If you’re looking for a crunchy, tangy, and insanely snackable way to use up your sourdough starter discard, these Seeded Sourdough Discard Crackers are about to become your newest obsession. They’re bursting with nutty seeds, perfectly crispy edges, and a subtle sourdough tang that makes them completely addictive. Whether you nibble them alongside cheese, soup, or just straight from the jar, these crackers are the ultimate upcycling magic for bakers and snack-lovers alike!
Ingredients You’ll Need
Each component in this recipe is simple, but together, they create crackers with big flavor and a crisp bite. Every ingredient is chosen not only for taste, but for how it transforms the color and texture of your Seeded Sourdough Discard Crackers.
- Sourdough discard: Adds tangy flavor, binds the dough, and gives the crackers their signature crispness.
- All-purpose flour: Provides structure and a light crunch to the cracker base.
- Olive oil: Delivers flavor, helps crispen, and adds a gorgeous golden color.
- Mixed seeds (sesame, poppy, flax, or sunflower): Bring nutty crunch and an eye-catching look to the crackers.
- Salt: Enhances all the flavors and delivers the necessary balance to tang and seeds.
- Optional spices (such as cracked pepper, smoked paprika, or dried herbs): Lend extra depth and the opportunity to customize your crackers.
- Water (as needed): Adjusts the dough for just the right texture for rolling and crisping.
How to Make Seeded Sourdough Discard Crackers
Step 1: Mix the Dough
Start by combining your sourdough discard, all-purpose flour, olive oil, and a generous pinch of salt in a medium bowl. Use a spatula or your hands to bring it together into a rough, shaggy dough, adding just enough water if it seems dry. The dough should be soft but not sticky, and it will already smell wonderfully tangy.
Step 2: Add the Seeds and Spice
Stir in your mixed seeds and any optional spices. Don’t be shy—this is where you get not only flavor and crunch, but also a pretty pop of color and texture in every cracker. Knead briefly to make sure the seeds are distributed evenly throughout the dough.
Step 3: Roll It Out Thin
On a lightly floured sheet of parchment, use a rolling pin to roll the dough as thin as possible—aim for about 1/16-inch, almost paper-thin. The thinner you roll, the crisper your Seeded Sourdough Discard Crackers will be, so take your time and patch any tears as you go.
Step 4: Score and Prep for Baking
Use a pizza cutter or sharp knife to gently score the dough into cracker-sized squares or rectangles. Don’t cut all the way through—just go deep enough to create lines you can snap apart once baked. Lightly spray or brush the surface with a bit more olive oil, then sprinkle on an extra pinch of sea salt and seeds for visual pizzazz and crunch.
Step 5: Bake Until Golden
Transfer the parchment with the cut dough onto a baking sheet. Bake at 325°F (160°C) for 20–25 minutes, rotating the pan halfway through, until the crackers are golden brown and crisp at the edges. Keep a close eye—if you rolled unevenly, some crackers may brown faster and can be removed early. Let cool before snapping into pieces.
How to Serve Seeded Sourdough Discard Crackers
Garnishes
Add a final touch by dusting your crackers with flaked sea salt or a sprinkle of smoked paprika just after baking. For a more elegant finish, a sprinkle of finely chopped fresh herbs like rosemary or chives makes the crackers even more irresistible—from casual snack to impressive hors d’oeuvre in seconds.
Side Dishes
The nutty, tangy crunch of Seeded Sourdough Discard Crackers makes them the perfect companion to creamy cheeses, homemade dips, or a good bowl of soup. Try them alongside hummus, baba ganoush, or even a sharp cheddar for a snack spread that’s both simple and crowd-pleasing.
Creative Ways to Present
For a fun twist, stack your crackers in a rustic mason jar for a portable gift, or fan them out on a wooden board with vibrant crudités and little dishes of olives. You can even break them coarsely and serve atop salads for unexpected crunch and flavor—these crackers don’t just belong on the side, they can steal the spotlight!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, tuck your Seeded Sourdough Discard Crackers into an airtight container at room temperature. They’ll stay crisp and delicious for up to a week—though honestly, they rarely last that long thanks to their addictive crunch!
Freezing
Yes, you can freeze them! Place fully cooled crackers in a zip-top bag, squeeze out as much air as possible, and freeze for up to one month. To serve, thaw at room temperature or pop in a low oven for a few minutes to restore their crispy bite.
Reheating
If your crackers have lost some crispiness, spread them on a baking sheet and bake at 300°F (150°C) for 5–8 minutes. Let them cool completely, and they’ll be back to perfection, ready for snacking all over again.
FAQs
Can I make Seeded Sourdough Discard Crackers gluten free?
Absolutely! Try substituting a gluten-free all-purpose flour blend. Textures may vary slightly, but most blends work beautifully to create tasty and crisp crackers with that signature tang.
What seeds work best in this recipe?
Any of your favorites will shine—sesame, poppy, flax, chia, or sunflower seeds all add their own distinct flavor and crunch. You can use just one kind or create a colorful mix for extra texture and nutrition.
Can I use fresh starter instead of discard?
Yes! If you have a bubbly, recently fed starter, it will work just fine in these Seeded Sourdough Discard Crackers. The flavor may be slightly less tangy, but you’ll still get crisp, crave-worthy results.
Why are my crackers not crisp?
If your crackers are chewy or soft, it’s usually because they’re too thick or underbaked. Aim for a very thin roll, and don’t be afraid to return them to the oven for a few more minutes to dry and crisp up fully.
How can I make these crackers extra flavorful?
Get creative with add-ins! Extra seeds, grated cheese, a pinch of cayenne, or dried herbs can all bring big flavor. Even a touch of nutritional yeast or black pepper can make your Seeded Sourdough Discard Crackers truly stand out.
Final Thoughts
I hope you’ll give these Seeded Sourdough Discard Crackers a try next time your starter is calling for some love. They’re so much more than a way to use up leftovers—they’re a snack that celebrates flavor, waste-free creativity, and the simple joy of a good, crunchy bite. Happy baking!
Print
Seeded Sourdough Discard Crackers Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 50 small crackers
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crispy, tangy, and packed with seeds, these Seeded Sourdough Discard Crackers are the perfect zero-waste snack. They turn sourdough starter discard into crunchy bites of upcycled deliciousness.
Ingredients
- 1 cup sourdough starter discard (unfed)
- 1/2 cup all-purpose flour
- 2 tbsp olive oil, plus more for brushing
- 1/3 cup mixed seeds (sesame, flax, poppy, sunflower)
- 1/2 tsp salt
- 1–2 tbsp water, as needed
- Optional spices: cracked black pepper, smoked paprika, dried herbs
Instructions
- In a medium bowl, mix sourdough discard, flour, olive oil, and salt. Add water as needed to form a soft but not sticky dough.
- Stir in mixed seeds and any optional spices. Knead briefly to distribute evenly.
- Roll dough out on a floured sheet of parchment paper to 1/16-inch thickness.
- Score dough with a pizza cutter or sharp knife into desired cracker shapes.
- Brush with a bit of olive oil, and sprinkle with additional seeds or sea salt.
- Transfer parchment to a baking sheet and bake at 325°F (160°C) for 20–25 minutes, rotating halfway through. Remove crackers that brown faster if needed.
- Cool completely before snapping into pieces and storing.
Notes
- Serve with cheese, dips, or crumble over soups and salads.
- Store in an airtight container for up to 1 week, or freeze for up to 1 month.
- Re-crisp in a 300°F oven for 5–8 minutes if needed.
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