Garlic Parmesan Sourdough Crackers (Printable Version)

Crisp sourdough crackers infused with garlic and Parmesan, perfect for sharing on snack boards or entertaining guests.

# What You'll Need:

→ Dough

01 - 1 cup all-purpose flour
02 - 1 cup sharp cheddar cheese, finely grated
03 - 1/3 cup Parmesan cheese, finely grated
04 - 1/3 cup unsalted butter, cold and cubed
05 - 1/2 cup sourdough discard, unfed
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon onion powder
08 - 1/4 to 1/2 teaspoon fine sea salt
09 - 1/4 teaspoon freshly ground black pepper

→ Topping

10 - 1 tablespoon Parmesan cheese, finely grated
11 - 1/4 teaspoon garlic powder
12 - Flaky sea salt for sprinkling

# How to Prepare:

01 - In a food processor, pulse flour, cheddar, Parmesan, butter, garlic powder, onion powder, salt, and pepper until mixture resembles coarse crumbs.
02 - Add sourdough discard and pulse until dough just comes together.
03 - Turn dough onto a lightly floured surface and knead gently until smooth.
04 - Shape dough into a rectangle, wrap in plastic, and chill for 30 to 60 minutes for optimal texture.
05 - Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
06 - Roll out dough to 1/8 inch thickness. Cut into 1-inch squares using a pastry wheel or sharp knife.
07 - Transfer squares to baking sheets with slight spacing. Use a skewer or toothpick to poke a hole in the center of each square.
08 - Mix topping Parmesan and garlic powder. Lightly brush crackers with water and sprinkle with topping mixture and flaky sea salt.
09 - Bake for 16 to 18 minutes, rotating pans halfway through, until golden and crisp.
10 - Let cool completely on wire racks before serving.

# Expert Suggestions:

01 -
  • They're genuinely addictive—the sourdough tang mixed with sharp cheddar creates a flavor you can't replicate with store-bought versions.
  • Using your sourdough discard means you're not wasting anything, plus the dough comes together in minutes with a food processor.
  • These crackers stay crispy for days in an airtight container, making them perfect for last-minute entertaining or quiet snacking.
02 -
  • The water brush is crucial—without it, the topping won't stick, and you'll end up with bare crackers that taste incomplete.
  • Rotating the pans halfway through baking is not optional if you want even browning; oven hot spots are real and unforgiving with thin crackers.
03 -
  • Keep your butter cold and your sourdough discard room temperature for the most predictable dough texture and the crispiest final crackers.
  • If you're making these for a crowd and want to get ahead, you can roll out the dough, cut it, and freeze the raw squares on a baking sheet for up to a week—just bake them directly from frozen, adding a minute or two to the bake time.
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