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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
Cook Time35 minutes
Total Time50 minutes
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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

Crackers will continue to crisp as they cool.
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