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
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.