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Sourdough Crackers Recipe with Everything Bagel Spice

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This sourdough cracker recipe is quick and easy to make and tastes delicious! Thin and crispy, with tons of flavor!

Sourdough crackers are a perfect use of your sourdough discard! This recipe is easy, it uses leftover sourdough discard, and its quick to make – so you can enjoy these crackers any time you have a hankering for them!

sourdough crackers scattered on white platter and table, resting on wooden cutting board
If you have never made your own crackers before, it is sooo easy, and they end up being so delicious! It really is worth it! We don’t often buy crackers in our house (unless they are cheese flavored and shaped like fish) because they get eaten so fast, so when I actually remember to make them I remember how much I love them!

This recipe combines your sourdough starter with flour and other ingredients to create a quick and great tasting cracker. There are other recipes out there that call for basically just smearing your starter thin and baking it. We have found those kind of crackers to have a LOT of sourdough flavor in them, and its a little much for my kids. We prefer a mellow sourdough tang in these crackers.

Check out 10+ Easy Sourdough Discard Recipes!

sourdough crackers on napkin with green stripes on tin plate

Sourdough Crackers

These sourdough crackers are perfectly easy to make, and are a simple baking project to invite kids to help you with!
They are super quick and easy to mix together, bake, and then consume!
Ladybug loved to help mix these up, and this was a perfect recipe to make with a toddler  (I mean preschooler!!), it was easy to measure and mix everything. She even made some special ones that she pressed some peanuts into, while she told me a story of how she and Daddy used to make peanut crackers together when she was a tiny baby, and how delicious they were. Um, right. Gotta love the imagination of a three year old!

These sourdough crackers are a perfect addition a charcuterie board, or served with hummus, or easy cheese dip.

sourdough discard crackers  with everything bagel scattered on marble top

How to make sourdough crackers

These crackers are a quick and easy treat to make with your sourdough discard. For the full recipe and directions, make sure you scroll down to the recipe card below, but here is a quick overview of how to make these:

  1. Preheat your oven.
  2. Prepare your topping.
  3. In a large bowl, whisk together the dry ingredients.
  4. Mix in the sourdough starter, water, and olive oil until you get a stiff dough.
  5. Place the dough on your counter and knead until it is a soft, silky dough. It will feel a little gritty because of the cornmeal and flaxseeds, but the dough itself should be silky. It shouldn’t take many kneads to achieve this.
  6. Divide the dough in half and flatten each half into a round disc.
  7. Sprinkle your work surface with 1 TBSP of your topping.
  8. Place one rounded disc of dough on top of the topping and roll the dough out until it is quite thin but you can still maneuver it, about 1/2″ to 1/4″ thick.
  9. Pick up the dough (it should not stick to your counter and should be easy to move) and scatter another 1 TBSP of topping on the counter again. Turn the dough over and place it so the side with the seeds is on top.
  10. Roll the dough until it about 1/8″ thick or less. The sheets should be firmly embedded into the dough.
  11. Move the dough onto a pizza stone and use a pizza cutter to cut the dough into squares that are about 1.5″ wide and long.
  12. Bake for 8-11 minutes (your crackers could take longer, depending on if they are a little thicker). The crackers are done when they are browned and crispy, but not burnt.
  13. Transfer the crackers to a wire rack to cool.

*Note: If you want to use a piece of parchment paper to roll your seeds out on, you can then transfer the parchment paper to the baking stone (or baking sheet).

**Do not use a silicone mat for this recipe as you could accidentally cut it with the pizza cutter.

collage showing steps to make sourdough crackers

What kind of toppings can you put on sourdough crackers?

These crackers are great because you can top them so many different ways! Here are just a few ideas to get your creativity flowing:

  • Everything Bagel seasoning
  • Za’atar (affiliate link) Spice blend (or any spice blend) with flake salt
  • Seeds (like poppy seeds, sesame seeds, fennel seeds, sunflower seeds, or a mixture of all of these)
  • Garlic + Fresh herbs
  • Cinnamon and Sugar
a stack of sourdough crackers in front of platter with more crackers

What kind of sourdough starter does this recipe need?

These crackers use a 100% hydration sourdough discard. That means sourdough starter that has not been fed recently and is inactive. To learn more about what that means, read How to Feed Your Sourdough Starter.

It doesn’t matter what kind of flour you use to feed your sourdough starter – starters with unbleached all purpose, whole wheat, rye, or spelt flour will all work well in this recipe.

Make sure your starter is room temperature when you are ready to bake these crackers as it will be easier to mix the starter into the dough.

How do you store sourdough crackers?

Store these crackers in an air tight container on the counter for 7-10 days.

close up side view of sourdough crackers on white platter on wooden board

Kids in the kitchen: How your kids can help you bake

Inviting your kids to help you in the kitchen is one of my favorite things to do. Not only are you carving out meaningful one on one time with them, but its a great time to reinforce math skills, teach them confidence in their abilities and get them interested in the food you are making and eating.

Basically, the more they help you in the kitchen, the better eaters they will be! Here are some age appropriate ways kids can help you bake these sourdough crackers.

  • Kids aged 1-3 can help you measure out the ingredients and add the toppings to the counter.
  • Kids aged 4-6 can do everything above, plus help you knead the dough and use the pizza cutter to cut the crackers into squares.
  • Kids aged 7-10+ can do all the above steps.

Please remember these are guidelines! All steps should be demonstrated and supervised. To learn more about how to bake with your kids, read the article “Kids in the Kitchen: How to Cook and Bake With Your Kids“.

overhead close up of sourdough crackers with everything spice on white kitchen towel

Love Sourdough? Check out these easy sourdough starter discard recipes:

overhead close up of sourdough crackers with everything spice on white kitchen towel

Sourdough Everything Crackers

This sourdough cracker recipe is quick and easy to make and tastes delicious! Thin and crispy, with tons of flavor!
5 from 1 vote
Print Pin Rate
Cuisine: American
Keyword: cracker, snack, sourdough discard recipe
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes
Servings: 12 Servings
Calories: 231kcal
Author: Jenni


Sourdough Crackers:

  • 1 cup whole wheat pastry flour
  • ½ cup cornmeal
  • ½ cup ground flax seed
  • ½ tsp salt
  • cup sourdough starter
  • cup water
  • ¼ cup olive oil

Everything Bagel Topping:

  • 1 TBSP poppy seeds
  • 1 TBSP sesame seeds
  • 1 TBSP dried onion flakes
  • 1 TBSP dried garlic
  • 2 tsp coarse sea salt


  • Preheat the oven to 400F.
  • In a small bowl mix together the ingredients for the topping and set aside.
  • In a large bowl whisk together the flour, cornmeal, flax seed and salt.
  • Mix in the sourdough starter, water, and olive oil until you get a stiff dough.
  • Knead the dough a few times until you achieve a soft, silky dough. It should only take a few rotations.
  • Divide the dough in half and flatten each half into a round disc.
  • Sprinkle your work surface with 1 TBSP of the "everything" topping.
  • Place a disc of the dough on top of the seeds and roll out the dough until it is quite thin.
  • Pick the dough up, scatter another TBSP of topping on your work surface and turn the dough over onto it (so the seeded side is now up).
  • Roll the dough until it is about 1/8" thick or less. The seeds should be firmly embedded into the dough but a few might fall off.
  • Place the dough onto a pizza stone and use a pizza cutter to cut into squares about 1.5".
  • Bake for 7-9 minutes (mine took a little longer. You want your crackers to be brown and crispy but not burnt!
  • Transfer the crackers to a wire rack to cool.
  • Enjoy!


Serving: 1g | Calories: 231kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 513mg | Fiber: 5g | Sugar: 1g
 (slightly adapted from See The Beauty in the Ordinary)
Sourdough Crackers with everything topping on plate
Sourdough Crackers recipe on plate with everything topping
Sourdough Crackers


  1. Love all those seeds! I've never thought of placing the dough on the seeds and rolling it out, duh 🙂

  2. These certainly have everything! Crackers do get eaten quickly! I can't believe how many I have eaten.

  3. Lovely! I love the really seedy ones! Yum! And "help" is always wonderful – makes great memories!

  4. Haha, I love that Ladybug has a whole imaginary culinary world going on. I do too, but it mostly involves eating doughnuts.

    Your crackers look great. The topping sounds very moreish!

  5. Hmmm… peanut crackers with daddy, huh… better keep an eye on him around the new baby! LOL. Your crackers look crispy and delicious and I bet they tasted awesome!

  6. Mmmm…everything crackers. That's a brilliant flavor combo!

  7. This is my favorite kind of cracker – any excuse for lots of seeds! I think I need to go make some right now.

  8. Yum, these sound healthy AND delicious (but I'm still shaking my head over the "solo easy" comment.) The everything topping is a winner.

  9. Easy and quick! That's what I love about making crackers. And letting your daughter help. How fun!

  10. Pingback: Cornmeal Sourdough Crackers & Beet Sunflower Seed Dip | Of Pancake Flips and Oven Flops
  11. Sounds delicious! Should the pizza stone be preheated with the oven?
    Thank you!

    1. No. You are going to transfer the dough to the stone to cut it into squares, and then transfer that to the oven to bake. Otherwise you would be trying to transfer individual unbaked crackers onto a hot stone and that would be tricky and time consuming.

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