Sourdough Crispbread

Name: Sourdough Crispbread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 100 g sourdough starter; 6 tbsp quick-cook oat; 3 tbsp pumpkin seed; 2 tbsp flaxseed; 1 tbsp chia seed; 1 tsp flaky salt

40 min

2 portions

bread fermented baking

Plan this

Perfect way to use up sourdough discard — takes maybe 10 minutes to put together and comes out of the oven crackling crisp.

Instructions

1
Pour the sourdough starter onto a baking sheet lined with parchment paper and spread it out into a thin, even layer.
2
Sprinkle the oats, pumpkin seeds, flaxseeds, chia seeds, and flaky salt evenly over the top.
3
Bake at 180 °C for 10–15 minutes until completely crisp. If it's still a bit soft, peel off the parchment paper and bake a few more minutes directly on the rack.
4
Let it cool on a wire rack, then break it into pieces.

Per average serving

941

Calories

kcal

40.3

Protein

101.5

Carbs

46.1

Fat

26.6g

Fiber

2.5g

Sugar

1959mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Ingredients

sourdough starter (active or discard both work — active starter gives a more porous crispbread, discard gives a thinner one)
200 g
quick-cook oat
12 tbsp
pumpkin seed
6 tbsp
flaxseed
4 tbsp
chia seed
2 tbsp
flaky salt
2 tsp

Per average serving

941

Calories

kcal

40.3

Protein

101.5

Carbs

46.1

Fat

26.6g

Fiber

2.5g

Sugar

1959mg

Sodium

Tips from the kitchen

Spread the starter thinner than feels right. The thinner it is, the crisper it bakes, and any thick spots will stay soft in the middle.
Press the seeds and oats down lightly with the back of a spoon so they stick into the starter. Otherwise they roll off the second you break it into pieces.
Watch the edges around the 10 minute mark. They crisp up first and can go from golden to burnt fast while the center is still catching up.
If the middle stays a bit bendy, peel off the parchment and put it straight on the oven rack for a few minutes. That bottom heat finishes it off.
Let it cool fully before you snap it. Warm crispbread feels softer than it is, and it firms up more as it sits.

Ways to vary it

Swap the pumpkin seeds for sunflower seeds, or use a mix of both if you have a half bag of each lying around.
A pinch of caraway or fennel seed in with the salt gives it a more savory edge. Good with cheese later.
If you like a little heat, scatter some chili flakes over the top before it goes in the oven.

Storage & leftovers

Keeps about a week in an airtight container at room temperature, no fridge needed since it's bone dry. It won't freeze well because the seeds pick up moisture and go chewy. If it loses its snap, pop it back in a 150 °C oven for 3 to 4 minutes and let it cool again.

What to serve with it

Break it over a board with sharp cheese and a few slices of cured meat. It also holds up to a thick smear of butter or soft cheese without going soggy right away.

By Untrained ChefPublished 28 May 2026 · Updated 11 July 2026