These no roll cheesy sourdough discard crackers are a great way to use up all of your discard! Just mix everything into a bowl, spread onto a pan, and bake!
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Why You’ll Love This Recipe ❤️
- It’s a great way to use up your never-ending sourdough discard stock! This recipe uses 1 ½ c of discard, which yields about 4 servings of crackers. You can easily double/triple this and stock up on some crackers for the week!
- You don’t have to roll out dough. Simply mix all of the ingredients in one bowl, spread onto a lined baking tray, bake, and enjoy!
- It’s versatile. Not feeling this blend of herbs & cheese? Swap them out for seasonings and cheeses of your choice!
Ingredients
To make no roll sourdough crackers, you’ll need the following ingredients:
Ingredient Notes
- I used 100% hydration sourdough discard. The age of the discard doesn’t matter—I’ve used pretty fresh discard and discard that’s been in the fridge for months!
- My “mix-ins” for this recipe were dried rosemary and parmesan, but feel free to use other blends of herbs and cheeses.
For the full list of ingredients and measurements, see the recipe card below.
Variations
- Swap or add other mix-ins, like seeds or everything bagel seasoning.
- For a sweet version, omit the seasonings and cheese. Try adding in warming spices, like cinnamon and nutmeg, then sprinkling the top with cinnamon sugar!
- Eat the crackers with dip. Have some hummus, guac, or salda on the side! Or if you’re going for a sweet version, try out a chocolate sauce, caramel, or a sweet whipped cream cheese.
Step-By-Step Instructions
Step 1: Mix everything together in a large bowl.
Step 2: Spread a thin, even layer on a lined baking tray. Bake at 350°F for 10 minutes.
Step 3: Score crackers with pizza cutter or knife (optional). Continue baking for 30-40 minutes, or until crackers are golden brown and cooked through. If you didn’t score them, simply break them apart once they’re cool.
Step 4: Enjoy! Serve crackers by themselves or pair with a dip, like hummus, guac, or salsa.
For full instructions, see the recipe card below.
Storage
Store the cheesy sourdough crackers in an airtight container at room temperature for up to one week.
If you make these no roll sourdough crackers, I’d love to see them! Tag me at @bitesbybianca / #bitesbybianca. Enjoy! 🙂
📖 Recipe
No Roll Cheesy Sourdough Discard Crackers
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Equipment
- medium mixing bowl
- offset spatula or bench scraper
- knife, or pizza cutter, to score crackers
- Parchment Paper
Ingredients
- 1 ½ cups (354.88 g) sourdough discard 100% hydration
- 2 tablespoons (28 g) butter melted and fully cooled
- ½ teaspoon (3 g) table salt
- 1 ½ tablespoons (3 g) dried rosemary
- 5 tablespoons (25 g) grated parmesan cheese
Instructions
- Preheat your oven to 350°F/180°C. Line a baking sheet with parchment paper.
- In a bowl, mix all of the ingredients together using a silicone spatula.
- Using an offset spatula or bench scraper, evenly spread the mixture onto the parchment paper. Make sure to spread a thin layer—if the crackers are thick, they'll end up a bit chewy and not as crisp as we want them!
- Tip: Some crackers may brown more quickly than others, depending on your oven's hot spots + how evenly spread the batter is. You can break off finished crackers and allow the rest to continue baking.Bake the crackers for 10 minutes. If you'd like to score your crackers with a knife or pizza cutter, take pan out and do so. This will help you create more evenly square/rectangular crackers. Pop the pan back into the oven another 30 minutes until golden brown and middles are no longer soft.Alternatively, you can skip the scoring step and continue baking for 30 minutes until golden brown and middles are no longer soft. Once they're done and cooled, break crackers apart.
- Remove from oven and allow to cool.
- Enjoy! Serve by themselves or pair with a dip, like hummus, guac, or salsa.
How much is a serving ?
1 cracker is 19 carbs? I hope not.
Thank you
Hi Faythe!! Thanks for your comment 🙂
It truly depends on how you make your crackers: how thin you spread them, the size/length you score them, or if you just choose to bake one big slab and break them apart by hand post-bake. This recipe makes about 4 servings of crackers, and I’d say each serving is about 1-2 handfuls!
Love this recipe and that it’s a quick easy way to use up discarded.
The only thing I’ll change next time is cut back or omit the amount of salt.
Thank you so much for your comment!~
This was one of the first recipes I posted as a beginner blogger, and haven’t updated it since. After reading your feedback, I re-tried the recipe 3x this morning. I agree with the salt content, especially if one is using a saltier parmesan brand. I just updated the entire post!
This recipe is the best! Such an easy way to use up a good amount of discard at once and reduce waste, and the results are so good! I love how customizable they are too, I used Asiago cheese and fresh rosemary in mine since that’s what I already had in the fridge and they were devoured within hours after making them. I will be adding this into my regular rotation. Thanks Bianca!!