Homemade Sourdough Discard Whole Wheat Crackers

Easily make homemade crackers with sourdough discard! This recipe for homemade sourdough whole wheat crackers is an amazing healthy snack that uses up food that would have been waste!

Prep Time 15

Cook Time 20

Chill Time 30

Total Time 1 5

Equipment

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

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.
High Altitude — Follow the recipe as noted.

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