These are awesome. It's nice to know that this cracker is both healthy and tasty! Sold a bunch of them at a brewery for an event. At some point, folks don't want chocolate to go with beer…. crackers were a hit.
Oh gosh those combos sound awesome, Yukiko!
Do you think that the dough could be frozen?
Yes, absolutely would do fine freezing then thawing later!
Thanks so much!
I've made these 3 times already in a week. Fantastic! Freshly cracked pepper is the bomb here xo
I did a fresh cracked pep too, so good!
These are so delicious and so very different than my other favorite cracker recipe from TPL cookbook. These are perfect for a cheese board. They pair really well with a triple cream Brie. They are very filling. Almost like a hefty Knäckebrot. I will continue to use TPL crackers for lighter crisps and these for heftier. 😊
Yes, very different than the ones in the book, each great in their own way 🙂
These are the tastiest crackers ever, and the best use of my surplus sourdough discard! In fact, I fed my starter twice (without discarding anything) to get the right amount for the recipe. I added the seeds then divided the dough: grated parmesan and finely chopped fresh rosemary in one batch and Harissa Moroccan spices in the second batch. We can't stop eating them!
Oh gosh Lina, those are amazing combinations. So glad you liked these crackers!
I just made a 1/4 recipe of these and they were so good! Thin and crispy. Didn't have any discard so just used some of my starter and then fed it. Baked them on a half sheet pan in the toaster oven. Didn't really add all the seeds other than some ground flax seed and black pepper.
I have been making the other kind that you spread on parchment and I liked them but these are a total game changer! Looking forward to adding parmesan – maybe cheddar & pecans? If you do a 1/4 batch, you can experiment with flavors.
Maurizio – love your JM quotes, I've worked for him for 20 years!
I love the parm idea, I'm going to try that myself this week 🙂 Thanks for the ideas and feedback, MS!
By JM do you mean Mayer? If so, wow, he's had a big influence on me for so long. Just love his work (please pass that on if there's any way you can!).
I just made 2 batches. One I did with 65g pumpkin and 60g sesame (I didn't have sunflower or flax) added 1 tsp of za'atar. The second I did with 100g pignoli nuts 25g parmesan cheese, 2 tsp dry basil and 1 tsp granulated garlic. Sprinkled sea salt across the top. Both are very good, but a little over cooked around the 4 edges. I did 300 degrees for 30 min. I think I need rolling lessons. Next time I will try everything bagel seasoning.
Gosh everyone is getting super creative with these mix-ins. Love these ideas Michele! Rolling takes a little practice but the dough is so easy work work with it comes together quickly. You can also use a pasta machine if you have one, just be sure whatever seeds you use pass through the rollers.
What if I don't have enough discard??? I feed Sir Bobby Farts-Alot once a week and usually have about 20-30g. Would a levain made from the discard make the crackers rise too much?
If you dont, use equal parts flour and water.
I’ve only tried making discard crackers once with no tasty success. I know Maurizio has a great recipe. One question. What is your criteria for using discard? Up to how old or how long in fridge. I keep a stiff starter, on the counter, so it’s not fed often not kept cold. My discard may be 2 weeks old. Thank You ! Nonna
Two weeks is just fine, as long as it's not molded in any way, of course!
What would you think of incorporating a little shredded Parmesan?
Another reader suggested this too and I think it's brilliant.
Can I use a pasta machine to roll these out?
I have been thinking the exact same thing. I haven't tried this but will soon (I make pasta often). The only thing to be sure of is that the rollers can widen enough to fit whatever seeds you choose. Or, leave the seeds out and just make plain crackers!
Hi Rebecca,
I've been making sourdough crackers with a fairly similar recipe that's 'developed' over the years, and as we as seeds, often add plenty of fresh herbs from the garden, Rosemary, Thyme, Sage etc. I've also added lemon zest to the underside of the crackers (so it doesn't scorch). And, instead of butter or oil, I have used duck/goose fat, they add an extra level of richness to the biscuits!
Great to read through your recipe too, and I may just need to go and have another bake now!
Many thanks.
John
oooh, I love that idea for the fat John. I don't usually have goose fat here, but it has me thinking about other options…
hi! I am a little confused, does this yield one half-sheet (18×13) or two? because you say "about 16-by-12-inches; pre-cut parchment for half sheet pans is the perfect size" but then below you say "This dough can be divided in half and rolled out to fit two half sheet pans". so which one is it? thanks!
thanks for clarifying! I did roll roll it into a single half-sheet (16×12) but the crackers came out a little too thick, that's why I had that doubt. next time I'll try to decrease the dough a little to fit on a single sheet!