Seeded Sourdough Discard Crackers

4.71 from 17 votes

These sourdough discard crackers are delicious and so easy to make. They are thin and crispy with a nutty, salty flavor.

Prep Time15

Cook Time40

Total Time55

Course: Snack

Cuisine: American

Servings: servings

Preheat oven to 350℉.
Put seeds in a small bowl and add just enough water to cover. Let soak for 10 minutes.
41 grams chia seeds, 36 grams sesame seeds, 35 grams pepitas
Melt butter in the microwave and add sourdough discard and garlic salt to a medium sized bowl.
240 grams sourdough discard, 56 grams butter, unsalted, 5 grams garlic salt
Drain excess water from the seeds (if any) and add to the discard and melted butter mixture.
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. Tip: spread as thinly as possible without holes. If you would like them extra salty, sprinkle coarse sea salt on top.
Bake for 10 minutes and then remove from the oven and using a pizza cutter cut the crackers into 1" squares.
Return to the oven and bake for an additional 30-40 minutes or until lightly browned and crispy.
Once cooled store in an airtight container. I like to use a glass jar.

To ensure a crisp, crunchy cracker be sure to spread this batter out as thinly as possible.

This recipe will yield about 90-100 crackers.