Whole Wheat Sourdough Crackers

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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.

A display of sourdough whole wheat crackers that have been tipped out of a jar onto a counter top. There is also some cheese and tomato relish in the photo and it has been garnished with some fresh rosemary.

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.
Flat lay of ingredients necessary to make sourdough whole wheat crackers.

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.

Pouring flour into a bowl of sourdough starter discard.
I've made this recipe using active sourdough starter, but you can easily use sourdough discard if you prefer. It won't make any difference to the outcome of your whole wheat sourdough crackers.

Divide the dough into two portions (this makes it easier to roll).

Two balls of dough sitting next to a wooden rolling pin.

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.

Whole wheat sourdough cracker dough that has been rolled out and cut into small squares. Each piece has a small hole in it. The dough has been brushed with olive oil and sprinkled with sea salt.

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.

A bowl of sourdough whole wheat crackers.

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.

Sourdough whole wheat crackers - Pinterest Image
Whole wheat sourdough crackers - recipe feature image

Whole Wheat Sourdough Crackers

These crispy sourdough whole wheat crackers are packed with deep, tangy flavor and a satisfying crunch, making them the perfect homemade snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 60 crackers
Calories 21 kcal

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

Notes on Discard - 
This recipe is based on a sourdough discard from a 100% hydration sourdough starter.
 
Notes on Mixing Dough - 
This dough is easy to mix in a bowl with a dough scraper or your hands. I find it easiest to use a dough scraper until the dough has just come together. I then use my hands to knead the dough in the bowl until all the ingredients are combined. Don't add additional liquid - just keep kneading til it comes together. It's not a sticky dough - it should be soft and pliable.
 
Notes on Rolling Dough - 
The dough shouldn't be sticky and is easy to roll out using a rolling pin without it sticking. However, if you are working in a warmer climate or your dough is sticky for whatever reason, you can place the dough into the fridge before rolling it out. Alternatively, you can place the dough between two sheets of parchment paper to stop it sticking to the rolling pin.

Nutrition

Serving: 100g Calories: 21kcal Carbohydrates: 2g Protein: 0.4g Fat: 1g Saturated Fat: 0.5g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.4g Trans Fat: 0.03g Cholesterol: 2mg Sodium: 102mg Potassium: 9mg Fiber: 0.3g Sugar: 0.01g Vitamin A: 21IU Calcium: 1mg Iron: 0.1mg
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