Sourdough Discard Crackers (No Roll Recipe) (2024)

This easy recipe for no roll sourdough discard crackers is SO simple to make and has incredible flavor - you're going to absolutely love them!

All you need is three basic ingredients, and you're ready to make delicious crackers that stay crisp for a week - or more!

Why You'll Love This Recipe:

1. No Roll. All you need to do is mix, spread, and bake. No rolling pin needed!
2. Ready right away. Traditional homemade sourdough crackers require some kneading and a fermentation of 8 hours (or more). Since this recipe uses sourdough starter discard, the base is already fully fermented.
3. Versatile. There are endless flavor variations, plus the recipe is super forgiving. Whether your starter is maintained with all purpose or whole wheat flour - these crunchy crackers turn out every time.
4. Easy recipe. Whether it's your first time using sourdough starter, or just want a quick and easy way to use up your discard, these no roll crackers are simple, delicious, and foolproof.

Ingredients

• Sourdough discard: I like to use leftover sourdough discard that I've saved in my fridge, but active (or spent) starter works well too. I maintain mine with unbleached all purpose flour, but this recipe works for any 100% hydration starter.
• Butter (or olive oil): You'll also want some melted butter or olive oil. I like to use butter for most flavoring options, but olive oil is great too! Use whatever works for you.
• Salt: For most flavoring options you'll want to use a little bit of salt to enhance the existing flavors. I like to use Redmond's Real Salt OR Maldon sea salt.
• Toppings: Everything bagel seasoning, salt, parmesan cheese, herbs, seasoning blends, garlic powder, sesame seeds, etc.

Equipment

• Baking sheet
• Parchment paper
• Medium or large bowl
• Whisk and silicone spatula
• Pastry wheel (or pizza cutter)

How to Make No Roll Sourdough Crackers

Using leftover sourdough discard is a delicious way to reduce food waste in your from-scratch kitchen. I like to add my discard to a jar that I keep in the fridge. That way it's on hand to make homemade crackers, or other favorite sourdough discard recipes (like our favorite sourdough banana muffins).

1. Add the sourdough discard and melted (and cooled) butter (or olive oil) to a medium bowl. Mix well to combine.

2. Pour the sourdough mixture onto a baking sheet lined with a piece of parchment paper. Spread it into a very thin rectangle.

3. Sprinkle on the toppings of your choice, such as flaky salt, everything but the bagel seasoning, parmesan cheese, herbs, sesame seeds, etc.

Note: See the "variations" section for suggestions.

4. Bake the crackers in a 350ºF (177ºC) oven for 10 minutes. Then remove from the oven and score the dough using a pastry wheel, pizza wheel, or sharp knife.

I recommend scoring the dough into 1" strips lengthwise, and 1 ½" strips widthwise.

5. Return to the oven and bake it for an additional 25-30 minutes, or until the edges are golden brown and crispy.

Note: The crackers will continue to crisp up as they cool.

6. Allow the crackers to cool completely before storing in airtight storage containers (or bags). They are the perfect snack for any occasion!

Any warmth that comes from the crackers will cause condensation, which creates moisture. This can cause premature spoilage, and can make your crackers taste stale.

Storing Leftovers

• Allow the crackers to cool completely to room temperature.
• Transfer the crackers to an airtight container or sealable storage bag.
• Store at room temperature for 7-10 days. Discard if there are any signs of spoilage.
• When stored correctly, crackers should stay crisp for up to 1 week.
• If needed, you can re-crisp in the oven and allow to cool again before serving.

Re-crisping

Place the crackers on a parchment lined baking sheet and re-crisp at 350ºF (177ºC) for 5-8 minutes. Remove from the oven and cool before serving. The crackers will crisp further as they cool.

Flavors and Variations

The beauty of these no roll sourdough crackers is not only that they're super easy to make, but they are also easy to customize. I've sampled a variety of toppings, and I have honestly not had a bad batch yet! You can even divide the crackers into halves or thirds and try several different flavors at once.

• Plain. Sprinkle with a good quality flaky salt (like Maldon salt). I like this "flavor" made with both butter or olive oil. It's a good option and my personal favorite.
• Everything. Use your favorite "Everything But the Bagel Seasoning". Since these often contain salt, you can omit the salt from the recipe.
• Sesame. Sprinkle with sesame seeds - either white, black, toasted, or a combination of all three.
• Garlic parmesan. Sprinkle with salt, garlic powder, and grated parmesan cheese.
• Herbs. Try sprinkling on your favorite herbs (especially woody ones like rosemary, thyme, etc). I like the combination of rosemary, sea salt, and olive oil.
• Cheese. Sprinkle on your favorite hard, ripened cheeses (parmesan, romano, etc).
• Black pepper and olive oil. Add a generous amount of freshly cracked black pepper to the cracker dough and use olive oil in place of the butter.
• Nutritional Yeast. This adds a nice "cheesy" or nutty flavor that is completely dairy free.

Substitutions

• Vegan/Dairy-free. Substitute the butter for olive oil or your favorite vegan butter substitute.
• Gluten-free. Use gluten-free sourdough starter to make your crackers.
• Whole wheat. Use discard from a starter that is maintained with whole wheat flour (or create a separate fermentation by feeding 50 grams of sourdough starter with 150 grams of whole wheat flour and 150 grams of water).

More Sourdough Cracker Recipes

• Sourdough discard cheese crackers
• Sourdough butter crackers - Little Spoon Farm
• Sourdough Goldfish crackers - The Pantry Mama
• Whole wheat sourdough discard crackers - Farmhouse on Boone