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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 (1 1/3 cup) sourdough discard at 100% hydration
- 56 grams (1/4 cup) melted butter
- 80 grams (1 cup) grated Parmesan cheese
- 5 grams (3/4 to 1 teaspoon) salt
Instructions
- Melt the butter and let it cool 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°F.
- 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 by 13-inch) 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 middle 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°F 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 airtight 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?
Start with this free guide:
Madison
Tuesday 16th of May 2023
I’m not sure how I read this recipe so many times and saw 34 g of starter every time I read it (and even thinking wow that’s not much)… and still continued. It isn’t until after baking I realized it’s 340!!!! HOWEVER, I do not recommend this recipe with 34g whatsoever. My terribly burnt extreme flavor black cheese it’s are a 0/10. I’ll be trying this recipe again tomorrow once I go buy a new thing of Parmesan. -__-
Madison
Thursday 18th of May 2023
@Butter For All, I just finished the new batch and they taste AMAZING! I sprinkled a tad of garlic in but oh my goodness they’re so good! My new go to!!
Butter For All
Tuesday 16th of May 2023
Hey Madison,
Ugh. I'm so sorry that happened. I hope the next batch makes up for it!
Cindy
Friday 15th of April 2022
LOVE this cracker recipe! I did make a small change, as the first time I made these they were a tad greasy. I decreased the amount of butter to 3 T and the crackers were perfect. Also, sometimes I add garlic powder (not garlic salt) for all the garlic lovers in my family!
This is a great way to use the discard that I can't bear to throw away. Thanks for a wonderful recipe!
Butter For All
Tuesday 19th of April 2022
Hi Cindy!
I'm so happy to hear you like the recipe. It's always really wonderful when someone can adapt a recipe and make a change for the better! Thanks for sharing!
Courtney
Ashley
Monday 21st of December 2020
I have a batch of these in the oven right now. I don't use a microwave and I don't always feel like melting butter on the stove so used room temperature ghee instead. It mixed right in. Hopefully these turn out!
Butter For All
Tuesday 29th of December 2020
Hi Ashley!
I hope so! I also agree ghee is a great choice! Well done and thanks for the feedback :)
Courtney
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