How to Make Easy, Crispy, 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.

sourdough discard crackers topped with everything seasoning.

No-Roll Sourdough Crackers

These crackers are simple, delicious way to use up leftover sourdough starter, customizable with your favorite toppings for a perfect crunchy snack.
Prep Time 6 minutes
Cook Time 45 minutes
Total Time 51 minutes
Serving Size 6 servings


  • 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


  • 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.
    Mixing bowl with melted butter and sourdough discard batter.
  • Spread. Transfer the mixture to the lined baking sheet. Using an offset spatula (or regular spatula), spread out the mixture so it’s evenly distributed on the baking sheet.
    Fully combined batter for sourdough discard crackers.
  • Top. Sprinkle with your desired toppings followed by some flaky salt.
    Baking sheet with sourdough discard batter spread out before baking.
  • 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 1” squares. Do not break apart; you are just creating the lines you will break later.
    Baking sheet with sourdough discard batter topped with everything seasoning before baking.
  • 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*
    Baked sourdough discard crackers on a baking sheet, fully baked and golden brown.


You can substitute the butter for margarine or any oil. If you’re using oil, I recommend adding some salt to the batter.
If you end up with thicker crackers the bake time will be longer. Make sure the dough is evenly distributed to avoid this from happening. If your crackers are cooking unevenly, I recommend spreading them out on the baking sheet so they’ll crisp up. Try cooking them for 10 minutes at a time until they are golden and crispy.
Calories: 80kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 294mg | Potassium: 15mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 117IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.1mg

I absolutely love making these Sourdough Discard Crackers. They’re a huge hit in my house because they’re 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 – from everything seasoning to a mix of seeds, it’s fun to try different flavors. Plus, they’re perfect for munching on during movie nights or adding a crunch to our salad dinners.

Serving Suggestions

Serve with a platter of snacky foods like sliced cheese, homemade pickled radishes, and cured meats.

Baking sheet with sourdough discard cracker dough spread and scored into squares.

I hope you enjoy making and eating them as much as we do!

No-Roll Sourdough Crackers Tips

  • Use an Offset Spatula: It makes spreading the mixture thin and even much easier, which is key for crispy crackers.
  • Watch the Edges: The edges may cook faster than the center, so keep an eye on them and remove any crackers that are done early.
  • Rotate the Pan: Halfway through baking, rotate the baking sheet to ensure even browning, especially if your oven has hot spots.
  • Cooling is Crucial: Let the crackers cool completely on the baking sheet before breaking them apart to maintain their crispiness.
  • Store Properly: Keep them in an airtight container to retain their crunch; a loosely closed container can make them go soft.

Key Ingredients and Tools

To make these crackers, you’ll need a few key tools and ingredients that might not be in every kitchen. Here’s what you should have and why they’re important:

Ingredients for sourdough discard crackers including sourdough discard, melted butter, and various seeds in small bowls.
  • 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 they’re crispy, flavorful, and easy to make.

Troubleshooting and Help

Can I use whole wheat flour for this recipe?

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.

My crackers aren’t getting crispy. What can I do?

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.

Can I make these crackers gluten-free?

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.

How do I store these crackers to keep them fresh?

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.

Can I freeze the dough and bake it later?

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!

Storing Leftovers

Room Temperature:

  • Let the crackers cool completely.
  • Store them in an airtight container or bag.
  • Keep them at room temperature for up to 5 days.


  • Freezing these crackers is not recommended as it can affect their texture and crispiness.
  • It’s best to enjoy them fresh or store them at room temperature.

If the crackers start to lose their crispiness, you can refresh them by baking in the oven at 325°F for a few minutes until they crisp up again.

I hope you enjoy making and eating these sourdough crackers as much as I do. They’re 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!

Bowl filled with baked sourdough discard crackers topped with everything seasoning.
How to Make Easy, Crispy, No-Roll Sourdough Crackers
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  1. One of the questions asked if you could use whole wheat flour and the answer was yes, and to make sure it is incorporated into the discard but flour isn’t listed as an ingredient unless you mean the sourdough starter was made with whole wheat flour which then wouldn’t require incorporating it separately.

    1. hello anne, i actually sometimes mix a little extra flour and water into my starter that i’ve poured out to make these because i don’t always have a full cup of discard. in that case, i will use whole wheat sometimes because they remind me of wheat thins. hope that makes sense. 🙂