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.
