Sourdough Whole Wheat Crackers Recipe

Sourdough Whole Wheat Crackers next to cheese, grapes, olives

Yield: + Crackers

Prep Time: 15

Cook Time: 20

Chill Time: 30

Total Time: 1 5

Sourdough Whole Wheat Crackers are slightly sweet and tangy with plenty of crunch! Made with sourdough discard, this quick and easy recipe will be your new go-to sourdough snack recipe.

4.50 from 4 votes

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Equipment

Ingredients

140 grams Whole Wheat flour 1 cup
4 grams baking powder 1 teaspoon
7 grams sugar 1 1/2 teaspoons
6 grams salt 1 teaspoon
57 grams unsalted butter, cold 4 Tablespoons
240 grams sourdough discard 1 cup
olive oil
extra flavor variations below

Instructions

In a large mixing bowl, whisk together the whole wheat flour, baking powder, sugar and salt until combined.
140 grams Whole Wheat flour, 4 grams baking powder, 7 grams sugar, 6 grams salt
Add cubed, cold butter to the flour mixture and press the butter into the dry ingredients until the butter is in pea-sized pieces and covered in flour.
57 grams unsalted butter, cold
Pour in the sourdough discard and mix with a spatula until a dough is formed.
240 grams sourdough discard
Divide the dough into two pieces. Roll each half of the dough in a round dough ball, flatten, and cover with plastic wrap. Chill the cracker dough for at least 30 minutes or overnight to long-ferment.
When ready to bake, preheat the oven to 350 degrees F.
Remove one of the discs from the fridge and let rest for 10-15 minutes for easy rolling.
Place the dough on a lightly floured piece of parchment paper, then cover it with another piece of parchment paper. Roll the dough out until a large rectangular shape.
Be sure to roll the dough as evenly as possible for even baking.
Peel off the top sheet of parchment paper. With a pizza cutter or sharp knife, slice the dough into about 40 crackers.
Brush the top of the dough lightly with olive oil and sprinkle with flaky salt. Gently press the salt into the dough. Poke holes into each cracker with the prongs of a fork.
olive oil, extra flavor variations below
Slide the cracker dough on the parchment paper onto the baking sheet. Bake for 20-25 minutes, rotating halfway, or until the crackers are golden brown.
Know that the edge crackers may bake faster than the rest. Remove if browning faster than the rest and continue to bake the remaining crackers.
Repeat with the remaining dough.

Notes

This recipe card was updated on March 2nd, 2026.

Variations

Sourdough Whole Wheat Crackers are excellent on their own, but they are also the perfect canvas for a plethora of creative flavor combinations! So get creative! Below you will find some delicious additions to take these delicious crackers to the next flavor level.

Tasty Flavor Combos:

Adding a few dashes of fresh or dried seasoning can add such a lovely flavor profile to these Sourdough Whole Wheat Crackers. Here are a few suggestions:

Garlic Powder
Black Pepper
Bagel Seasoning
Chili Flakes
Fresh Herbs, like fresh rosemary
Dried Herbs, like herbs de Provence

Sourdough Cheesy Crackers

Craving something cheesy? Try adding Parmesan Cheese, Asiago, Cheddar Cheese, or a combination of cheeses for a deliciously cheesy version. Or check out my Sourdough Cheez Its recipe!

Sourdough Seed Crackers

Sprinkle on top Poppy Seeds and/or Sesame Seeds for an extra bit of crunch and nuttiness.

How to Store

Store these Sourdough Whole Wheat Crackers in an airtight container at room temperature for up to 1 month.

FAQs:

Can I replace the whole wheat flour with all-purpose flour?

Yes! Whole wheat flour can be replaced with all-purpose flour. However, you may need to add a little more AP flour if the dough is super sticky after mixing. Or check out my Sourdough Ritz Crackers recipe!

Why are my sourdough crackers unevenly baked?

For the crackers to bake evenly, it is important to roll out the dough as evenly as possible. The edges will most likely be thinner than the center, so they will bake quicker. Keep an eye on them! You can always remove the edge crackers once baked and continue to bake the rest of the sourdough crackers.

Nutrition

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