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Sprouted Seed Sourdough Crackers

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Sourdough batter crackers are one of the easiest and healthiest snacks you can make with your sourdough starter.

Pinterest collage image with text showing a bowl full of sprouted seed sourdough crackers.

In this version I’ve increased the nutrition and flavor by adding tons of sprouted pumpkin and sunflower seeds to the fermented batter. The seeds give the crackers a wonderful light and crispy crunch with an extra toasty seedy flavor. 

These crackers will become your new favorite for cheese plates, charcuterie boards, picnics, and car rides!

A wooden bread bowl lined with a blue striped napkin and filled with toasty sprouted seed sourdough crackers.

Sprouted Seeds Steal the Show

If you haven’t yet experimented with sprouted seeds, this is a great opportunity to add these incredibly nutritious, delicious, thoughtfully prepared foods into your diet.

Sprouting seeds makes them easier to digest, increases their nutritional value, and boosts their flavor. What’s not to love?!

Luckily for us busy people, we can buy these properly prepared seeds already sprouted!

A baking sheet with scored and baked sprouted seed sourdough crackers.

If you are interested in sprouting your own seeds at home you certainly can! Just make sure they are fully dehydrated before adding them to this cracker recipe. 

Here are the easy sprouting steps to follow:

  1. Never mix sprouting seeds in the same bowl. Always keep individual varieties separate.
  2. Start by rinsing a few cups of raw hulled sunflower seeds and raw pumpkin seeds in fresh water to remove any dust or debris.
  3. Soak the seeds in fresh water for 8 hours. Use separate bowls for each variety. 
  4. Rinse them again and drain them well.
  5. Cover the bowl and let them rest at room temperature for 8 hours.
  6. Rinse the seeds and drain them again.
  7. Cover the bowl and let them rest at room temperature for 8 more hours.
  8. Rinse the seeds really well this time and drain them completely. 
  9. Lightly salt the seeds and spread them on baking sheets or dehydrator trays in a single layer.
  10. Dry them for 6 to 10 hours at your lowest oven temperature setting (usually 175°F), or follow your dehydrator manufacturer’s instructions. 
  11. Once completely dry, store them in an airtight container and use them within 2 weeks. 

A bowl full of crispy, golden brown, seeded sourdough crackers with title text.

The Best Sourdough Starter for the Job

As with all my sourdough starter batter cracker recipes, you can use your starter in any state. Some examples include: accumulated starter discard, semi-active starter from the fridge, starter that is fed and allowed to fully ferment, or even freshly fed and active starter. 

Each variation will produce a slightly different flavor and texture. 

  • Using accumulated discard will produce a very sour, very dense cracker. If you use accumulated discard in any cracker recipe make sure to spread it as thin as possible to avoid a tooth breaking scenario. 
  • Using semi-active starter straight from the fridge is a great choice. The starter still has a little life and will rise a bit in the oven. The crackers will be crunchy and slightly sour. The only downside to this option is that cold starter needs more elbow grease when emulsifying the oil into it. If you have time you can bring the starter to room temperature to avoid this problem. 
  • Using fully fermented starter (a 12+ hour ferment at room temperature) will produce a thinner batter that’s easier to spread, with a great sour tang. The crackers will be crisp and crunchy.
  • Using a freshly fed and active starter (4 to 8-hour ferment at room temperature) will give you the lightest texture cracker with the least sourdough flavor. 

Sourdough Starter Batter Crackers

Try some of my other sourdough starter batter cracker recipes!

A bowl full of crispy, golden brown, seeded sourdough crackers with title text.

A wooden bread bowl lined with a blur stripe napkin and filled with toasty sprouted seed sourdough crackers.

Sprouted Seed Sourdough Crackers

Yield: (1) 18 by 13-inch Half Sheet Pan
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

A crispy and crunchy sourdough cracker that is loaded with toasted seed flavor and extra healthy proteins and fats!


  • 300 grams (1 1/5 cup after stirring down) sourdough starter, 100% hydration
  • 50 grams (1/4 cup) avocado oil, ghee, or melted coconut oil
  • 5 grams (just shy 1 teaspoon) salt
  • 70 grams (1/2 cup) sprouted and dehydrated pumpkin seeds
  • 70 grams (1/2 cup) sprouted and dehydrated sunflower seeds


  1. Preheat your oven to 300℉.
  2. In a large bowl combine the starter and oil.
  3. Using a whisk, stir this mixture until the oil is fully incorporated. The oil needs to be completely emulsified into the starter and no visible oiliness should remain.
  4. Add the salt and seeds and stir well to combine.
  5. Line an 18 by 13-inch (half sheet pan) with parchment and using a rubber spatula spread the batter to the edges of the pan in a single thin layer.
  6. Bake the crackers for 20 minutes and then remove them from the oven.
  7. Using a pizza cutter or knife, score the crackers into squares.
  8. Return the crackers to the oven and continue baking for 40 more minutes.
  9. Watch the crackers closely during the last 15 minutes. If they are becoming too brown too fast, turn off the oven, crack the door slightly, and allow the crackers to dry completely in the oven.
  10. Allowing the crackers to cool and dry in the oven with the door ajar will produce the best results.

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Wednesday 7th of February 2024

Please explain "full hydration." I saw it on one of your pages but can not locate. Love what I see on your site.

I am new to sourdough, received a good starter from a neighbor and have started one of my own.

Thanks for your reply, René

Butter For All

Friday 9th of February 2024

Hi René,

You must be referring to the term "fully hydrated" that would be a dough or starter at 100% hydration, in other words, equal weight flour and water. Also talk about sourdough starter being "fully fermented" that would be a starter that is no longer bubbly and is very sour. I wish you the best of luck on your sourdough journey!


Sunday 26th of November 2023

I make these crackers weekly and they disappear much faster than I can make them!

Butter For All

Tuesday 12th of December 2023

Hi Anna! Wow, we have the exact same problem. :-)


Saturday 25th of March 2023

Love your sourdough discard crackers! Sometimes I use slivered and sliced almonds in place of the pumpkin and sunflower seeds-so sweet and delicious! Thanks for the easy discard recipes!

Butter For All

Monday 27th of March 2023

Hi Susan!

Oh wow, I will definitely try almonds, that sounds lovely! Thank you for the really nice note :)



Tuesday 13th of December 2022

Please please please get a “Jump To” button.

Great Crackers

Judi Hillier

Sunday 13th of February 2022

I like what I’ve read. I want get back to making sour doughy bread and make some crackers that I just read about. Tonight, I want to make a apple pie but instead for having a bottom and top crust I want to make apple galettes.

Butter For All

Tuesday 15th of February 2022

Hi Judi!

Mmmm, yum, I love a good galette! I'm so happy these recipe are inspiring. Please come back and let me know how it goes!


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