My husband and girls love crackers. I love making them homemade crackers since they are so much healthier! I don’t make them every week but when I do they just love them! Animal crackers are definitely cuter but simple squares are so quick and easy.
These are surprisingly quick and easy to make, especially if you have a sourdough starter and are always looking for fun things to make with it. You can make your own, I purchased mine from King Arthur Flour and have been really happy with it. If you don’t want to dabble with sourdough you can find my wheat thin recipe here.
I buy all of my spices from Savory Spice Shop now, they are always great quality and if you think buying spices from spice shop is more expensive than a grocery store you might be surprised!
I love serving crackers and cheese ball for holidays, maybe because that’s what my mom always did!
3 SEED WHOLE GRAIN SOURDOUGH CRACKERS
1 cup white whole wheat flour (whole wheat pastry flour is a good choice too)
1/2 teaspoon sea salt (plus extra for sprinkling on top if desired)
1 cup sourdough starter, unfed/discard
1/4 cup unsalted butter, room temp
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon poppy seeds
1/2 teaspoon sesame seeds
1/2 teaspoon flax seeds
1 teaspoon dried green onion flakes (or dried parsley or chives)
1 1/2 teaspoons olive oil (plus extra for brushing top of crackers)
Mix together all ingredients until well combined to make a smooth dough.
Divide dough dough in half and wrap in plastic wrap and refrigerate for at least 30 minutes.
Spray a silicone mat or parchment paper with nonstick spray and roll out dough as thin as possible, try for around 1/16 inch.
Trip edges and cut into 1 1/4 inch squares with a pizza wheel cutter or knife. (or cut into shapes).
Sprinkle with additional sea salt if desired.
Transfer mat or parchment to a baking sheet and prick each cracker a few times with a fork if desired. This just reduces bubbles, my kids kind of like when it bubbles though!)
Bake at 350 degrees for 20 to 25 minutes. Repeat with second half of dough.
Store in an airtight container for a week, or freeze for longer storage.
Ingredients
- 1 cup white whole wheat flour (whole wheat pastry flour is a good choice too)
- 1/2 teaspoon sea salt (plus extra for sprinkling on top if desired)
- 1 cup sourdough starter, unfed/discard
- 1/4 cup unsalted butter, room temp
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon poppy seeds
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon flax seeds
- 1 teaspoon dried green onion flakes (or dried parsley or chives)
- 1 1/2 teaspoons olive oil (plus extra for brushing top of crackers)
Instructions
- Mix together all ingredients until well combined to make a smooth dough.
- Divide dough dough in half and wrap in plastic wrap and refrigerate for at least 30 minutes.
- Spray a silicone mat or parchment paper with nonstick spray and roll out dough as thin as possible, try for around 1/16 inch.
- Trip edges and cut into 1 1/4 inch squares with a pizza wheel cutter or knife. (or cut into shapes).
- Sprinkle with additional sea salt if desired.
- Transfer mat or parchment to a baking sheet and prick each cracker a few times with a fork if desired. This just reduces bubbles, my kids kind of like when it bubbles though!)
- Bake at 350 degrees for 20 to 25 minutes. Repeat with second half of dough.
- Store in an airtight container for a week, or freeze for longer storage.
