Low Sodium Sourdough Crackers
Indulge in the irresistible crunch of these hearty **low sodium sourdough crackers**, a healthier twist on traditional crackers that's packed with flavor and perfect for snacking! Crafted from sourdough discard and whole wheat flour, this recipe ensures zero waste while delivering a wholesome bite, free from excess sodium. A balanced blend of garlic powder, onion powder, and your favorite fresh or dried herbs create a savory depth, while olive oil and a touch of honey (or maple syrup for a vegan-friendly option) lend a subtle richness. These easy homemade crackers come together in just 10 minutes of prep and bake to golden perfection in only 20 minutes. Customize them with optional toppings like sesame seeds or flaxseeds for added crunch. Perfect for dipping, pairing with soups, or enjoying straight out of an airtight container, these light and crispy crackers make snack time guilt-free and utterly delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 grams Sourdough discard
- 60 grams Whole wheat flour
- 30 grams Olive oil
- 10 grams Honey (or maple syrup for vegan option)
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 teaspoon Fresh or dried herbs (e.g., rosemary, thyme, or oregano)
- 0.25 teaspoon Ground black pepper (optional)
- 2 tablespoons Sesame seeds or flaxseeds (optional topping)
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a medium mixing bowl, combine the sourdough discard, whole wheat flour, olive oil, and honey (or maple syrup) until a smooth dough forms.
Stir in the garlic powder, onion powder, your choice of herbs, and ground black pepper if using.
Place the dough onto the prepared baking sheet. Use a rolling pin or a flat spatula to spread it out evenly until it’s very thin, about 1/8 inch thick. Tip: Place a sheet of parchment paper on top of the dough to prevent sticking while rolling.
If desired, sprinkle sesame seeds or flaxseeds over the top of the dough and press them in gently with the rolling pin.
Using a sharp knife or pizza cutter, score the dough into small squares or rectangles. This will make it easier to break apart once baked.
Bake the crackers in the preheated oven for 20 minutes, or until golden brown and crispy. Keep an eye on them to avoid burning, especially around the edges.
Remove the crackers from the oven and let them cool completely on the baking sheet. They will continue to crisp up as they cool.
Once cooled, break the crackers apart along the scored lines and store them in an airtight container for up to 1 week.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 489 mg | 21% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 9.9 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
