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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!

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.

The sourdough crackers on a rectangular serving platter.

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.

Top-down view of the sourdough crackers with Parmesan cheese.

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.

Flour, herbs, and other ingredients in a mixing bowl.

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.

The dough has been mixed and formed into a ball.

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.

Two rectangles of cracker dough wrapped in plastic wrap.

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).

The dough has been chilled and rolled out onto parchment paper.

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.

The dough has been cut into squares.

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.

The crackers have baked on the parchment paper.

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.

A closer view of the crackers to show the sea salt and herbs.

Looking for more simple snack recipes? Then check out fresh herb mushroom toast, date balls, or sourdough naan.

The finished sourdough crackers on a plate.

Parmesan Cheese Sourdough Crackers

4.4 from 32 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 26 Servings

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Suggested Equipment


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


*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.


Serving: 5crackers | Calories: 48kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 62mg | Potassium: 10mg | Fiber: 0.4g | Sugar: 0.01g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.2mg
Recipe Rating


Friday 10th of February 2023

Will regular whole wheat flour work?


Saturday 11th of February 2023

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 :)


Saturday 21st of January 2023

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


Sunday 22nd of January 2023

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 :)


Monday 9th of January 2023

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


Tuesday 10th of January 2023

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 :)

Kathy Spencer

Tuesday 6th of September 2022

I see that this makes 130 crackers, but how many crackers are considered one serving?


Tuesday 6th of September 2022

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! :)


Sunday 12th of September 2021

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!


Monday 13th of September 2021

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 :)