Why throw out that discard sourdough starter when you can use it to make sourdough discard crackers with sesame seeds instead. These crackers are thin, crispy and crunchy and packed with so much flavour from dried herbs, sesame seeds and flaked salt. They are so crave-worthy whether you eat them by the handful, arrange them on a charcuterie board, or scoop them into some hummus. Plus, this simple one bowl recipe is ridiculously quick and easy to make.
What is in Sourdough Crackers?
- sourdough starter discard - you can make your own sourdough starter with a combination of flour and water.
- olive oil
- Italian seasoning - Italian seasoning contains a great blend of dried herbs and spices, including dried basil, dried oregano, dried parsley, dried thyme, and garlic powder.
- salt flakes
- white sesame seeds
How to Make the Best Sourdough Discard Crackers with Sesame Seeds
- Combine the ingredients. Add sourdough starter discard, olive oil and Italian seasoning in a large bowl. Mix well to combine using a silicone spatula. Use the spatula to spread the mixture onto a piece of parchment paper, into a thin layer (⅛-inch) . Try to keep the layer as even as possible. Sprinkle sesame seeds and salt flakes evenly on top.
- Bake and score. Transfer the parchment paper onto a baking pan and bake in a 325 F preheated oven for 10 minutes. Remove the baking pan from the oven, and use a fork to lightly poke it all over. Then, score (or cut) the dough into 1-inch squares with a pizza cutter. You do not need to separate the crackers. Place the tray back in the oven and continue baking for an additional 30 minutes or until the crackers are golden brown.
- Cool and serve. Remove the baking pan from the oven and let it cool completely. Break the crackers into squares, as per the scoring made earlier.
Tips for Making Sourdough Crackers
- How to prepare the sourdough discard. You can use your sourdough discard straight from the refrigerator, or at room temperature. If you don’t have enough discard starter for this recipe, just add an equal amount of flour and water (measure by weight) into your discard starter. Mix well to combine and let it sit for 30 minutes before baking.
- Customize the flavours. You can add different spices and seasonings the the crackers and create different flavours. Some of my favourites to add in are cheese, minced garlic, or flax seeds.
- How to change the texture. These crackers are thin and crispy. But you can make them even crispier or softer.
- For a crispier cracker. Spread the batter out more thinner. The thinner you spread the batter, the crispier the crackers get.
- For a softer cracker. For a softer cracker, add a teaspoon baking powder or baking soda to give the sourdough starter a boost. This will make the crackers rise a little but more and creates a softer texture.
- How to store sourdough crackers. Store the crackers in a ziploc bag or airtight container at room temperature for up to one week, if they last!
More Sourdough Recipes
- Small Batch Sourdough Bread
- Sourdough Cinnamon Roll Twist Bread
- Savoury Chive Pancakes with Sourdough Starter
- Small Batch Sourdough Pizza Dough
- Artisan Green Olive Sourdough Bread
- Seeded Whole Wheat Sourdough Bread
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Recipe
Sourdough Discard Crackers with Sesame Seeds
- Total Time: 50 minutes
- Yield: 50-60 crackers
- Diet: Vegan
Description
Quick and easy sourdough discard crackers are thin, crispy, crunchy and flavoured with sesame seeds, dried herbs and flaked salt. They are so crave-worthy.
Ingredients
- 150 grams sourdough starter discard ( ½ cup)
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 tablespoon white sesame seeds
- 1 teaspoon salt flakes
Instructions
- Preheat oven to 325°F.
- Add sourdough starter discard, olive oil and Italian seasoning in a large bowl. Mix well to combine using a silicone spatula.
- Use the spatula to spread the mixture onto a piece of parchment paper, into a thin layer (⅛-inch) . Try to keep the layer as even as possible. Sprinkle sesame seeds and salt flakes evenly on top. Transfer the parchment paper onto a baking pan and bake for 10 minutes.
- Remove the baking pan from the oven, and use a fork to lightly poke it all over. Then, score (or cut) the dough into 1-inch squares with a pizza cutter. You do not need to separate the crackers. Place the tray back in the oven and continue baking for an additional 30 minutes or until the crackers are golden brown.
- Remove the baking pan from the oven and let it cool completely. Break the crackers into squares, as per the scoring made earlier.
Notes
How to prepare the sourdough discard. You can use your sourdough discard straight from the refrigerator, or at room temperature. If you don’t have enough discard starter for this recipe, just add an equal amount of flour and water (measure by weight) into your discard starter. Mix well to combine and let it sit for 30 minutes before baking.
Customize the flavours. You can add different spices and seasonings the the crackers and create different flavours. Some of my favourites to add in are cheese, minced garlic, or flax seeds.
How to change the texture. These crackers are thin and crispy. But you can make them even crispier or softer.
- For a crispier cracker. Spread the batter out more thinner. The thinner you spread the batter, the crispier the crackers get.
- For a softer cracker. For a softer cracker, add a teaspoon baking powder or baking soda to give the sourdough starter a boost. This will make the crackers rise a little but more and creates a softer texture.
How to store sourdough crackers. Store the crackers in a ziploc bag or airtight container at room temperature for up to one week, if they last!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
Keywords: sourdough crackers, sesame seed crackers, sourdough discard, crackers, how to make crackers, sourdough discard recipes, sourdough starter
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Mark says
These crackers are so simple and the best use of sourdough discard that I’ve come across. The wife makes me make them every week!
How much cheese would you add to this recipe? And do you mix it in or add it on top? Thanks.
★★★★★
Kim says
At what point did you poke fork tine holes into the crackers? Your images show that but I don't see it as a step in your recipe. Thanks!
Sam | Ahead of Thyme says
Hi Kim, you poke the holes randomly all over just before you cut the dough into squares (so just after the first bake). I have just added it to the recipe, thank you so much for catching that!
Raven says
So pleased with how these crackers turned out. It was such a great way to use my discard. I will be making this weekly!
★★★★★
Sam | Ahead of Thyme says
That makes me so happy! So glad you liked the recipe!