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Buttery Parmesan Sourdough Discard Crackers

These super cheesy, super crispy sourdough crackers are made with sourdough discard, the fully fermented portion of your starter that is removed before feeding. These are the easiest sourdough crackers with the best digestibility and the most real cheese flavor! #starter #sourdough #wildyeast #fermented #realfood #wisetraditions #crackers #cheesecrackers #healthysnacks #easy #crunchysnacks


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!


A large bowl of the crispiest, cheesiest, sourdough discard crackers made with real butter, real Parmesan and fully fermented sourdough discard! #starter #sourdough #wildyeast #fermented #realfood #wisetraditions #crackers #cheesecrackers #healthysnacks #easy #crunchysnacks


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.


A bowl of the butteriest, flakiest, crunchiest sourdough cheese crackers made with fully fermented sourdough starter, real butter and real cheese. #starter #sourdough #wildyeast #fermented #realfood #wisetraditions #crackers #cheesecrackers #healthysnacks #easy #crunchysnacks


0 from 0 votes
A bowl of these super crispy and crunchy Buttery Parmesan Sourdough Discard Crackers makes an excellent homemade snack. #starter #sourdough #wildyeast #fermented #realfood #wisetraditions #crackers #cheesecrackers #healthysnacks #easy #crunchysnacks
Buttery Parmesan Sourdough Discard Crackers
Prep Time
5 mins
Cook Time
1 hr

A crispy, cheesy, fermented sourdough snack cracker.

Course: Appetizer, Baking, Snack
Cuisine: American, Traditional
Keyword: Cheese, Crackers, Fermented, Sourdough, Starter
Servings: 12
Author: Butter For All
  • 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)
  1. 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.

  2. Preheat your oven to 325°.

  3. 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!

  4. Add the grated Parmesan cheese and stir it in evenly.

  5. 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.

  6. Place the sheet pan in the midle of the preheated oven and bake for 30 minutes.

  7. 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.

  8. 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.

  9. Return the pan to the oven and continue baking for 30 more minutes.

  10. Turn the oven off and open the door 1/4 of the way. Let the crackers cool completely in the warm oven.

  11. Store the finished crackers in an air tight container.

Recipe 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. 


A bowl of the butteriest, flakiest, crunchiest sourdough cheese crackers made with fully fermented sourdough starter, real butter and real Parmesan cheese. #starter #sourdough #wildyeast #fermented #realfood #wisetraditions #crackers #cheesecrackers #healthysnacks #easy #crunchysnacks




Summer is the season for popsicles. Make them right with probiotic Coconut Yogurt, fresh fruit, and unrefined sweetener! #realfood #fermented #probiotic #mangolassi #dairyfree #coconut #healthyfat #nourishing #wisetraditions #summer #Popsicles #fruit #yogurt
Probiotic Coconut Mango Lassi Popsicles
A perfect platter of Sheet-Pan Roasted Vegetables garnished with fresh Parmesan cheese and basil makes an easy and impressive side dish busting with color and flavor! #realfood #onepan #easy #summer #potluck #potatoes #squash #peppers #herbs #parmesan #basil #sidedish #entertaining
Easy Sheet-Pan Roasted Summer Vegetables with Parmesan and Basil


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!!!


Friday 19th of June 2020

I made these today with nutritional yeast rather than cheese and ate about half the pan already! Delicious and a great way to use up a lot of starter all at once! Thanks for the easy recipe :)


Thursday 25th of June 2020

How much nutritional yeast did you use, the same amount?

Butter For All

Thursday 25th of June 2020

Hi Elizabeth!

Great Idea! I can't wait to try it!!! Thank you 😊


Thursday 28th of May 2020

I've been thinking with sourdough for a while, and have had all different kinds of discard recipes be wonderful! However, I didn't have much success with these crackers. It seems that they're very chewy, very oily. Not crisp and light as in your reference and pictures. I followed the instructions exactly, my butter was room temperature, and I know because I checked the consistency with a spoon and with my instant read digital thermometer. It Blended beautifully into the discard and salt. I used top of the line $25 a pound Parmigiano-Reggiano. Measured and weighed everything on my scale. Used 1/2 bytter, melted abd cooled to perfection. Any idea what happened? I'm very sad. I know how to bake, I had my own baking business for 17 years. I'm thinking this was too much butter? Instead of having cup measurements do you recommend weighted measurement?

Butter For All

Saturday 30th of May 2020

Hi Vania,

I'm so sorry to hear that. I'm not sure what could have happened other than not getting the crackers thin enough. It is a possibility, that sometimes, if the cheese is very oily it will effect the final product. It sounds like you got the batter emulsified well, but if you feel there was too much butter/oil you can adjust it without problem. I hope you will try them again!



Sunday 24th of May 2020

All I can say is WOW! These are incredibly easy to make, crazy delicious, and use up my starter discard! No more starter discard guilt lol! I made a batch yesterday following the recipe exactly. That batch literally disappeared, so I made another batch today, only I added 1 Tablespoon herbs de provence which turned out really nice! Thank you so much for sharing the recipe!

Butter For All

Wednesday 27th of May 2020

Hi Shirley!

Thank you so much for the positive feedback! I love knowing that these recipes are successful for others!


Parmesan Sourdough Crackers – Food in the Time of Quarantine

Friday 22nd of May 2020

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