• Lauren Humphreys

Parmesan Herb Sourdough Crackers



I am loving my adventures with sourdough! I obviously knew about its role in breadmaking, but I did not know all of the other wonderful treats it can be used in! These sourdough crackers pack wonderful Italian flavor thanks to the Italian herb seasoning and parmesan. These crackers would be lovely on a charcuterie board or are honestly great to snack on plain.

In case you missed my post yesterday, I shared the recipe for spicy cheddar sourdough crackers (shown below). I also shared an overview about sourdough discard. The link to the recipe can be accessed here.

Without further ado, below is the recipe and step-by-step photos! I hope you will give them a try!


Parmesan Herb Sourdough Crackers

Recipe adapted from King Arthur Flour


½ cup all-purpose flour

¼ tsp salt

½ cup sourdough starter discard (unfed)

2 Tbsp butter, softened

¼ cup shredded parmesan cheese

1 Tbsp dried Italian seasoning

Olive oil, for brushing

Course sea salt, for sprinkling on top


In a medium mixing bowl, combine all ingredients. Mix well until it forms a smooth and cohesive dough. The herbs and cheese should be evenly distributed. Shape into a flatten rectangle and wrap in plastic wrap. Refrigerate for 1-2 hours, or until the dough is firm.


Preheat oven to 350° F. Lightly sprinkle a large piece of parchment paper and the top of the dough rectangle with flour. Using a rolling pin, gently roll out the dough into a large sheet until it is about 1/16” inch thick. It should be as uniform in thickness as possible to ensure even baking.


Carefully transfer the parchment paper and dough onto your baking sheet. Use a pastry brush to brush the olive oil over the entire surface of the dough. Sprinkle lightly with the coarse sea salt.

Using a fluted pastry cutter or pizza cutter, gently cut the dough into small squares or rectangles. Prick each square with the tines of a fork. Separate the individuals squares slightly, if necessary.


Bake the crackers for about 20-25 minutes. It may be necessary to rotate the pan or remove the crackers from the edges of the pan early to prevent excess browning. Once lightly browned, remove from the oven and let cool on a cooling rack. Store leftovers in an airtight container.

Flour

Sourdough starter discard

Parmesan and dried Italian seasoning

Mix it up

Nice and smooth

Flatten into a rectangle and refrigerate for at least 1 hour

Roll it out to 1/16" on parchment paper

Cut with a fluted cutter (or pizza cutter)

Bake to perfection!


 
 
 
 

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