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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.

The sourdough crackers on a rectangular serving platter.

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.

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

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.

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.

Don’t forget to check out our Sourdough Crackers web story!

The finished sourdough crackers on a plate.

Parmesan Cheese Sourdough Crackers

Yield: 130 Crackers
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 2 hours
Total Time: 2 hours 35 minutes

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


  • 1/2 Cup White Whole Wheat Flour (56 g)
  • 1/2 Cup All-Purpose Flour (60 g)
  • 1 Cup Unfed Sourdough Starter (227 g)
  • ¼ Cup Grated Parmesan Cheese (25 g)
  • ¼ Cup Fresh Thyme or Rosemary, finely chopped (7 g)
  • ¼ Cup Olive Oil or Avocado Oil, plus extra for brushing (50 mL)
  • 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.

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. 

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.


Use sourdough discard in place of the unfed sourdough starter, if needed.

Nutrition Information:
Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 49Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 48mgCarbohydrates: 6gFiber: 1gSugar: 0gProtein: 1g

The calories listed are an approximation based on the ingredients on the recipe card. Actual calories will vary.

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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 :)


Sunday 6th of December 2020

They were delicious! I did them with a one inch cookie cute! Thank~you for this great snack recipe ♥️ I did send a picture.


Monday 7th of December 2020

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 :)

Lisa Williams

Wednesday 14th of October 2020

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!


Thursday 15th of October 2020

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 :)

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