---
author: Rachel Pardoe
source: https://sites.prh.com/sourdough-everything
video: https://youtu.be/bh5hRXDZmLE?si=f66XQu_0fCYwBPY1
hero: https://bsteph.imgix.net/crackers.png
tags: [sourdough, baking, discard, snack]
draft: true
rating: someday
---
# Seedy Crackers

## Make the Dough

1. Preheat the oven to 350°F.
2. Add (300g)[sourdough starter], (35g)[poppyseeds], (35g)[sesame seeds], and (35g)[flaxseeds] to a medium bowl.
3. Mix with a fork until fully combined.
4. Add (30g)[unsalted butter] and (8g)[sea salt] to the mixture.
5. Mix until fully incorporated.
6. Add (90g)[all-purpose flour] and mix by hand until the dough comes together — do not overmix.

## Roll and Cut

7. Lightly dust your work surface with [all-purpose flour].
8. Roll the dough out onto a 12 × 16-inch piece of parchment paper to an even thickness.
9. Trim the edges with a pizza cutter or sharp knife to create a neat rectangle.
10. Cut the dough into your preferred cracker shapes (1 × 2-inch rectangles work well).
11. Dock the dough at ½-inch intervals with a fork to prevent puffing during baking.

## Bake

12. Transfer the parchment with the crackers onto a baking sheet.
13. Sprinkle with ()[coarse sea salt].
14. Bake for 22–27 minutes, until golden and crisp.
15. Let crackers cool completely on a wire rack before storing in an airtight container.