Seeded sourdough crackers…

This weekend I have been baking crackers and breadsticks with sourdough starter; this post will be dedicated to the crackers, and I’ll share the breadsticks during the week..

To make these, I revisited a recipe from several years ago. It worked well then and worked well now 🙂

If you have any spare or discard sourdough starter this is a great way to use it up, or, if like me, you manage your starter so that you never have any discard, just feed your starter especially to make these crackers.

I included toasted sesame seeds and sunflowers seeds in these crackers because that’s what I had in the cupboard, but you could also mix it up with pumpkins seeds, linseeds, poppy seeds, whatever you fancy. You could also consider adding some spices and experimenting with flavours you like.

You can easily double up this recipe, I kept it small to ensure that I wasn’t overloaded with crackers. Plus you can mix up the flour, I think some spelt it kamut would taste good..I used just strong white flour for these.


100g bubbly active starter

50g rolled oats

25g water

40g mixed seeds

30ml olive oil

1/2 tbsp honey

50g strong white flour

1/2 tsp salt


In a medium mixing bowl, mix the oats, starter and water into an oaty sludge (technical term!), cover the bowl and leave it to one side for 2-3 hours.

After this time, you’ll see some little bubbles in the mix where the starter has been doing her stuff. Now stir in all of the other ingredients, mixing it all together really well.

Bring it together into a sticky dough, cover again and leave to rest for at least half an hour.

Preheat your oven to 180C fan.

Dust your counter with flour, turn the dough onto the surface, and roll out to about 2mm thick. You’ll need flour on the rolling pin too, and to keep moving your dough round as your roll it out so that it doesn’t stick to the table.

Line your baking tray with baking parchment paper. Cut out your crackers with cookie/biscuit cutters, I used small sizes to make these snack bites, and place onto the tray.

They can be quite close as they don’t spread. You may need to use 2 baking trays.

Prick each cracker with a fork to stop them ballooning.

Bake for 7 mins, then remove the tray, turn the crackers over, return to the oven, and bake for another 7 mins.

Cool on a rack, they will crisp up even more as they cool.


If you haven’t eaten them all immediately, they will keep in a tin for a few days.

Check out the rest of this blog for other sourdough ideas or visit my shop to buy my dried starter.

Have a great week!

15 thoughts on “Seeded sourdough crackers…”

  1. Super cute, Elaine!

    I was curious about the kind of cookie cutter you used – it does have scalloped edges, right?

    very nice

    I made crackers this weekend too, but mine were a bit tough to cut, I had to go back into the edge and use a ceramic knife (they were square, though) – I think probably my crackers needed more flour, maybe they were too mushy?

  2. Thank you ???
    Yes, my cutters have a smooth edge on one side and scalloped on the other..I just used that.
    The dough was quite solid, they help their shape really easily, maybe quite a different dough to yours? Yours still looked fab though!

  3. I see you also pricked them with a fork – brilliant! I should have done that too…

    will keep that in mind for next time – and I would definitely use your recipe instead, much more complex flavor than a cracker made with flour and baking powder like mine was

  4. I see you also pricked them with a fork – brilliant! I should do that next time

    but will definitely use your recipe, because I’m sure it had a much more complex flavor than mine – dough made with flour and baking powder… (sigh)

  5. I read about needing to prick them with a fork, and it worked ????
    If you do try it, I hope you like it xx

  6. Hi Elaine they look so delicious. I want to make a batch of these tonight. Is it too early to make them with starter that is not fully developed? (She’s less than a week old) Could I add a little more leavening such as baking powder? if so at what point should I add that?

  7. Hi, it will be fine. In this case the starter adds flavour so there’s no need to amend anything 🙂

  8. I’m allergic to honey so substituted molasses, as that’s my usual substitute, wasn’t a bad flavour but probably needs something else (agave nectar is also out of the question for my allergy). Is the sugar required for chemistry or should I miss it out altogether? What do you think please?

  9. Hi, you can miss it out altogether, it’s only there for the flavour 👍🏻

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