Sourdough Discard Crackers with Seeds and Za’atar
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! Inspired by Sourdough Discard Crackers from Little Spoon Farm.
SERVINGS 4
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).
Notes
You may find that the crackers around the edges finish baking before the centre ones. If that's the case, you can remove the crackers around the edges and return the rest to the oven until they are golden brown.
Crackers can be stored in an airtight container at room temperature for up to a week.
Did you make this recipe?Let me know how it was!