Sourdough Discard Parmesan Crackers

On Nov 02, 2020, • Updated Aug 09, 2025

5 from 13 votes

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Crisp, cheesy, and just the right amount of tang, these homemade sourdough Parmesan crackers are proof that from-scratch cheese crackers beat anything in a box. The dough comes together in minutes, bakes up light and snappy, and makes an easy snack for wine nights, cheese boards, or quick nibbling.

Basket with homemade seeded crackers on white cloth, herbs in background.

Here’s Why This Parmesan Sourdough Cracker Recipe Works

Simple, one-bowl mixing: All the ingredients go into a single bowl, which keeps cleanup minimal. These are easy snack crackers.

Sourdough starter for flavor and texture: Using active starter or discard gives the crackers a light, crisp texture along with that signature tang you just can’t get from commercial crackers.

Thin, even rolling for maximum crunch: Rolling the dough very thin means the crackers bake up snappy and crisp.

Cheese inside and on top: Parmesan in the dough seasons the crackers all the way through, while an extra sprinkle on top before baking adds a salty, golden crust.

Ingredients used to make homemade crackers.

Recipe Tips

Roll it thinner than you think: About 1/16 inch is the sweet spot for the crispiest homemade crackers with a snap.

Watch the color, not the clock: Pull them when the edges turn golden. If they get too dark, these savory crackers can take on a bitter flavor.

Season on top: Brushing with olive oil and adding extra Parmesan after rolling boosts both flavor and texture for cheese crackers that taste bakery-fresh.

Cool before breaking: They crisp up as they cool, making them easier to snap into even pieces for serving on a cheese board or alongside something like whipped ricotta dip.

Store: Keep your sourdough Parmesan crackers in an airtight container at room temperature to stay crunchy for up to a week (if they last that long).

If you’re in the mood for more sourdough baking, try our sourdough pizza dough.

If you love baking with sourdough, try our sourdough pie crust for the same tangy flavor in a tender, flaky pastry.

Sourdough Parmesan Crackers

Put that sourdough discard to good use and make a batch of these homemade Parmesan crackers. They’re crisp, cheesy, and full of savory flavor. They are perfect for an afternoon snack, packing in lunches, or setting out on a cheese board.

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Prep Time: 10

Cook Time: 30

Total Time: 40

5 from 13 votes

Sourdough Crackers with Parmesan Cheese

By Dahn Boquist

Turn your sourdough discard into crisp, cheesy homemade crackers loaded with Parmesan and herbs, like something you’d get fresh from a pizzeria oven.

If you make this recipe, please leave a star rating and comment.

Servings: dozen crackers

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Ingredients

▢ 1 cup active sourdough starter, (240 grams) *see notes
▢ 1 cup all-purpose flour, (120 grams)
▢ ⅓ cup grated parmesan cheese, (40 grams)
▢ 4 tablespoons butter, melted
▢ 2 tablespoons Italian seasoning
▢ 1 teaspoon garlic powder
▢ ½ teaspoon salt
▢ ½ teaspoon ground black pepper

Instructions

Preheat the oven to 350°F.
Combine all the ingredients in a bowl. Let the dough sit for 10 to 20 minutes to absorb the moisture and firm up.
Divide the dough in half.
Place one piece of dough onto a piece of parchment paper and roll it out into a thin rectangle. It should be about 1/16 inch thick.
Slide the sheet of dough onto a baking sheet. Brush the top with olive oil and sprinkle with grated parmesan, salt, and pepper.
Repeat with the second piece of dough.
Bake for 28 to 30 minutes. (Thicker crackers will need to bake longer)
Remove from the oven and let cool. Once cool, break into small cracker-sized pieces.

Video

Notes

Starter or discard: You can use either active (fed) sourdough starter or sourdough discard. Discard will give the crackers a more pronounced tang.

Baking time: It depends on how thin you roll the dough. Start checking around 20 minutes and use the color as your guide. Golden edges mean crisp, dark brown means overdone.

Nutrition

Serving: 1 serving, Calories: 41kcal, Carbohydrates: 5g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 4mg, Sodium: 56mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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