No-Roll Sourdough Crackers
These easy, no-roll sourdough discard crackers are the perfect solution when you want to make something out of nothing. They are simple to make, crispy, and delicious with your favorite toppings.
Customize them with seeds, everything seasoning, or even a sprinkle of parmesan. In just under an hour, you’ll have a batch of homemade crackers that are destined to be one of your favorite sourdough discard recipes.

No-Roll Sourdough Crackers
Ingredients
- 1 cup sourdough discard unfed
- 2 tablespoon salted butter melted and cooled
- flaky salt
Optional Toppings
- 2 tablespoon everything seasoning shown
- 1 tablespoon of each seed mix – flax seeds sesame seeds, and poppy seeds (shown)
- sesame seeds
- poppy seeds
- dehydrated onion
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Instructions
- Prep. Preheat the oven to 325 degrees F. Line a baking sheet with a piece of parchment paper and set aside.
- Mix. In a mixing bowl add the sourdough discard and melted butter. Stir to combine.
- Spread. Transfer the mixture to the lined baking sheet. Using an offset spatula (or regular spatula), spread out the mixture so itโs evenly distributed on the baking sheet.
- Top. Sprinkle with your desired toppings followed by some flaky salt.
- Bake. Bake at 325 degrees for 10 minutes. (Keep oven on, you will bake again!)
- Score. Remove it from the oven. Using a pizza cutter or knife, score the crackers into 1โ squares. Do not break apart; you are just creating the lines you will break later.
- Final Bake. Place back into the oven and bake at 325 degrees for 35 more minutes or until the crackers are crispy and starting to turn golden brown. Break into squares once cool. *See notes about uneven baking*
Notes
I absolutely love making these Sourdough Discard Crackers. They’re a huge hit in my house because theyโre so versatile and easy to make. I always have some sourdough discard leftover, and this recipe turns it into a delicious snack that everyone enjoys. My favorite part is customizing the toppings โ from everything seasoning to a mix of seeds, itโs fun to try different flavors. Plus, theyโre perfect for munching on during movie nights or adding a crunch to our salad dinners.

I hope you enjoy making and eating them as much as we do!
Key Ingredients and Tools
To make these crackers, youโll need a few key tools and ingredients that might not be in every kitchen. Hereโs what you should have and why theyโre important:

- Sourdough Discard. This unfed starter gives the crackers their unique tangy flavor and helps reduce waste.
- Flaky Salt. Sprinkling this on top adds a delightful crunch and enhances the flavor of the toppings.
- Offset Spatula. This tool is great for spreading the mixture evenly on the baking sheet, ensuring the crackers bake uniformly.
- Everything Seasoning. A mix of seeds, garlic, and onion adds a savory, crunchy topping. Find it in the spice aisle or make your own blend at home.
- Parchment Paper. Lining your baking sheet with this prevents the crackers from sticking and makes cleanup a breeze.
These items will help you make the best crackers possible, ensuring theyโre crispy, flavorful, and easy to make.
Troubleshooting and Help
Sure, you can! Whole wheat flour can add a nice nutty flavor to the crackers. Just make sure to mix it well with the sourdough discard so it spreads evenly.
If your crackers aren’t crispy, try baking them a bit longer. Also, make sure the mixture is spread thinly and evenly on the baking sheet. Sometimes, rotating the pan halfway through baking helps too.
Yes, you can use a gluten-free sourdough starter and substitute gluten-free flour. Just keep an eye on the texture and adjust the bake time if needed.
Store them in an airtight container at room temperature. They’ll stay crispy for up to five days. If they soften up, you can pop them back in the oven for a few minutes to crisp them up again.
Freezing the dough isn’t recommended because it can affect the texture. But the good news is these crackers are quick to make, so fresh batches are always best!
Feel free to reach out if you have any more questions or if you need more tips on making this recipe just right!
I hope you enjoy making and eating these sourdough crackers as much as I do. Theyโre a great way to use up sourdough discard and create a delicious snack. Feel free to get creative with the toppings and make them your own. Happy baking, and enjoy your crispy, homemade crackers!


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.