Sourdough Discard Sesame Crackers (Vegan + Kid-Approved!)
A fun and low-waste sesame sourdough cracker recipe. 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 and super kid friendly—mainly because kiddos can help roll them out and cut them into fun shapes.
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.
Notes
You can 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.