Thin, crispy, and with a subtle cheesy flavor, these Sourdough Wheat Crackers only use a couple simple ingredients including sourdough discard! Use these Sourdough Wheat Crackers for dipping in hummus or eating with cheese and veggies!
I have a collab recipe for you all today with my baking bestie, Hannah from Make it Dough! Hannah and I started a collab project in the fall when she mailed me some organic sourdough starter. We started with her Lemon Rosemary Sourdough and my Eggless Sourdough Molasses Cookies. We had so much fun, that we decided to do a sourdough collab together every month!
So, get used to seeing some more sourdough on my site, thanks to Hanna’s inspiration. And I know her site will start filling up with desserts if you know me! So today we have our first collab of the new year with Sourdough Wheat Crackers!
You can easily make homemade crackers with sourdough discard. These healthy homemade sourdough whole wheat crackers are a great way to use up sourdough discard and get a delicious snack. We used whole wheat flour in these homemade sourdough whole wheat crackers as we know you’re all looking for healthy options right now.
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 a 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!
Easily make homemade crackers with sourdough discard for a healthy snack! I created a snack board with them, and I added Organic Valley Grassmilk Cheddar Cheese, apples, almonds, and Miyoko’s Garlic Herb Cashew Milk Cheese.
These homemade Sourdough Wheat Crackers would also be delicious as a dipping vessel for hummus. Try my Roasted Tomato Basil Hummus or my Roasted Beet & Garlic Lemon Hummus (which is my all time fave!). These homemade sourdough whole wheat crackers would also be delicious with peanut butter or almond butter on top, or just eat alone with cheese.
However you decide to enjoy them, you can easily make homemade crackers with sourdough discard! I hope you enjoy these simple Sourdough Wheat Crackers as a new way to use up sourdough discard.
Ingredients I used to make this recipe for Sourdough Wheat Crackers
Organic Sourdough Discard
- Kitchen Scale
- Rolling Pin
- Pastry Wheel or Pizza Wheel
- Parchment Paper
Why go organic?
You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you’re making something healthy and buying fruits, veggies, or meats so maybe you don’t need to spend the extra to go organic here – let me sway your thinking.
Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it’s already a healthy recipe, or you’re already buying good for you ingredients – it doesn’t mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Sourdough Wheat CrackersDifficulty: Easy
Easily make homemade crackers with sourdough discard! This recipe for homemade sourdough whole wheat crackers is an amazing healthy snack!
120 grams (1 cup) organic whole wheat flourt
3/4 teaspoon fine sea salt
1 teaspoon baking powder
70 grams (5 tablespoons) organic salted butter, cold and cut into ½-inch cubes
226 grams (1 cup) sourdough discard, unfed from the fridget
Fine sea salt (this is what I used)
Flaky sea salt
Dried herbs of your choice such as rosemary, thyme, oregano (optional)
Your favorite seasoning mix (optional)
- With a Stand Mixer
- Make the dough: 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.
- Chill the dough: 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.
- Prep: Preheat the oven to 350°F while your dough chills. Line 2 baking sheets with parchment paper.
- Roll out the dough: 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!
- Cut and top: 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: 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.
- Enjoy and store: 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.
- High Altitude – Follow the recipe as noted.
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Make sure to check out my Dill Cream Cheese Spread recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!