Easy Sourdough Discard Seeded Crackers
If you’re looking for a tasty way to use your sourdough starter discard, these sourdough discard crackers are the perfect solution! They’re easy to make, incredibly versatile, and great for snacking or pairing with cheese and dips. Here’s a simple recipe to get you started!
What You’ll Need
Ingredients:
Sourdough Discard: 200g
Sesame Seeds: 3T
Black Sesame Seeds: 2T
Pumpkin Seeds (Pepitas): 2T
Chia Seeds: 3T
Coarse Sea Salt
Other Options: Hemp Hearts, Flaxseed, Sunflower Seeds, Everything Bagel Seasoning, Poppy Seeds, Dried Herbs (Rosemary, Thyme, Herbs De Provence)
Equipment:
Kitchen Scale
Medium Mixing Bowl
Mixing Utensils
Dough Scraper
Mini Pizza Wheel Cutter/Pastry Cutter/Knife
Parchment Paper
Baking Sheet Tray
Cooling Rack
Step-by-Step Instructions
Preheat oven to 350°F
In a medium bowl, add discard and desired seed and herb ingredients, mix until all ingredients are incorporated.
Pour mixture onto a parchment lined baking sheet. Using a dough scraper, spread the mixture evenly into a thin layer.
Sprinkle the top with course sea salt.
Bake for 10 minutes, remove from oven and score crackers.
To score the crackers, use the cutting wheel or a sharp knife and cut squares.
Return crackers to the oven and continue baking for 20-30 minutes or until crackers are golden brown.
If you don’t get the crackers spread evenly the edges tend to bake quicker than the center.
If the edges are baking faster, just pull the edge crackers out and leave the middle to bake longer.
Once baked, remove the crackers from the oven and let them cool on a cooling rack. Once completely cooled, enjoy them plain or with your favorite dips, spreads, or cheeses!
Tips & Notes
Storage: Store any leftover crackers in an airtight container at room temperature for up to a week. They’ll stay crunchy and delicious!
Conclusion
These sourdough discard crackers are a fantastic way to reduce waste while enjoying a delicious, homemade snack. With their crunchy texture and customizable flavors, they’re sure to be a hit with family and friends. So the next time you have sourdough discard, don’t hesitate to whip up a batch of these tasty crackers. Happy snacking!
Easy Sourdough Discard Crackers
Ingredients
- Sourdough Discard: 200g
- Sesame Seeds: 3T
- Black Sesame Seeds: 2T
- Pumpkin Seeds (Pepitas): 2T
- Chia Seeds: 3T
- Coarse Sea Salt
- Other Options: Hemp Hearts, Flaxseed, Sunflower Seeds, Everything Bagel Seasoning, Poppy Seeds, Dried Herbs (Rosemary, Thyme, Herbs De Provence)
Instructions
- Preheat oven to 350°F
- In a medium bowl, add discard and desired seed and herb ingredients, mix until all ingredients are incorporated.
- Pour mixture onto a parchment lined baking sheet. Using a dough scraper, spread the mixture evenly into a thin layer.
- Sprinkle the top with course sea salt.
- Bake for 10 minutes, remove from oven and score crackers.
- Return crackers to the oven and continue baking for 20-30 minutes or until crackers are golden brown.
- Once baked, remove the crackers from the oven and let them cool on a cooling rack. Once completely cooled, enjoy them plain or with your favorite dips, spreads, or cheeses!
Notes
- To score the crackers, use a cutting wheel or a sharp knife and cut squares.
- If you don’t get the crackers spread evenly, the edges tend to bake quicker than the center. If the edges are baking faster, just pull the edge crackers out and leave the middle to bake longer.
- Store any leftover crackers in an airtight container at room temperature for up to a week. They’ll stay crunchy and delicious!
