These sourdough discard crackers are crunchy, tangy and filled with nourishing seeds. They’re an easy and delicious way to use up any discard that you have in the fridge!
If you’ve been on a sourdough journey and regularly make sourdough, you likely have some extra discard on hand to use up. Instead of throwing it out, try making some incredibly delicious crackers! This is typically what I do with any of my leftover discard because it’s so easy to make.
These Sourdough Discard Crackers with Seeds and Za’atar are crunchy, buttery and slightly addictive (you’ve been warned!). They’re a much better alternative to store-bought crackers and are made with wholesome ingredients like sourdough discard, butter, ground flaxseeds, sesame seeds and chia seeds.
I’ve used za’atar for my seasoning, but these crackers can easily be customized and made with other dried herbs or spices.
Ingredients you'll need
- Sourdough discard: this is typically what you “discard” each time you feed your starter and is essentially unfed or inactive starter. This is what gives the crackers their delicious tangy flavour. You can use it cold out of the fridge or at room temperature.
- Butter: preferably grass-fed/finished. This gives the crackers a nice buttery taste, but olive oil should also work!
- Seeds: ground flaxseeds, chia seeds and sesame seeds adds some fibre and more nutrients to these crackers.
- Za’atar: a Middle Eastern spice blend with herbs, sesame seeds, sumac and salt. I love the flavour it adds to these crackers, however if you don’t have any on hand or want to try a different variation, you can use dry herbs like basil, oregano, rosemary or thyme.
- Salt: I prefer using fine sea salt in the crackers and flaked sea salt for topping.
How to make sourdough discard crackers
1. Combine the cracker ingredients together in a bowl and mix together with a rubber spatula.
2. Transfer the batter to a baking sheet lined with parchment paper and spread into a thin rectangle. Sprinkle with the rest of the za’atar and flaked sea salt.
3. Bake for 10 minutes and then remove from the oven and use a pizza wheel to cut the crackers into squares.
4. Return to the oven and bake until golden brown and crisp.
Are these crackers healthy?
Yes! These crackers are made with simple and wholesome ingredients. They make a great snack option when paired with a little protein or healthy fats.
For a boost of fibre, healthy fats and nutrients, I’ve added flaxseeds, chia seeds and sesame seeds to these discard crackers. If you have a hard time getting enough seeds in your diet, this is a nice way to sneak them in.
These crackers also contain butter, rather than inflammatory seed oils that are typically found in store-bought crackers. Butter is a great source of vitamin A and is a nutritious addition to the crackers, especially if using grass-fed/finished.
Although sourdough discard doesn’t have the same benefits as sourdough that has gone through a long fermentation process, you’re still going to get some benefits. Since the grains (flour) has been fermented, it’ll be easier to digest than flour that hasn’t gone through any fermentation.
What to serve with these crackers
- Cheese
- Hummus. This Roasted Beet Hummus would taste great with them!
- Whipped feta dip
- Mashed avocado
- Chicken salad
If you make this recipe, I’d love to hear from you! Feel free to leave a comment or review below, or tag me on Instagram.
Sourdough Discard Crackers with Seeds and Za’atar
Ingredients
Crackers:
- 3/4 cup (~200g) unfed sourdough starter/discard
- 3 tbsp melted butter
- 2 tbsp freshly ground flaxseeds
- 1 tbsp chia seeds
- 1 tbsp sesame seeds
- 2 tsp za’atar divided
- 1/4 tsp sea salt
- 1/4 tsp flaked sea salt for topping
Instructions
- Preheat oven to 325°F. Add sourdough discard, butter, seeds, 1 tsp za'atar and regular sea salt (not flaked sea salt) to a bowl and mix together with a rubber spatula.
- Transfer the batter to a baking sheet lined with parchment paper and spread into a thin rectangle. If using a quarter sheet pan, it should take up most of the pan. Sprinkle the top with 1 tsp za’atar and flaked sea salt.
- Bake for 10 minutes, remove from the oven and use a pizza wheel to cut the crackers into squares (you don’t need to separate them).
- Return to the oven and bake for another 25-30 minutes or until crackers are golden brown and crisp. Start checking on them at the 20 minute mark (timing will depend on how thick they are, so make sure to keep an eye on them so they don't burn).
