Multigrain Sourdough Discard Crackers
These Multigrain sourdough discard crackers are crunchy, easy to digest, and easy to make. They make a great homemade snack. We love to dip them in preserved lemon hummus or eat them alongside butternut squash and apple soup.
When we started making everything from scratch, I made crackers too. I soon found out most crackers are not fast or easy to make so they became something we made only on rare occasions.
Fast forward a few years and I learned there is a such thing as a spreadable dough. Making it so all you need to do is spread the dough with a spatula and it’s ready to cook. It’s way less work and makes it so you can have crackers with a lot less time and effort.
The result is crackers that are crispy and buttery. Thanks to the sourdough they also have a little bit of a cheesy flavor to them. The multigrain add ons make them more exciting than just a plain old cracker.
Why You’ll Love This Recipe
- FAST and EASY Yes, you read that right. There is a such thing as a quick to make cracker and this is it! You do sacrifice a little bit of the texture of a rolled cracker but they are still tasty enough.
- Adaptable If you love adding seasonings to your crackers, you can totally add them to your hearts content. A couple pinches of garlic powder, onion powder, or tomato powder will amp up the flavor!
Ingredients
Sourdough discard– I refresh my starter about 8 hours prior to using the discard for this recipe. You can use discard that is up to 24 hours old. The longer it sits the more sour the crackers will be.
Sugar– You can substitute any kind of sugar for these crackers like honey, maple syrup, or coconut sugar
Flax Seeds & Sesame Seeds– Feel free to substitute any types of seeds here! I get my seeds from Azure Standard.
Salt– Flaky salt is the best on top of the crackers. I like to use Redmond Real Salt (Code SEASONALHOMESTEAD gets you 15% off)
Step by Step Guide to Making Sourdough Discard Crackers
STEP 1: Preheat the oven to 325ºF. Line a three quarter sheet baking pan (15 x 21 inch) with parchment paper. In a bowl, mix all dough ingredients together EXCEPT WATER. It should be the consistency of pancake batter and easily spread. If it’s too thick add 1-2 tablespoons of water.
STEP 2: Use a rubber spatula to spread the mixture in a thin even layer (about 1/8th of an inch thick) on the prepared parchment paper.
STEP 3: Bake for 10 minutes. Remove from the oven and score crackers with a pizza cutter or a sharp knife. Sprinkle it with salt.
STEP 4: Continue baking for 10-20 minutes until the crackers are dry and crispy. Store in an airtight container for up to 1 month.
Frequently Asked questions
The best way to store sourdough discard crackers is in an airtight container. My personal favorite is a mason jar with a tight fitting plastic lid.
Sourdough discard crackers will last for about one month in storage. If you store them in a refrigerator they can last up to 6 months. A recipe with butter has a shorter storage life than a recipe that uses oil.
Tips & Easy Fixes to Common Problems
- TOO THICK AND WON’T SPREAD? Flax seeds absorb water. Depending on the thickness of your discard, you may need to add a tablespoon or two of water so that the batter spreads on the pan. It should be about the consistency of pancake batter.
- WHITE FLOUR DISCARD? I use a whole wheat sourdough discard. All weights and measurements are based on that. If using a white flour discard, I highly recommend using the grams measurement since the cups may be different.
- TOO SOUR? I recommend using a fairly fresh sourdough discard (I feed it 8 hours before using) The longer your discard sits the more cheesy and sour these crackers will taste. We personally prefer the more fresh flavor.
- UNEVEN BAKING? If the crackers are baking unevenly you have a couple options. You can pull out the done crackers as they crisp up one by one. Or you can turn the oven to 170ºF and let them dehydrate until they are all crispy, usually it takes about 30 minutes. Another option is to turn off the oven at the end of baking, crack it open, then let the crackers sit in the oven until it cools off.
More Sourdough Recipes
If you made this Multigrain Sourdough Discard Crackers or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
Multigrain Sourdough Discard Crackers
Ingredients
- 1 cup + 2 tablespoons (300 grams) sourdough discard
- ¼ teaspoon baking soda
- 1 teaspoon sugar
- 2 teaspoons cornmeal
- 2 teaspoons flax seeds
- 1 tsp sesame seeds
- 2 Tablespoons butter (1 oz) melted
- 1 tablespoon water (use as needed)
For Topping
- ½-¾ teaspoon salt flaky salt is preferred but any salt will work
Instructions
- Preheat the oven to 325ºF. Line a three quarter sheet baking pan (15 x 21 inch) with parchment paper.
- In a bowl, mix all dough ingredients together EXCEPT WATER. It should be the consistency of pancake batter and easily spread. If it's too thick add 1-2 tablespoons of water.
- Use a rubber spatula to spread the mixture in a thin even layer (about 1/8th of an inch thick) on the prepared parchment paper.
- Bake for 10 minutes. Remove from the oven and score crackers with a pizza cutter or a sharp knife. Sprinkle it with salt. Continue baking for 10-20 minutes until the crackers are dry and crispy. Store in an airtight container for up to 1 month.
Notes
- The trick to getting nice evenly baked crackers is making the layer of sourdough as even as possible prior to baking.
- Flax seeds absorb water. Depending on the thickness of your discard, you may need to add a tablespoon or two of water so that the batter spreads on the pan. It should be about the consistency of pancake batter.
- I use a whole wheat sourdough discard. All weights and measurements are based on that. If using a white flour discard, I highly recommend using the grams measurement since the cups may be different.
- I recommend using a fairly fresh sourdough discard (I feed it 8 hours before using) The longer your discard sits the more cheesy and sour these crackers will taste. We personally prefer the more fresh flavor.
- If the crackers are baking unevenly you have a couple options. You can pull out the done crackers as they crisp up. Or you can turn the oven to 170ºF and let them dehydrate until they are all crispy. Another option that I do often is I’ll turn off the oven, crack it open, then let the crackers sit in the oven until it cools off.
