Parmesan Crusted Sourdough Crackers
Ashley Turner
My favorite homemade crackers made with sourdough discard. Make your own twist on this by adding whatever ingredients or spices you like!
Ingredients
1 3/4 - 2 cups all-purpose or sifted whole wheat flour
1 tsp salt
1/2 cup cold butter grated
1 1/2 cups sourdough discard
1/2 tsp dried herbs and spices (see video)
Parmesan cheese (to your preference)
melted butter or oil for brushing
finishing salt to taste (or more seasoning)
Directions
In a medium bowl combine flour, salt and spices. Cut in the grated butter using a pastry cutter or your hands (until it mixes into a crumbly mixture).
Add discard and mix into a cohesive dough.
Divide the dough in half (in the video I made half the recipe). Roll out on a floured surface. Press the parmesan cheese into the dough and then fold it in half to cover the cheese. Roll into a rectangle about 1/16" thick (The thinner the crisper the cracker, if you dont have crispy crackers you did not roll thin enough!).
Place on parchment lined pan and cut into squares.
Brush with oil and sprinkle with finishing salt. Bake at 350 for approximately 25 minutes (EVERY oven is different!!! please use your discretion with your bake times; sometimes it takes longer to get it crispy, you want them to start to brown). If you have a propane oven this time will be longer!
Store in an airtight container (these keep for about a week).
