Insanely Easy Sourdough Crackers with Parmesan Cheese
These Sourdough Crackers are unbelievably delicious! With only six simple ingredients, you can make your own sourdough discard crackers at home. Best of all, they are WAY better than store-bought crackers and are so quick and easy to make.
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These Homemade Sourdough Crackers In a Nutshell:
- Unbelievably easy recipe that is perfect for beginners
- Super QUICK!
- Just a few basic steps!
- Downright addictive! (I may have eaten all of them in one day…)
- Better than Cheez-Its
- Will be your new favorite sourdough discard recipe
Ingredients for Sourdough Discard Crackers
It only takes a few easy-to-find ingredients to make this recipe. In fact, you probably already have most of these in your kitchen. Here are the key ingredients:
- Sourdough Discard: You can use an active starter or sourdough starter discard in this recipe. No sourdough starter? Learn how to make your own sourdough starter from scratch.
- All Purpose Flour: I have yet to try this sourdough crackers recipe with whole wheat flour. If you decide to use whole wheat, please leave a comment and let me know how they turned out.
- Parmesan Cheese: Packed with tons of umami!
- Minced Rosemary: Use fresh or dried rosemary! If you don’t have rosemary, leave it out. You can substitute it with other herbs such as thyme, dried basil, dried parsley, and oregano.
- Olive Oil: The taste of olive oil pairs well with the parmesan cheese and rosemary. No olive oil? Use melted unsalted butter.
- Salt: Flavor enhancer. Everything NEEDS salt.
Sourdough Discard Cracker Variations
- Everything Bagel Crackers: Omit the cheese and herbs and make the dough as instructed. After you roll it out, sprinkle everything bagel seasoning on top.
- Fresh Herbs and Dried Herbs: No need to stick with rosemary. You can use whichever fresh herbs or dried herbs you have in your kitchen. I recommend trying Italian herb mix.
- Cheese Crackers: Cheese lover? Feel free to use cheddar cheese instead of the parmesan.
- Seasoning: Garlic powder, nutritional yeast, chili flakes, and garam masala are some seasonings I like to use. The world is your oyster, don’t be scared to get creative.
Sourdough Discard Recipes You NEED To Try
Quick Sourdough Flatbread With Discard
Moist Sourdough Vanilla Cupcakes With Buttercream Frosting
Easy Sourdough Banana Pancakes
Easy and Quick Sourdough Crepe Recipe
Sourdough Crackers with Parmesan Cheese
These Sourdough Crackers are unbelievably delicious! With only six ingredients, they are better than store-bought and are easy to make.
Prep Time: 10 minutes
Cook Time: 20 minutes
Chilling Time 15 minutes
Total Time: 45 minutes
Servings: 3 servings
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Ingredients
- 1 Cup (125 g) All Purpose Flour 125 grams
- ⅓ Cup (33 g) Parmesan Cheese 33 grams. Grated. You can use any cheese you'd like
- 2 Tablespoons (2 Tablespoons) Rosemary dried or fresh minced Rosemary
- 1 Teaspoon (1 Teaspoon) Kosher Salt plus extra for sprinkling
- 1 Cup (220 g) Sourdough Discard 220 grams
- ¼ Cup (53 ml) Olive Oil 53 grams
Instructions
- Combine Dry Ingredients: In a large mixing bowl, combine the flour, parmesan cheese, rosemary, and salt. Whisk so that the ingredients are evenly distributed.
- Knead: Add the sourdough discard and olive oil into a mixing bowl. Knead until a dough is formed.
- Chill: Divide the dough into two halves. Wrap each half in plastic wrap (or an airtight container) and place them in the freezer for 15 minutes (or in the refrigerator for 1 hour). Chilling the dough makes it easier to roll out later.
- Preheat: Preheat the oven to 350°F (177°C).
- Shape: Once the dough is chilled, place one dough on top of a piece of parchment paper. Then, use a rolling pin to roll out the dough until it is 1/8th inch thick. (Don't worry, the crackers will puff up during baking). This does not have to be perfect!
- Salt & Cut: Sprinkle the dough with salt. Using a pizza cutter or sharp knife, cut the flattened dough into squares. You can make the crackers however big you'd like! Mine are one inch. Repeat for the second dough ball.
- Poke Holes: With a toothpick, chopstick, or fork, poke a hole into each cracher. This helps the cracker not puff up.
- Bake: Bake for 20 minutes until the crackers are golden brown in color. Rotate the baking tray halfway so the crackers brown in the oven evenly.
Video
Notes
- To Store: Store the cooled crackers at room temperature in an airtight container. They should last up to four days. If you need to store them for longer, you can freeze them.
- Cheese: Feel free to use other cheeses (besides parmesan cheese). Some great cheese substitutes are cheddar cheese, Monterey jack cheese, and pecorino romano.
- Herbs: No rosemary? No problem! Leave it out or use thyme, Italian seasoning, oregano, dried basil, or dried parsley. You can use almost any fresh herbs or dried herbs.
found this on youtube. so good thank you.
You are welcome. I am glad you liked the recipe!!!!
Okay, this is fantastic. I have been looking for quick and easy snacks since I’ve cut out preservatives and processed foods. I especially was hoping to find something my most particular kids would enjoy, also, and this is it!
I have made this recipe now 4 times, and I have a double batch chilling in the freezer while I write this review.
I didn’t split the dough in half and chill it the first few times through the recipe and it worked out fine, especially since my discard was cold from the fridge.
However, I did miss the step where you should mix the olive oil with the discard *before* mixing it in with the dry ingredients. It hasn’t been a catastrophic loss, but there are globs of oil that aren’t mixed in with the dough well.
It tastes just fine in the end so I’m eating them anyways!
In addition, it is better for these crackers to be baked on parchment paper, as opposed to a silpat in my experience. The silpat didn’t get them as crispy as the parchment paper, and the flavor is much better when the crackers are crispier.
I have also swapped out cheddar cheese for the Parmesan, and swapped oregano for the rosemary, or thyme for the rosemary. Added some garlic powder in there (maybe 1/2-3/4 teaspoon), and the results were so good!
Anyways, we love it, I’m making these a million more times.
Hi, Amy! Thank you for leaving this comment! I am glad that you like my sourdough crackers recipe. Next time I make these, I am going to try them with garlic powder like you did!