I may receive commission if you purchase through links in this post.
You didn’t think I would stop with my super awesome Rosemary and Olive Oil Sourdough Discard Crackers did you?
No way! Once I realized what a huge success my discard crackers were I wanted to make all the flavors. This recipe takes four ingredients and turns them into a super cheesy, super crunchy, super healthy sourdough snack!
Did I mention that sourdough discard crackers are a batter cracker?
Yep, you read that right! This recipe uses a batter so no rolling is required!
Watch the technique in my YouTube presentation.
Find all the other sourdough, gluten free and low-carb cracker recipes here.
Buttery Parmesan Sourdough Discard Crackers
Yield:
12 Servings
Prep Time:
5 minutes
Cook Time:
1 hour
Total Time:
1 hour 5 minutes
A crispy, cheesy, fermented sourdough snack cracker.
Ingredients
- 340 grams Sourdough Discard, (1 1/3 cup, 100% hydration)
- 56 grams Melted Butter, (1/4 cup)
- 80 grams Grated Parmesan Cheese, (1 cup)
- 5 grams Salt, (3/4 - 1 Teaspoon)
Instructions
- Melt the butter and let it cool it to room temperature. This step is very important, if the butter is not fully cool it will not incorporate into the batter.
- Preheat your oven to 325°.
- Mix the starter, butter and salt together with a whisk. Whisk briskly until the batter is smooth with no visible oiliness. If the batter is breaking, the butter may have been too warm. Stick the batter in the fridge for 20 minutes and then try whisking it again!
- Add the grated Parmesan cheese and stir it in evenly.
- Line a half sheet pan (18"x13") with parchment paper. Using a rubber spatula, spread the batter to the edges of the pan in a smooth even layer.
- Place the sheet pan in the midle of the preheated oven and bake for 30 minutes.
- After 30 minutes, remove the pan and score the batter with a pizza cutter, making cracker sized squares. Or skip this step and break the crackers later.
- If the crackers are noticeably brown at this time your oven may be running hotter than mine. Turn your oven down to 300° and continue with the rest of the recipe.
- Return the pan to the oven and continue baking for 30 more minutes.
- Turn the oven off and open the door 1/4 of the way. Let the crackers cool completely in the warm oven.
- Store the finished crackers in an air tight container.
Notes
Please note: I have changed the quantity of butter in this recipe since its original publication date. I apologize for any inconvenience and sincerely hope you have an amazing experience making these crackers.
Want to learn everything about sourdough?
I have a free 13 page guide for you!
Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One
Liz
Thursday 5th of November 2020
Thank you for this! I have only found recipes that require you to add fresh flour and I can only eat fermented flour. So this is wonderful! unfortunately I didn't find it in time, but I am certainly going to use your recipe the next time I make crackers! (I just made sourdough discard with some baking soda and baking powder and sprinkled it with everything bagel. I have no idea how they are going to be a they look okay I guess a little thick though.) Thank you again for taking the time to write up and post this recipe!
Butter For All
Saturday 7th of November 2020
Hi Liz!
I'm so excited to hear how you like these when you get a chance to try them! All my sourdough recipes use a long slow ferment (usually overnight) because I'm the same, I only eat fully fermented wheat! I have several variations of the discard batter crackers, as well as some that use an overnight fermentation. So there are lots to try to find your favorites! I also have a new cracker coming soon, so watch out for that one, not to toot my own horn, but IT'S SO GOOD!
Happy baking!
Courtney
Janet
Friday 4th of September 2020
Love this recipe...made it twice.....added a pinch of black pepper in the second batch. Trying #3 with bagels with everything seasoning
Butter For All
Monday 7th of September 2020
Hi Janet!
Thank you! That sounds so good. I love how many people play around with these recipe to make them their own.
Happy Baking!
Courtney
Marie Wadih
Saturday 8th of August 2020
Just made these this morning and they are delicious! I confess I did not wait until they fully cooled down :) I doubled the recipe and made one batch per the recipe and sprinkled sesame seeds to the second batch. I did not have enough grated Parmesan cheese so I completed the amount with shredded Parmesan. They turned out great! Thinking of adding smoked paprika, or maybe red pepper flakes for a spicy twist. This discard recipe is definitely one to keep and put on repeat! Happy baking!
Butter For All
Sunday 9th of August 2020
Hi Marie!
That all sounds so good. It makes me very happy to hear you had success!
Take care,
Courtney
Jody Wengerd
Sunday 26th of July 2020
I don't know what I did right but these turned out wonderful. I am new to this Sourdough endeavor and was short on the amount of discard that I had.I had enough discard for about 1/3 of what was called for. I made the changes in amounts of ingredients and sprinkled Chia seeds and Rosemary on top. I can't tell you how yummy they turned out.
Butter For All
Monday 27th of July 2020
Sounds wonderful, Jody! Thank you for the feedback.
Courtney
Audrey
Monday 22nd of June 2020
Pan size seems way to big. The batter was super thin and didn’t fill the pan.
Butter For All
Wednesday 24th of June 2020
Hi Audrey,
The "Half-Sheet" Pan size should be perfect. If you have a full sheet pan, it would be too big. But honestly, its good if it doesn't reach the edge, sometimes it's even better to split the batter because the thinner the better!!!