How to Make Sourdough Discard Crackers with Parmesan Cheese

Sourdough discard crackers with Parmesan cheese are one of my favorite snacks to make when I have extra starter. They’re crunchy, salty, cheesy, and a great way to use up discard without wasting it. Plus, they’re only five ingredients. That’s my kind of recipe.

Why You’ll Love These Parmesan Crackers

This Parmesan cheese cracker recipe is quick, simple, and perfect for beginners. You only need a few pantry staples: sourdough discard, olive oil, Parmesan cheese, salt, and Italian seasoning. That’s it. No extras. No complicated steps. Just real food you recognize.

The first time I made these, I couldn’t believe how easy it was. Honestly, they were gone before I even got the kitchen cleaned up because my boys loved them so much.

These sourdough crackers are an easy snack to pack, a delicious way to dress up lunch, or a great addition to a cheese board.

Ingredients You’ll Need

• 1 cup sourdough discard (you can also use active starter)
  
• 3 tablespoons olive oil (you could substitute avocado oil or melted butter if you wanted)
  
• ⅓ cup Parmesan cheese, shredded
  
• ½ teaspoon salt
  
• 1 ¼ teaspoon Italian seasoning
  

That’s five ingredients or less. Simple, fresh, and flavorful.

Step-by-Step Instructions

1. Preheat your oven to 350°.
   
2. Line a baking sheet with parchment paper. This is the secret to keeping the crackers from sticking so you can break them apart easily.
   
3. In a medium bowl, mix together the sourdough discard, olive oil, Parmesan cheese, salt, and Italian seasoning.
   
4. Pour the mixture onto the parchment-lined baking sheet. Spread it into a thin, even layer with a spatula. The thinner the layer, the crunchier your crackers will be.
   
5. Bake for 15 minutes.
   
6. Remove from the oven. Use a pizza cutter to score the dough into squares. This makes it easy to break them into even pieces later.
   
7. Return the pan to the oven and bake for another 20–25 minutes. You’re looking for golden brown, crunchy crackers.
   
8. Remove from the oven. Sprinkle lightly with salt and black pepper (or flaky sea salt if you prefer).
   
9. Let cool for about 10 minutes. Break into pieces and enjoy.
   

Store leftovers in an airtight container or a zip-top baggie.

Tips for Best Results

• Spread the cracker batter into as even a layer as possible. Thin equals crunchy.
  
• Every oven bakes differently. If your crackers aren’t quite done, pop them back in for a few more minutes.
  
• Sprinkle with cayenne pepper, fresh rosemary, or sesame seeds before baking for extra flavor.
  
• Bagel seasoning makes a fun topping twist.
  

Seasoning Variations

This sourdough discard cracker recipe is so easy to customize. Here are a few fun seasoning ideas:

• Classic: Parmesan cheese + black pepper
  
• Herby: Fresh rosemary or fresh herbs from your garden
  
• Spicy: Cayenne pepper for a little heat
  
• Everything bagel: Sprinkle with bagel seasoning before baking
  
• Nutty crunch: Add sesame seeds on top
  

How to Serve These Crackers

These crunchy sourdough discard crackers are perfect on their own, but they shine even brighter when paired with other foods. Try them on a charcuterie board alongside cheeses, fresh fruit, and olives. Or serve them with dips like hummus, spinach artichoke dip, or guacamole.

They’re also a delicious way to add crunch to your lunch. I love pairing them with my chicken salad with fresh cucumbers and dill recipe (link here). The creamy chicken salad and cheesy crackers make the perfect bite.

Why I Love This Sourdough Discard Crackers Recipe

The best part? You know exactly where each ingredient came from. Just five simple ingredients you probably already have. No mystery powders. No unpronounceable additives. Just good food.

These crackers are a great way to use up sourdough discard, and they’re a fun recipe to make with kids. Never throw out the leftover sourdough discard! There are so many great sourdough starter discard recipes out there and I think that this one is one the easiest and best. 

It’s an easy recipe, and once you try it, you’ll find yourself making it again and again. Make sure to print this one out or write it on a recipe card. If you don’t want the step-by-step photos, you can unchecked that box when printing. 

I love that you don’t need to let anything come to room temperature, you don’t need a rolling pin or a food processor, and that you can use different flavors to change it up. 

Next time you need some crackers, remember to make good use of your discard and whip these babies up. Delish!