Artisan Sourdough Rosemary Parmesan Crackers

Easy artisan crackers. The perfect crisps for your charcuterie board, or just for snacking!

Don’t know what to do with your sourdough discard? Stop tossing it and start transforming it into something delicious! These Sourdough Rosemary Parmesan Crackers are the perfect way to use that discard. They’re simple, flavorful, and so satisfying, you’ll wonder why you ever threw your discard away. You might even find yourself feeding your sourdough starter a little extra, just so you can whip up another batch of these irresistible crackers. They’re that good!

What You Need

You need a sheet pan, parchment paper, a mixing bowl, whisk and spatula. For the batter you need 200g sourdough discard (about a week old), 50g extra virgin olive oil, and 1/8 teaspoon coarse kosher salt, and for the toppings fresh rosemary, fresh Parmesan cheese and flaky sea salt.

Instructions

Mix the sourdough discard, extra virgin olive oil and salt together to make the batter. Then spread the batter onto the parchment paper and top with the rosemary and Parmesan cheese. Bake until golden and crispy, and finish with a sprinkle of flaky sea salt. Easy-peasy!

I love the classic flavors of these Sourdough Rosemary Parmesan Crackers, but they are easily customized. Try swapping out the rosemary and Parmesan for other herbs and cheeses, adding freshly cracked black pepper or red pepper flakes, or top the crackers with seeds. Be creative and have fun — the combinations are limitless!

Artisan Sourdough Rosemary Parmesan Crackers

with Extra Virgin Olive Oil and Flaky Sea Salt

Courses: Appetizer

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Prep Time 10 mins Cook Time 25 mins Total Time 35 mins Difficulty: Beginner Servings: 24 Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 200 grams sourdough starter discard

• 50 grams extra virgin olive oil

• ¹⁄₈ teaspoon coarse kosher salt

• fresh rosemary, chopped

• grated fresh Parmesan cheese

• flaky sea salt (or coarse kosher salt), for sprinkling, to taste

Instructions

1. Preheat oven to 350F.  Line a sheet pan with parchment paper and set aside.

2. Place a medium size mixing bowl on a digital scale and zero out the weight of the bowl. Add 200g sourdough starter discard. Zero out the weight of the bowl and sourdough discard and add 50g of extra virgin olive oil.  Remove the bowl from the scale.

3. Using a whisk, mix together the sourdough discard, extra virgin olive oil and 1/8 teaspoon coarse kosher salt until well combined.

4. Spread the batter in a thin layer onto the parchment paper.  Spread the batter as evenly as possible for better uniformity in baking.  

   Tip:  I find the crackers bake more evenly if the batter is spread in sections, as opposed to one big sheet.

5. Sprinkle over fresh chopped rosemary, then freshly grated Parmesan cheese -- as much or little as you like!

6. Bake until golden and crisp, about 25 minutes but watch closely.

   

7. Remove the sheet pan from the oven and sprinkle some flaky sea salt while still warm.  Using a chef's knife, cut into 24 crackers.  Transfer to a wire rack to cool.  

   Tip:  If some of the crackers haven't fully crisped, just put them back in the oven and bake a little longer.

Nutrition Facts

Servings: 24 ServingCalories:47.5kcalTotal Fat:2.5gSodium:22mgTotal Carbohydrate:4.4gDietary Fiber: 1.2gProtein:1.4g

Note

Nutritional information accounts for about 1/4 cup Parmesan