Ingredients
- 1 1/2 cups sourdough starter discard (from the fridge is fine)
- 6 tablespoons olive oil
- 1 1/2 cups all-purpose flour
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 3 tablespoons sesame seeds
- 3 tablespoons raw flaxseed or hemp hearts
- 3/4 teaspoon coarsely ground black pepper
- 1/2 teaspoon kosher salt (Diamond Crystal)
- Flaky sea salt, for sprinkling
Make the Dough
Set your oven to 325F with a rack in the center.
In a large bowl, stir the sourdough discard and the olive oil together. In a separate, smaller bowl, mix the flour, all the seeds, pepper, and kosher salt.
Add the dry ingredients to the wet discard mixture and stir with a fork until it forms a shaggy, unworkable mess. From here, use your hands to bring the dough together into a sticky, soft ball.
Roll and Bake the Crackers
Place a large piece of parchment paper on your counter; a pre-cut sheet for a half-sheet pan is ideal. Lightly flour the parchment.
Scrape the dough onto the floured parchment and pat it down a bit. Lightly flour the top of the dough. Use a rolling pin to roll the dough out until it’s very thin, between 1/16 and 1/8-inch thick. Try to get it into a rectangle that roughly fills the parchment.
The dough will be sticky and will stick to the parchment paper. This is what you want.
Sprinkle the flaky sea salt over the entire surface of the dough. Gently go over it one more time with the rolling pin to press the salt in.
Use a bench scraper or a pizza cutter to cut the dough into a grid. I usually aim for ~2-inch squares, but the size doesn’t need to be exact. You don’t need to separate the crackers.
Transfer the entire sheet of parchment with the scored dough onto a baking sheet.
Bake for ~30-35 minutes, rotating the pan halfway through. The crackers are done when they are lightly golden and completely set. They will get crispier as they cool.
Let the crackers cool completely on the pan before breaking them apart.
Seeded Sourdough Discard Crackers
Ingredients
- 1 1/2 cups sourdough starter discard from the fridge is fine
- 6 tablespoons olive oil
- 1 1/2 cups all-purpose flour
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 3 tablespoons sesame seeds
- 3 tablespoons raw flaxseed or hemp hearts
- 3/4 teaspoon coarsely ground black pepper
- 1/2 teaspoon kosher salt Diamond Crystal
- Flaky sea salt for sprinkling
Instructions
- Mix sourdough discard and olive oil in a large bowl.
- In a separate bowl, combine flour, seeds, pepper, and kosher salt.
- Add dry ingredients to wet mixture and mix until a sticky dough forms.
- Place parchment paper on counter and lightly flour.
- Transfer dough to parchment, roll out very thin (1/16-1/8 inch thick).
- Sprinkle flaky sea salt over dough and press in with rolling pin.
- Cut dough into 2-inch grid using bench scraper or pizza cutter.
- Transfer parchment with dough to baking sheet.
- Bake at 325F for 30-35 minutes, rotating halfway, until golden and crisp.
- Cool completely on pan before breaking apart.
Notes
