Sourdough Vietnamese Sesame Seed Crispbread

Name: Sourdough Vietnamese Sesame Seed Crispbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 servings
Cuisine: Vietnamese
Ingredients: ¾ cup (180 ml) active sourdough starter, at room temperature, bubbly and at peak; 1 cup (140 g) bread flour; 3 tablespoons (45 ml) warm water, about 80°F (27°C); 1 tablespoon (15 ml) toasted sesame oil; ½ teaspoon (3 g) fine sea salt; ½ cup (75 g) white sesame seeds; 2 tablespoons (20 g) black sesame seeds (optional)

From the MyKitchenBank Kitchen

Crispy, golden sesame seed crackers made with active sourdough starter, combining Vietnamese cracker traditions with sourdough's complex tang. These thin, shattery crackers are perfect for snacking, dipping into soups, or serving alongside cheese and charcuterie. The sesame seeds toast while baking, releasing deep nutty notes that complement the sourdough's subtle fermentation flavor.

Prep: 15 min
Cook: 20 min
Wait: 30 min
Total: 1 hr 5 min
Makes: 24 crackers (about 8 oz / 225 g total)

Save to My Kitchen Jump to recipe

Steps

Before you start

Use active, bubbly sourdough starter at peak (doubled, with visible bubbles—typically 4–8 hours after feeding)
Preheat oven to 400°F (200°C) with racks positioned in upper and lower thirds
Line two large baking sheets with parchment paper
Have sesame seeds measured and ready

1
Mix dough
- In a large bowl, whisk together the active sourdough starter (180 ml / ¾ cup), warm water (45 ml / 3 tablespoons), and toasted sesame oil (15 ml / 1 tablespoon) until combined.
- Add bread flour (140 g / 1 cup) and fine sea salt (3 g / ½ teaspoon).
- Stir with a fork or whisk until all flour is incorporated and a shaggy dough forms.
- The dough should be quite loose and sticky—more like a thick batter than a typical bread dough.
+ Show details− Hide details
Ready when: All flour incorporated; dough is shaggy and sticky
Tip: Don't knead—this dough should stay loose so the crackers bake thin and crispy, not dense.
2
Rest dough
- Cover the bowl loosely with a kitchen towel or plastic wrap and let it rest at room temperature for 20 minutes.
- This brief rest allows the flour to fully hydrate and the dough to relax, making it easier to spread.
+ Show details− Hide details
Ready when: Dough looks slightly puffier, no longer quite as stiff
3
Prepare sesame mixture
- While the dough rests, combine white sesame seeds (75 g / ½ cup) and black sesame seeds (20 g / 2 tablespoons, if using) in a shallow bowl.
- Stir to mix evenly so they're distributed throughout.
- This ensures both varieties appear on each cracker.
+ Show details− Hide details
Ready when: Sesame seeds are evenly mixed
Tip: If you don't have black sesame seeds, use all white ones—the crispbreads will taste just as good.
4
Spread dough on first sheet
- Turn the rested dough out onto the first parchment-lined baking sheet.
- Using a rolling pin or the back of a wet spoon, spread and press the dough into a very thin, even layer covering most of the sheet (aim for about ⅛ inch / 3 mm thick).
- Work gently and don't worry about perfect edges—rustic is fine.
- The dough should be so thin you can almost see the parchment underneath.
+ Show details− Hide details
Ready when: Dough is spread thin and evenly across the sheet
Tip: If the dough springs back, let it rest for 2 minutes and try again. Wetting your rolling pin or spoon helps prevent sticking.
5
Cut and seed first batch
- Using a pizza cutter or bench scraper, cut the dough into 12 roughly equal rectangles or squares (about 2×3 inches / 5×7.5 cm each).
- Sprinkle the sesame seed mixture generously and evenly over the top of these pieces, pressing gently so seeds adhere.
- You'll use about half the sesame seed mixture for this sheet.
+ Show details− Hide details
Ready when: Dough is cut into pieces; sesame seeds are pressed onto surface
Tip: Cut before seeding so you don't scatter seeds all over the sheet. Press seeds firmly so they don't fall off during baking.
6
Spread and seed second batch
- Divide the remaining dough in half.
- Spread one half onto the second parchment-lined baking sheet as thinly as possible (same ⅛ inch / 3 mm thickness).
- Cut into 12 pieces and sprinkle with the remaining sesame seeds, pressing gently.
- Keep the final quarter of dough in the bowl (you'll bake it in a second round if you'd like more crackers, or save it covered in the fridge for up to 3 days).
+ Show details− Hide details
Ready when: Second sheet is spread, cut, and seeded
Tip: Splitting the dough allows you to bake two sheets at once in the preheated oven. Any leftover dough stays fresh in the fridge.
7
Bake crackersOven 400°F / 205°C
- Place both sheets in the preheated 400°F (200°C) oven—one on the upper rack, one on the lower.
- Bake for 18–22 minutes, rotating the sheets halfway through (at the 10-minute mark), until the crackers are deep golden brown and completely crispy.
- The sesame seeds should be toasted and fragrant.
- Watch carefully toward the end; they can go from golden to too dark quickly, especially at the edges.
+ Show details− Hide details
Ready when: Crackers are deep golden brown, completely crispy, and sesame seeds are toasted and fragrant
Tip: Rotate the sheets halfway through so they brown evenly. If edges are darkening much faster than the center, lower the oven temperature to 375°F (190°C) for the remaining time.
8
Cool completely
- Transfer both sheets to a cooling rack or leave them on the baking sheets on the counter.
- Let the crackers cool for at least 10 minutes—they will continue to crisp as they cool.
- Break them along the cut lines once cool enough to handle.
- They will be quite fragile; that's the goal.
+ Show details− Hide details
Ready when: Crackers are cool to the touch and shatter easily when bent
Tip: Don't try to break them while they're hot—they'll be too soft and may not snap cleanly. They harden completely as they cool.

Good to know

Tips

Sourdough starter at peak is key: it should be bubbly, roughly doubled in volume, and smell strongly of fermentation. If your starter is sluggish, feed it 4–6 hours ahead of baking and look for visible bubbles and a domed top.
Thin is crispy: The thinner you spread the dough, the crispier the final crackers. Aim for ⅛ inch (3 mm) or less. Thicker pieces will taste more like soft crackers than shattery crispbread.
Sesame seeds toast quickly: Watch the last few minutes of baking carefully. Seeds can go from fragrant to slightly burnt in seconds, especially if your oven runs hot.
These crackers pair beautifully with Vietnamese dipping sauces (fish sauce–based), Asian soups (pho, tom yum), or soft cheeses like ricotta or burrata.

Make ahead

Yes. Make the dough up to 3 days ahead: cover and refrigerate after the initial mix and rest. Bring to room temperature (about 30 minutes) before spreading. Or bake the full batch and store finished crackers—they keep well for up to 2 weeks.

Storage & reheating

Room temperature (best): Store in an airtight container or resealable bag for up to 2 weeks. They stay crispy because of the low moisture content. If they soften slightly from humidity, crisp them in a 300°F (150°C) oven for 5 minutes and cool completely. Refrigerator: Not recommended; condensation will soften them. Freezer: Baked crackers freeze well for up to 3 months in an airtight container. Thaw at room temperature before serving (no need to reheat unless you want to re-crisp them).

Substitutions

toasted sesame oil → neutral oil such as vegetable or canola oil. You'll lose the signature toasted sesame flavor. If using neutral oil, increase it to 1.5 teaspoons (7.5 ml) for the same richness.
white sesame seeds → all black sesame seeds. Use ¾ cup (90 g) black sesame seeds total, omitting the white. The color will be entirely dark, but the nutty sesame flavor will be equally strong.
bread flour → all-purpose flour. All-purpose flour will produce slightly less crispy crackers because of its lower protein content. The texture will be a bit more tender. Reduce the flour by 1 tablespoon (10 g).
active sourdough starter → ½ cup (120 ml) active sourdough starter plus 2 tablespoons (30 ml) lukewarm water mixed with ¼ teaspoon (1.5 g) instant yeast. If your starter isn't bubbly and at peak, this backup ensures reliable rise. Use the mixture immediately after combining.