Making Sunflower Seed and Olive Oil Crackers
Crunchy, golden crackers made from whole grain flour, olive oil, and sunflower seeds. A perfect way to use sourdough discard and enjoy a flavorful, from-scratch snack.
Sunflower Seed and Olive Oil Crackers
These crackers are everything we love in a homemade snack: crunchy, flavorful, wholesome—and ridiculously easy to make. They feature whole grain flour, olive oil, and sourdough discard or starter for depth of flavor. But the stars of the show? Sunflower seeds—adding crunch, protein, and that irresistible nutty note.
Spread the dough thin, bake until golden, and snap into rustic pieces or neat squares. These crackers are your new go-to for dips, platters, and everyday snacking.
Serves:
32 crackers
Time to Prepare:
15 min
Time to cook or cure:
8 people
Skill
Baking
Serves:
32 crackers
Time to Prepare:
10 min
Time to cook or cure:
20 min
Skills:
Baking
Ingredients & Tools
Ingredients
2 cups whole grain flour (wheat or rye)
1 cup active sourdough starter or discard
1½ cups sunflower seeds
1 cup olive oil
1½ cups water
2 teaspoons salt
1 tablespoon dried thyme
1 teaspoon white pepper
1 teaspoon smoked paprika
Extra olive oil for greasing
(Optional toppings): poppy seeds, flaxseeds, almond slivers
Tools
Large mixing bowl
Wooden spatula
2 large baking trays (25 x 45 cm / 10 x 18 in)
Brush for greasing trays
Cake or offset spatula
Oven
Useful guidelines
Texture Matters: The dough should be thick and spreadable—not pourable, but not stiff.
Balanced Thickness: Spread evenly—too thin = brittle; too thick = chewy and hard to dry.
Custom Flavor: Feel free to play with spices—add chili flakes, cumin, or swap thyme for rosemary.
Neat or Rustic: Score the dough before baking for uniform pieces, or snap into rustic shards after cooling.
Directions
Simply follow these steps in order to make sunflower seed and olive oil crackers
Mix Ingredients
In a large bowl, combine the flour, sourdough starter or discard, sunflower seeds, olive oil, water, salt, thyme, white pepper, and smoked paprika. Mix thoroughly with a wooden spoon or spatula.
Check Consistency
The batter should be runny like a loose bread dough—easy to spread, but not watery.
Prep Trays
Grease your baking trays generously with olive oil.
Spread the Dough
Divide the mixture evenly between the trays. Use a cake spatula to spread it out in a thin, even layer.
Optional Toppings
Sprinkle with extra sunflower seeds or mixed seeds for visual appeal and crunch.
Bake
Preheat oven to 180°C / 356°F. Bake for 15 minutes, flipping or rotating trays at the 10-minute mark to ensure even baking.
Dry Further (if needed)
If the center isn’t crisp, lower heat to 140°C / 284°F and bake another 5–10 minutes until dry and crisp.
Cool and Snap
Let cool completely before breaking into pieces. For clean lines, score the dough before baking.
Storage
Store completely cooled crackers in an airtight container at room temperature for up to 1 week.
To refresh if soft, reheat at 140°C / 284°F for 5 minutes.
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