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