Are you ready to elevate your snacking game to a whole new level? These Sourdough Crackers with Parmesan Cheese are not just your average snack—they're a delightful fusion of tangy sourdough flavor and rich, nutty Parmesan that will have your taste buds dancing! With just 30 minutes of prep and baking time, you can whip up a batch of these crispy, golden crackers that are perfect for entertaining or simply indulging in on your own. Trust us, once you try these homemade delights, you’ll never reach for store-bought crackers again!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Snack
Serves: 30 crackers
Ingredients
- 1 cup sourdough starter
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 tsp salt
Instructions
- In a large mixing bowl, combine the sourdough starter, all-purpose flour, grated Parmesan cheese, olive oil, and salt. Mix thoroughly until a cohesive dough forms.
- Knead the dough gently on a lightly floured surface for 2-3 minutes until smooth and elastic. If the dough feels too sticky, add a small amount of flour.
- Cover the dough and let it rest at room temperature for 15-20 minutes to allow the gluten to relax and develop flavor.
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Divide the dough into two equal portions. Roll out each portion on a floured surface as thin as possible, aiming for a thickness of about 1/8 inch.
- Use a pizza cutter or sharp knife to cut the rolled dough into rectangular or diamond-shaped crackers, approximately 2 inches in size.
- Transfer the cut crackers to the prepared baking sheets, leaving a small space between each cracker.
- Optional: Sprinkle additional Parmesan cheese or sea salt on top of the crackers for extra flavor.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and crispy. Rotate the baking sheets halfway through cooking for even browning.
- Remove from the oven and let the crackers cool completely on a wire rack. They will continue to crisp up as they cool.
- Store the cooled crackers in an airtight container at room temperature for up to 5 days.
Tips
- Perfecting the Dough: When mixing the ingredients, ensure that the sourdough starter is at room temperature for better incorporation. If the dough feels sticky, don't hesitate to add a little extra flour until it reaches a smooth consistency.
- Resting is Key: Allowing the dough to rest for 15-20 minutes not only helps with gluten development but also enhances the flavor, making your crackers even more delicious.
- Rolling Technique: For the thinnest and crispiest crackers, roll the dough out as thin as possible—about 1/8 inch. If you find it sticking, use a bit more flour on your rolling surface.
- Creative Shapes: Feel free to get creative with the shapes! Use cookie cutters to make fun designs or stick with classic rectangles or diamonds for a traditional look.
- Flavor Boost: For an extra kick, experiment with different toppings like herbs, garlic powder, or even a sprinkle of chili flakes before baking.
- Watch the Bake: Keep a close eye on the crackers as they bake; ovens can vary, and you want them to be golden brown and crispy without burning. Rotating the baking sheets halfway through ensures even cooking.
- Storage Tips: To maintain their crispiness, store the cooled crackers in an airtight container. They can last up to 5 days, but we doubt they'll last that long!
Nutrition Facts
Calories: 40kcal
Carbohydrates: 4g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 2mg
