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.
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
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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