seeded sourdough crackers

Easy and adaptable homemade sourdough crackers are full of tangy wholesome flavor.  A perfect use for your sourdough discard! Add seeds and herbs or keep them simple! (Adapted from King Arthur Baking)

Sourdough Crackers

(113 grams) flour (AP,

(227 grams) sourdough discard starter, unfed

unsalted butter

sea salt

optional: whole spices like fennel seeds, sesame seeds, everything bagel spice, zaatar (see notes)

Combine together flour, sourdough starter, butter or oil, salt, and herbs until in comes together into a ball.  Cut the dough in two pieces, and refrigerate for a half hour or up to a day.

Working with one portion of dough at a time, place on a piece of parchment paper.

Roll out evenly to about a 1/16 of an inch.

If adding spices and seeds, sprinkle on top of dough and lightly roll the rolling pin over to get them to stick.

Transfer dough and parchment to a baking pan.

Using a pizza cutter or knife score into desired shapes. Prick with fork.

Bake for 15-20 minutes at 350F.  Turning pan halfway through baking.

Let cool completely before storing in an airtight container.

I've just made these with rosemary and olive oil and they are delicious! So easy to make.

These were amazing! Making home snacky things was on my to do list and these were perfect for munching.I also love recipes that have room for a lot of improvisation. Hard to fail recipe and they taste great, I used them with soup too.

I made the rosemary with Meyer lemon zest crackers, nice flavor. To spread the dough very thinly without adding flour, I rolled the dough balls between 2 parchment papers, then removed the top paper and baked it. A tortilla press is also useful to flatten the dough balls between parchment papers.

So easy to make and so tasty. I have experimented with adding Parmesan cheese and various seeds. My daughter commented “these taste like gourmet crackers”. 
Just watch the crackers when baking as they can burn - depends on your oven.

I’ve made these twice - added homemade dukkah first time, then chopped fresh rosemary. Great way of using sourdough discard if I’m not baking. Love them - lovely and crisp and fabulous with cheese.

I make this recipe all the time now and it's really versatile. Highly recommend, sometimes I switch up the flour and herbs, etc.

These crackers came out so GOOD, They were easy to make, rolled out easily, baked quickly. I topped them with everything Bagel seasoning, sesame seeds. I used an organic BASIL-PARMESAN extra virgin olive oil. I will make these over and over!

These were very good. They rolled out easy + baked nicely. I used a little sesame oil and the flavor was nice with my choice of seasonings.

Super yummy super easy thanks for the recipe !!

Loved them! :-)
Used bread blend flour(wheat,rye, flax) Robin Hood w my white sour dough starter. 
Made poppyseed and chia!
Didn’t have any sesame seeds ;-(
Thyme rosemary basil garlic!

Great w my pinto/northern bean beet garlic hummus!! (Type A blood type-can’t eat chic peas)

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