Sourdough Whole Wheat Crackers are crispy, crunchy and hearty. This recipe uses a whole cup of sourdough discard or active sourdough starter.
In the meantime, you can make this recipe for Pumpkin Seed Crackers using commercial yeast.
How to make crisp & thin Sourdough Whole Wheat Crackers:
- Mix the cracker dough as you would any regular bread dough.
- You can use either sourdough discard or active sourdough starter to make the dough. Crackers made with active starter will be lighter with more air pockets.
- The dough can be refrigerated for up to 2 days before rolling.
- The key to making a crunchy cracker is to roll the dough incredibly thin. The easiest way to do this is to start rolling the dough on a floured surface then finish on a sheet of parchment paper.
- If you have one, you can use a pasta roller. That’s how I make my ultra-thin Sourdough Rye Crispbreads.
- Brushing the dough with egg white will give the crackers a shiny finish.
- Allow the crackers to sit at room temperature while the oven preheats. This short rise will give the crackers a lighter texture.
- Use seeds, coarse salt or everything bagel seasoning for a nice topping.
Scroll through the process photos to see how to make Sourdough Whole Wheat Crackers:
I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.
Since you’ve got your starter fed, peruse the entire list of My Best Sourdough Recipes. Have fun!
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 1 cup (8 oz, 240 ml) sourdough discard (or active starter)
- 1/2 cup (4 oz, 120 ml) warm water
- 1 cup (5 oz, 140g) all purpose flour
- 1 tablespoon honey
- 2 tablespoons (1 oz, 28g) melted butter
- 2 teaspoons salt
- 1 cup (5 oz, 140g) whole wheat flour
- 1 egg white, whisked until foamy
- sesame seeds for topping
- In the bowl of a stand mixer or in a large mixing bowl combine the discard, water and the all purpose flour. Mix to form a thick batter. Cover the bowl and set aside for 30-60 minutes.
- Add the honey, melted butter, salt and wheat flour. If using a stand mixer, switch to the dough hook.
- Knead 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.
- Turn the dough out onto a lightly floured work surface and knead to form a smooth ball.
- Place 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.
- Divide 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
- Transfer 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).
- Trim 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.
- After 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
- Cool on a rack for 5 minutes. Break apart any crackers that are still stuck together.
- Cool completely. Stored in an air tight container, the crackers will keep for a week.
If you don't have a 16"x 12" sheet pan adjust the size of the rectangle to your pan size, but still roll to an 1/8" thick.
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