Seeded Sourdough Cracker recipe
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Pickles are great ways of elevating your everyday snacks. Crackers and cheese with sauerkraut is one of our favourites.
If you have some spare sourdough starter kicking about, you could go that extra mile and make your own crackers. Here is Paul's special Seeded Sourdough Crackers recipe – a light, crispy cracker full of nutrition!
🥖 Seeded Sourdough Crackers Recipe
Makes: 10 servings
Prep time: 1 hour
Bake time: 12–15 minutes
Ingredients:
200g sourdough starter
80g strong white flour
80g strong wholemeal flour
3 tbsp cold-pressed rapeseed oil
1 tsp sea salt
60g mixed seeds
Method:
Combine the sourdough starter with the flours, rapeseed oil and sea salt. Mix to combine and then knead for 5-10 minutes until the dough comes together into a smooth ball. Cover and refrigerate for 30 minutes.
Preheat your oven to 170C. Line two baking sheets with baking parchment.
Cut the dough in half, put one half back in the fridge while you roll out the other. Cut the dough again into 4 smaller pieces.
Roll out each piece into a long rectangle. You can do this with a rolling pin on a lightly floured surface or using a pasta machine for really thin crackers.
Lay out two pieces of dough side by side, without them touching, onto each baking sheet. Brush lightly with water and sprinkle with seeds. Press the seeds into the dough with a rolling pin.
Bake for 12 to 15 minutes or until lightly golden brown and crispy, rotating the baking sheets half-way through baking.
Allow to cool slightly, then transfer the crackers to a cooling rack. Repeat with the remaining dough. You can then snap the cracker sheets to your desired shape and size.
Your crackers will keep in an airtight container at room temperature for up to a week.
📸 Don’t forget to tag us if you try it – we love seeing your creations!
