Seeded Sourdough Crackers (100% Discard, No Extra Flour)

Transform your leftover sourdough discard into something extraordinary with this easy recipe for Seeded Sourdough Crackers. Packed with crunchy seeds and a deep tangy flavour, these crackers are an easy way to reduce waste while creating a snack that's both wholesome and irresistible. Whether for cheese boards or simple snacking, they're a must-try for sourdough enthusiasts!

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Love the combination of seeds and sourdough? Try our Sunflower Seed Sourdough Bread next!

Thicker, Crunchier, More Moreish Sourdough Crackers

These Seeded Sourdough Crackers are wonderfully thicker and satisfyingly crunchy - an upgrade from my herby sourdough discard crackers. Packed with a medley of seeds, they make a wholesome snack that's perfect for any time munching. With no added flour, only fermented goodness, these crackers are a fantastic choice for those who find fully fermented sourdough easier to digest. We also make our Sourdough Discard Parmesan Crackers without any added flour!

Why not experiment next time with some of my other recipes? From sourdough gourmet crackers with seeds and dried fruit to irresistibly cheesy sourdough crackers, there's a world of flavours waiting to be discovered!

Did you know you can make delicious snacks and appetisers using sourdough starter for batter for frying? Try our Sourdough Fried Pickles recipe!

Ingredient Notes

Here's everything you'll need for this cracker recipe:

• sourdough starter discard: 100% hydration. We used our white flour starter, but you can use whole wheat or rye flour starter equally successfully. If, for some reason, you have lots of active starter to use up, it will work too, as the cracker batter is not left to bulk ferment before baking.  
• seeds: we used pumpkin seeds, sunflower seeds, sesame seeds and poppy seeds, but feel free to experiment. Black sesame seeds, chia seeds, and even lightly crushed caraway or fennel seeds will work if you're feeling adventurous.  
• salt: we tend to use table salt to season the dough, and flaky sea salt for sprinkling. We recommend Maldon Sea Salt Flakes.  
• butter: melted and slightly cooled. You may replace it with olive oil. 

Find the ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post. 

EXTRAS: Add more flavour by adding a tablespoon of everything bagel seasoning, mixed dried herbs or ½ teaspoon of garlic powder or onion powder. 

Equipment Needed

You will need:

• a large bowl
• a large baking sheet (sheet pan/ cookie sheet). 
• parchment paper. 
• a rubber spatula or an offset spatula. 
• pizza butter (pizza wheel) or a sharp thin-bladed knife. 
• rolling pin (optional). 

Step-By-Step Method

1. Preheat the oven to 160°C (320°F) Fan. Line a large baking sheet with an equally large piece of parchment paper.

2. In a large mixing bowl, add sourdough discard, all the seeds and salt. Mix everything well.

3. Then add melted butter and mix again to incorporate.

4. Spread the cracker batter onto the baking parchment with a rubber spatula (or offset spatula), trying to get a thin even layer.

5. Sprinkle the surface with a little sea salt. 

6. Bake in the preheated oven for 10 minutes, then take the sheet out of the oven and carefully cut your crackers into squares by running a pizza wheel or a thin-bladed sharp knife across (don't worry if you cannot go all the way through, especially through seeds, you'll be able to snap the crackers after they're cooked).

7. Return the crackers to the oven for another 20-25 minutes, or until crispy.

8. Let the seeded sourdough crackers cool down to room temperature before snapping them into pre-cut squares.

How To Make Seeded Sourdough Crackers Thinner?

Getting Seeded Sourdough Crackers thinner takes a little finesse, but it's absolutely doable! Since the batter is naturally thin, avoid using large seeds like pumpkin seeds, as they limit how thin you can roll.

Once you've spread the batter into a thin layer on the baking parchment paper, place another sheet of parchment on top-it's a good idea to brush it with oil first to prevent sticking. Then, use a rolling pin to gently spread the batter even further. Peel off the top sheet, sprinkle with salt, and bake to perfection!

Recipe Tips For Best Results

• For perfect Seeded Sourdough Crackers, start with room temperature sourdough discard-it spreads much more easily into a thin layer. 
• For a deeper golden brown finish, spritz the batter with olive oil or rapeseed oil before sprinkling with salt. 
• Avoid using old starter that's turned acidic or has sourdough hooch forming on top, as it can leave your crackers with an unpleasantly sour taste. 
• Don't skip the 10-minute score step-while you could bake the batter as one sheet, the edges often burn before the centre crisps up. Scoring early ensures better heat circulation for evenly baked crackers. 
• If you are doubling the recipe, we highly recommend baking one sheet at a time. These seeded sourdough crackers create a lot of steam that prevents the crackers from going crispy. 
• Lastly, keep an eye on your baking time and adjust it to achieve your ideal level of crispiness and colour, tailored to your oven.

Serving Suggestions

These crispy crackers are the perfect addition to a charcuterie board or as a crunchy companion on cheese plates. Their nutty, seedy flavour pairs beautifully with creamy cheeses (try our Cottage Cheese Pickle Dip), cured meats, or even a dollop of chutney or hummus.

A wholesome snack or a sophisticated party treat, they're as versatile as they are delicious!

Storage

Keep your sourdough seed crackers fresh and crunchy by storing them in an airtight container at room temperature for up to a week. These homemade sourdough crackers are so irresistible, though, they're unlikely to last that long!

More Sourdough Discard Recipes

Looking for your next delicious sourdough discard recipe? Try some of our reader favourites below: 

Seeded Sourdough Crackers (100% Discard, No Extra Flour)

Transform your leftover sourdough discard into something extraordinary with this easy recipe for Seeded Sourdough Crackers. Packed with crunchy seeds and a deep tangy flavour, these crackers are an easy way to reduce waste while creating a snack that's both wholesome and irresistible. Whether for cheese boards or simple snacking, they're a must-try for sourdough enthusiasts!

4.86 from 7 votes

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Snack

Cuisine Sourdough, Worldwide

Servings 80 small crackers

Calories 14 kcal

Equipment

• Large Bowl
• Large baking Sheet
• Parchment Paper
• Rubber Spatula or offset spatula
• pizza butter (pizza wheel) or a sharp thin-bladed knife
• Rolling Pin optional

Ingredients

 

1x2x3x

• 225 g (1 cup -ish) sourdough discard 100% hydration, at room temperature
• 4 tablespoon pumpkin seeds
• 4 tablespoon sunflower seeds
• 2 tablespoon sesame seeds
• 2 tablespoon poppy seeds
• ¼ teaspoon salt plus extra for sprinkling
• 3 tablespoon butter melted

Instructions

 

• Preheat the oven to 160°C (320°F) Fan. Line a large baking sheet with parchment paper.
• In a large mixing bowl, add sourdough discard, all the seeds and salt. Mix everything well.
• Then add melted, slightly cooled butter and mix again to incorporate.
• Spread the mixture onto the baking parchment with a rubber spatula (or offset spatula), trying to get a thin even layer.
• Sprinkle the surface with a little sea salt. 
• Bake in the preheated oven for 10 minutes, then take the sheet out of the oven and carefully cut your crackers into squares by running a pizza wheel or a thin-bladed sharp knife across (don't worry if you cannot go all the way through, especially through seeds, you'll be able to snap the crackers after they're cooked).
• Return the crackers to the oven for another 20-25 minutes, or until crispy.
• Leave then cool down to room temperature before snapping them into pre-cut squares.

Notes

How To Make Seeded Sourdough Crackers Thinner?

Since the batter is naturally thin, avoid using large seeds like pumpkin seeds, as they limit how thin you can roll. Once you’ve spread the batter into a thin layer on the parchment paper, place another sheet of parchment on top—it’s a good idea to brush it with oil first to prevent sticking. Then, use a rolling pin to gently spread the batter even further. Peel off the top sheet, sprinkle with salt, and bake!

Nutrition

Calories: 14kcalCarbohydrates: 1gProtein: 0.4gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.02gCholesterol: 1mgSodium: 11mgPotassium: 10mgFiber: 0.2gSugar: 0.03gVitamin A: 13IUVitamin C: 0.02mgCalcium: 6mgIron: 0.1mg

Keyword Seeded Sourdough Crackers, Sourdough crackers, Sourdough Discard Crackers, Sourdough Seed Crackers, Sourdough Seeded Crackers

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