Sourdough crackers are a thing, and thank goodness for that! Crisp, buttery, and flavorful, packed with grated Parmesan and herbs, these sourdough discard crackers taste like they’re straight out of a pizzeria! This is a great recipe to use up excess starter, and it tastes so much better than store-bought crackers.
Ingredients – 1 cup sourdough starter (240 grams) *see notes – 1 cup flour (120 grams) – 1/3 cup grated parmesan cheese (40 grams) – 4 tablespoons butter, melted – 2 tablespoons Italian seasoning blend – 1 teaspoon garlic powder – 1/2 teaspoon salt – 1/2 teaspoon pepper
1. Add the sourdough starter to a bowl then stir in the rest of the ingredients. Let the dough sit for 10 to 20 minutes to absorb the moisture.
1. Divide the dough in half, then use a rolling pin to roll each section into a thin rectangle. Tip: roll the dough on a sheet of parchment paper to make it easy to transfer.
1. Brush the top with oil and sprinkle with cheese and seasonings. Bake the crackers until golden brown, then let them cool and break them into rustic shapes.
Sourdough crackers add a nice wholesome touch to any charcuterie board, cheese platter, or a hearty bowl of beef barley soup. Here are some other ways to serve these discard Parmesan crackers.
Use your sourdough discard to make some incredible sourdough crackers. The parmesan cheese and herbs make these crackers taste as if they came out of a pizzeria.
Save your discard in the fridge after each feeding until you are ready to use it in a recipe. You can keep topping off the discard container and don’t need to feed the discard. Just save it until you have enough to bake a discard recipe.