Easy Seeded Sourdough Discard Crackers (no roll)

If you are looking for an easy sourdough discard crackers recipe this is it! These crackers are thin, crispy, and salty and come together so quickly. They have a nutty flavor with hints of garlic that pairs well with a variety of dips. They make a wonderful addition to a charcuterie board or paired with cheese. 

Why you will love this recipe

• This recipe uses up a whole cup of sourdough discard!
• It is a no-roll recipe, which means no rolling pin is required! The batter is very thin so all you need to do is spread it very thinly on parchment paper with a spatula.  
• The crackers are full of seeds that are crunchy and full of nutritional benefits such as healthy fats, omega-3s, and fiber. 
• They go great with a healthy snack or dipped in hummus.
• The recipe comes together quickly and easily with minimal cleanup! 

Why soak the seeds before baking?

Before assembling the crackers, I recommend soaking the seeds in water for about 10 minutes or longer. Soaking the seeds improves the flavor and texture of the seeds. It softens them and makes them almost creamy. The chia seeds will absorb the water and will help bind the crackers together as well.

Tools to make Seeded Sourdough Discard

You don’t need any fancy tools, just a sheet pan and parchment paper! I do love using silicone baking mats though because they are reusable and perfectly fit the size of the sheet pan. 

Ingredients & Subsitutions

• Chia seeds, sesame seeds, and pepitas (raw pumpkin seeds) – This recipe calls for a combo of seeds for crunch, flavor and a variety of health benefits! You can always swap out the seeds for whatever you have on hand.
• Sourdough discard– This is the main base of the cracker, no other flour is required! You can use discard straight from the fridge but just note since it is thick and cold it makes spreading the batter just slightly trickier.
• Butter- Unsalted or salted butter will work. You can also swap out for olive oil for a vegan or dairy-free option. 
• Garlic Salt- Adds a slight garlic flavor and saltiness.
• Optional: Coarse Sea Salt- you can sprinkle on some flaky sea salt before baking for extra saltiness and crunch. This isn’t required but it makes for a saltier cracker if that’s what you like! 

Different seeds to use

Feel free to get creative with the seeds you use in this recipe! You can swap out the sesame seeds and pepitas to another type such as poppy seeds or sunflower seeds. You can use what you have on hand or just whatever you prefer. In total you will use 3/4 cup of seeds in the recipe, so just be sure to keep the measurements the same. 

More flavor varieties 

The nice thing about this recipe is it is simple and can be easily changed to your preferences. Get creative with the seasonings. You can use seasonings like Everything But the Bagel Seasoning, Garlic Powder, Pepper, or Ranch Seasoning. You could also add in dried herbs such as thyme, oregano, rosemary, or basil or cheese.

What is sourdough discard?

Sourdough discard refers to the excess starter that remains after it doubles in size and begins to fall back down. This term can be deceiving though as “discard” doesn’t mean it’s unusable or wasted. A better way to think of it is as leftovers. 

The discard can be saved and added to discard recipes like pancakes, cookies, and muffins to give the baked good a sourdough tang and signature taste, and can also aid in digestion if the recipe has a long ferment. 

Instructions to make Seeded Sourdough Discard Crackers

1. Preheat your oven to 350 degrees Fahrenheit.
2. Next, prep the seeds. To do this add the seeds to a small bowl and add just enough water to cover. Give it a quick stir and then let the seeds soak for 10 minutes.

3. While the seeds are soaking, prepare the rest of the batter. Melt butter in the microwave in a medium sized bowl and then add the sourdough discard and garlic salt. Mix it up until incorporated.

4. Spread batter as thinly as possible on a piece of parchment paper or silicone mat-lined baking sheet pan. I recommend doing this on two sheet pans so that you can spread the batter very thin. You want to spread as thin as possible without holes.
5. Next, drain any excess water from the seeds and then add to the sourdough discard and melted butter mixture. Stir to combine. 

6. Bake for 10 minutes and then remove from the oven. Cut with a pizza cutter into 1 inch squares. Go slowly as the seeds can snag the cutter.

7. Return to oven and bake for an extra 30-40 minutes until lightly golden brown and crispy.
8. Let them cool completely and store them in an airtight container. I like to use an air-tight glass jar.  You can just simply snap the crackers into bite-sized pieces, no need to use a knife or pizza cutter. 

How to serve sourdough discard crackers

There are so many different ways you can enjoy these crackers! Here are some ideas:

• With your favorite dip. I love these crackers especially dipped in hummus as an afternoon snack.
• They would also go great on a meat and cheese platter. Put one out for your kids as an afternoon snack!
• These seeded crackers also look beautiful on a charcuterie board. Impress your friends or family with homemade crackers for a holiday or as an appetizer. 

More sourdough cracker recipes

• Homemade Sourdough Cheez-it Crackers- This copycat recipe uses sourdough discard and cheddar cheese to make a cheesy cracker the whole family will love!
• Homemade Sourdough Goldfish Crackers –  Everything you love about the classic goldfish cracker but made with wholesome ingredients that your kids will enjoy! 
• Homemade Sourdough Animal Crackers – A sweet version of sourdough crackers. Made with only 7 ingredients, this soft-baked cracker is a fun family snack.