Sesame sourdough crackers
Sesame sourdough crackers
Recipe updated March 2024 – as I gain experience baking, I continue to try to simplify my sourdough recipes. The result is the same in a lot less time. When I make these crackers, I make sure I have time to focus on the rolling and baking. You want them to cook evenly and not burn. No multi-tasking!
Yields: 80 crackers
Ingredients
100 grams sourdough starter (fed or discard)
200 grams flour (100 rye and 100 all-purpose)
100 grams water
50 grams – clean tasting oil
10 grams sesame oil
10 grams pink salt
5 grams sugar
Soaker
50 grams sesame seeds (white and black)
50 grams water for soaking seeds
Steps
Make dough - mix sourdough starter, water, oil, sugar and salt. When the starter is broken up and the sugar and salt are dissolved, add the flour. Mix using a wooden spoon. Once the flour starts to become incorporated, I like to use a dough scraper.
Cover the dough with a tea towel and set aside for 30 minutes.
Make soaker - add soaker water to sesame seeds. Set aside for 30 minutes while the dough rests.
Add the soaked seeds to the rested dough. It will be really wet, just keep working it until the liquid is absorbed and the seeds are well dispersed. I use a dough scraper.
Wrap the dough in plastic wrap and put it in the fridge for at least an hour. I usually leave it overnight.
Preheat oven to 325 F.
Pull dough from the fridge. Cut it into four equal pieces. Place each dough ball between two pieces of parchment cut to the size of your baking sheets. I use an 18 by 12-inch baking sheet. Roll the dough evenly about ⅛ inch thick. Gently peel the top layer of parchment off the rolled dough (you can use the same piece of parchment for all four trays). Cut the dough into 1-inch squares with a pizza cutter or sharp knife.
Bake for 15 - 18 minutes until the crackers are golden brown and crispy. Watch closely because they can overbake quickly.
Remove the crackers from oven and place them on a cooling rack.
I leave them in a bowl on the counter for easy snacking or they can be stored in an airtight container for several weeks.
