These crisp whole wheat sourdough crackers deliver deep, tangy flavor and a satisfying crunch — an ideal homemade snack. Made with whole wheat flour, sourdough discard, softened butter and a brush of olive oil, the dough comes together quickly and rolls out into thin, golden crackers.
Why You’ll Love This Recipe!
100% Whole Wheat – this recipe uses only whole wheat flour, so it’s perfect if you prefer whole-grain baking or use freshly milled flour.
Quick & Easy – the dough requires no long fermentation unless you opt to refrigerate it overnight for extra flavor. It’s a great discard recipe to keep on rotation.
No Mixer Needed – mix and shape the dough in a bowl by hand; no stand mixer or intensive kneading required.
Ingredients
- Sourdough Discard – you can use discard or active starter; both work well here.
- Whole Wheat Flour – any whole wheat flour you prefer, including freshly milled.
- Salt – add salt to the dough and finish with flaky sea salt on top.
- Butter – softened at room temperature for easy incorporation; salted or unsalted works.
- Olive Oil – for brushing the sheets before baking to promote color and crunch.
- Optional Add-ins – herbs, garlic powder, black pepper or everything bagel seasoning are all delicious; the base crackers are lovely plain with just salt.
How To Make Whole Wheat Sourdough Crackers
Combine sourdough discard, whole wheat flour, salt and softened butter in a bowl and bring into a pliable dough. A dough scraper or your hands work well — no intensive kneading is needed. Once the dough is formed, divide it into two portions to make rolling easier.
Flatten each portion on a piece of parchment and roll into a thin sheet, about 1/16″ (1.5 mm). The thinner the sheet, the crisper the crackers; thicker dough will not crisp properly. If the dough is sticky, chill briefly or roll between two sheets of parchment.
Cut the dough into squares with a dough scraper, knife, pizza wheel or ravioli cutter. Pierce each square with a fork to prevent excessive puffing during baking. Place the parchment sheets with dough onto baking trays (two trays are usually needed).
Brush the sheets with olive oil and sprinkle with flaky sea salt or other seasoning. Bake at 350ºF / 180ºC for about 25 minutes, or until the crackers are golden and crisp. Transfer to a cooling rack and break into individual pieces once cooled.
Kate’s Pro Tip
Longer Fermentation
If you want deeper sourdough flavor, cover the mixed dough and refrigerate for up to 24 hours before rolling and baking. The cold ferment develops tang and complexity; just keep the dough covered so it doesn’t dry out.
How To Store and Freeze
Store crackers in an airtight container for up to two weeks to keep them crisp. If they soften, refresh them in a warm oven for a few minutes. A glass jar or metal cookie tin preserves crunch better than plastic. Properly baked, these crackers can remain enjoyable for several weeks.
Whole Wheat Sourdough Crackers
Rate Recipe
Print Recipe
Equipment
-
Digital Scales
-
Mixing Bowl
-
Rolling Pin
-
Cracker Roller (or cutter)
-
Baking Trays
Ingredients
- 220 g Sourdough Discard
- 150 g Whole Wheat Flour
- 5 g Salt
- 50 g Butter, (softened)
TOPPING
- 20 g Olive Oil, (for brushing)
- 10 g Sea Salt, (for sprinkling)
Instructions
-
Preheat oven to 350ºF / 180ºC.
-
Add sourdough discard, whole wheat flour, salt and softened butter to a mixing bowl and work to a pliable dough.
-
Divide the dough into two portions to make rolling easier.
-
Place each portion on parchment, flatten into a rectangle and roll to about 1/16″ (1.5 mm) thickness. If dough is sticky, chill or roll between parchment sheets.
-
Cut or perforate the dough into crackers and pierce each piece with a fork to prevent puffing.
-
Place parchment sheets on baking trays, brush with olive oil and sprinkle with sea salt.
-
Bake for about 25 minutes or until golden and crisp. Cool on a rack, then break into individual crackers.
Notes
Mixing: Mix in a bowl with a scraper or your hands until the dough just comes together. Do not add extra liquid; knead until soft and pliable.
Rolling: If dough sticks, chill briefly or roll between parchment sheets to prevent sticking to the pin.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Like this? Rate and comment below!
