Insanely Easy Sourdough Crackers with Parmesan Cheese

These Sourdough Crackers are unbelievably delicious! With only six simple ingredients, you can make your own sourdough discard crackers at home. Best of all, they are WAY better than store-bought crackers and are so quick and easy to make.

Homemade Parmesan sourdough crackers on a cutting board. They are surrounded by salt and fresh rosemary.

These Homemade Sourdough Crackers In a Nutshell:

Unbelievably easy recipe that is perfect for beginners
Super QUICK!
Just a few basic steps!
Downright addictive! (I may have eaten all of them in one day…)
Better than Cheez-Its
Will be your new favorite sourdough discard recipe

sourdough discard crackers in a glass mason jar.

Ingredients for Sourdough Discard Crackers

It only takes a few easy-to-find ingredients to make this recipe. In fact, you probably already have most of these in your kitchen. Here are the key ingredients:

All Purpose Flour: I have yet to try this sourdough crackers recipe with whole wheat flour. If you decide to use whole wheat, please leave a comment and let me know how they turned out.
Parmesan Cheese: Packed with tons of umami!
Minced Rosemary: Use fresh or dried rosemary! If you don’t have rosemary, leave it out. You can substitute it with other herbs such as thyme, dried basil, dried parsley, and oregano.
Olive Oil: The taste of olive oil pairs well with the parmesan cheese and rosemary. No olive oil? Use melted unsalted butter.
Salt: Flavor enhancer. Everything NEEDS salt.

Sourdough parmesan cheese crackers on a wooden board.

Sourdough Discard Cracker Variations

Everything Bagel Crackers: Omit the cheese and herbs and make the dough as instructed. After you roll it out, sprinkle everything bagel seasoning on top.
Fresh Herbs and Dried Herbs: No need to stick with rosemary. You can use whichever fresh herbs or dried herbs you have in your kitchen. I recommend trying Italian herb mix.
Cheese Crackers: Cheese lover? Feel free to use cheddar cheese instead of the parmesan.
Seasoning: Garlic powder, nutritional yeast, chili flakes, and garam masala are some seasonings I like to use. The world is your oyster, don’t be scared to get creative.

Ingredients

▢1 Cup All Purpose Flour 125 grams
▢⅓ Cup Parmesan Cheese 33 grams. Grated. You can use any cheese you’d like
▢2 Tablespoons Rosemary dried or fresh minced Rosemary
▢1 Teaspoon Kosher Salt plus extra for sprinkling
▢1 Cup Sourdough Discard 220 grams
▢¼ Cup Olive Oil 53 grams

Instructions

Combine Dry Ingredients: In a large mixing bowl, combine the flour, parmesan cheese, rosemary, and salt. Whisk so that the ingredients are evenly distributed.
Knead: Add the sourdough discard and olive oil into a mixing bowl. Knead until a dough is formed.
Chill: Divide the dough into two halves. Wrap each half in plastic wrap (or an airtight container) and place them in the freezer for 15 minutes (or in the refrigerator for 1 hour). Chilling the dough makes it easier to roll out later.
Preheat: Preheat the oven to 350°F (177°C).
Shape: Once the dough is chilled, place one dough on top of a piece of parchment paper. Then, use a rolling pin to roll out the dough until it is 1/8th inch thick. (Don’t worry, the crackers will puff up during baking). This does not have to be perfect!
Salt & Cut: Sprinkle the dough with salt. Using a pizza cutter or sharp knife, cut the flattened dough into squares. You can make the crackers however big you’d like! Mine are one inch. Repeat for the second dough ball.
Poke Holes: With a toothpick, chopstick, or fork, poke a hole into each cracher. This helps the cracker not puff up.
Bake: Bake for 20 minutes until the crackers are golden brown in color. Rotate the baking tray halfway so the crackers brown in the oven evenly.

Notes

To Store: Store the cooled crackers at room temperature in an airtight container. They should last up to four days. If you need to store them for longer, you can freeze them.
Cheese: Feel free to use other cheeses (besides parmesan cheese). Some great cheese substitutes are cheddar cheese, Monterey jack cheese, and pecorino romano.
Herbs: No rosemary? No problem! Leave it out or use thyme, Italian seasoning, oregano, dried basil, or dried parsley. You can use almost any fresh herbs or dried herbs.