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These crispy sourdough whole wheat crackers are packed with deep, tangy flavor and a satisfying crunch, making them the perfect homemade snack. Made with whole wheat flour, sourdough discard, and a touch of olive oil, they’re easy to roll out and bake into golden perfection.
If you love baking sourdough with whole wheat flour, then you might also enjoy this whole wheat sourdough sandwich bread.
Why You’ll Love This Recipe!
Uses Whole Wheat Flour – this recipe uses 100% whole wheat flour with no added bread flour or other additives. It’s perfect if you love baking with only whole wheat flour, or even freshly milled flour too.
Quick & Easy – this is a quick and easy recipe with no waiting or fermentation time (unless you want to ferment these crackers overnight, which I’ve included instructions for further down).
Ingredients
- Sourdough Discard – you can choose to use sourdough discard or sourdough starter for this recipe, it won’t make too much difference.
- Whole Wheat Flour – you can use your favorite whole wheat flour for this recipe, or even freshly milled flour if you prefer.
- Salt – you’ll need salt to add to the dough, as well as some nice flakey sea salt for sprinkling on top of your crackers.
- Butter – you’ll need to use soft butter for the best results. It’s best to let your butter soften at room temperature. I’ve use salted butter but you can use unsalted butter if you prefer.
- Olive Oil – brushing your whole wheat sourdough crackers with olive oil will ensure they get good color and lovely crunch once they’re baked.
How To Make Whole Wheat Sourdough Crackers
Preheat oven to 350F/180C.
Add sourdough discard, whole wheat flour, salt and soft butter to a mixing bowl and bring the ingredients together to form a pliable dough.
Divide the dough into two portions (this makes it easier to roll).
Place each ball onto a piece of parchment paper and flatten out with your hands into a rough rectangle. Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16″ or 1.5mm thick. The thinner you can get it the better because thick crackers won’t cook properly and won’t crisp up in the oven. The dough should not be sticky at all and easy to roll.
Use a cracker roller to perforate dough. If you don’t have a cracker roller you can use a cookie cutter, dough scraper or knife to cut into crackers and then pierce each one with the tines of a fork or end of a skewer.
Place each parchment paper with dough on top onto a baking sheet. This recipe will generally need two baking trays. Brush dough with olive oil and sprinkle with salt.
Bake at 350F/180C for around 25 minutes or until crackers are golden and crisp.
Let the crackers cool on a rack before breaking into individual pieces.
Longer Fermentation
You can ferment these whole wheat sourdough crackers for longer in the fridge if you want to. Once the dough has been kneaded, you can leave it in the fridge for up to 24 hours before rolling it out and baking it.
How To Store
You can store whole wheat sourdough crackers in an air tight container for 7 days. Any longer and they can lose their crunch. You could pop them in the oven for a few minutes to refresh them.
I recommend using a glass jar or cookie tin to store your crackers. Avoid plastic as this can cause the crackers to stale more quickly.
Whole Wheat Sourdough Crackers
Equipment
- Digital Scales
- Mixing Bowl
- Rolling Pin
- Cracker Roller
- Baking Trays
Ingredients
- 220 g Sourdough Discard
- 150 g Whole Wheat Flour
- 5 g Salt
- 50 g Butter, (softened at room temp)
TOPPING
- 20 g Olive Oil, (for brushing)
- 10 g Sea Salt, (for sprinkling)
Instructions
- Preheat oven to 350F/180C.
- Add sourdough discard, whole wheat flour, salt and soft butter to a mixing bowl and bring the ingredients together to form a pliable dough (see notes).
- Divide the dough into two portions (this makes it easier to roll).
- Place each ball onto a piece of parchment paper and flatten out with your hands into a rough rectangle.
- Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16" or 1.5mm thick. The thinner you can get it the better because thick crackers won't cook properly and won't crisp up in the oven.The dough should not be sticky at all and easy to roll – however see notes below for some troubleshooting if your dough is sticky.
- Use a cracker roller to perforate dough. If you don't have a cracker roller you can use a cookie cutter, dough scraper or knife to cut into crackers and then pierce each one with the tines of a fork or end of a skewer.
- Place each parchment paper with dough on top onto a baking sheet. This recipe will generally need two baking trays.
- Brush dough with olive oil and sprinkle with salt.
- Bake at 350F/180C for around 25 minutes or until crackers are golden and crisp.
- Let the crackers cool on a rack before breaking into individual pieces.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Rate and comment below!
I baked these crackers yesterday and they turned out really good. I needed to modify a few things on your recipe. I needed to bake the crackers for 30 minutes and add a few more minutes for the crackers in the middle. I think I will try to use the convestion setting on my oven next time.
I also used 300g of discard starter that helped make the do more pliable.
I topped the crackers with Everything but the Bagel seasoning with added more oomph tom the crackers.
Otherwise it was an easy recipe to follow.
My crackers stick to the parchment paper. How can I prevent this ?
Do you mean while you’re rolling the dough or once they’re baked?
Hi
Do you use fan mode while baking these crackers?
Thank you
Yes I do use fan forced while baking these crackers 🙂
It’s awesome. Perfect texture and saltiness making it a great snack. Thank you. Could I substitute butter with olive oil?
Olive oil should work as a butter substitute. 🙂
Love this recipe! It’s like a savory graham cracker! Thank you!
Any idea if you could freeze the dough to bake later?
Roll the dough out, cut it and then freeze it, then you can bake them from frozen. I wouldn’t freeze balls of dough for this, no 🙂