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!
When it comes to sourdough discard recipes, these spread-and-bake sourdough crackers are sure to become a favorite. They don't require any advance prep or waiting. Simply stir together, spread on a baking sheet, sprinkle on your favorite toppings, and bake until crispy.
Best of all? They stay crispy for a long time!
Why You'll Love This Recipe:
- No Roll. All you need to do is mix, spread, and bake. No rolling pin needed!
- 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.
- 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.
- 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).
- Add the sourdough discard and melted (and cooled) butter (or olive oil) to a medium bowl. Mix well to combine.
- Pour the sourdough mixture onto a baking sheet lined with a piece of parchment paper. Spread it into a very thin rectangle.
- 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.
- 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.
- 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.
- 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
If you loved this recipe for No Roll Sourdough Crackers, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @littlehomeinthemaking.
📖 Recipe
Sourdough Discard Crackers (No Roll)
Equipment
- Pastry wheel or pizza wheel
Ingredients
- 1 cup sourdough discard or starter (278 grams)
- 2 tablespoons melted butter or olive oil (30 grams)
- Salt for sprinkling
- Optional flavoring everything but the bagel seasoning, herbs, parmesan cheese, sesame seeds, etc.
Instructions
- Preheat the oven to 350ºF (177ºC) and line a rimmed sheet pan with parchment paper.
- Add the sourdough discard to a medium-sized bowl, and stir in the melted butter (or olive oil) until completely combined.
- Spread the mixture into a very thin rectangle, spread it out as thin as you can with a silicone spatula or offset spatula.
- Sprinkle on some salt and/or the flavorings of your choice (everything seasoning, parmesan, garlic powder, rosemary, etc).
- Bake in the preheated oven for 10 minutes, then remove and use a pizza or pastry wheel to score into crackers (about 1 ½” long, 1” wide).
- Return to the oven and bake for an additional 20-30 minutes, or until crispy and cooked through (note: crackers will crisp up as they cool). If your oven runs hot, start checking them around the 15 minute mark. My oven is calibrated and 30 minutes is perfect, but not everyone has a calibrated oven.
- Allow to cool to room temperature before transferring to an airtight container. Stores at room temperature for 7-10 days. Recrisp in the oven if needed.
Notes
Flavors and Variations
These crackers are super versatile and you can get very creative with flavors and add-ons. While everything crackers are a favorite here, I've divided the baking sheet into thirds before to get a variety of flavors.- Sea salt: Sprinkle with a good quality flaky sea salt (like Maldon salt).
- Garlic parmesan: Sprinkle with salt, garlic powder, and grated parmesan cheese. This is my husband's favorite!
- Sesame: Top with salt and the sesame seeds of your choice (I typically go for white, but a mixture of white and black is nice too).
- Rosemary: Add salt and fresh (or dried) rosemary. This tastes especially delicious when you make the crackers with olive oil instead of butter.
- Everything: Sprinkle with everything but the bagel seasoning. Most of these blends are fairly salty, so you may not need additional salt.
Nutrition
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Dorothy Bigelow says
We love this recipe in our home and make it over and over again. I hope you enjoy it too!
Sami Posch says
So good! I have made 3 batches in 2 days!
Anna says
Made these for the first time. Turned out great! So easy. So good. Happy to have something quick for starter discard. Husband says we won’t need to buy chips any more!
Dolly | Little Home in the Making says
They do have that nice crunch to them which can satisfy the crunchy craving! So glad you guys are loving them.
Robin Lucca says
I’ve been making sourdough discard crackers for a couple of years. So happy to have, recently, found this recipe. Such an easy method and love the light crispy texture!
Sharon says
Mine came out very bitter tasting so not sure what went wrong.
Dolly | Little Home in the Making says
All I can think is maybe your discard was unfed for a while? Maybe a very strong smell when you opened the jar?
B.l.s. says
tastes good but my issue is that we can't eat them because they stuck to parchment paper 🙁 why would they stick to it?
Dolly | Little Home in the Making says
Sounds like maybe you used waxed paper instead of parchment? Wax paper isn't oven safe and it melts to foods if heated. I've never had anything stick to parchment before (not even melted and burned cheese) - but it's common to get it mixed up.
Carol says
Curious-recipe doesn’t state how much butter or olive oil. Did I miss something somewhere?
Dolly | Little Home in the Making says
Hi Carol! All quantities are listed in the recipe card. There are 2 tablespoons of melted butter or olive oil. 🙂
Mandy says
Have you tried these with more of a sweet cracker? I was thinking adding vanilla & cinnamon/sugar.
Dolly | Little Home in the Making says
I have not, but I think it is worth trying out!
Nikki says
I tried 2 batches: 1st batch I took out at 20 mins and it was burned and stuck to the parchment paper. 2nd batch I watched like a hawk, took it out earlier, and it still completely stuck to the parchment paper. I had to toss both out. Are you sure you're not supposed to oil it before spreading? And no, I wasn't using wax paper.
Dolly | Little Home in the Making says
Hi Nikki,
It sounds like you could benefit from oiling the parchment paper. I've never had anything stick to parchment paper before - not even burned cheese or other messy stuff. It could be that different brands of parchment paper have varying levels of quality, but I haven't experienced that myself. This is the second comment about that, so all I can think is maybe it's a brand issue.
Angela says
What a wonderful recipe! I used my silicone mats and had absolutely no issues with them sticking I made a batch of everything seasoning and another batch of rosemary and pepper, both turned out amazing. Thank you so much for the great explanation in your recipe. I’m not a fan of just throwing away my discard, but I also don’t want to spend hours in the kitchen every morning trying to make something, this is a wonderful recipe for such.
Dolly | Little Home in the Making says
Thanks so much Angela! So glad you've loved the recipe, and great tip about the silicone mat!
Allyson Arnold says
I’ve made these crackers twice, are very tasty. Can’t seem to get an even cook, some get almost burnt and some are ok.
Dolly | Little Home in the Making says
Hi Allyson! You might try spreading the center a bit thinner and making the edges a bit thicker. The edges cook more quickly and tend to be thinner by nature, so making an effort to spread the batter a little differently can help.
Audrey says
Hi !!!
OMG !!! This is heaven !!! Did you try to freeze them ?! I would like
To know ! Thanks a lot ☺️
Dolly | Little Home in the Making says
I have not tried to freeze them. But if you give it a try, I would love to hear about your results!
Jacqui Judd says
Super easy and so very crispy and delicious! Mad first batch with everything but the bagel and now have a batch in with just sea salt and sesame seeds. So excited to keep trying different seasonings and flavors! Nice to know I have a use for my discard.
Dolly | Little Home in the Making says
So glad you love the recipe Jacqui! There are so may different possibilities for flavors - it's such a yummy way to use up extra discard.
Debra says
I made these and they are delicious. But they stuck to my parchment paper. What a nightmare. My learning mistake
April says
Mine stuck to the parchment too. I should’ve used my silicone mat like I planned. Now it’s all into the trash
Lyrica L. says
So easy and delicious! I did a half recipe based on what I was trying to discard (next time will check them earlier on second bake, probably done around 10 minutes). Yum!
Dannie says
These were super simple and delicious, a perfect way to use up the sourdough discard I collected over the week! I made two batches, one with Dan-o's Crunchy seasoning and one with a roasted garlic and rosemary seasoning. They were perfect on their own but also a delicious pairing with some hummus!
JAbshire says
no added flour? just discard.?
Dolly | Little Home in the Making says
Correct! They are spread super thinly, which makes them crispy without the addition of flour.