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A small bowl filled with sourdough crackers topped with everything bagel seasoning.

Sourdough Discard Crackers (No Roll)

This easy recipe for sourdough discard crackers requires no kneading, no rolling, and no waiting! Just mix, spread, and bake.
4.54 from 15 votes
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Course: Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 88 crackers
Calories: 5kcal
Author: Dorothy Bigelow

Equipment

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.
US Customary - Metric

Instructions

Cook Mode
  • 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.
    A bowl of sourdough discard with melted butter.
  • Spread the mixture into a very thin rectangle, spread it out as thin as you can with a silicone spatula or offset spatula.
    A baking sheet spread with a thin batter-like dough.
  • Sprinkle on some salt and/or the flavorings of your choice (everything seasoning, parmesan, garlic powder, rosemary, etc).
    A baking sheet spread with a cracker dough and sprinkled with seasoning.
  • 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).
    Using a pastry roller to slice into cracker dough on a baking sheet.
  • 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.
    Crispy crackers on a baking sheet, topped with everything seasoning.
  • 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.
    A bowl of crackers topped with everything seasoning.

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. 
Re-crisping: If cooked until dry and crisp, these crackers actually stay super crisp for a good long while! If needed, you can re-crisp them in the oven at 350ºF (177ºC) for 5-8 minutes. Then allow to cool - they will continue to crisp as they cool. 
Storage: It's very important to allow your crackers to cool completely before transferring them to storage. Any warmth will cause condensation in the container (or bag), which can cause your crackers to spoil quickly or become soft. 

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 0.1mg | Fiber: 0.02g | Vitamin A: 8IU | Calcium: 0.1mg
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