I love sourdough bread, but I really love having sourdough starter for the discard recipes. These parmesan herb crackers with sourdough discard are one of my favorite recipes to make with sourdough discard. They are light, crunchy, perfectly salty, and insanely delicious.
About these Parmesan Herb Crackers with Sourdough Discard
This homemade sourdough cracker recipe is easy to make and makes a decent amount of crackers. Depending on your flavor preferences, you can add more or less herbs to taste and can adjust the salt on top for your own liking.
These crackers are easy to make, and store nicely for up to week. My kids love helping with rolling the dough and cutting the crackers into shape. If you use parchment paper, it makes clean-up and baking a breeze.
There are a couple extra photos shown below to help you see what the dough should look like when rolled out. These crackers really transform sourdough discard into something special that won't last long. They can be adjusted for your preferences too with extra cheese or you could even add some cayenne pepper to make them a little spicy too!
Recipe FAQs
Once baked, these crackers may be stored at room temperature for up to a week in an airtight container.
To make the fluted edges, I use this fluted cutter (shown below). A pizza cutter would also work for straight edges! It really doesn't matter what shape you make your crackers as long as they are a consistent size, so that they bake evenly. 
I certainly do! These are some of my top favorites!
Spicy Cheddar Sourdough Crackers
Easy Flatbreads made with Sourdough Discard
Sourdough Discard Chocolate Cake
Parmesan Herb Crackers made with Sourdough Discard
Ingredients
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup sourdough starter discard unfed
- 2 Tablespoons butter softened
- ¼ cup shredded parmesan cheese
- 1 Tablespoon dried Italian herb seasoning
- Olive oil for brushing
- Course sea salt for sprinkling on top
Instructions
- In a medium mixing bowl, combine the all-purpose flour, salt, sourdough discard, butter, parmesan cheese, and Italian herb seasoning. Mix well until it forms a smooth and cohesive dough. Add a little extra flour if the dough is too sticky. The herbs and cheese should be evenly distributed. Shape into a flatten rectangle and wrap in plastic wrap. Refrigerate for 1-2 hours, or until the dough is firm.
- Preheat oven to 350° F. Lightly sprinkle a large piece of parchment paper and the top of the dough rectangle with flour. Using a rolling pin, gently roll out the dough into a large sheet until it is about 1/16” inch thick. It should be as uniform in thickness as possible to ensure even baking.
- Carefully transfer the parchment paper and dough onto your baking sheet. Use a pastry brush to brush the olive oil over the entire surface of the dough. Sprinkle lightly with the coarse sea salt.
- Using a fluted pastry cutter or pizza cutter, gently cut the dough into small squares or rectangles. Prick each square with the tines of a fork. Separate the individuals squares slightly, if necessary.
- Bake the crackers for about 20-25 minutes. Ovens vary so check after 20 minutes and bake longer if needed. It may be necessary to rotate the pan or remove the crackers from the edges of the pan early to prevent excess browning. Once lightly browned, remove from the oven and let cool on a cooling rack. Store leftovers in an airtight container.
- These crackers would be lovely on a charcuterie board or are great plain.
I’m excited to try these crackers. Your directions and photos are very helpful. They look delicious!