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Sesame Seed Sourdough Starter Batter Crackers

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This isn’t my first rodeo with sourdough starter batter crackers.

I started making them back in the winter of 2018. I had been experimenting with drying Sourdough Crepes in the oven to get a slightly sweet cracker when the idea for a batter-style cracker hit me. I have to admit, it’s been one of my best, time-saving, super easy, and incredibly versatile ideas!

Pinterest collage showing jars full of sesame seed sourdough starter crackers with text overlay.

The original sourdough batter cracker is my Sourdough Discard Crackers With Rosemary and Olive Oil. They will always hold a special place in my list of culinary accomplishments. They were an innovation to sourdough crackers around the world!

A jar full of toasty brown sesame crackers with a baking sheet of crackers in the background.

Since publishing that recipe many other sourdough bakers have adapted it to suit their own style. And I have published other versions myself, including Buttery Parmesan Sourdough Discard Crackers and Sourdough Discard Cheddar Crackers. With all these options you are guaranteed to find one you love!

The idea to add sesame seeds to my crackers actually came from two separate readers who added sesame seeds, among other things, to their crackers. Once I tried it I knew I had to publish the recipe so you could all try it as well! So here is a huge shout-out to Mark and Marie! Thanks for taking the time to comment on my website and leave valuable feedback. I loved your suggestions! 

Pinterest image showing a jar full of sesame seed sourdough starter crackers with text overlay.

A Jar full of toasty brown sesame crackers with a baking sheet of crackers in the background.

Sesame Seed Sourdough Starter Batter Crackers

Prep Time: 5 minutes
Cook Time: 1 hour
Additional Time: 30 minutes
Total Time: 1 hour 35 minutes

These four-ingredient batter-style crackers are light and crisp with the perfect hint of toasted sesame seed flavor.


  • 340 grams active sourdough starter or discard, 100% hydration
  • 60 grams avocado oil
  • 30 grams sesame seeds (plus more for topping)
  • 7 grams salt


  1. Preheat your oven to 325°F.
  2. Weigh all ingredients into a bowl and whisk them well. The oil needs to be fully incorporated into the batter. It should not look oily at all!
  3. Line a 13 by 18-inch baking sheet (half sheet pan size) with quality parchment paper.
  4. Spread the batter onto the parchment in a thin even layer all the way out to the edges of the pan. If you don't have a 13 by 18-inch pan, use two smaller pans. Do not try to fit all the batter on one smaller pan, or the crackers will be too thick.
  5. Sprinkle the top of the batter with extra sesame seeds.
  6. Bake the crackers on the middle rack of your oven for 30 minutes.
  7. Remove the crackers and use a pizza cutter or knife to score the half-cooked batter into cracker shapes.
  8. Return the pan to the oven and continue baking for 30 more minutes. Watch the crackers carefully during the last 15 minutes. Once the crackers are golden brown, turn off the oven and crack the door. Let the crackers cool completely in the oven, if you can!
  9. Store the crackers in an airtight container.


While discard works for all my batter-style crackers I would encourage you to use starter that is still semi-active. Starter that has not completely deflated and turned overly sour works best in all my cracker recipes. I like to use sleepy starter taken from the refrigerator or starter that has been specifically made and fermented overnight for this recipe.

Pinterest image showing a jar full of sesame seed sourdough starter crackers with text overlay.


Monday 29th of January 2024

Very delicious and satisfying use of discard! Any tips for removing from parchment without extra oil? Thanks for sharing

Butter For All

Friday 9th of February 2024

Hey Allison, I'm wondering what kind of parchment you're using? It definitely shouldn't be sticking even without extra oil. I have had readers comment that they baked directly on a baking sheet, especially if it's stainless steel, so that's some thing you could try. But I would definitely recommend trying a different brand of parchment. If you care is a quality parchment, as is the Costco brand parchment paper.


Friday 3rd of November 2023

Excellent! I am up in altitude around 2300 feet so I baked 330 degrees and added 5 minutes to the bake time... perfect and delicious! Thanks for sharing this recipe

Butter For All

Sunday 5th of November 2023

Hi Michael!

So happy they worked out for you! I love the sesame crackers so much! Thanks for the feedback and I'm sure it will help other high-altitude bakers!


Tuesday 23rd of May 2023

Excellent crackers! Was very glad to have a more digestible snack to serve my family. This will be a regular bake for us.

Butter For All

Wednesday 31st of May 2023

That's wonderful, Milou. Thanks for leaving a note!


Friday 10th of March 2023

These are especially delicious! I have yet to present an entire batch, as I nibble at the early browning edges. I intentionally create abundant discard for this recipe.

Butter For All

Tuesday 14th of March 2023

Hi Connie!

That is the perfect way to "take care" of those browning edges!!! Thank you for the nice feedback!



Friday 5th of March 2021

It looks interested.

Butter For All

Friday 5th of March 2021

Thanks Edwin! I hope you'll try them!

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