Sourdough Whole Wheat Crackers

Sourdough Whole Wheat Crackers are crispy, crunchy and hearty. This recipe uses a whole cup of sourdough discard or active sourdough starter.

If you don’t already have one, I can show you how to make a sourdough starter and how to feed a sourdough starter.

In the meantime, you can make this recipe for Pumpkin Seed Crackers using commercial yeast.

How to make Sourdough Whole Wheat Crackers:

See the recipe card for detailed measurements and instructions.

• Roll the dough directly on a sheet of parchment paper.
• Use a pizza cutter or sharp knife to score the crackers to your desired size and shape.

• Brush the dough with egg white and sprinkle with seeds.
• Bake until golden brown. Break apart the crackers once they have cooled completely.

Pastry Chef tips for making Sourdough Whole Wheat Crackers:

• 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

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.

Print Recipe

5 from 1 review

Sourdough Whole Wheat Cracker Recipe

By: Eileen Gray

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

Prep Time45 minutes mins

Bake Time20 minutes mins

Resting Time1 hour hr

Total Time2 hours hrs 5 minutes mins

24 servings

US CustomaryMetric

Cook ModePrevent your screen from going dark

Ingredients

• 8 oz sourdough discard (1 cup, see note)
• 4 oz warm water (½ cup)
• 5 oz all purpose flour (1 cup)
• ¾ 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

• In 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.
• Add 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.
• 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.

Equipment

My Book

Kitchen Scale

KA Stand Mixer

Half Sheet Pans

Parchment Sheets

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Notes

You can use sourdough discard or active starter for this recipe.

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.

Nutrition

Serving: 1serving | Calories: 62kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 195mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 0.005mg | Calcium: 4mg | Iron: 0.5mg

Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!