Savory Sesame Whole Wheat Crackers with Sourdough Starter
Easy Sourdough Sesame Whole Wheat Crackers Recipe :: Crispy & Nutty Homemade Crackers
Following our previous recipes for cheese and curry crackers using leftover sourdough starter, we’re now diving into the delightful world of sesame crackers! While I’ve experimented with oil in the past, this recipe truly shines when using room-temperature butter instead of melted butter or oil, as it yields the best crispy texture. Let’s bake these wonderfully crisp and nutty sesame whole wheat crackers together!
Cracker Ingredients
- 100g Sourdough starter (bring to room temperature, remove excess coldness)
- 100g Whole wheat flour
- 50g Almond flour
- 25g Sesame seeds (toasted, adjust to taste)
- 35g Maple syrup
- 60g Unsalted butter, softened to room temperature
- 1g Fine sea salt
- A little egg white, for brushing
- A pinch of coarse sea salt or turbinado sugar, for sprinkling on top (optional)
Cooking Instructions
Step 1
In a mixing bowl, cream the softened room-temperature butter until smooth using a whisk or spatula. Add the maple syrup and salt, and mix well. Finally, incorporate the sourdough starter (which has been brought to room temperature and is no longer cold) and whisk until everything is evenly combined.
Step 2
Add the sifted whole wheat flour, almond flour, and toasted sesame seeds to the bowl. Gently mix with a spatula or your hands until just combined and a dough starts to form. Avoid overmixing; you want it to come together into a cohesive mass.
Step 3
Once the dough has come together into a ball, transfer it to a lightly floured work surface and gently shape it into a uniform mass.
Step 4
Flatten the dough into a rectangular shape, wrap it tightly in plastic wrap or place it in a resealable bag. Refrigerate for about 30 minutes to allow the dough to firm up, which will make it much easier to roll out.
Step 5
Remove the chilled dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll the dough out to an even thickness of approximately 3mm. Aim for a thin, consistent layer for optimal crispiness; rolling too thick can result in longer baking times and a less crunchy texture.
Step 6
Cut the rolled-out dough into your desired shapes and sizes. Smaller crackers, about bite-sized, bake faster and become crispier. You can use a knife, pizza cutter, or cookie cutters for this step.
Step 7
Line a baking sheet with parchment paper and arrange the cut cracker dough pieces, leaving a little space between them. Lightly brush the tops of the crackers with egg white. This will give them a beautiful golden-brown color as they bake.
Step 8
Using a fork or a skewer, gently prick the surface of each cracker several times. This prevents them from puffing up too much and helps achieve a crispier result. If desired, sprinkle lightly with coarse sea salt or turbinado sugar. Turbinado sugar adds a subtle sweetness, while sea salt provides a savory touch. Leaving them plain will result in a wonderfully mild and nutty flavor.
Step 9
Bake in a preheated oven at 180°C (350°F) for about 15 minutes, or until the crackers are a deep golden brown and appear crisp. Baking time can vary depending on the thickness and size of your crackers, so keep an eye on them. Ensure they are well-colored for maximum crispness. Once baked, transfer the crackers to a wire rack and let them cool completely before enjoying.
