Description
Hey friends, Beau here! Say goodbye to store-bought crackers and hello to crispy, tangy, seedy perfection. Made from your sourdough discard, these crackers are crunchy, flavorful, and full of texture—perfect for cheese boards, dips, soups, or just snacking straight from the jar. Plus, they reduce food waste while turning your starter into a true superstar!
Ingredients
Dry Ingredients:
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2 cups (8 oz) whole wheat flour (or all-purpose for a lighter version)
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1 1/2 tsp salt
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1/2 tsp baking soda
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1/2 tsp baking powder
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1 1/2 tsp sugar
Wet Ingredients:
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2 cups (18 oz) unfed sourdough starter (discard)
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8 tbsp (4 oz) unsalted butter, room temperature
Seeds & Mix-ins (4–6 tbsp total):
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Poppy seeds, sesame seeds, sunflower seeds, flaxseed, chia, oats—get creative!
Optional Flavor Twists:
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1 tsp dried rosemary or thyme
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1/2 tsp garlic powder or smoked paprika
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1/4 cup finely grated Parmesan cheese
Instructions
1. Preheat & Prep:
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Preheat oven to 350°F (175°C).
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Line two large baking sheets with parchment paper.
2. Mix Dry Ingredients:
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Whisk together flour, salt, baking soda, baking powder, and sugar.
3. Combine with Wet Ingredients:
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Add sourdough starter and butter to the dry mix. Use a spatula or your hands to form a shaggy dough. Adjust with 1 tsp water if too dry or 1 tbsp flour if too sticky.
4. Divide & Roll:
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Split dough in half. Roll each portion between two sheets of parchment paper to 1/16-inch thickness (very thin for ultimate crisp).
5. Add Seeds & Score:
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Remove top parchment. Sprinkle seeds/herbs over dough and gently roll again to press them in.
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Score dough into squares, rectangles, or triangles using a pizza cutter or knife (don’t cut all the way through).
6. Bake:
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Transfer sheets to baking pans. Bake 20–25 minutes until light golden. Rotate halfway for even baking.
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Cool completely on the sheet to allow crackers to crisp fully, then break along score lines.
Notes
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Crackers are chewy: Dough too thick or under-baked. Roll thinner and bake until lightly golden.
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Using active starter: Can swap discard with bubbly starter; crackers will be airier and slightly less tangy.
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Sticky dough: Add 1 tbsp flour at a time until manageable.
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Storage: Airtight container at room temperature; best within a week. Add a silica gel packet in humid climates.
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Nutrition
- Calories: 150Cal per 8 crackers
- Fat: 7 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3g