Easy Sourdough Discard Crackers: Seedy & Delicious

Transforming your sourdough discard into something delicious and practical is easier than you think, especially with these seedy crackers.

This recipe offers a fantastic way to use up that extra starter while creating a snack that’s both flavorful and satisfying. Forget about letting discard go to waste; now you can turn it into crispy, savory treats.

These easy sourdough discard crackers are perfect for any occasion, whether you need a quick snack, a thoughtful addition to a cheese board, or something crunchy to pair with your favorite dips. They come together with minimal effort and deliver maximum flavor, making them a staple in any kitchen that embraces sourdough baking.

Seedy Sourdough Discard Crackers

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• Total Time: 35-40 minutes
• Yield: 4-6 servings 1x

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Description

Transform your sourdough discard into delicious, crispy, and savory crackers with this easy recipe. Perfect for snacking, cheese boards, or pairing with dips, these crackers are a fantastic way to reduce waste and enjoy a homemade treat. They are quick to make, versatile, and forgiving, suitable for all skill levels.

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Ingredients

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1 cup unfed sourdough discard (100% hydration)

1/4 cup olive oil, plus more for brushing

1/2 teaspoon fine sea salt, plus more for sprinkling

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

2 tablespoons mixed seeds (such as sesame, poppy, flax, chia, or sunflower)

All-purpose flour, for dusting

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Instructions

1. Preheat your oven to 350 F (175 C). Line a large baking sheet with parchment paper.

2. In a medium bowl, whisk together the sourdough discard, 1/4 cup olive oil, 1/2 teaspoon sea salt, garlic powder, and onion powder until well combined and smooth.

3. Stir in the mixed seeds, ensuring they are evenly distributed.

4. Lightly dust a clean work surface with all-purpose flour. Pour the discard mixture onto the floured surface.

5. Using a rolling pin, roll the mixture out as thinly as possible, aiming for about 1/16 to 1/8 inch thickness. If sticky, dust with more flour.

6. Use a pizza cutter or sharp knife to cut the dough into desired cracker shapes. Carefully transfer the cut crackers to the prepared baking sheet, leaving small spaces between them.

7. Lightly brush the tops of the crackers with a little extra olive oil and sprinkle with additional fine sea salt, if desired.

8. Bake for 20-25 minutes, or until the crackers are golden brown and crisp. Keep a close eye on them to prevent burning. Allow them to cool completely on the baking sheet; they will crisp up further as they cool.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: snack
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 1 cracker

Keywords: sourdough, crackers, discard, snack, savory, crispy, homemade, easy, appetizer, seeds

What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for anyone looking to reduce food waste, enjoy homemade snacks, or simply add a delightful crunch to their day. It’s incredibly forgiving and doesn’t require any advanced baking skills, making it perfect for beginners and seasoned sourdough enthusiasts alike. You’ll appreciate how quickly these crackers come together, transforming a typically “waste” product into a gourmet-style snack. They are fantastic for busy families needing a healthier alternative to store-bought crackers, and they’re impressive enough to serve at casual gatherings or as part of an appetizer spread. The customizable nature of the seeds means you can tailor them to your family’s preferences, ensuring everyone finds a flavor they love.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for these seedy sourdough discard crackers is straightforward. Most items are likely already in your pantry, making this a convenient recipe to whip up on a whim. The key is, of course, your active sourdough discard, which provides that unique tangy flavor and helps achieve the perfect crispness.

INGREDIENTS:

• 1 cup unfed sourdough discard (100% hydration)
• 1/4 cup olive oil, plus more for brushing
• 1/2 teaspoon fine sea salt, plus more for sprinkling
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 tablespoons mixed seeds (such as sesame, poppy, flax, chia, or sunflower)
• All-purpose flour, for dusting

When it comes to substitutions, feel free to experiment with different types of oil. Avocado oil or a neutral vegetable oil can work in a pinch, though olive oil offers a lovely flavor. For the seeds, use whatever combination you enjoy most or have on hand. If you prefer a nuttier flavor, finely chopped nuts like pecans or walnuts can be a delicious addition, though they might change the texture slightly. Don’t be afraid to adjust the seasonings; a pinch of smoked paprika or a dash of dried herbs like rosemary or thyme can elevate the flavor profile even further. Just remember to keep the total amount of dry seasonings relatively consistent to avoid overpowering the delicate sourdough tang.

Time Needed From Start To Finish

This recipe is designed for efficiency, delivering delicious results without demanding hours in the kitchen.

• Prep time: 15 minutes
• Cook time: 20-25 minutes
• Total time: 35-40 minutes

The hands-on time is minimal, primarily involving mixing and rolling, making it a perfect project for a quick afternoon snack or an easy addition to your meal prep routine. The baking time is also relatively short, allowing you to enjoy fresh, warm crackers in under an hour.

How To Make It Step By Step With Visual Cues

Creating these seedy sourdough discard crackers is a simple process. Follow these steps for perfectly crispy results every time.

1. Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Combine Wet Ingredients: In a medium bowl, whisk together the sourdough discard, 1/4 cup olive oil, 1/2 teaspoon sea salt, garlic powder, and onion powder until well combined and smooth. The mixture should be fairly fluid.
3. Add the Seeds: Stir in the mixed seeds. Make sure they are evenly distributed throughout the discard mixture. This ensures every cracker gets a good seedy crunch.
4. Prepare for Rolling: Lightly dust a clean work surface with all-purpose flour. You’ll also want a rolling pin handy.
5. Roll Out the Dough: Pour the discard mixture onto the floured surface. Using a rolling pin, roll the mixture out as thinly as possible. The thinner you roll it, the crispier your crackers will be. Aim for about 1/16 to 1/8 inch thickness. If the mixture is sticky, dust lightly with more flour.
6. Cut and Transfer: Once rolled, use a pizza cutter or a sharp knife to cut the dough into desired cracker shapes – squares, rectangles, or even triangles work well. Carefully transfer the cut crackers to the prepared baking sheet, leaving a small space between each one.
7. Brush and Season: Lightly brush the tops of the crackers with a little extra olive oil and sprinkle with additional fine sea salt, if desired. This enhances flavor and promotes browning.
8. Bake Until Golden: Bake for 20-25 minutes, or until the crackers are golden brown and crisp. Keep a close eye on them, as thin crackers can burn quickly. Allow them to cool completely on the baking sheet; they will crisp up further as they cool.

Easy Variations And Serving Ideas That Fit Real Life

These seedy sourdough discard crackers are incredibly versatile, making them a fantastic base for many flavor profiles and serving options. For a kid-friendly twist, you might use milder seeds like sesame or poppy and skip the garlic and onion powder, opting for just a sprinkle of salt. You could even cut them into fun shapes using cookie cutters before baking.

When entertaining, these crackers are a natural fit for a charcuterie board alongside cheeses, cured meats, olives, and fresh fruit. They pair wonderfully with a variety of dips, from classic hummus or spinach dip to a creamy artichoke spread. For a simple snack, enjoy them on their own or crumbled over a fresh salad for an added crunch. Consider adding a sprinkle of everything bagel seasoning before baking for a savory, aromatic kick. If you like a bit of heat, a pinch of red pepper flakes can be stirred into the mixture. For a slightly sweeter profile, a tiny amount of sugar and cinnamon could be added, though this moves away from the traditional savory cracker.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Being aware of these common mistakes will help ensure your sourdough discard crackers turn out perfectly every time.

One frequent issue is not rolling the dough thinly enough. If the crackers are too thick, they will be chewy rather than crisp. Aim for a thickness of about 1/16 to 1/8 inch. If your dough springs back, let it rest for 5-10 minutes, then continue rolling.

Another common mistake is overcrowding the baking sheet. When crackers are too close together, they steam instead of baking, resulting in a less crispy texture. Give them a little breathing room on the parchment-lined sheet.

Baking unevenly can also be a problem. Ovens often have hot spots. To combat this, rotate your baking sheet halfway through the baking time to ensure all crackers brown consistently. Also, keep an eye on them, especially towards the end, as thin crackers can go from perfectly golden to burnt very quickly.

Finally, not letting the crackers cool completely before storing or serving can lead to a less crisp texture. They continue to crisp up as they cool, so patience is key for that satisfying snap.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is essential to maintain the crispness of your homemade sourdough discard crackers. Once completely cooled, store them in an airtight container at room temperature. A glass jar or a sealed plastic container works best. They will retain their crisp texture for up to one week. Avoid storing them in humid environments, as moisture is the enemy of crisp crackers.

These crackers are best enjoyed fresh, but you can certainly make them ahead of time for parties or weekly snacks. If they lose a bit of their crispness after a few days, you can easily revive them. Simply spread them in a single layer on a baking sheet and bake in a 300°F (150°C) oven for 5-10 minutes, or until they are crisp again. Let them cool completely before serving. Freezing is not recommended for baked crackers, as it can compromise their texture. However, you can prepare the dough mixture and store it in the refrigerator for up to 24 hours before rolling and baking, which can help with meal prep.

Questions People Always Ask Before Making This Recipe

Can I use fed sourdough starter instead of discard? While you technically could, this recipe is specifically designed for unfed sourdough discard. Using fed starter might result in a slightly different texture and flavor, as discard typically has a more pronounced tang.

What kind of seeds can I use? Any combination of seeds works! Popular choices include sesame seeds, poppy seeds, flax seeds, chia seeds, sunflower seeds, and pumpkin seeds. Feel free to mix and match based on your preference.

My crackers aren’t getting crispy. What went wrong? The most common reason for non-crispy crackers is not rolling the dough thin enough.

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.