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Seedy Sourdough Crackers

Prep Time:  15 minutes, plus 4-6 hours for fermentation

     Cook Time:  40-45 minutes

     Serves:  8-12

Photo by Sunny Frantz

Making your own crackers is an easy way to use extra sourdough starter, and they are so delicious you won’t want to go back to store-bought. The addition of local seeds adds crunch and a nutty flavor that’s hard to beat. Pair these with a tasty dip (like the Black Walnut Muhammara) or stack with cheese for a hearty snack.

Ingredients

  • 1 cup all-purpose or whole wheat flour
  • ½ cup plus 2 tablespoons active sourdough starter (can be discard)
  • ¼ cup hulled sunflower seeds, roasted and salted if desired
  • ¼ cup hulled pumpkin seeds (pepitas), roasted and salted if desired
  • 3 tablespoons olive oil
  • 1 tablespoon water
  • ½ teaspoon salt

Directions

  1. In a mixing bowl, combine the flour, sourdough starter, sunflower seeds, pumpkin seeds, olive oil, water and salt. Stir together by hand until well combined.
  2. Bring the cracker dough together to form a ball and place it in a container with a tight-fitting lid.
  3. Let dough sit at room temperature to ferment for 4–6 hours.
  4. When ready to bake, preheat the oven to 350 degrees F.
  5. Place a 9 x 13-inch piece of parchment paper onto a cutting board and lightly dust with flour.
  6. Divide the dough in half, and roll out one half of the dough onto the floured parchment into a large rectangle. The dough should be quite thin, about 1/16-inch thick.
  7. Using a pizza cutter or sharp knife, cut the rolled out dough into cracker-sized squares, leaving in place.
  8. Repeat steps 5–7 with the other half of the dough. Transfer the parchment paper with dough onto baking sheets.
  9. If not using salted pumpkin and sunflower seeds, sprinkle a pinch of salt over the top of the cracker dough before baking.
  10. Place the baking sheets in the oven and bake for 40–45 minutes until the crackers are golden brown and crisp. Remove from the oven and let cool before serving.

Notes