Quick Sourdough Cheese Crackers (No-Kneading or Rolling)

4.78 from 9 votes

Quick Sourdough Cheese Crackers (No-Kneading or Rolling)

These easy Sourdough Cheese Crackers are perfectly crisp and slightly tangy. They are so easy to make because unlike most cracker recipes they require no kneading or rolling.

Prep Time5

Cook Time1

Total Time1 5

Course: Sourdough Recipes and Tips

Cuisine: American

Servings: Servings

Calories: 132kcal

Author: Erica Schramek

Equipment

Ingredients

1 cup sourdough discard
3 tablespoons melted butter
¼ teaspoon baking powder
¼ teaspoon kosher salt

Garlic Herb

1 teaspoon garlic powder
2 teaspoons dried herbs basil, oregano, Italian seasoning, etc

Spiced Cheddar

2 teaspoons cheddar cheese powder or finely shredded sharp cheddar cheese
1 teaspoon paprika

Black Pepper Parmesan

½ teaspoon black pepper
2.5 teaspoons grated Parmesan

Mexican Spice

1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder

US Customary - Metric

Instructions

Move your oven racks to the top and middle positions and preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
Stir the 1 cup sourdough discard, 3 tablespoons melted butter, ¼ teaspoon baking powder, and ¼ teaspoon kosher salt in a bowl until they are well combined. If adding additional seasonings, fold them into the batter.
Pour half of the batter onto each baking sheet.
Use an off-set spatula to spread the batter into an even thin layer.
Bake for 50 to 60 minutes rotating the baking sheets 180 degrees and moving the top pan to the bottom rack and the bottom pan to the top rack halfway through the baking time. The exact bake time will depend on how thinly the batter was spread and variations in ovens. Be careful to not over-bake and burn the crackers. When they are finished baking the crackers will be golden-brown in color with a dull finish.
Remove the crackers from the oven and let them cool completely before breaking into pieces.

Notes

If you don't have any sourdough discard, you can make a poolish. A poolish is simply a one-to-one mixture of flour and water. For this recipe, I would combine ½ cup (120g) of flour with ½ cup (120g) of water plus a pinch of yeast (active or instant is fine). To replicate the sourdough flavor, allow the poolish to ripen at room temperature for at least 12 hours.

This is a very liquid batter that spreads easily using an offset spatula or by simply tilting the baking sheet. I use parchment paper to line the baking sheet but you could also use a silicone baking mat.

I use a piece of parchment paper to line the baking sheet but you could also use a silicone baking mat.

Check your crackers around the 45-minute mark. Oven temperatures vary, so your crackers may be ready sooner.

Storage: Store in an air-tight container at room temperature for up to 14 days.

Nutrition