Parmesan Herb Crackers made with Sourdough Discard
These parmesan herb crackers are made with sourdough discard and are soon to be a family favorite. They are light, crisp, and delicious!
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.