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–+ servings
sourdough discard crackers topped with everything seasoning.
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5 from 1 vote

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 Time6 minutes
Cook Time45 minutes
Total Time51 minutes
Course: Appetizer
Cuisine: American
Keyword: Snacks
Servings: 6 servings
Calories: 80kcal
Author: Katie

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

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.
    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.

Notes

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.

Nutrition

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