{"id":277253,"date":"2025-06-06T13:47:58","date_gmt":"2025-06-06T13:47:58","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/seeded-sourdough-discard-crackers-the-perfect-loaf\/"},"modified":"2025-06-06T13:47:58","modified_gmt":"2025-06-06T13:47:58","slug":"seeded-sourdough-discard-crackers-the-perfect-loaf","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=277253","title":{"rendered":"Seeded Sourdough Discard Crackers | The Perfect Loaf"},"content":{"rendered":"


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Baking your own crackers is one of the best ways to use up excess sourdough starter discard. Is it possible to make sourdough crackers by simply spreading the starter discard thinly onto a parchment-lined sheet pan and baking? Yes! But they turn out quite tangy, and I personally don\u2019t find them quite as delicious as the kind of cracker you can make with a few extra ingredients.\u00a0<\/p>\n

On a recent restaurant outing, I had what I\u2019d describe as my dream cracker: They were crumbly, almost like shortbread, with seeds threaded through the dough. These particular crackers didn\u2019t have the tang that comes with sourdough baked goods<\/a>, but I knew that if I recreated them I\u2019d incorporate some sourdough starter discard. Meet your new favorite snack, Seeded Sourdough Starter Discard Crackers.<\/p>\n

Olive Oil Brings Richness and Helps The Crackers Crisp<\/strong><\/h2>\n

Olive oil<\/a> is the ideal fat for these seeded sourdough discard crackers, because you want to take advantage of its 100% fat content and<\/em> taste it in the finished product. While crackers don\u2019t need<\/em> fat, adding a bit will make your crackers richer in flavor (aka more delicious), not to mention help them crisp up in the oven.\u00a0<\/p>\n

\"Baked\"Baked<\/a>
The final crackers are crispy and super flavorful.<\/figcaption><\/figure>\n

Neutral oil is common in baking treats like cakes and quick breads<\/a> to bring tenderness and richness without drawing attention away from the other delicate flavors in the bake. Since these crackers are already relatively neutral in flavor, save for the tang from the discard and nuttiness from the seeds, olive oil is perfect here (and in many other bakes, of course). There\u2019s no need to use your fanciest finishing oil, but opt for the nicest option you feel comfortable cooking with.\u00a0<\/p>\n

\"The\"The
Michael Hoeweler<\/mark><\/figcaption><\/figure>\n

One could use melted butter<\/a> as the fat for these crackers, but as you likely know from many of my sourdough starter discard recipes, butter is about 20% water, and we already have all the water we need in this dough from the sourdough starter. If you\u2019d prefer to use butter, you can slowly cook out the water (as I do in many of my other recipes), or use melted clarified butter or ghee.<\/p>\n

Use a Full Cup of Sourdough Starter Discard<\/strong><\/h2>\n

Cracker dough needs moisture and structure, so naturally sourdough starter discard is a great place to start. Grab your discard cache<\/a> from the fridge\u2014I bet you have at least 220 grams (about 1 cup) in there.<\/p>\n

A Little Dry Flour Offsets the Tang and Adds Additional Structure\u00a0\u00a0<\/strong><\/h2>\n

Adding a bit of dry flour<\/a> will create a slightly drier dough that\u2019s easier to knead together and roll out than one with a higher hydration. Since the sourdough starter discard is the main ingredient here, the dry flour also brings down the tang-factor a bit, which can get a little overwhelming (especially helpful if you\u2019re eating crackers with a salty-tangy cheese).\u00a0\u00a0\u00a0<\/p>\n

All-purpose flour works delightfully with these sourdough crackers, but if you have excess whole wheat, einkorn<\/a>, rye, or even non-wheat flours like buckwheat or chickpea, you could use them here.<\/p>\n

\"Seeded\"Seeded<\/a>
This seeded sourdough cracker dough is great with just about any mix of seeds.<\/figcaption><\/figure>\n

A Mix of Seeds Adds Texture and Flavor<\/strong><\/h2>\n

Adding raw seeds<\/a> like sunflower, pumpkin, sesame, flax, and hemp adds a really stunning, almost terrazzo-like look to these crackers. I like a higher percentage of larger seeds and a lower concentration of small seeds, but about 125 grams of any seed, or even coarsely chopped nuts, would work very well.<\/p>\n

Make Your Life Easier by Rolling Out the Crackers Directly on Parchment<\/strong><\/h2>\n

This dough is fairly smooth and supple, like brioche<\/a>\u2014though not at all elastic and on the moist side. To that end, it\u2019s easiest to roll out the dough directly on a sheet of parchment or a reusable Silpat<\/a>. You\u2019ll then lift the sheet of parchment directly onto the sheet pan.<\/p>\n

\"Rolled\"Rolled<\/a>
Rolling out the dough on parchment makes it super easy to transfer to the pan.<\/figcaption><\/figure>\n

Using pre-cut sheets of parchment that fit a half sheet pan will be easiest to roll out the dough into the most even shape. But even if the dough sheet is rolled a bit off-kilter and runs up the rim of the sheet pan in some places, it\u2019s easily fixed. Just tear off those areas and gently press them into any areas where the parchment is laying flat. You\u2019ll then use a bench cutter to cut the crackers into rectangles or squares.<\/p>\n

Bake Them Fairly Low and Slow<\/strong><\/h2>\n

Since this is a fairly moist dough and you\u2019re essentially baking a full cracker sheet at once, it\u2019s best to use a slightly lower oven temperature (325\u00b0F or 165\u00b0C) and let the crackers slowly dry out until golden brown.<\/p>\n

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111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg><\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Thin, crispy, and ultra-flavorful, these seeded sourdough discard crackers are the perfect way to use excess sourdough starter!\u00a0<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-ingredients\">\n<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span style=\"font-weight: 400\"><span data-amount=\"220\" data-unit=\"gram\">220 grams<\/span> (about <span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span>) sourdough starter discard<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"50\" data-unit=\"gram\">50 grams<\/span> (\u00bc cup) olive oil<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"125\" data-unit=\"gram\">125 grams<\/span> (1 cup) all-purpose flour, plus more for dusting<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"45\" data-unit=\"gram\">45 grams<\/span> (heaping \u00bc cup) raw sunflower seeds<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"45\" data-unit=\"gram\">45 grams<\/span> (heaping \u00bc cup) raw pumpkin seeds<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"18\" data-unit=\"gram\">18 grams<\/span> (2 tablespoons) white or black sesame seeds<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"18\" data-unit=\"gram\">18 grams<\/span> (2 tablespoons) raw flaxseed or raw hemp hearts (or a mix)<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"2\" data-unit=\"gram\">2 grams<\/span> (\u00bd teaspoon) coarsely ground black pepper<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"gram\">1 gram<\/span> (\u00bc teaspoon Diamond Crystal or <span data-amount=\"0.125\" data-unit=\"teaspoon\">\u215b teaspoon<\/span> Morton) kosher salt<\/span><\/li>\n<li><span style=\"font-weight: 400\">Flaky or coarse sea salt, for sprinkling (optional)<\/span><\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><span style=\"font-weight: 400\">Heat the oven to 325\u00b0F (165\u00b0C) with a rack in the center.<\/span><\/li>\n<li id=\"instruction-step-2\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">In a large bowl, stir together the starter discard and olive oil. In a small bowl, stir together the flour, seeds, pepper, and salt. Add the dry ingredients to the wet. Use a fork to stir the mixture together until it forms a shaggy dough.<br \/><\/span><\/span>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-thumbnail wp-image-72471\" alt=\"Mixing seeded sourdough discard cracker dough.\" width=\"320\" height=\"240\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/06\/theperfectloaf_seeded_sourdough_discard_crackers-1-320x240.jpg\"\/><img loading=\"lazy\" decoding=\"async\" class=\"size-thumbnail wp-image-72471\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/06\/theperfectloaf_seeded_sourdough_discard_crackers-1-320x240.jpg\" alt=\"Mixing seeded sourdough discard cracker dough.\" width=\"320\" height=\"240\"\/><\/p>\n<\/li>\n<li id=\"instruction-step-3\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Use your hands to knead the dough until it comes together into a sticky, soft ball.\u00a0<br \/><\/span><\/span>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-thumbnail wp-image-72459\" alt=\"Seeded sourdough discard cracker dough mixed.\" width=\"320\" height=\"240\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/06\/theperfectloaf_seeded_sourdough_discard_crackers-2-320x240.jpg\"\/><img loading=\"lazy\" decoding=\"async\" class=\"size-thumbnail wp-image-72459\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/06\/theperfectloaf_seeded_sourdough_discard_crackers-2-320x240.jpg\" alt=\"Seeded sourdough discard cracker dough mixed.\" width=\"320\" height=\"240\"\/><\/p>\n<\/li>\n<li id=\"instruction-step-4\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Place a single large piece of parchment paper for a full baking sheet (see Note below for using two half baking sheets instead), 18 by 26-inches, on a work surface and dust lightly with flour. Scrape the dough out onto the parchment and pat out with your hands to flatten a bit, then dust the surface of the dough lightly with flour. Use a rolling pin to roll out the dough into about a 16-by-12-inch rectangle between \u215b- and 1\/16-inch thick. The dough will stick to the parchment and that\u2019s just fine. If using, sprinkle flaky salt over the surface of the dough, then gently (without applying excess pressure) roll over it with the rolling pin.<br \/><\/span><\/span>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-thumbnail wp-image-72460\" alt=\"Rolled out seeded cracker dough on parchment paper.\" width=\"320\" height=\"240\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/06\/theperfectloaf_seeded_sourdough_discard_crackers-4-320x240.jpg\"\/><img loading=\"lazy\" decoding=\"async\" class=\"size-thumbnail wp-image-72460\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/06\/theperfectloaf_seeded_sourdough_discard_crackers-4-320x240.jpg\" alt=\"Rolled out seeded cracker dough on parchment paper.\" width=\"320\" height=\"240\"\/><\/p>\n<\/li>\n<li id=\"instruction-step-5\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Transfer the parchment with the cut dough to a sheet pan. (If the dough sheet is rolled a bit off-kilter and runs up the rim of the sheet pan in some places, tear off those areas and gently press them into any areas where the parchment is laying flat.) Use a bench scraper to cut the dough sheet into approximately 40 crackers. Shoot for approximately 2 \u00bd-inch squares by cutting the sheet into a 5 by 8 array\u2014don\u2019t obsess over measuring exactly. After cutting through the dough, there\u2019s no need to separate the crackers.<br \/><\/span><\/span>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-thumbnail wp-image-72473\" alt=\"Cutting the cracker dough.\" width=\"320\" height=\"240\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/06\/theperfectloaf_seeded_sourdough_discard_crackers-5-320x240.jpg\"\/><img loading=\"lazy\" decoding=\"async\" class=\"size-thumbnail wp-image-72473\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/06\/theperfectloaf_seeded_sourdough_discard_crackers-5-320x240.jpg\" alt=\"Cutting the cracker dough.\" width=\"320\" height=\"240\"\/><\/p>\n<\/li>\n<li id=\"instruction-step-6\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">Bake until the crackers are lightly golden and set, rotating the sheet pan halfway through baking, 30 to 35 minutes. Let the crackers cool completely (they\u2019ll crisp up more as they cool.)<br \/><\/span><\/span><\/li>\n<li id=\"instruction-step-7\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\">The crackers should\u2019ve separated along the cut lines as they baked, but if any have not, use the bench scraper to cut through the lines (or just snap them apart with your hands). Store the crackers in an airtight container at room temperature for up to 1 week.<br \/><\/span><\/span>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-thumbnail wp-image-72475\" alt=\"Baked sourdough crackers.\" width=\"320\" height=\"240\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/06\/theperfectloaf_seeded_sourdough_discard_crackers_finished_grid-320x240.jpg\"\/><img loading=\"lazy\" decoding=\"async\" class=\"size-thumbnail wp-image-72475\" src=\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2025\/06\/theperfectloaf_seeded_sourdough_discard_crackers_finished_grid-320x240.jpg\" alt=\"Baked sourdough crackers.\" width=\"320\" height=\"240\"\/><\/p>\n<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>This dough can be rolled out for a single large 18 by 26-inch full baking sheet, or divided in half and rolled out to fit two half baking sheets, each 13 by 18 inches. For two pans, bake both at the same time on two racks, rotating back to front and top to bottom halfway through baking.<\/p>\n<p>If you don\u2019t have one of the seeds listed, feel free to substitute it for another.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">Sourdough Discard Crackers FAQ<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1749144409756\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I use a dry flour other than all-purpose?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>Yes! Whole wheat, einkorn, rye, or even non-wheat flours like buckwheat or chickpea can be used in these seeded sourdough crackers.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1749144442927\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I use a different oil or baking fat?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>You could technically use any oil or clarified fat in place of olive oil (if using coconut oil, clarified butter, or ghee, melt it to become liquid, then let it cool for a bit). Butter can work too, but it\u2019s best to slowly cook off the excess water to keep the hydration level in the dough\u2014start with a bit more than 50 grams of unsalted butter to account for the evaporated water, and store any leftovers in the fridge.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1749144451359\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I use nuts instead of seeds (or different seeds) in the crackers?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>Sure! Any coarsely chopped nut will work here in place of the seeds\u2014since many raw nuts have skins, look for blanched and peeled nuts.\u00a0<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1749144461170\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I add other spices to the crackers?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n<p>Yes! Feel free to add up to 1 teaspoon of ground savory-standing spices and seasonings like coriander, cumin, garlic powder, mild chile flakes, or even a spice blend like za\u2019atar, garam masala, or saz\u00f3n. A tablespoon or so of fennel seeds would also be a lovely addition.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">What\u2019s Next?<\/h2>\n<p>Check out our full lineup of <a href=\"https:\/\/www.theperfectloaf.com\/collections\/sourdough-starter-discard-recipes\/\" data-type=\"page\" data-id=\"9122\">sourdough discard recipes<\/a> if you\u2019re looking for more clever (and delicious) ways to put it to good use!<\/p>\n<\/p><\/div>\n<p><script type=\"rocketlazyloadscript\">\n!function(f,b,e,v,n,t,s)\n{if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};\nif(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0';\nn.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];\ns.parentNode.insertBefore(t,s)}(window, document,'script',\n'https:\/\/connect.facebook.net\/en_US\/fbevents.js');\nfbq('init', '602536658275043');\nfbq('track', 'PageView');\n<\/script><script type=\"rocketlazyloadscript\" data-rocket-type=\"text\/javascript\">\n!function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n;\nn.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window,\ndocument,'script','https:\/\/connect.facebook.net\/en_US\/fbevents.js?v=next');\n<\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Baking your own crackers is one of the best ways to use up excess sourdough starter discard. Is it possible to make sourdough crackers by simply spreading the starter discard thinly onto a parchment-lined sheet pan and baking? Yes! But they turn out quite tangy, and I personally don\u2019t find them quite as delicious as […]<\/p>\n","protected":false},"author":1,"featured_media":277254,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[6123,38433,30191,1277,14674,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-277253","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-crackers","tag-discard","tag-loaf","tag-perfect","tag-seeded","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Seeded Sourdough Discard Crackers | The Perfect Loaf - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=277253\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Seeded Sourdough Discard Crackers | The Perfect Loaf - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Baking your own crackers is one of the best ways to use up excess sourdough starter discard. 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