Rye Flour Sourdough Crackers with Seeds

May 14, 2026
by S R

Recipe

Rye Flour Sourdough Crackers with Seeds

Thin, crisp, and deeply flavourful — these sourdough rye crackers are the perfect way to use up your sourdough discard and make something genuinely worth snacking on.

⏱ Prep: 15 min 🔥 Bake: 20 min 🫙 Makes ~30 crackers 🌱 Vegan · High-fibre

Made with medium or dark rye flour and a scoop of sourdough starter discard, these crackers develop a complex, tangy depth of flavour that no shop-bought cracker can match. Loaded with seeds for crunch, omega-3s, and staying power.

No discard? No problem — you can use an active starter or even a simple rye flour and water mixture fermented overnight for a similar result.

Which rye flour to use?

Medium rye flour — a balanced choice with good flavour and a slightly lighter colour. Produces a crisp, earthy cracker that pairs well with both sweet and savoury toppings.

Dark rye flour — contains more bran and germ for a bolder, more intense rye flavour and a deeper colour. Ideal if you want a robust, Scandinavian-style cracker with maximum nutritional benefit.

Ingredients

01

Medium or dark rye flour

200g

02

Sourdough discard

150g, room temp

03

Olive oil

3 tbsp, organic

04

Water

2–4 tbsp, as needed

05

Sea salt

¾ tsp

06

Sunflower seeds

3 tbsp

07

Pumpkin seeds

3 tbsp

08

Sesame seeds

2 tbsp

09

Flaxseed

2 tbsp, whole

How to make them

Preheat your oven to 190°C (170°C fan / gas 5). Cut two large sheets of baking paper to fit your baking trays.
In a large bowl, combine the rye flour, salt, and all the seeds. Stir to distribute evenly.
Add the sourdough discard and olive oil. Mix together until a rough dough forms. Add water one tablespoon at a time until the dough just comes together — it should be firm but pliable, not sticky. Dark rye flour may absorb slightly more water than medium.
Divide the dough in half. Place one portion between two sheets of baking paper and roll out as thinly as possible — aim for about 2–3mm. Thinner crackers will be crispier; thicker ones will have more chew.
Slide the rolled dough (still on the baking paper) onto a baking tray. Use a knife or pizza cutter to score into rectangles or irregular shards — do not separate them yet.
Sprinkle lightly with flaky sea salt if desired. Bake for 18–22 minutes until the edges are golden and the crackers feel dry and firm to the touch. Repeat with the second half of the dough.
Remove from the oven and allow to cool completely on the tray — they will crisp up further as they cool. Break along the scored lines once fully cooled.

Nutrition per cracker (approx., based on 30)

Calories52 kcal

Carbohydrates6g

Protein1.5g

Dietary fibre1.5g

Healthy fats2.5g

Omega-3 fatty acids~0.3g

Tips & variations

Add a teaspoon of caraway seeds or fennel seeds to the dough for a classic Scandinavian flavour.
Brush the surface with a little olive oil before baking for an extra glossy, crisp finish.
Mix in a tablespoon of nutritional yeast for a subtle savoury, cheesy depth.
No sourdough discard? Mix 75g rye flour with 75ml water, cover, and leave at room temperature for 8–12 hours to ferment slightly — use in place of the discard.
Store in an airtight container or jar at room temperature for up to 2 weeks. They make a brilliant edible gift packed into a jar with a ribbon.