Sourdough Black Sesame Crackers

Steps

1. 1

   Combine and mix dough

   • In a large mixing bowl, combine the sourdough discard, whole wheat flour, black sesame seeds, olive oil, and salt.
   • Stir with a wooden spoon for about 1 minute until a shaggy dough forms.
   • If the dough feels very dry and won't come together, add water 1 tablespoon at a time (you likely won't need all of it).
   • Once the dough is cohesive, knead by hand for 2–3 minutes until smooth, evenly mixed, and slightly stiff.
   • The dough should hold together and be firm enough to handle, resembling stiff cookie dough.

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   Ready when: Dough is smooth, homogenous, and holds together

   Tip: Sourdough discard varies in moisture content; add water very gradually. Too much makes the dough sticky and hard to roll; too little makes it crumbly.

2. 2

   Rest the dough

   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Let the dough rest at room temperature for 15 minutes.
   • This allows the flour to fully hydrate, making the dough easier to roll without tearing or springing back excessively.
3. 3

   Cut dough into portions

   • Divide the dough into 2–3 equal portions (roughly 130–200g each, depending on whether you divide into 2 or 3 pieces).
   • Working with smaller portions makes rolling and handling much easier and gives more consistent crackers.
   • Keep unused portions covered with a towel to prevent them from drying out on the surface.
4. 4

   Roll crackers thin

   • Take one portion and place it between two sheets of parchment paper.
   • Using a rolling pin, roll out to about 1/8 inch (3 mm) thickness.
   • Aim for even thickness throughout; the dough should be thin enough to be slightly translucent in spots but sturdy enough not to tear easily.
   • If the dough springs back and feels warm, let it rest 2–3 minutes before continuing to roll.
   • Repeat with the remaining portions, keeping each finished piece on its parchment so you can bake them in succession or simultaneously if your oven is large enough.

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   Ready when: Dough is approximately 1/8 inch thick and relatively even throughout

   Tip: Roll between parchment sheets to avoid sticking and reduce the need for flour. If dough springs back, rest it briefly rather than forcing the rolling—this prevents tough crackers.

5. 5

   Score into cracker shapes

   • Slide one sheet of rolled dough (still on parchment) onto a baking sheet.
   • Using a knife or bench scraper, lightly score the dough into cracker-size pieces—roughly 2 × 2-inch (5 × 5 cm) squares or 2 × 3-inch (5 × 8 cm) rectangles, depending on your preference.
   • Score with light, gentle pressure; you're marking where pieces will separate, not cutting through.
   • Optionally, lightly brush the surface with sesame oil and sprinkle a few additional black sesame seeds on top for extra nuttiness and visual appeal.
   • Repeat with remaining rolled dough portions.

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   Tip: Score gently; pressing too hard will cause the thin dough to separate prematurely, creating ragged, uneven edges. Let the oven do the work of separating pieces.

6. 6

   Bake until golden and crispyOven 375°F / 190°C

   • Place the baking sheet in a 375°F (190°C) oven.
   • Bake for 15–20 minutes, until the edges are deep golden brown and the centers feel set and crispy when pressed (not soft or chewy).
   • The crackers will still feel slightly pliable when warm but will crisp considerably as they cool.
   • Check at the 15-minute mark, as oven temperatures vary and black sesame seeds brown quickly.
   • The smaller or thinner pieces may brown faster than thicker areas—this is normal and desirable.
   • Remove from the oven when the surface is mostly an even golden color.

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   Ready when: Edges are deep golden brown; centers feel set and crispy when pressed gently

   Tip: Watch closely in the final minutes; black sesame seeds brown quickly, and burnt crackers taste bitter. If crackers are browning too fast, tent loosely with foil.

7. 7

   Cool on sheet and break apart

   • Leave the baking sheet on the counter for 5 minutes after removing from the oven to allow the crackers to firm slightly.
   • Then carefully slide the parchment (with crackers still on it) onto a wire cooling rack or clean counter to cool completely, about 10–15 minutes.
   • The crackers will firm up and become fully crispy as they cool; they're too soft and fragile to break cleanly while still warm.
   • Once completely cool, break apart along the scored lines into individual crackers.
   • If any pieces haven't separated cleanly, a gentle tap with a knife will separate them.

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   Ready when: Crackers are completely cool and crisp throughout, with no soft spots

   Tip: Don't attempt to break crackers while warm; they'll splinter and shatter. Patience here prevents a crumbly mess and gives you intact crackers.