Seeded Sourdough Discard Crackers

Ingredients

• 1 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1/4 cup raw sunflower seeds
• 1/4 cup raw pumpkin seeds
• 2 tbsp sesame seeds
• 2 tbsp poppy seeds
• 1/2 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp coarsely ground black pepper
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
• 3-4 tbsp ice water
• Flaky sea salt, for sprinkling

Make the Cracker Dough

First, preheat your oven to 325 F.

In a large bowl, whisk together the all-purpose flour, whole wheat flour, all of the seeds, kosher salt, garlic powder, and black pepper.

Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some small, pea-sized pieces of butter still visible.

Add 3 tablespoons of the ice water and mix with a fork until the dough starts to come together into a shaggy ball. If it seems too dry, add the last tablespoon of water.

Roll and Bake the Crackers

Place the dough on a large piece of parchment paper. Place another piece of parchment paper on top and use a rolling pin to roll the dough out into a thin rectangle, about 1/16-inch thick.

Remove the top piece of parchment and sprinkle the dough with flaky sea salt.

Use a pizza cutter or a sharp knife to cut the dough into squares or rectangles, but don’t separate them.

Slide the parchment paper with the scored dough onto a baking sheet.

Bake for ~30-35 minutes, rotating the pan halfway through, until the crackers are lightly golden and firm.

Let them cool completely on the baking sheet; they’ll crisp up as they cool. Once cooled, you can easily snap them apart along the score lines.

Seeded Sourdough Discard Crackers

These crackers are essentially a savory shortbread, loaded with a mix of seeds that gives them a great texture and nutty flavor. The key to the crumbly, crisp texture is using cold butter that’s cut into the flour, much like making a pie crust. The dough is rolled out very thin right on the parchment paper it bakes on, which makes the whole process incredibly simple.

Prep Time15 minutes mins

Cook Time35 minutes mins

Cooling Time30 minutes mins

Total Time1 hour hr 20 minutes mins

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Ingredients

• ▢ 1 cup all-purpose flour
• ▢ 1/4 cup whole wheat flour
• ▢ 1/4 cup raw sunflower seeds
• ▢ 1/4 cup raw pumpkin seeds
• ▢ 2 tbsp sesame seeds
• ▢ 2 tbsp poppy seeds
• ▢ 1/2 tsp kosher salt
• ▢ 1/2 tsp garlic powder
• ▢ 1/4 tsp coarsely ground black pepper
• ▢ 1/2 cup cold unsalted butter 1 stick, cut into 1/2-inch cubes
• ▢ 3-4 tbsp ice water
• ▢ Flaky sea salt for sprinkling

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Instructions

• Whisk together flours, seeds, salt, garlic powder, and pepper in a large bowl.
• Cut cold butter into flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
• Mix in 3-4 tablespoons ice water until dough forms a shaggy ball.
• Roll dough between parchment sheets to 1/16-inch thickness.
• Remove top parchment, sprinkle with flaky sea salt.
• Score dough into squares or rectangles.
• Transfer on parchment to baking sheet.
• Bake at 325°F for 30-35 minutes, rotating halfway, until lightly golden.
• Cool completely on baking sheet before breaking apart.

Notes

Crackers will crisp up during cooling. Store in airtight container.

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