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!
Equipment
- Large Bowl
- Rubber Spatula or offset spatula
- pizza butter (pizza wheel) or a sharp thin-bladed knife
- Rolling Pin optional
Ingredients
- 225 g 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
Tried this recipe?Let us know how it was!