Homemade sourdough crackers flavored with Parmesan cheese, fresh herbs, and sea salt. They’re perfect for soups, salads, or as a tasty snack!
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 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.
How to make sourdough crackers?
First, grab a medium bowl and combine the whole wheat flour, all-purpose flour, sourdough starter, Parmesan cheese, chopped fresh herbs, and olive oil.
Form the dough into a ball. It should be a little dry and not overly sticky. If it is, add a little all-purpose flour (a tablespoon at a time) until it firms up.
Next, separate the sourdough into 2-equal sized portions and form them into thick rectangles.
Afterward, wrap both sections of dough in plastic wrap and place them into your fridge to firm up.
This step can take anywhere between 30-minutes to 2-hours depending on how cold your fridge stays.
Now, once the dough is firm remove it from the fridge and preheat your oven to 350°F. Then, dust a rolling pin, 2 large pieces of parchment paper, and both rectangles of dough with a little all-purpose flour.
Working with 1-piece of dough at a time, place it on the floured parchment paper, and use your rolling pin to roll out the dough to about 1/16th-inch thickness (very thin).
After that, transfer the parchment paper (along with the thin dough) onto a sheet pan. Repeat the process with second piece of dough.
At this point, it’s time to brush the Parmesan sourdough with extra olive oil and sprinkle it course sea salt.
Use a pizza cutter to cut the dough into 1-inch by 1-inch crackers and use a fork to prick each cracker.
Last, place the sourdough crackers into the oven to bake for 20-25 minutes or until they’re lightly browned.
That’s it, the cheesy sourdough crackers are done! Kim and I hope you enjoy this little snack 🙂
These crackers can be stored at room temperature, in a sealed container, for up to 5-days.
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- 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
- 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 flour½ cup (60 g) all-purpose flour1 cup (227 g) sourdough starter¼ cup (25 g) parmesan cheese¼ cup (7 g) thyme¼ cup (50 ml) avocado oil
- 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).
- 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. 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.½ teaspoon coarse sea salt
- Bake for 20 to 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.
- Store the crackers in a sealed container for up to 5 days.