Sourdough Discard Egyptian Dukkah Spice Blend and Sesame Crisps

Steps

1. 1

   Toast hazelnuts

   • In a small, dry skillet over medium heat, toast the roughly chopped hazelnuts for 4–5 minutes, stirring often.
   • They should become fragrant and slightly darker, but not dark brown.
   • Spread them on a plate to cool completely—about 5 minutes.
   • Once cool, roughly chop again if needed into ¼-inch pieces.

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   Ready when: Fragrant, light golden brown, and cool to touch

   Tip: Don't skip cooling—warm nuts release oils and won't grind as efficiently into the spice blend

2. 2

   Toast and measure sesame seeds

   • In the same skillet, toast 1/3 cup (47 g) of sesame seeds over medium heat for 3–4 minutes, stirring constantly.
   • The seeds should smell nutty and turn light golden.
   • Spread on a plate to cool, then set aside.
   • You will toast the remaining 2 tablespoons (18 g) separately for topping in Step 8.

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   Ready when: Light golden color and strong nutty aroma

   Tip: Sesame seeds burn quickly—keep heat at medium and stir constantly to avoid scorching

3. 3

   Toast spice seeds

   • In the same skillet, combine the cumin seeds and coriander seeds.
   • Toast over medium heat for 2–3 minutes, shaking the pan frequently, until fragrant.
   • The seeds will darken slightly and smell warm and aromatic.
   • Transfer to a plate to cool for 2 minutes.

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   Ready when: Clearly fragrant and slightly darker in color

   Tip: Cumin and coriander toast quickly—watch closely and don't let them blacken or they'll taste bitter

4. 4

   Grind dukkah spice blend

   • Combine the cooled hazelnuts, 1/3 cup (47 g) toasted sesame seeds, cumin seeds, coriander seeds, and black peppercorns in a spice grinder or mortar and pestle.
   • Grind to a coarse texture with some texture remaining—not a fine powder.
   • You should be able to see small pieces of nuts and seeds.
   • Transfer to a small bowl and stir in the salt (3/4 teaspoon / 5 g).
   • Taste and adjust seasoning if needed.

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   Ready when: Coarse, textured blend with visible seed and nut pieces; aromatic

   Tip: Keep some texture—over-grinding makes the blend powdery and less interesting to bite into

5. 5

   Mix cracker dough

   • In a medium bowl, whisk together 1 cup (240 ml) sourdough discard and 2 tablespoons (30 ml) olive oil until smooth.
   • Add 3/4 cup (90 g) flour and 1/4 teaspoon (1.5 g) salt, stirring until a shaggy dough forms.
   • Fold in the dukkah spice blend, mixing gently until evenly distributed and no dry flour remains.
   • The dough should be sticky but hold together.

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   Ready when: Shaggy dough with dukkah visible throughout, no dry flour visible

   Tip: Fold gently to keep spice pieces intact—aggressive stirring will break up hazelnuts and sesame seeds

6. 6

   Spread onto parchment sheets

   • Divide the dough in half.
   • Spread each portion very thin (about 1/8 inch / 3 mm thick) onto a parchment-lined 9×13-inch (23×33 cm) baking sheet, working from the center outward and using an offset spatula or spoon.
   • The dough will be sticky—wet your spatula with a little water to prevent sticking.
   • Aim for an even layer; some gaps are fine and create extra-crispy bits.

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   Ready when: Thin, even layer, roughly 1/8 inch thick

   Tip: Spread the dough as thin as possible—thin crisps are crunchier than thick ones; thicker dough becomes chewy

7. 7

   Toast remaining sesame and prepare for bakingOven 375°F / 190°C

   • While the oven preheats to 375°F (190°C), toast the remaining 2 tablespoons (18 g) sesame seeds in a dry skillet over medium heat for 2–3 minutes until golden.
   • Lightly brush or drizzle the dough on both sheets with a tiny bit of water, then sprinkle with the toasted sesame seeds.
   • If using fleur de sel, add a light sprinkle to each sheet.

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   Ready when: Sesame seeds light golden and fragrant; oven preheated

   Tip: Water helps the topping seeds adhere; don't over-sprinkle or they'll fall off during baking

8. 8

   Bake until crispyOven 375°F / 190°C

   • Place both sheets in the preheated 375°F (190°C) oven.
   • Bake for 9 minutes, then rotate both sheets front to back and side to side.
   • Return to the oven and bake for another 8–10 minutes until the crisps are deep golden brown, dry throughout, and crispy to the touch.
   • The edges will crisp first—this is normal.
   • Remove from the oven when the thickest parts sound hollow when tapped lightly.

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   Ready when: Deep golden brown, crispy throughout, hollow-sounding when tapped

   Tip: Rotate the pans halfway through to ensure even browning—ovens have hot spots, so don't skip this step

9. 9

   Cool completely

   • Leave both sheets on the baking racks for 10 minutes to cool.
   • The crisps will continue to harden as they cool.
   • Once cool enough to handle, break or cut into irregular 2–3-inch (5–8 cm) pieces.
   • Store cooled crisps in an airtight container.

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   Ready when: Cool to touch, snaps cleanly when bent, fully crunchy

   Tip: Don't seal them in a container while warm or steam will make them chewy; cool completely first