Sourdough Crackers with Parmesan Cheese
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.
Servings: 3 dozen crackers
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 blend
- 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 on to 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
- This recipe works with fed sourdough starter or sourdough discard. Sourdough discard will give the crackers more of a tangy, sourdough flavor.
- The baking time may vary depending on how thick you roll the cracker dough. Start watching the crackers after 20 minutes and remove them if they start to get brown. The color of the cracker is a better judge than the time.
Nutrition
Serving: 1 | Calories: 41kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 56mg
