Fresh-Milled Sourdough Seed Crackers
If you have sourdough discard sitting in the fridge and a nudge to bake something from freshly milled flour, these fresh-milled sourdough seed crackers are what you need to make. They're crispy, full of crunchy seeds, and come together with just a few simple ingredients. I like making a batch to keep on hand for when the kids are hungry and can't wait for me to finish dinner. They're also amazing with cheese and dip!
While I love making pancakes and waffles, sometimes I want something savory instead. These crackers have become one of my favorite ways to use it because they're impossible to get wring, and they're easy to customize
For more savory fresh milled snack options be sure to check out my fresh milled grissini or sourdough pizza rolls with fresh milled flour!
Summarize & Adapt This Recipe On:
Quick Look
- Prep Time: 20 minutes
- Bulk Fermentation: 12-24 hours (recommended) or 30 minutes (same-day option)
- Cook Time: 15-20 minutes*
- Total Time: 35-40 minutes (same day) or 12 hours 35 minutes-24 hours 40 minutes (overnight method)
- Servings: 8-10 servings (2 baking sheets of crackers)
- Difficulty: Easy
- Baking Method: Oven
- Best For: Snacking, charcuterie boards, lunch boxes, and using up sourdough discard
Jump to:
- Summarize & Adapt This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Sourdough Seed Crackers
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Sourdough Seed Crackers
- Other Delicious Fresh Milled Sourdough Recipes
- Fresh-Milled Sourdough Seed Crackers
- Need Help Tweaking This Recipe?
- Other Fresh-Milled Sourdough Recipes You'll Love
Important Ingredients
- Fresh-milled hard white wheat flour gives the crackers a hearty flavor and crisp texture.
- Sourdough discard adds flavor and is a great way to use up extra starter.
- Olive oil adds richness and helps create a crisp cracker.
- Mixed seeds sesame, sunflower, pumpkin, and flax seeds add crunch and flavor.
- Flaky sea salt gives the crackers a delicious finishing touch.
See recipe card for quantities.
Substitutions & Variations
- Skip the seeds if you prefer plain crackers.
- Use your favorite seed mix instead of the combination listed.
- Add dried herbs like rosemary, thyme, or Italian seasoning for extra flavor. Sprinkle grated Parmesan over the dough before baking. Add cracked black pepper or everything bagel seasoning for a different flavor.
How to Make Sourdough Seed Crackers
Step 1: In a medium bowl, combine the sourdough discard, fresh-milled flour, olive oil, and salt. Mix until a shaggy dough forms. If needed, add 1-2 tablespoons of water until the dough comes together into a ball (Image 1).
Step 2: Knead the dough for 2-3 minutes until smooth. Cover and refrigerate overnight or for up to 24 hours for the best flavor. Before rolling, let the dough sit at room temperature for 20-30 minutes to soften slightly. If you're short on time, simply let the dough rest at room temperature for 30 minutes and continue with the recipe (Image 2).
Step 3: Preheat the oven to 350°F (175°C). Line 2 large baking sheets with parchment paper. Place the dough between two sheets of parchment paper and roll it into a large rectangle as thin as you can (you cannot go too thin!). Remove the top sheet of parchment (Image 3). Repeat for the second baking sheet.
Step 4: Brush the dough with 1 tablespoon of olive oil. Sprinkle evenly with the sesame seeds, black sesame seeds, sunflower seeds, pumpkin seeds, and flax seeds (Image 4). Roll lightly over the top one more time to press the seeds into the dough. Sprinkle with the flaky sea salt, then dock the dough all over with a fork.
Step 5: Transfer the parchments with the dough onto the baking sheets and bake for 15-20 minutes (Image 5) (depending on how thin you managed to roll it).
Step 6: I like rustic artisan crackers, so I leave the dough whole. Let the crackers cool completely. If you scored the dough, break the crackers apart along the cut lines (Image 6). If you left the dough whole, simply break it into rustic shards by hand. Store in an airtight container for up to one week.
Optional: For traditional square crackers, score the dough with a pizza cutter. Return the pan to the oven and bake for another 12-18 minutes, rotating the pan halfway through, until the crackers are deep golden and crisp. If the edges brown before the center, remove the finished pieces and continue baking the remaining crackers.
Hint: the thinner you roll the dough, the crispier your crackers will be. I don't worry about making a perfect rectangle, but to roll them thin enough. You really cannot go too thin!
Baking Schedule
Overnight Method
- 7:00 PM - Mix and knead the dough
- 7:10 PM - Refrigerate overnight
- 9:00 AM - Remove dough from the fridge
- 9:30 AM - Roll out, add toppings, and bake
- 9:50 AM - Cool completely and break into crackers
Same-Day Method
- 9:00 AM - Mix the dough
- 9:10 AM - Rest for 30 minutes
- 9:40 AM - Roll out and add toppings
- 9:50 AM - Bake
- 10:10 AM - Cool and enjoy
💭Crucial Success Tips
Besides rolling them as thin as possible, the second most important thing is to roll on the seeds firmly. I like pressing the seeds into the dough with the rolling pin HARD after sprinkling them on top. It only takes a few seconds and helps keep them from falling off once the crackers are baked. Some will still fall off, but the majority should stay!
Recipe FAQs
Yes. Active starter will work, but sourdough discard is usually the more practical choice since most people have that available always and this recipe doesn't rely on the starter for rising. It's a great way to use up extra discard instead of throwing it away.
Absolutely. The overnight rest gives the crackers a little more sourdough flavor, but the same-day method still produces delicious, crispy crackers. I make them both ways depending on how much time I have.
AS THINK AS YOU CAN!! Sorry for the shouting, but I cannot stress this enough. As thin as you can without tearing the dough. The thinner the dough, the crispier the finished crackers will be. If a few spots are thicker, they may simply need an extra minute or two in the oven.
How To Store Sourdough Seed Crackers
Store the cooled crackers in an airtight container at room temperature for up to 1 week.
If they lose a little crispness after a few days, simply place them in a 300°F oven for 3-5 minutes to crisp them back up.
These crackers are best enjoyed fresh and are not recommended for freezing, as they can lose their crisp texture after thawing.
Other Delicious Fresh Milled Sourdough Recipes
If you tried these fresh-milled sourdough seed crackers or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Fresh-Milled Sourdough Seed Crackers
Ingredients
Cracker Dough
- 1 cup sourdough discard 240g
- 1½ cups fresh-milled hard white wheat flour 170g
- 2½ tablespoons olive oil
- 1 teaspoon sea salt fine
- 2 tablespoon water if needed
Seed Topping
- 1 tablespoon sesame seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon sunflower seeds
- 1 tablespoon pumpkin seeds
- 2 teaspoons flax seeds
For Finishing
- 1 tablespoon olive oil
- 1 teaspoon flaky sea salt
Instructions
- In a medium bowl, combine the sourdough discard, fresh-milled flour, olive oil, and salt. Mix until a shaggy dough forms. If needed, add 1-2 tablespoons of water until the dough comes together into a ball.
- Knead the dough for 2-3 minutes until smooth. Cover and refrigerate overnight or for up to 24 hours for the best flavor. Before rolling, let the dough sit at room temperature for 20-30 minutes to soften slightly. If you're short on time, simply let the dough rest at room temperature for 30 minutes and continue with the recipe.
- Preheat the oven to 350°F (175°C). Line 2 large baking sheets with parchment paper. Place the dough between two sheets of parchment paper and roll it into a large rectangle as thin as you can (you cannot go too thin!). Remove the top sheet of parchment. Repeat for the second baking sheet.
- Brush the dough with 1 tablespoon of olive oil. Sprinkle evenly with the sesame seeds, black sesame seeds, sunflower seeds, pumpkin seeds, and flax seeds. Roll lightly over the top one more time to press the seeds into the dough. Sprinkle with the flaky sea salt, then dock the dough all over with a fork.
- Transfer the parchments with the dough onto the baking sheets and bake for 15-20 minutes (depending on how thin you managed to roll it).
- I like rustic artisan crackers, so I leave the dough whole. Let the crackers cool completely. If you scored the dough, break the crackers apart along the cut lines. If you left the dough whole, simply break it into rustic shards by hand. Store in an airtight container for up to one week.Optional: For traditional square crackers, score the dough with a pizza cutter. Return the pan to the oven and bake for another 12-18 minutes, rotating the pan halfway through, until the crackers are deep golden and crisp. If the edges brown before the center, remove the finished pieces and continue baking the remaining crackers.
