Seeded sourdough crackers are the perfect healthy dipper! Full of healthy fats, whole grains, and flavor. Excellent for dipping in everything from hummus to peanut butter.
300gmature 100% hydration sourdough starter(1-3 days since being refreshed, stored in the fridge since last feed)
75gwhole wheat flour
75gall-purpose flour
3tbspEVOO
1tspKosher salt
Water(add as needed to bring the dough together)
Seeds
1tbspchia seeds
2tbspflax seeds
2tbsphemp seeds
1tbspgolden sesame seeds
1tbspblack sesame seeds
Instructions
If stored in the fridge, pull the starter out to come up to room temperature before you begin.
Preheat the oven to 350°F.
Pull out the mixer with the dough hook attachment, if you have one. If you don't have a dough hook, use the paddle attachment to start, and then finish off kneading into a ball by hand once the dough gets too stiff for the paddle.
Combine starter, EVOO, seeds, salt, and half the flour in the bowl of the mixer.
Start mixing, using the recommended manufactuer's speed for the dough hook (2 on my KitchenAid mixer).
Add in the rest of the flour while you continue to mix - adjusting the final amount up or down, as needed.
Add water as needed to bring the dough together.
Knead for just 1-2 minutes (up to 5 if by hand), until the ingredients are evenly incorporated, and the dough feels nice and pliable. It should be smooth and soft but not tacky. Since you are not trying to achieve any gluten formation (as when making bread) not much kneading is required.
Form a nice ball, cover, and let rest ~10 minutes.
Split the dough evenly, targeting 200-225g per section. If you started with 300g of starter, you should have enough for 3 portions of dough.
To roll out: use a rolling pin, and roll out the dough on either a Silpat baking mat or parchment paper. If using parchment paper, pre-cut it to fit your half sheet baking pan. Roll the dough as evenly and thinly as possible until it will fill the baking sheet. Pay special attention that the edges get rolled thin as well. If the dough is too elastic and you are having trouble with it not spreading, try pulling the dough off the Silpat periodically to get some air underneath, then continuing to roll. This can help it to stretch better and result in a thinner final product.
Once rolled out, use a fork or pastry dough docker to mark the dough and minimize bubbling while baking.
Finally, cut into ~1 inch squares. A pizza cutter works really well for this!
Transfer the Silpat or parchment to the baking sheet, and bake at 350°F for ~40 minutes. Rotate once through the baking time, and adjust time as needed until the crackers are hard to the touch and lightly browned
Cool, and store sealed for up to 10 days.
Notes
This cracker dough freezes well! Divide into ~200g portions (about right for baking on a half-sheet pan), wrap tightly in saran wrap, and seal in a ziploc bag. To make crackers, thaw the dough in the fridge for about 24 hours, or on the counter for a couple hours. Once thawed roll out, cut, and bake per the recipe instructions. Dough will keep in the freezer for at least 6 months.If you'd like more or less seeds - just adjust the amounts until you find what you like!If you don't have the exact seeds specified in this recipe, don't worry! Just use what you have, or try one of the other ideas below instead.Some other flavor ideas:
Plain, with just sea salt, or sea salt and pepper
Rosemary and fresh cracked pepper
Cumin and oregano
Other herb combinations (herb de provence, Italian mix, etc)
Change out the fat for a different flavor profile. Try using something like coconut oil, or bacon lard.
Crushed red pepper for a spicy kick!
Add a couple tablespoons of nutritional yeast for a bit of a cheesy taste.