Herby Sourdough Parmesan Crackers
Servings: 26 Servings
Ingredients
- ½ cup white whole wheat flour
- ½ cup all-purpose flour
- 1 cup sourdough starter unfed or discard
- ¼ cup grated Parmesan cheese
- ¼ cup fresh thyme or rosemary finely chopped
- ¼ cup avocado oil or olive oil plus extra for brushing
- ½ teaspoon coarse sea salt
Instructions
- Combine the white whole wheat flour, all-purpose flour, sourdough starter, Parmesan cheese, herbs, and oil in a medium bowl. Mix until the dough forms a ball and is no longer sticky.½ cup white whole wheat flour, ½ cup all-purpose flour, 1 cup sourdough starter, ¼ cup grated Parmesan cheese, ¼ cup fresh thyme or rosemary, ¼ cup avocado oil or olive oil
- Divide the dough into two equal portions and shape each portion into a thick rectangle. Wrap tightly in plastic wrap and refrigerate for 30 minutes to 2 hours.
- Preheat the oven to 350°F. Lightly flour a rolling pin, two large pieces of parchment paper, and the tops of the dough.
- Working with one portion at a time, roll the dough on the parchment paper until it is about 1/16 to ⅛-inch thick. Roll it almost see-through for the crispiest crackers. Transfer the parchment paper and dough to a baking sheet, then repeat with the remaining dough.
- Lightly brush the dough with oil and sprinkle it with coarse sea salt. Gently roll over the salt once to press it into the dough.½ teaspoon coarse sea salt
- Cut the dough into 1-inch squares with a pizza cutter. Prick each square with a fork.
- Bake for 20 to 25 minutes, until the crackers look dry and the edges are lightly golden brown. Rotate the pans during baking if needed for even browning.
- Let the crackers cool completely. Store them in a sealed container at room temperature for up to 5 days.
Notes
- All-purpose flour can replace the white whole wheat flour.
- For dried herbs, I usually use 1 to 2 tablespoons of dried rosemary plus ½ to 1 tablespoon of dried thyme, depending on how herby I want the crackers. Adjust the amount to your personal preference.
- Freshly grated Parmesan produces the easiest dough to roll. Shaker Parmesan works, but the dough will be stiffer and drier.
- The dough may be refrigerated overnight before rolling and baking.
- The nutrition information is based on a serving size of 5 crackers.
Nutrition Facts
Herby Sourdough Parmesan Crackers
Serving Size
5 crackers
Amount per Serving
Calories
48
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.4
g
2
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
1
mg
0
%
Sodium
62
mg
3
%
Potassium
10
mg
0
%
Carbohydrates
6
g
2
%
Fiber
0.4
g
2
%
Sugar
0.01
g
0
%
Protein
1
g
2
%
Vitamin A
29
IU
1
%
Vitamin C
1
mg
1
%
Calcium
12
mg
1
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
