Fresh-Milled Sourdough Seed Crackers
If you bake sourdough often, you probably know how quickly sourdough discard can pile up. These fresh-milled sourdough seed crackers are one of my favorite ways to use it instead of letting it go to waste. I usually mix the dough the night before, then roll it out and bake it the next day for the best flavor. They're crisp, crunchy, and perfect for snacking on their own or serving with cheese, hummus, or your favorite dip. Once you make a batch, you'll want to keep these crackers on hand all the time.
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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.
Notes
Notes: you don’t have to use seeds, but if you do, be prepared that about half of them might fall off after baking. At least for me it’s that way. If you have any suggestions about how to make them stick more, you’re welcome to leave them below!
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