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Whole Wheat Sourdough Everything Crackers

Prep Time20 mins
Cook Time25 mins
Refrigeration Time45 mins
Total Time1 hr 30 mins
Course: Snack


  • 1 cup whole wheat flour
  • 1 cup sourdough starter (discard)
  • 6 tbsp unsalted butter, softened
  • 2 tbsp everything but the bagel seasoning
  • olive oil, for brushing
  • sea salt, to sprinkle


  • Preheat oven to 350 degrees.
  • Combine the flour, sourdough starter, softened butter, and seasoning until dough comes together and is smooth. I prefer to kneed by hand.
  • Divide dough in 1/2. Shape into 2 round discs, wrap separately in cling wrap and refrigerate for 45 minutes until dough is cool and firm.
  • On a piece of parchment paper, roll one disc of dough until it's about 1/16" thick. NOTE: the dough will have uneven edges as you roll. It's ok and it will still taste amazing!
  • Slide the parchment paper (without moving dough) onto a baking sheet. Then, using a rolling pizza wheel, cut the dough into small squares (about 1-1.5").
  • Lightly coat the crackers with olive oil using a brush, then sprinkle sea salt over the top.
  • Bake until slightly golden brown about 25 minutes, turning the baking sheet half way through cooking.
  • Allow to cool and then enjoy!
  • To store, you can simply use a ziplock bag and crackers will keep up to one week (but I bet they won't last that long!).
  • NOTE: If you prefer an herb cracker vs. everything, replace it for 2 tbsp of seasoning of your choice but also add 2 tsp of salt to your dough on the initial mix.