I recently shared my Super Easy Sourdough Crackers recipe. Today’s take involves more ingredients but it’s still a pretty straightforward recipe.

These Rye Sourdough Crackers include rye (it’s there in the name!), which, if you’re maintaining a starter, you’re likely to have around, anyway. It adds an extra heartiness to the crackers, which is especially nice with the fennel and caraway.

I used my local natural goods store, Simple Abundance, to get small amounts of the fennel and caraway. Those aren’t things I normally keep around, so spending under a buck to get tiny portions was the way to go!

Modified from Bake from Scratch July/August 2023.

PrintBready or Not: Rye Sourdough Discard CrackersThese delicious crackers are both hearty and herbaceous, the texture nicely crunchy. Modified from Bake from Scratch July/August 2023.Course Appetizer, Side DishKeyword cracker, sourdoughAuthor Beth CatoEquipmentparchment paperRolling Pinpizza cutter or other cutterIngredients1 cup sourdough starter discard 227 grams1/2 cup rye flour1/2 cup bread flour1/4 cup vegetable oil1 Tablespoon fennel seeds2 teaspoons caraway seeds3/4 teaspoons kosher saltflour for dustingpretzel salt or flaked sea salt to topInstructionsIn a big bowl, combine the discard, the two flours, oil, seeds, and kosher salt. It should be cohesive and slightly tacky.Dust with flour to shape into a disk, then wrap in plastic wrap. Place in fridge to chill for at least 30 minutes.Preheat oven at 350 degrees.Divide dough in half. Spread out a piece of parchment paper. Add a light sprinkle of flour. Use a rolling pin to roll out half the dough to about a consistent 1/16-inch thickness.Use a pizza cutter or other cutter to cut dough into squares or other small shapes; don’t separate. Use a fork to dock every cracker at least once. Sprinkle with pretzel or flaked salt. Repeat process with other half of dough.Bake until crisp and lightly browned, with the center of the dough firm, not spongy soft; this could be anywhere from 20 to 30 minutes.Use parchment to lift crackers off pan to cool, then separate crackers. Store in an airtight container up to one week.OM NOM NOM!