Home » Recipes » Diet » Vegetarian » Sourdough Crackers with Dukkah

Sourdough Crackers with Dukkah

Jun 27, 2022 | 0 comments

Stop throwing away your discard and make these sourdough crackers instead! They’re super easy, delicious and last for ages. I’m adding dukkah to make them even more special, but the beauty of this recipe is how adaptable it is.

Sourdough crackers on a small white plate with a little bowl of dukkah on the side.

If you’ve ever made sourdough, you’ll know that you end up with A LOT of leftover sourdough discard. That’s the stuff you remove from your starter before you feed it. And if you’re feeding your starter often, it can really pile up. I always felt terrible throwing it away so actually stored up loads of it and needed to find something to do with it all. Enter these super easy crackers. Plus, they last for ages which is always a bonus, and it’s fun to learn how to make your own! I personally could live off crackers and cheese so having an easy recipe for making some is an added bonus.

PRO TIP: Keep your discard in a separate jar in the fridge instead of throwing it away – that way you can stock up until you have enough to make these crackers.


This list is lovely and short!

  • Sourdough discard. This one’s a bit of a no-brainer right? If you’ve been making sourdough for a while, you’ll know you end up with tons of this stuff.
  • Flour. The best thing about this recipe is how adaptable it is. You can really play with your flour here. I love using a mix of plain flour and wholemeal for added depth of flavour but you can experiment. Using a little rye or spelt would be great too.
  • Dukkah. I really love mixing in different flavours into my crackers, so here I’m using my favourite homemade dukkah. It’s essentially a delicious mix of toasted nuts and seeds. It’s GOOD and works so well with the sourdough flavour. Give my version a go if you like (it’s very easy and makes a big batch so will last for ages) or just use one from the store. You can also experiment and throw what you like in. I love using za’atar, chilli flakes, dried thyme or rosemary.

How to make the crackers

It’s a super easy process to make these guys. Just mix, rest, roll and bake. I like baking them as a whole sheet, rather than cutting them first, and then just breaking them up into rough rustic shapes after baking. For me, this is a lot less fiddly than trying to cut up the dough before baking!

Start by mixing all your ingredients together until it forms a dough. At this point, wrap it in cling film and pop into the fridge for 30 minutes.

Then you’re going to cut the dough in half and roll one piece out thinly with a rolling pin. I like to do this directly on a piece of baking paper so you don’t have to transfer it onto a sheet after rolling and potentially tear it in the process. Keep the other piece of dough covered while you’re rolling. Don’t worry if it gets a little rough around the edges, that’s all part of the rustic charm of these crackers! Then just bake for 25 minutes at 180C fan, until golden and crispy. Transfer the cracker sheet onto a wire rack to cool, then break it into pieces.

Got a question?

How long will these crackers last?

For a long time! Just store them at room temperature in an airtight container and they’ll last for weeks.

My starter has been in the fridge for weeks – will this still work?

Yes! As long as you’ve been feeding it equal parts flour and water (100% hydration) it’ll be absolutely fine in this recipe. If there’s a weird layer of liquid at the top, just mix it through the starter. If your starter is at a different level of hydration, you may need to adjust the water and flour quantities given, so use the images above to guide you in terms of what the dough should look like.

What other flavours could I add to the crackers if I don’t have dukkah?

You really can put anything in! I love using za’atar, chilli flakes, grated parmesan, sesame seeds, nigella seeds or other dried herbs. Have a little play around and dig through the cupboard and get experimenting.

Like this recipe? Here are some others you might enjoy

If you make this recipe, make sure to let me know in the comments below! I’d love to hear from you.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sourdough crackers on a small white plate with a little bowl of dukkah on the side.

Sourdough Discard Crackers with Dukkah

  • Author: Kate Alexandra
  • Total Time: 1 hour
  • Yield: 65 crackers 1x
  • Diet: Vegetarian


Stop throwing away your sourdough discard and make these crackers instead! They’re super easy, delicious and last for ages. I’m adding dukkah to make them even more special, but the beauty of this recipe is how adaptable it is.

Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.


Units Scale
  • 200g mature sourdough starter
  • 65g all purpose flour
  • 65g wholemeal flour
  • 2 tablespoons olive oil
  • 1 tablespoon dukkah
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon salt


  1. Mix the cracker dough. In a large bowl, add 200g of sourdough starter, 65g plain flour, 65g wholemeal flour, 2 tablespoons olive oil, 1 tablespoon dukkah, 1 tablespoon sesame seeds and 1/2 teaspoon of salt. Give everything a good mix with a large wooden spoon until a dough starts to form. Bring the dough together with your hands and form into a rough circle. Wrap the dough in clingfilm and pop in the fridge for 30 minutes.
  2. Roll out the crackers. Heat the oven to 180C fan. After 30 minutes, get the dough out of the fridge and cut it in half. Cut out a large piece of baking paper that will fit on the oven tray you’re going to bake the crackers on. Put the dough in the middle of the baking paper, and start to roll out with a rolling pin. Keep the other half of dough covered with the cling film while you’re doing this. Roll out as thinly as you can, sprinkling a little flour on top of the dough to prevent it sticking to the rolling pin. It will probably crack a little bit at the edges but don’t worry – this just makes the rustic crackers look even better!
  3. Bake the crackers. Once you’ve rolled out the cracker sheet, transfer to an oven tray and bake for 20 minutes, until golden and crispy when you tap it. Check the crackers half way through baking and rotate the tray.
  4. Cool and form the crackers. Let the sheet cool on the tray for five minutes, then transfer to a wire rack to cool completely. Repeat the rolling and baking process with the other piece of dough. Once cool, break the crackers into rustic shards. Done!


The crackers will keep really well for weeks in an airtight container at room temperature.

Play around with the flavours – you can replace the dukkah and sesame seeds with other dried herbs or spices of your choice.

  • Prep Time: 10
  • Fridge time: 30
  • Cook Time: 20
  • Category: snacks
  • Method: oven
  • Cuisine: mediterranean


  • Serving Size: 10 crackers

Keywords: crackers, snacks


I’m Kate, the creator behind Dished. I love creating flavour packed, simple (ish) recipes for you, designed for every day and special occasions.





This e-book includes my absolute favourite fakeaway recipes (popular takeaway dishes you can make at home!)

Leave a comment & rate this recipe

your email will not be published


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star