Heart-Healthy Sourdough Crackers
Crunchy, wholesome, and packed with heart-healthy ingredients, these sourdough crackers are the perfect guilt-free snack or accompaniment to dips and soups. Made with whole wheat flour and sourdough starter discard, this recipe is a clever way to minimize food waste while adding a tangy, artisanal flavor to your crackers. The addition of olive oil, ground flaxseed, and dried herbs enhances their nutritional profile and adds layers of savory goodness. Optional sesame seed toppings lend a delightful texture and visual appeal, while the preparation method—rolling out the dough thin and scoring for easy portioning—ensures crisp perfection every time. Ready in just 35 minutes, these homemade crackers are an irresistible blend of simplicity and sophistication!
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Recipe Information
Ingredients
- 120 grams Whole wheat flour
- 120 grams Sourdough starter discard (unfed)
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Ground flaxseed
- 0.5 teaspoons Sea salt
- 1 tablespoon Water
- 1 teaspoon Dried herbs (such as rosemary, thyme, or oregano)
- 1 tablespoon Sesame seeds (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium mixing bowl, combine the whole wheat flour, sourdough starter discard, olive oil, ground flaxseed, sea salt, and dried herbs.
Mix until the dough comes together, adding up to 1 tablespoon of water if needed to form a smooth, cohesive dough.
Divide the dough in half. Place one portion between two sheets of parchment paper and roll it out as thin as possible (about 1/16-inch thick). Thin dough ensures crisp crackers.
Peel off the top sheet of parchment paper and transfer the rolled-out dough with the bottom parchment to one of your prepared baking sheets.
Score the dough into cracker-sized rectangles or squares using a pizza cutter or sharp knife. This will make it easy to break into pieces after baking.
Sprinkle sesame seeds over the dough if desired, pressing them lightly into the surface.
Repeat with the second portion of dough and the second baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the crackers are golden brown and crisp. Rotate the baking sheets halfway through baking for even cooking.
Remove the crackers from the oven and let them cool completely on the baking sheets. Once cooled, break them along the scored lines.
Store the crackers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 0.7 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 576 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
