Looking for an easy way to use up your sourdough discard? I love these homemade sesame seed crackers for a fun and low-waste snack. They’re crispy, savoury, and packed with flavour from toasted sesame seeds, olive oil, and a hint of garlic powder. Plus, they’re completely vegan—no butter added. They are super kid friendly—mainly because kiddos can help roll them out and cut them into fun shapes.
Why You’ll Love These Crackers:
• Zero waste: An easy way to use for sourdough discard.
• Make-ahead friendly: You can prep the dough and keep it in the fridge for up to 3 days.
• Simple ingredients: Just pantry staples, no fancy flours or dairy needed.
• Kid-friendly: Easy to make with little helpers and even easier to snack on.
Whether paired with my white bean and garlic confit dip, topped with vegan cheese, packed into lunch boxes, or enjoyed straight from the jar, these crackers deliver all the joy of homemade snacks from scratch.
Can you use any flour?
This recipe is flexible when it comes to flour. I’ve had great results using spelt flour, and a mix of all-purpose and whole wheat gives the crackers a nice hearty texture. The type of wheat flour used in your sourdough starter doesn’t matter much either — whether it’s white, whole wheat, or a blend, it all works here.
Sourdough Discard Sesame Crackers (Vegan + Kid-Approved!)
You can definitely make these without sourdough discard. Just substitute 1 cup of sourdough discard with ½ cup of flour and ½ cup of water. The texture will be similar, but keep in mind — you’ll miss out on that signature tang and depth of flavour that fermented discard brings. It’ll still be a tasty cracker, just a little less complex.
How to collect enough sourdough siscard
If you’re not baking sourdough daily, don’t worry — it’s easy to save up enough discard for this recipe!
- Store your discard in the fridge. After each feeding, instead of tossing your discard, scrape it into a clean jar or container and keep it in the fridge. It will continue to build up with each feeding.
- Use a “discard jar.” Keep one dedicated container in the fridge for discard. It can sit there for up to a week or even longer — as long as it doesn’t develop mold or smell truly off. A little tang is totally norma
- Freeze for later. You can also freeze discard in portions and thaw it when you’re ready to bake. Just make sure to bring it to room temperature before using in this cracker recipe..
Sourdough Discard Sesame Crackers (Vegan + Kid-Approved!)
Equipment
- Rolling Pin
Ingredients
- 1 cup sourdough discard* unfed
- 1 cup flour
- 4 tablespoons olive oil or melted butter
- 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary, thyme or Italian seasoning (optional)
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat.
- Make the dough: In a mixing bowl, stir together the sourdough discard, flour, sesame seeds, olive oil, salt, and any optional dried herbs until a ball of dough forms.• If the dough is too runny, add more flour a tablespoon at a time until it holds together.• If it’s too dry, add a splash of water to bring it together.
- Chill the dough (optional but recommended): Transfer the dough to an airtight container and refrigerate for at least 30 minutes, or up to 2 days. This step helps create a flakier texture, but can be skipped if you’re short on time.
- Roll and cut: Lightly flour your work surface and roll the dough out to about 1 cm thick (or thinner for crispier crackers). Use a knife to cut into squares or use cookie cutters for fun shapes. Re-roll any scraps to use up all the dough.
- Bake: Arrange the crackers on the prepared baking sheet and bake for 30–45 minutes, or until golden brown and crisp. Keep a close eye on them in the last 15–20 minutes to prevent burning.
- Cool and store: Let the crackers cool completely on a wire rack, then store in an airtight container for up to 5 days.
