Sourdough Discard Poppyseed Crackers

Since I have been making Sourdough Bread there is a lot of discard to deal with! Thankfully there are lots of recipes online !

If you do not have any discard to make these crackers i am not sure that this recipe is for you…. sorry! There is a recipe on Epicurious for 3-Ingredient Seeded crackers that you could try.. I have not made them but Epicurious is really a good site!

I changed up a recipe for Crackers that is on the King Arthur Site. I had made them before as written but today I used olive oil instead of the butter and ..well,,,they are just so delicious!!!

These are simple to make… and I am going to make them often!!

Here is my adapted recipe…..the original recipe link is here


1 cup whole wheat flour

1/2 tsp sea salt or kosher salt…or I am sure regular would be fine too

1 cup Sourdough starter or unfed discard… I used unfed discard

3 tbsp olive oil

2 tbsp poppyseeds

some vegetable oil for brushing on the top of the crackers before baking…

Coarse salt for sprinkling on the crackers before baking


  1. Mis the flour, salt, sourdough discard, oil & poppyseeds together until it forms a dough… it took a bit to incorporate of the the dry ingredients but just keep at it.. I started using a spoon but quickly realized using my hands was a much better idea
  2. Divide the dough in half. Form each half into a flat square. Wrap in plastic wrap & chill in the fridge for 30 minutes
  3. Preheat the oven to 350f
  4. Now get all of the others things you need ready!
  5. You will need some flour to roll the dough on & a rolling pin
  6. Get a baking sheet & parchment paper ready… put some oil into a dish…have a pastry brush ready & the coarse salt… oh.. & a sharp knife to cut the dough into crackers & a fork
  7. Lightly flour the parchment paper & rolling pin. You are going to roll the dough out onto the parchment paper then transfer it to the baking sheet
  8. When the dough has chilled for 30 minutes, remove from the fridge
  9. Start with one piece
  10. Roll the dough on the prepared parchement paper until it is really thin…the recipe says 1/16 of an inch which is hard to tell so I just rolled it out very thinly. The edges are not even but that is ok
  11. Transfer the dough on the parchment paper to the baking sheet
  12. Lightly brush the dough with some oil then sprinkle salt all over… use the salt sparingly
  13. Cut the dough into squares …the recipe suggests 1 1/4 inch squares but mine are bigger…you can see in the picture. Use a pizza wheel or a sharp knife for this
  14. Prick the crackers all over with the fork
  15. Put into the preheated oven for abut 20 minutes… have a look and see if they are done to your liking..if not bake a bit longer. The thiner pieces will brown sooner…I got some crisp ones!
  16. When done remove from the oven to a rack to cool
  17. Repeat with remaining dough!


Published by

Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

5 thoughts on “Sourdough Discard Poppyseed Crackers