Parmesan Cheese Sourdough Crackers

Homemade sourdough crackers flavored with Parmesan cheese, fresh herbs, and sea salt. They’re perfect for soups, salads, or as a tasty snack!

The finished sourdough crackers on a plate.

Parmesan Cheese Sourdough Crackers

4.4 from 33 votes
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Author: Kim
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 26 Servings

Ingredients

  • ½ cup (56 g) white whole wheat flour
  • ½ cup (60 g) all-purpose flour
  • 1 cup (227 g) sourdough starter, unfed/discard
  • ¼ cup (25 g) parmesan cheese, grated
  • ¼ cup (7 g) thyme, or rosemary (fresh), finely chopped
  • ¼ cup (50 ml) avocado oil, or olive oil, plus extra for brushing
  • ½ teaspoon coarse sea salt

Instructions
 

  • In a medium bowl, combine the flours, sourdough starter, Parmesan cheese, fresh herbs, and oil. The dough should form a ball or mass and not be sticky.
    ½ cup (56 g) white whole wheat flour
    ½ cup (60 g) all-purpose flour
    1 cup (227 g) sourdough starter
    ¼ cup (25 g) parmesan cheese
    ¼ cup (7 g) thyme
    ¼ cup (50 ml) avocado oil
    The dough has been mixed and formed into a ball.
  • Divide the dough into two equal portions and form each portion into a rectangle shape. Cover tightly with plastic wrap and refrigerate until firm (anywhere from 30 minutes to 2 hours).
    Two rectangles of cracker dough wrapped in plastic wrap.
  • Preheat the oven to 350°, and very lightly flour a rolling pin, two large pieces of parchment paper, and the tops of the dough. Work with one piece of dough at a time, roll it out thin, approximately 1/16 to ⅛ inch thick. Carefully pick up the parchment paper and dough and transfer to a baking sheet. Repeat with the second rectangle of dough.
    ½ teaspoon coarse sea salt
    The dough has been chilled and rolled out onto parchment paper.
  • Lightly brush both pieces of dough with oil and sprinkle with sea salt. Cut the dough into 1-inch x 1-inch squares, then prick each square with a fork. 
    The dough has been cut into squares.
  • Bake for 20-25 minutes or until the edges of the crackers begin to brown slightly. It may be necessary to rotate the pans in the oven to ensure even browning.
    The crackers have baked on the parchment paper.
  • Store the crackers in a sealed container for up to 5 days.

Suggested Equipment

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 5 crackers. Actual calories will vary.

Nutrition

Serving: 5crackersCalories: 48kcalCarbohydrates: 6gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 62mgPotassium: 10mgFiber: 0.4gSugar: 0.01gVitamin A: 29IUVitamin C: 1mgCalcium: 12mgIron: 0.2mg
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A closer view of the crackers to show the sea salt and herbs.

So, a few weeks ago, Kim shared a post on how to make a sourdough starter. After that, she got to work developing some recipes to that use the starter to its fullest potential like our sourdough starter pancakes, coconut almond sourdough crackers, and sourdough bread recipe.

Today’s Parmesan cheese sourdough crackers is one of those recipes. Now, it should be noted that these crackers were adapted from a recipe on King Arthur’s website.

Here’s the link to that recipe: Sourdough Crackers Recipe.

In order to make this recipe, you’ll need have created a starter. Because, these homemade crackers require unfed sourdough starter.

What is unfed sourdough starter?

Simply put, unfed starter is sourdough starter that hasn’t been fed and it will not pass the, “float test.”

Meaning, when it is dropped into a glass or bowl of water, it will not float. Another way of saying this is, it’s sourdough starter that hasn’t been properly fed.

If you don’t have unfed starter, then use the discard in place of the unfed ingredient. An expert would say that unfed starter and discard are essentially the same thing.

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15 Comments

    1. Good Morning Barbara, sorry for the delayed response. Yesterday was busy one for sure. That’s a good question. We’ve never tried it. However, I believe it will sill work. The dough might be a little dryer. As such, you’ll need to add a tablespoon of water at a time until the dough comes together. Make sure that it’s not a sicky dough. Otherwise, it will not roll out. I hope this information helps. Have a lovely day šŸ™‚

  1. has anyone tried using gluten free flour for these? They look so yummy – and i do keep a GF sourdough starter.

    1. Good Morning Evelyn, not that I’ve seen. I’ve approved the comment, hopefully, someone who has used GF flour will answer your question. Thank you for asking and have a lovely day šŸ™‚

  2. This looks like an easy and delicious way to use up my sourdough discard. Thank you! Iā€™m wondering, can the dough be frozen for later? My apologies if this question has already been asked and answered.

    1. Good Morning Steph, according to my research you can freeze sourdough cracker dough. Furthermore, it supposed to hold in your freezer for up to 3 months. Simply remove it from the freezer and let it soften up for about 10 minutes on your counter-top. Now, we’ve never frozen the dough before, so I cannot confirm this is accurate. Also, it seems to me that it would take longer than 10 minutes for thoroughly frozen dough to become “workable” with a rolling pin. I hope this information helps. Have a lovely day šŸ™‚

    1. Hi Kathy!

      Our apologies. The recipe makes about 130 crackers total (depending on how many crackers you’re able to cut from the dough), and the serving size is 5 crackers per serving. Thank you for bringing this to our attention. I’m updating the recipe to reflect the information now. Thanks again and have a great day! šŸ™‚

  3. I’m pretty new to the sourdough starter game, but all these fantastic options for using up the starter discard are exciting!

    I just made up the dough for this recipe, and the two pucks are resting in the fridge. The recipe calls for chilling them for up to two hours, but I’m wondering if there’s harm in letting them sit overnight and rolling/baking in the morning.

    I can’t imagine too much yeast activity in the fridge in that time, but again, I’m new to all this. Do you think that will be “bad” for the end result in some way? Or am I good to go for an overnight chill session before baking?

    Thank you again for the recipe! I’m really excited to see how these turn out!

    1. Good morning, that’s a good question. I spoke with Kim and she said it won’t hurt them to let the dough chill overnight and then roll and bake the crackers in the morning. Thank you for compliments and visiting our site! Have a lovely day šŸ™‚

  4. 4 stars
    Just made the Parmesan Cheese Sourdough Crackers and they are a huge hit! Great way to use the sourdough discard. We will be making these often! Thank you!

  5. They were delicious! I did them with a one inch cookie cutter…to cute! Thank~you for this great snack recipe ā™„ļø I did send a picture.

    1. Good Morning Peg, that’s wonderful! Kim and I looked at your photo on Pinterest. Using a cookie cutter is a great idea, it makes a perfectly round cracker every time. Thank you for coming back to comment on the recipe card and providing a photo! We hope you have a lovely day šŸ™‚

  6. Love them! I rolled mine between two sheets of parchment and just left them on the bottom paper… transferring the entire thing to a baking sheet. I love that I can use my discard to make these light and crunchy crackers. The dough is so easy to work with! Thanks for sharing the recipe!

    1. Good Morning Lisa, thank you for commenting. Kim and I are glad you like the crackers. Also, that’s a smart move to roll them between 2 sheets of parchment paper. Well done! Thank you again for coming back to comment on the recipe card. Have a lovely day šŸ™‚