Sourdough Discard Crackers (No Roll Recipe)

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!

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.

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