Sourdough Whole Wheat Cracker Recipe

Hearty crackers made with sourdough discard and whole grain. These light and crispy crackers are a healthy and tasty snack.

📝 Ingredients

• 8 oz sourdough discard (1 cup, see note)
• 4 oz warm water (1/2 cup)
• 5 oz all purpose flour (1 cup, see note)
• 3/4 oz honey (1 tablespoon)
• 1 oz unsalted butter (melted)
• 2 teaspoons salt
• 5 oz whole wheat flour (1 cup)
• 1 egg white (whisked until foamy)
• sesame seeds for topping

👨‍🍳 Instructions

1. 1In the bowl of a stand mixer or in a large mixing bowl combine 8 oz sourdough discard, 4 oz warm waterr and 5 oz all purpose flour. Mix to form a thick batter. Cover the bowl and set aside for 30-60 minutes.
2. 2Add ¾ oz honey, 1 oz unsalted butter, 2 teaspoons salt and 5 oz whole wheat flour. If using a stand mixer, switch to the dough hook.
3. 3Knead the dough for 5 minutes until it forms a cohesive dough that clings to hook and clears the sides of the bowl. If working by hand knead for 5-6 minutes.
4. 4Turn the dough out onto a lightly floured work surface and knead to form a smooth ball.
5. 5Place the dough into a lightly oiled bowl, turn once to coat the dough. Cover tightly and rest at room temperature for 1 hour or refrigerate for as long as 2 days.
6. 6Divide the dough in 1/2. Roll each piece to a rectangle about 1/4 inch thick, using enough flour to keep it from sticking to the surface
7. 7Transfer to the dough to a 1/2 sheet parchment paper and continue rolling until the dough is about 1/8" thick and is the size of the paper (see note).
8. 8Trim the edges to make a neat rectangle. Use a pizza cutter or paring knife to cut the dough into 2"x2" squares, or to your desired cracker size. You don't need to pull the crackers apart. Brush the crackers with egg white and sprinkle with sesame seeds or any seed of your choice. Pat the seeds to stick them to the dough. Slide the paper onto a baking sheet. Repeat with the other half of the dough.
9. 9After the crackers are rolled, turn on the oven and preheat to 375 °F. Allow the crackers to rise while the oven preheats. Bake the crackers until golden brown and crisp, 10-15 minutes
10. 10Cool on a rack for 5 minutes. Break apart any crackers that are still stuck together.
11. 11Cool completely. Stored in an air tight container, the crackers will keep for a week.