Crisp, cheesy, and perfectly tangy, these homemade sourdough Parmesan crackers prove that from-scratch cheese crackers are far better than anything from a box. The dough comes together quickly, bakes into light, snappy crackers, and makes an easy snack for wine nights, cheese boards, or casual nibbling.
Here’s Why This Parmesan Sourdough Cracker Recipe Works
Simple, one-bowl mixing: Everything combines in one bowl, so cleanup is minimal and the crackers are quick to prep.
Sourdough starter for flavor and texture: Using active starter or discard gives the crackers a crisp, airy texture and a pleasant, tangy note you won’t get with commercial crackers.
Thin, even rolling for maximum crunch: Rolling the dough very thin ensures the crackers bake up snappy and light.
Cheese inside and on top: Parmesan folded into the dough seasons every bite, while an extra sprinkle on top before baking creates a salty, golden finish.
Recipe Tips
Roll it thinner than you think: About 1/16 inch is ideal for the crispiest crackers with a satisfying snap.
Watch the color, not the clock: Pull them when the edges turn golden. If they darken too much they can develop a bitter flavor.
Season on top: Brushing with olive oil and adding extra Parmesan before baking enhances both flavor and texture for a bakery-fresh finish.
Cool before breaking: Crackers crisp up as they cool, making them easier to break into uniform pieces for a cheese board or snacks.
Store: Keep crackers in an airtight container at room temperature to stay crunchy for up to a week.
If you enjoy sourdough baking, try using your starter in other recipes like sourdough pizza dough or a tangy pie crust for more ways to use discard.
Sourdough Parmesan Crackers
Put sourdough discard to good use with a batch of these Parmesan crackers. They’re savory, crisp, and full of cheesy flavor — perfect for an afternoon snack, packed lunches, or a homemade addition to any cheese board.
Sourdough Crackers with Parmesan Cheese
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Ingredients
- 1 cup active sourdough starter, (240 grams)
- 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
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Preheat the oven to 350°F (175°C).
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Combine all ingredients in a bowl. Let the dough rest 10 to 20 minutes so it absorbs moisture and firms up.
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Divide the dough in half.
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Place one piece of dough on parchment and roll it into a thin rectangle about 1/16 inch thick.
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Transfer the sheet of dough to a baking sheet. Brush the top with olive oil and sprinkle with grated Parmesan, salt, and pepper.
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Repeat with the second piece of dough.
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Bake 28 to 30 minutes, checking from 20 minutes onward. Thicker crackers may need more time.
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Remove from the oven and let cool completely, then break into cracker-sized pieces.
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Notes
Baking time: Baking time depends on how thin you roll the dough. Start checking around 20 minutes and use color as your guide — golden edges indicate crisp, while dark brown means overdone.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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