Sourdough Discard Thin Honey Wheat Cracker Recipe
Last Updated on April 24, 2024 by TheFarmChicken
Crispy crackers that are full of flavor and a hint of sweetness. I love crackers that are both good for snacking and good with cheese or dips and this is just the cracker. This Sourdough Discard Thin Honey Wheat Cracker Recipe has whole wheat flour, sourdough starter discard, and honey, molasses, and a little brown sugar for sweetness.
Perfect for a snack for you or your kids or served along cheese and dips/cream cheese spreads. This sourdough discard cracker will be the star of the Charcuterie board. I’m now thinking about not buying snack crackers anymore and just making these homemade sourdough crackers. Such an easy recipe and they taste like the famous one that I can’t mention. Not only do they taste better than store-bought but store-bought are an extra cost that you can avoid by making your own and we know how spendy food is getting.
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The Ingredients for Sourdough Starter Discard Thin Wheat Crackers Recipe
Sourdough Discard
This recipe is the perfect way to use some sourdough discard. You can read more about sourdough discard if you are not sure what qualifies as discard.
You can either have your sourdough discard at room temperature or cold from the fridge it will work either way.
If you don’t have your own sourdough starter yet, be sure to check out Learning Sourdough with Agnes!
Honey
Honey and wheat go so well together. The honey adds flavor and a touch of sweetness to these homemade sourdough crackers.
Molasses
I decided these sourdough discard crackers needed a little molasses. Molasses brings another element of sweetness as well as a depth of flavor.
Brown Sugar
Just a little bit of brown sugar goes a long way in this recipe.
Whole Wheat Flour
Whole wheat flour is filling, a whole grain and brings the perfect nuttiness to this recipe. Living on the farm we grow and mill our own whole wheat flour, but it should be available at your local grocery store as well.
All Purpose Flour
To even out the crackers flavor and texture some all-purpose flour is added to this recipe.
Oil
We use a canola oil for these, but you can use any neutral oil to make these delicious sourdough discard crackers. Olive oil may also work if you don’t mind the extra flavor olive oil contributes.
Sea Salt
I like using sea salt to add some saltiness. This balances out the sweetness and completes the sourdough discard crackers.
Rolling the Crackers:
This is one of the most important parts of making crackers. You want to make sure you get your crackers nice and thin (leave them a little thicker if you want a sturdier cracker). Rolling them in between two layers of parchment paper really is an effortless way to get a good result. Then you just transfer the crackers to the baking sheet using the bottom piece of parchment paper.
How Long to Bake These Crackers:
If you are like me, you like your crackers well browned. So, this means that you need to bake them a little longer if you want a nice deep brown cracker. I feel like they have such an incredible flavor when they are a nice golden brown. If you prefer a lighter cracker, simply bake them for a shorter time.
Being able to control the goldenness of the cracker is a huge perk to making your own sourdough discard crackers.
If you want a saltier or flavored cracker:
Before you bake your crackers you can sprinkle with flaky sea salt, or other seasonings. Here are some ides of things you could try:
- Everything but the Bagel Seasoning
- Sesame Seeds
I would add these at the time of mixing the crackers up about a 1/2 tsp per batch of your favorite one:
- Rosemary
- Garlic Powder
- Italian Seasoning
- Chili Powder
You could also replace the honey with hot honey for a spicey sweet cracker. Yum!
Ways to Use this Sourdough Cracker Recipe:
- As a standalone snack
- To use with your favorite dip
- With cream cheese
- Included in a Charcuterie board
- With Cottage Cheese
The Sourdough Cracker Making Process in Pictures:
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Sourdough Discard Thin Honey Wheat Cracker Recipe
- 250 g sourdough starter discard
- 15 g molasses
- 15 g brown sugar
- 50 g honey
- 45 g canola oil or any other neutral oil
- 85 g whole wheat flour
- 70 g all-purpose flour
- 5 g sea salt or kosher salt
Instructions for making the sourdough crackers:
- First start by weighing out, with your kitchen or gram scale, all the ingredients into a large bowl.
- Next, with clean hands mix and knead the cracker dough together until it is well combined. Then take and place the dough on a piece of plastic wrap, wrapping the whole piece of dough.
- Then place in the refrigerator until your oven is preheated or up to 3 days.
- When you are ready to roll out the crackers take a piece of parchment paper the size of a baking sheet and place on a clean work surface. Then take the dough out of the plastic wrap and place HALF of the dough in the center of the parchment paper.
- Next, take another piece of parchment paper around the same size and place it on top of the cracker dough.
- Using a rolling pin roll the cracker dough out as thin as you can while keeping the crackers within the parchment paper.
- When you have the dough rolled out peel back the top piece of parchment and using a pizza cutter, bench scraper or sharp knife, cut out your crackers. I like to do roughly a 2- inch by 2-inch cracker. (They shrink a little when baked.) You can do any size you’d like though.
- Poke with a fork or a toothpick and slide the sheet of parchment paper with the crackers onto a baking sheet. Place in a preheated 400-degree oven and bake for 15 minutes then take the cookie sheet out and take the browned crackers out setting them on a cooling rack. Place the remaining crackers in for another 3 minutes or until your desired browning is reached.
- Remove the rest of the crackers onto a cooling rack and let cool completely. Repeat with the other half of the cracker dough. Enjoy!
- Store in an airtight container or zip top bag for 1-2 weeks.
NOTES:
- You can do a thicker cracker too if you prefer. Simply roll out all the dough at once. This will give you a thicker cracker. You will want to bake them for 20-28 minutes.
- You can save your sheets of parchment paper and use them again for the next time you make granola, these crackers or maybe tortillas!
Sourdough Discard Thin Honey Wheat Cracker Recipe
Ingredients
- 250 g sourdough starter discard
- 15 g molasses
- 15 g brown sugar
- 50 g honey
- 45 g canola oil or any other neutral oil
- 85 g whole wheat flour
- 70 g all-purpose flour
- 5 g sea salt or kosher salt
Instructions
- First start by weighing out, with your kitchen or gram scale, all the ingredients into a large bowl.
- Next, with clean hands mix and knead the cracker dough together until it is well combined. Then take and place the dough on a piece of plastic wrap, wrapping the whole piece of dough.
- Then place in the refrigerator until your oven is preheated or up to 3 days.
- When you are ready to roll out the crackers take a piece of parchment paper the size of a baking sheet and place on a clean work surface. Then take the dough out of the plastic wrap and place HALF of the dough in the center of the parchment paper.
- Next, take another piece of parchment paper around the same size and place it on top of the cracker dough.
- Using a rolling pin roll the cracker dough out as thin as you can while keeping the crackers within the parchment paper.
- When you have the dough rolled out peel back the top piece of parchment and using a pizza cutter, bench scraper or sharp knife, cut out your crackers. I like to do roughly a 2- inch by 2-inch cracker. (They shrink a little when baked.) You can do any size you’d like though.
- Poke with a fork or a toothpick and slide the sheet of parchment paper with the crackers onto a baking sheet.
- Place in a preheated 400-degree oven and bake for 15 minutes then take the cookie sheet out and take the browned crackers out setting them on a cooling rack. Place the remaining crackers in for another 3 minutes or until your desired browning is reached.
- Remove the rest of the crackers onto a cooling rack and let cool completely. Repeat with the other half of the cracker dough. Enjoy!
- Store in an airtight container or zip top bag for 1-2 weeks.
Notes
I hope you enjoy making this recipe for your family and friends. So simple and tasty. This is a good recipe to use up some of the sourdough discard. Let me know what you think in the comment section below and happy sourdough baking!
Mariah | TheFarmChicken
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Frequently Asked Questions:
Yes! A lot of other crackers have a least some added sugar. You could skip the sweetener but to me it complements the cracker so well and smooths out the intense wheat flavor from the whole wheat flour.
Yes! As a general rule they are. Sourdough starter discard crackers contain fermented grains, whole grains, and healthy fats.
There could be several reasons why your homemade crackers aren’t crispy. To have a crispy cracker you need it to be thin and also bake them adequately, so they are baked through and golden brown.
Other Sourdough Discard Recipes to Try:
Looking for a good Step by Step Sourdough Bread?
Try TheFarmChicken Sourdough Bread Recipe
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