Easy Seeded Sourdough Discard Crackers (no roll)
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If you are looking for an easy sourdough discard crackers recipe this is it! These crackers are thin, crispy, and salty and come together so quickly. They have a nutty flavor with hints of garlic that pairs well with a variety of dips. They make a wonderful addition to a charcuterie board or paired with cheese.

This recipe is a one-bowl recipe and is so easy to make! The best part is that this cracker recipe does not require you to roll out the dough or even make cuts or shapes. The batter is thin and easy to work with. All you need to do is spread it thinly on a lined baking sheet and then once it is baked and crispy, you break them up into bite-sized pieces.
Why you will love this recipe
- This recipe uses up a whole cup of sourdough discard!
- It is a no-roll recipe, which means no rolling pin is required! The batter is very thin so all you need to do is spread it very thinly on parchment paper with a spatula.
- The crackers are full of seeds that are crunchy and full of nutritional benefits such as healthy fats, omega-3s, and fiber.
- The crackers go great with a healthy snack or dipped in hummus.
- The recipe comes together quickly and easily with minimal cleanup!

What is sourdough discard?
Sourdough discard refers to the excess starter that remains after it doubles in size and begins to fall back down. This term can be deceiving though as “discard” doesn’t mean it’s unusable or wasted. A better way to think of it is as leftovers.
The discard can be saved and added to recipes to give the baked good a sourdough tang and signature taste, and can also aid in digestion if the recipe has a long ferment.
Why soak the seeds before baking?
Before assembling the crackers, I recommend soaking the seeds in water for about 10 minutes or longer. Soaking the seeds improves the flavor and texture of the seeds. It softens them and makes them almost creamy. The chia seeds will absorb the water and will help bind the crackers together as well.
Tools to make Seeded Sourdough Discard
You don’t need any fancy tools, just a sheet pan and parchment paper! I do love using silicone baking mats though because they are reusable and perfectly fit the size of the sheet pan.

Ingredients for Seeded Sourdough Discard Crackers
- Chia seeds, sesame seeds, and pepitas (raw pumpkin seeds) – This recipe calls for a combo of seeds for crunch, flavor and a variety of health benefits! You can always swap out the seeds for whatever you have on hand.
- Sourdough discard- This is the main base of the cracker, no other flour is required! You can use discard straight from the fridge but just note since it is thick and cold it makes spreading the batter just slightly trickier.
- Unsalted butter- You can also swap out for olive oil for a vegan or dairy-free option.
- Garlic Salt- Adds a slight garlic flavor and saltiness.
- Optional: Coarse Sea Salt- you can sprinkle on some flaky sea salt before baking for extra saltiness and crunch. This isn’t required but it makes for a saltier cracker if that’s what you like!
Different seeds to use
Feel free to get creative with the seeds you use in this recipe! You can swap out the sesame seeds and pepitas to another type such as poppy seeds or sunflower seeds. You can use what you have on hand or just whatever you prefer. In total you will use 3/4 cup of seeds in the recipe, so just be sure to keep the measurements the same.
More flavor varieties
The nice thing about this recipe is it is simple and can be easily changed to your preferences. Get creative with the seasonings. You can use seasonings like Everything But the Bagel Seasoning, Garlic Powder, Pepper, or Ranch Seasoning. You could also add in dried herbs such as thyme, oregano, rosemary, or basil.
Instructions to make Seeded Sourdough Discard Crackers
First, preheat your oven to 350F.
Next, prep the seeds. To do this add the seeds to a small bowl and add just enough water to cover. Give it a quick stir and then let the seeds soak for 10 minutes.
While the seeds are soaking, prepare the rest of the batter. Melt butter in the microwave in a medium sized bowl and then add the sourdough discard and garlic salt. Mix it up until incorporated.

Next, drain any excess water from the seeds and then add to the sourdough discard and melted butter mixture. Stir to combine.
Spread batter as thinly as possible on a piece of parchment paper or silicone mat-lined baking sheet pan. I recommend doing this on two sheet pans so that you can spread the batter very thin. You want to spread as thin as possible without holes.

Bake for about 40-50 minutes or until lightly browned and crispy.
Flip the crackers onto a cooling rack. Once cooled, break them up and store them in an airtight container. I like to use an air-tight glass jar. You can just simply snap the crackers into bite-sized pieces, no need to use a knife or pizza cutter.

Note: if you would like the crackers to have clean, precise edges, 10 minutes into the bake remove from the oven and using a sharp pizza cutter or knife cut the crackers into squares and then continue baking.
How to serve sourdough discard crackers
There are so many different ways you can enjoy these crackers! Here are some ideas:
- With your favorite dip. I love these crackers especially dipped in hummus as an afternoon snack.
- They would also go great on a meat and cheese platter. Put one out for your kids as an afternoon snack!
- These seeded crackers also look beautiful on a charcuterie board. Impress your friends or family with homemade crackers for a holiday or as an appetizer.
More sourdough cracker recipes
Homemade Sourdough Cheez-it Crackers- This copycat recipe uses sourdough discard and cheddar cheese to make a cheesy cracker the whole family will love!
Homemade Sourdough Goldfish Crackers – Everything you love about the classic goldfish cracker but made with wholesome ingredients that your kids will enjoy!
Homemade Sourdough Animal Crackers – A sweet version of sourdough crackers. Made with only 7 ingredients, this soft-baked cracker is a fun family snack.

Seeded Sourdough Discard Crackers
Equipment
Ingredients
- 41 grams chia seeds ¼ cup
- 36 grams sesame seeds ¼ cup
- 35 grams pepitas ¼ cup
- 240 grams sourdough discard 1 cup
- 56 grams butter, unsalted 4 Tablespoons
- 5 grams garlic salt 1 teaspoon
- Optional: course sea salt
Instructions
- Preheat oven to 350℉.
- Put seeds in a small bowl and add just enough water to cover. Let soak for 10 minutes. 41 grams chia seeds, 36 grams sesame seeds, 35 grams pepitas
- Melt butter in the microwave and add sourdough discard and garlic salt to a medium sized bowl. 240 grams sourdough discard, 56 grams butter, unsalted, 5 grams garlic salt
- Drain excess water from the seeds and add to the discard and melted butter mixture.
- Spread batter as thinly as possible on a piece of parchment paper or silicone mat lined baking sheet pan. I recommend doing this on two sheet pans so that you can spread the batter very thin. Tip: spread as thinly as possible without holes. If you would like them extra salty, sprinkle coarse sea salt on top.
- Bake for about 40-50 minutes or until lightly browned and crispy.
- Once cooled break them up and store in an airtight container. I like to use a glass jar.
I have tried many, many sourdough discard cracker recipes. This is by far the best recipe I’ve tried. Here is why:
1. There’s added garlic salt, but not added salt. Most cracker recipes call for salt and they end up being way too salty.
2. Most recipes call for toppings, which end up burning.
3. The seeds just do something magical. They add flavor without adding saltiness or anything overpowering.
Here are the tweaks I made:
1. I scored after about nine minutes, which made for a neater cracker.
2. I flipped the sheet about 15 minutes later for more even baking.
3. I used olive oil.
4. I used sunflower seeds instead of pepitas.
5. I have such a hard time mixing the oil into the discard, so this time I used a spatula for a bunch of minutes, and ended up just squishing with my hands. It mixed it much better than a spatula!
Seriously, best cracker recipe. Thank you, thank you.
So glad you like them! Thanks for the kind and thorough review.
Delicious!
These are really yummy! Crunchy, nutty, salty—they check all the boxes. Soaking the chia seeds is a brilliant idea. These are much better than any other discard crackers I’ve made. Thanks for a great recipe!
So yummy! I subbed the garlic salt + sesame seeds for Everything but the bagel seasoning and still salted the top. Super easy. Super delish. They don’t even need a dip in eating them as they are!
These are delicious! Don’t miss the hint about using half on one pan and half on the other In order to spread the batter as thinly as possible. I did not have any sesame seeds but I did have poppy seeds! Also I added onion powder and chipotle powder as well as ghost pepper sea salt. Also I always pull my pan out after about six minutes and score the crackers with a pastry cutter. I make some Variation of sourdough discard crackers at least every other day. My family can’t get enough and it’s a much better snack then store-bought crackers or even worse, chips. Thanks for this! Highly recommend