My crackers came out too soft, what can I do?

This can happen if they are not spread thin enough before baking. The easiest way to judge if the batter is thin enough, is by looking at the flat lying pumpkin seeds. If the rest of the spread batter is just about as high as the pumpkin seeds, it has the right thickness. Another possibility is that they are underbaked. Just leave them in the oven a little longer. If you feel they are getting too dark, lower the oven temperature and/or cover them loosely with a bit of cooking foil.

Can I replace flax seeds with ground flax or chia seeds?

You can, but they won’t be as shiny. Here is a picture of a batch I made with ground flax and chia seeds. Still crispy and delicious, but they curled up a little and looked more matte than shiny.

Seeded Protein Crackers with Sourdough Discard

Description

Looking for a healthier, protein-packed snack that you can easily make at home? These Seeded Protein Crackers with Sourdough Discard are incredibly satisfying and simple to prepare. They’re loaded with fiber and healthy fats, and thanks to unflavored protein powder and the binding power of flax seeds, each one delivers over 3 grams of protein. The sourdough discard adds an addictive, complex tang—a deeper flavor than you’ll get from most homemade crackers. This is an easy, one-bowl recipe that takes minimal prep time, resulting in two sheet pans of wonderfully crisp crackers, perfect for dipping, topping, or building a beautiful snack board.

Ingredients

Units Scale

1/2 cup pumpkin seeds
1.5 cups sunflower seeds
1 cup sesame seeds (I used a mix of black and white)
1/3 cup flax seeds
2 tbsp Za’atar
1.5 tsp kosher salt
1/2 tsp garlic powder
2 scoops protein powder, unflavored (optional)
1/2 cup sourdough discard
2 cups water

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Instructions

Making these seeded sourdough crackers is one of the easiest things you can do in your kitchen:
Pre-heat your oven to 300°F/150°C.
Line 2 large sheet pans with baking parchment.

Mix Your Seeded Protein Cracker “Batter”

Add all ingredients to a large bowl, whisk vigorously until no protein or sourdough lumps are left.
Allow to sit for 20- 30 minutes until the mixture has thickened. It will still be very wet. That is working as intended.
Using ideally an offset spatula, spread half of the gel-like seed-sourdough mixture over each sheet pan. You want it to be very thing. Just about the thickness of the pumpkin seeds. Make sure there are no holes in it.

Bake The Crackers

Bake for 25-30 minutes or until the edges are starting to brown.
If you want to cut your crackers into even shapes, now is the best time to do it while the batter is still slightly soft but set enough to keep its shape.
I used a pizza cutter to get even and relatively straight cuts. A large knife works too.
Alternatively just break them into rustic chunks later.
To get the calculated 3.5g protein per cracker, aim for about 20 crackers per sheet pan when cutting.
Cut or not, do rotate your sheet pans now, as most ovens bake unevenly.
Bake for another 25-30 minutes (mine took 1h all in all) or until crispy and golden brown.
Allow to cool on the pans for about 10 minutes before trying one or until completely cooled for storing.
Serve your Seeded Protein Crackers with Sourdough Discard with any dips or toppings you enjoy.

Equipment

Glass bowl

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whisk

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sheet pan

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Notes

How To Store

These crispy, protein packed crackers keep well for 2-3 weeks in an airtight container. I like having them in a sealed jar on my counter, to snack on them whenever I pass by (I might just make up reasons to pass by the jar).
They might get a little softer over time. So I sometimes crisp them up in my air fryer at 350°F/175°C for 3 minutes or so.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Sourdough Protein Recipes
Method: Bake
Cuisine: American