Homemade Sourdough Discard Whole Wheat Crackers
Thin, crispy, and with a subtle cheesy flavor, these Homemade Sourdough Discard Whole Wheat Crackers only use a couple simple ingredients including sourdough discard! Enjoy these easy crackers for dipping in hummus or eating with cheese and veggies!
If you are looking for more snack recipes, try the Best Homemade Kale Chips With Nutritional Yeast, Garlic Ranch Pretzels With White Cheddar or Pink Himalayan Sea Salt Popcorn.
A Quick Look At The Recipe
- Recipe Name: Homemade Sourdough Discard Whole Wheat Crackers
- Ready In: 1 hour 5 minutes
- Makes: 8 servings
- Main Ingredients: whole wheat flour, sourdough discard, butter
- Flavor Profile: hearty whole wheat crackers with a little tang
- Dietary Info: eggless, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: homemade crackers with minimal ingredients
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Why You'll Love This Recipe
- Whole Wheat: These homemade crackers are made using whole wheat flour. If you're a fan of the classic Wheat Thins, then you'll love this version of homemade crackers with sourdough discard!
- Flavor Them: These Homemade Sourdough Whole Wheat Crackers can easily be made into different flavors by adding dried herbs or seasoning mix on top before baking. I chose to make these very simple and just added some fine sea salt on top (for that Wheat Thin vibe!). But you can add whatever toppings you’d like. It also makes these Sourdough Wheat Crackers a recipe you can make again and again as you can change it up each time!
- No Seed Oils: Many store bought crackers have seed oils. But, if you make your own homemade crackers then you cane easily avoid them!
- Eat with Anything: This recipe for organic crackers with sourdough discard is a vessel for anything! Enjoy with cheese, Roasted Beet & Garlic Lemon Hummus, Organic Dill Dip With Sour Cream, or even just eat then plain for a snack!
This is another collab recipe with my baking bestie, Hannah from Make It Dough! We started with her Lemon Rosemary Sourdough Bread and my Eggless Sourdough Molasses Cookies. We had so much fun, that we decided to do a sourdough collab together every month!
You can easily make homemade crackers with sourdough discard. These organic crackers with sourdough discard are a great way to use up sourdough discard and get a delicious snack in the process! We use whole wheat flour in these organic crackers as we know you’re all looking for healthy options right now!
Check out more collaboration recipes like Sourdough Hot Dog Pretzel Buns, Sourdough Strawberry Pop Tarts, Sourdough Crescent Rolls, Sourdough Discard Whole Wheat Sandwich Bread, Sourdough Pretzel Buns, and Sourdough Irish Brown Bread With Guinness.
Ingredients
- Whole Wheat Flour: I use King Arthur Organic Whole Wheat Flour for a healthier option.
- Salt: Use fine sea salt for the dough and you can use a flaky sea salt on top.
- Butter: I use organic salted butter, but you can also use unsalted if you prefer.
- Sourdough Discard: You can use your sourdough discard straight from the fridge. If you don't have sourdough discard, you can mix together 113 grams all purpose flour and 113 grams water.
*For a full list of ingredients and measurements, visit the recipe card below.
Flavor Ideas
- Rosemary Se Salt: Sprinkle dried rosemary on top before baking. Sprinkle with flaky sea salt immediately after they come out of the oven.
- Everything Bagel: Add everything bagel seasoning on top before baking.
- Parmesan: Using a fine grater, grate parmesan on top of crackers before baking. You can even add it into the dough, I'd start with ½ cup and go from there!
- Sesame: Add sesame seeds on top before baking.
- Poppy Seed: Add poppy seeds on top before baking.
- Nutritional Yeast: Sprinkle the tops with nutritional yeast before baking.
Baker's Tips
- Always weigh ingredients for the best results.
- You can use your sourdough discard straight from the fridge.
- If you don't have sourdough discard, you can still make this recipe! Just mix together equal parts all purpose flour and water (113 grams each) and use in its place.
- You can also use white whole wheat or even all purpose if you don't want a strong wheat flavor.
- Store in an airtight container in the pantry for up to 1 month.
How to Make Homemade Sourdough Whole Wheat Crackers
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, add in the whole wheat flour, salt, and baking powder and mix for 2 to 3 rotations to combine dry ingredients. Add in the butter and mix until it looks like wet sand.
Make a well in the middle of the flour mixture and add in the sourdough discard. Mix on low until almost combined, do not overmix. Finish by mixing with your hands to incorporate all dry ingredients.
Step 2
Divide the dough into two portions, weighing 210 grams each. Wrap each portion in plastic wrap and flatten it out into a disc (like you would a pie dough). Chill the dough for 30 minutes or up to 24 hours.
Step 3
Preheat the oven to 350°F while your dough chills. Line 2 baking sheets with parchment paper.
Step 4
Lightly flour your work surface, unwrap dough. Place dough on top of flour and lightly flour the top. Using your rolling pin, roll the dough out into a rough rectangle, about 12 by 10 inches in size (you don’t have to be totally exact). (Alternatively, if dough is sticky, you can lightly dust 1 piece of parchment paper with a little bit of flour, place dough on top, flour again and place an additional piece of parchment paper on top and roll dough out in between parchment paper). I had an easier time rolling out on counter, Hannah preferred parchment paper, totally up to you!
Step 5
Transfer your dough rectangle to one of the prepared baking sheets. (Peel off one piece of parchment paper on top if you used). Using your pastry wheel or pizza cutter, cut the dough into a grid with about 36 to 42 squares. Sprinkle flaky sea salt and herbs (if using), over the dough. Lightly press the toppings into the dough. Prick each square a few times with a fork (this will prevent your dough from rising as it bakes).
Step 6
Bake for 20 to 25 minutes, rotating halfway through. Your crackers are done when they feel completely dry, and the edges begin to brown slightly. Don’t over bake or your crackers will burn. Sprinkle with the fine sea salt immediately after coming out of the oven.
Recipe FAQ's
You can still make this recipe by combining 113 grams all purpose flour and 113 grams water together. Use this in place of sourdough discard. The crackers won't have the sourdough flavor, but they will still be delicious homemade crackers!
Yes, if you don't want whole wheat flavor (or don't have that flour) you can use white whole wheat or all purpose for a lighter flavored cracker.
Store in an airtight container in the pantry for up to 1 month.
Serving Ideas
- Enjoy with Lemon Tahini Hummus or Garlic Lime Hummus, they are perfect for dipping!
- Add onto a charcuterie board or cheese board.
- Enjoy with Healthy Honey Chicken Salad With Cranberries for a girl dinner.
- Dip into peanut butter (my fave!).
- Have as a snacking side to Gut Healthy Chicken Salad or Strawberry Balsamic Broccoli Salad.
- These make a great on the go lunch, along with BBQ Turkey Avocado Wrap.
More Sourdough Discard Recipes
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Homemade Sourdough Discard Whole Wheat Crackers
Equipment
- Digital Food Scale
- Rolling Pin
- Half Sheet Pan
- Pastry Wheel or Pizza Wheel
- Fork
Ingredients
Dough
- 120 grams whole wheat flour
- ¾ teaspoon fine sea salt
- 1 teaspoon baking powder
- 70 grams salted butter (cold and cut into ½-inch cubes)
- 226 grams sourdough discard (unfed from the fridge)
Toppings
- Fine sea salt
Instructions
With a Stand Mixer
- In the bowl of a stand mixer fitted with the paddle attachment, add in the whole wheat flour, salt, and baking powder and mix for 2 to 3 rotations to combine dry ingredients. Add in the butter and mix until it looks like wet sand.
- Make a well in the middle of the flour mixture and add in the sourdough discard. Mix on low until almost combined, do not overmix. Finish by mixing with your hands to incorporate all dry ingredients.
Without a Stand Mixer
- In a large mixing bowl, whisk together the whole wheat flour, salt and baking powder until no lumps remain. Using your fingertips, toss the butter into the flour, then squeeze the butter pieces and rub them into the flour mixture. Continue doing this until your mixture resembles coarse breadcrumbs, it’s ok if you have some pea-sized portions of butter-coated flour.
- Create a well in the center of your flour mixture and pour the sourdough discard in the center. Using a wooden spoon or a spatula, stir the mixture together until fully incorporated. Lightly knead the dough until it clumps together into a ball.
Continue with Recipe
- Divide the dough into two portions, weighing 210 grams each. Wrap each portion in plastic wrap and flatten it out into a disc (like you would a pie dough). Chill the dough for 30 minutes or up to 24 hours.
- Preheat the oven to 350°F while your dough chills. Line 2 baking sheets with parchment paper.
- Lightly flour your work surface, unwrap dough. Place dough on top of flour and lightly flour the top. Using your rolling pin, roll the dough out into a rough rectangle, about 12 by 10 inches in size (you don’t have to be totally exact). (Alternatively, if dough is sticky, you can lightly dust 1 piece of parchment paper with a little bit of flour, place dough on top, flour again and place an additional piece of parchment paper on top and roll dough out in between parchment paper). I had an easier time rolling out on counter, Hannah preferred parchment paper, totally up to you!
- Transfer your dough rectangle to one of the prepared baking sheets. (Peel off one piece of parchment paper on top if you used). Using your pastry wheel or pizza cutter, cut the dough into a grid with about 36 to 42 squares. Sprinkle flaky sea salt and herbs (if using), over the dough. Lightly press the toppings into the dough. Prick each square a few times with a fork (this will prevent your dough from rising as it bakes).
- Bake for 20 to 25 minutes, rotating halfway through. Your crackers are done when they feel completely dry, and the edges begin to brown slightly. Don’t over bake or your crackers will burn. Sprinkle with the fine sea salt immediately after coming out of the oven..
- Let the crackers cool completely, then snap them off along the cut lines. Store crackers in an airtight container at room temperature for up to 1 month.
Notes
- Always weigh ingredients for the best results.
- You can use your sourdough discard straight from the fridge.
- If you don't have sourdough discard, you can still make this recipe! Just mix together equal parts all purpose flour and water (113 grams each) and use in its place.
- You can also use white whole wheat or even all purpose if you don't want a strong wheat flavor.
- Store in an airtight container in the pantry for up to 1 month.
- High Altitude — Follow the recipe as noted.
Nutrition
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Love these homemade crackers!