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





  1. Vania

    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?

    • 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!


  2. Shirley

    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!

  3. Paul

    Thanks so much for this awesome recipe! Everything turned out great (flavor is great, nice and crispy, mouth watering smell)…except…The crackers stuck to the parchment paper…
    Any suggestions on how to prevent that from happening?

    • Hi Paul!

      OH NO! That is not good! Could be the brand of paper I suppose. I’ve never had them stick. But I have heard of sticking when people accidentally use waxed paper instead of parchment. Maybe double check your box and look for this brand next time.

      Hope that helps!


  4. Sally

    Oh my goodness, these are so delicious. My grandkids were gobbling them like candy. Super easy and turned out perfectly. Thanks for helping me use up that valuable discard. Next time I think I will cut the butter down by a tablespoon or two, but otherwise very delicious.

  5. John

    Hi Courtney,

    I made these last weekend and my wife and I devoured them. They are fantastic!

    These along with your rosemary olive oil sourdough discard crackers are now a staple for us and I have started to make more ‘discard’ just so we can make crackers.

    Thanks again,

  6. Rachel

    I’m having an issue with this recipe. I’ve made it three times now and the first time it was great. The second and third time there seemed to be a butter overload and the dough started separating. Any ideas why that might be?

    • Hi Rachel,

      I think I might know why this is happening. If the butter has not cooled completely it will not incorporate correctly. I have had this problem when trying to rush the recipe. The best thing to do is melt you butter first thing and pour it into a dish to cool. Then wait until it’s completely cool to proceed. If this happens in the future, stick the batter in the fridge for about 20 minutes and try whisking it again!
      Please let me know if this helps! I’ll also make additional notes in the recipe so it doesn’t happen to others. I appreciate your feedback!! Hopefully we can get you back to the quality you experience the first time!


  7. Marie

    Is the discard you are using fed or unfed?? My starter is in the fridge. When I wanT
    to use it I feed it once…..leave out in off oven for 8 hours till bubbly……feed again(at this point I have discard)……wait another 8 hours…….use the starter in my recipe. Have discard at this point too.

  8. Penny

    I’m new to sourdough… I just mixed up my first starter 4 days ago it it’s been so bubbly and active already! Can I use the portion I remove to discard for this recipe at this stage or do I need to wait?

    • Hi Penny,

      Congratulations! Yes you can use it. Make sure to spread the crackers very very thin. A more mature starter will give a final rise in the oven making the crackers lighter, you won’t have that benefit. I would also wait to try baking bread, while it may seem bubbly and active there is a really good chance the bacteria and yeast haven’t balanced out enough to actually leaven bread. Keep going!


    • Hi Ashley!

      Thank you! When I developed the batter style cracker it was a game changer! Otherwise rolling crackers sometimes felt like a chore. To answer your question, Only turn the oven down if the crackers are already starting to brown! That means any color starting at the edges.

      Hope you love them!


  9. Robyn

    THESE ARE AMAZING!! So delicious and crazy Easy! I’m making these on the regular and am going to try adding in some rosemary. Awesome recipe and great way to use a lot of discard. Thank you!!

    • Hi Emily,

      100% hydration is when you keep your starter made with equal weight flour and water. This is my technique for having consistency with recipes. I always keep my starter at 100% hydration and I know that one cup of starter weighs 250g. You can find a lot more info in this guide. I typically keep between 300-600g of starter on hand and I always remove some “the discard” prior to feeding it in preparation for baking. Recipes that call for discard are going to work with fully fermented starter that has already peaked and is no longer suitable for baking bread. I never throw out any starter so my “discard” is always used in recipes like pancakes, crackers, pasta and more.

      I hope this is helpful!


Leave a Reply

Your email address will not be published. Required fields are marked *