Ingredients
Scale
- 1 cup flour (1/2 cup whole wheat + 1/2 cup unbleached bread flour)
- 1 cup sourdough starter (active or discard)
- 1/4 cup softened coconut oil, butter or olive oil
- 1/2 tsp sea salt
- Olive oil for brushing
- 1/4 cup fresh herbs of choice (e.g. rosemary, sage, thyme, oregano) or 2 Tbsp dried
- 1/2 cup finely grated firm cheese (such as cheddar or parmesan)
- 2 Tbsp everything bagel seasoning
- 1/4 cup sun-dried tomatoes, finely chopped
- 1/4 cup sunflower seeds or pumpkin seeds
- 1 to 2 Tbsp nutritional yeast
- 1/2 tsp onion powder or garlic powder
- A sprinkle of paprika over the top (added after baking)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Whisk the flour and sea salt in a bowl to combine.
- Fold in the sourdough starter and softened oil until a stiff dough forms.
- Stir in seeds, sun-dried tomatoes, herbs, nutritional yeast, onion/garlic powder, and half the grated cheese (if using).
- Place the dough between two sheets of parchment and roll very thin (about 1/16 to 1/8 inch thick).
- Transfer the rolled dough (on the bottom parchment) to the baking sheet and peel off the top parchment.
- Score the dough into squares or desired shapes with a knife or pizza cutter.
- Brush lightly with olive oil and sprinkle with everything bagel seasoning and remaining cheese, if desired.
- Bake for 12–18 minutes, watching closely, until edges are golden and centers feel set.
- Sprinkle paprika after baking or return to oven for 1–2 minutes for toasted flavor. Cool on the pan before breaking along scored lines.
Notes
Roll the dough very thin for crisp crackers. Watch closely while baking to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian