Sourdough Discard Mexican Mole Negro and Sesame Crisps
Thin, crispy baked crackers made from sourdough discard blended with rich Mexican mole negro paste, toasted sesame seeds, and dark chocolate. These crunchy wafers deliver warm spice, umami depth, and nutty flavor—a sophisticated snack that rescues discard and brings southwest complexity to the table.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 10 min
- Total
- 50 min
- Makes
- 24 crackers (about 3 oz / 85 g total)
Steps
Before you start
- Preheat oven to 375°F (190°C)
- Line two baking sheets with parchment paper
- Have sourdough discard at room temperature (fed or unfed, both work)
Toast sesame seeds
- Spread white or mixed sesame seeds on a dry skillet over medium heat.
- Toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden.
- Transfer to a plate to cool completely.
- Set aside 2 tablespoons for garnish if desired.
+ Show details− Hide details
Ready when: Seeds are lightly golden and fragrant
Tip: Toasting develops a deeper, nuttier flavor and prevents the crackers from tasting raw.
Blend dough ingredients
- In a medium bowl, combine sourdough discard (1 cup / 240 ml), mole negro paste (3 tablespoons / 45 g), chopped dark chocolate (1 oz / 28 g), cinnamon (¼ teaspoon), and sea salt (¼ teaspoon).
- Stir vigorously with a wooden spoon until smooth and well combined, about 1–2 minutes.
- The mixture should look like thick batter with no visible lumps of mole paste.
+ Show details− Hide details
Ready when: Mixture is smooth and uniform in color (darkish brown with spice notes)
Tip: If mole paste is very thick or clumpy, warm it slightly in a microwave (10 seconds) to soften before stirring into the sourdough.
Fold in toasted sesame
- Add the cooled toasted sesame seeds to the mole-sourdough mixture, reserving 2 tablespoons of sesame for topping if you wish.
- Fold gently with the wooden spoon until the sesame is evenly distributed, about 30 seconds.
+ Show details− Hide details
Ready when: Sesame seeds are scattered throughout the dough without clumps
Tip: Don't overmix or you may bruise the sesame seeds and release excess oil.
Add oil and adjust consistency
- Drizzle olive oil (1 tablespoon / 15 ml) over the mixture and stir until fully incorporated.
- The dough should be thick enough to spread with a spatula—thinner than cookie dough but thicker than pancake batter.
- If it feels too thick, add water 1 teaspoon at a time.
+ Show details− Hide details
Ready when: Oil is fully blended; mixture spreads easily but holds its shape
Tip: The sourdough discard's hydration varies; trust your eyes over the recipe if the batter needs adjustment.
Spread on baking sheet
- Divide the mixture between the two prepared parchment-lined baking sheets (about ¾ cup / 180 ml per sheet).
- Using an offset spatula or the back of a butter knife, spread in an even layer as thin as you can manage—aim for about ⅛ inch (3 mm) thick.
- You want thin, crispy crackers, not chewy ones.
- It's okay if the coverage is not perfectly uniform; thin spots will be extra crunchy.
+ Show details− Hide details
Ready when: Layer is thin, roughly even, and covers most of the parchment
Tip: Work quickly but gently; if the dough is hard to spread, let it rest 2 minutes to relax. Thinner spreads yield crispier crackers.
Sprinkle optional garnish
- If using black sesame seeds, sprinkle the reserved 2 tablespoons evenly over both sheets for a striking visual contrast and extra sesame flavor.
+ Show details− Hide details
Ready when: Black sesame scattered evenly across the dough
Tip: Black sesame seeds are optional but add visual drama and a slightly earthier sesame note.
Bake until crispyOven 375°F / 190°C
- Place both sheets in the preheated 375°F (190°C) oven.
- Bake for 22–26 minutes, rotating the sheets halfway through (around 12 minutes) for even browning.
- The crackers are done when the edges are dark brown and brittle, the surface is dry to the touch, and a thin piece lifted from a corner breaks cleanly.
+ Show details− Hide details
Ready when: Edges are dark brown, surface is completely dry, and crackers snap cleanly when bent
Tip: If one sheet browns faster, pull it out 1–2 minutes early. Slight color variation is normal and adds to their rustic appeal.
Cool on sheet
- Let the crackers rest on the hot baking sheets for 5 minutes to firm up completely and become crisp as they cool.
- Then carefully break or cut them into irregular shards or 2-inch (5 cm) squares.
- Transfer to a wire rack for 5 more minutes to cool completely.
+ Show details− Hide details
Ready when: Crackers are fully cool, completely brittle, and break cleanly
Tip: Breaking them while still slightly warm is easier than once they're stone-cold. Handle gently to avoid excessive crumbs.
Good to know
Tips
- Sourdough discard—fed or unfed—works equally well here. The tangy sourness complements the rich, bitter-sweet mole beautifully.
- These crackers are best enjoyed fresh and crispy. Serve them as a snack with cheese, spread with avocado or cream cheese, or alongside a cup of Mexican hot chocolate.
- The mole negro paste varies by brand; taste a small dab first if you're unfamiliar with it. Some are quite spicy; adjust the amount if needed.
- If your dough spreads unevenly, don't worry—the thin spots become extra-crispy flavor bombs, and thick spots remain chewier. Embrace the rustic look.
Storage & reheating
Store in an airtight container or jar at room temperature for up to 5 days. If they soften due to humidity, recrisp in a 300°F (150°C) oven for 3–5 minutes, then cool completely before serving. Not recommended for freezing, as the texture becomes damp upon thaw.
Substitutions
- Mexican mole negro paste → mole rojo paste. A milder, tomato-based mole will shift the flavor toward sweeter and less earthily complex, but still delicious. Reduce to 2 tablespoons if using a thinner paste.
- dark chocolate (70% cacao) → unsweetened cocoa powder (1 teaspoon / 3 g). Offers less richness and body, but if you don't have dark chocolate, cocoa powder works. Sift it in to avoid lumps.
- sesame seeds (white or mixed) → pumpkin seeds (pepitas), toasted. Provides an earthier, squash-like flavor and a different texture; maintains the nutty, toasted character.
- Mexican mole negro paste → homemade mole negro spice blend (1 tablespoon / 10 g chiles, cumin, cloves, cinnamon, cocoa). If you can't find mole paste, bloom whole spices in a bit of warm broth or oil first to awaken flavors, then add to the sourdough.
