Garlic Parmesan Sourdough Crackers

Experience the ultimate snack upgrade with these homemade Garlic Parmesan Sourdough Cheez-Its. These crackers deliver a sophisticated blend of tangy sourdough discard and rich, sharp cheeses, baked to golden perfection. Whether you are hosting a gathering or looking for a gourmet pantry staple, these savory bites offer a satisfying crunch that far surpasses any store-bought alternative.

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Making your own crackers is surprisingly simple and allows you to control the quality of ingredients. The combination of cold butter and sourdough discard creates a flaky, biscuit-like dough that transforms in the oven into a crisp, addictive snack. These crackers are not just for kids; their complex garlic and onion notes make them an ideal companion for wine and cheese pairings.

Ingredients

• Dough
• 1 cup (120 g) all-purpose flour
• 1 cup (100 g) sharp cheddar cheese, finely grated
• 1/3 cup (35 g) Parmesan cheese, finely grated
• 1/3 cup (80 g) unsalted butter, cold and cubed
• 1/2 cup (120 g) sourdough discard (unfed)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4–1/2 tsp fine sea salt (plus more for topping)
• 1/4 tsp freshly ground black pepper
• Topping
• 1 tbsp Parmesan cheese, finely grated
• 1/4 tsp garlic powder
• Flaky sea salt, for sprinkling

Instructions

Step 1

In a food processor, pulse flour, cheddar, Parmesan, butter, garlic powder, onion powder, salt, and pepper until mixture resembles coarse crumbs.

Step 2

Add sourdough discard and pulse until a dough just comes together.

Step 3

Turn dough onto a lightly floured surface and knead gently until smooth.

Step 4

Shape dough into a rectangle, wrap in plastic, and chill for 30–60 minutes (optional, but helps texture).

Step 5

Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.

Step 6

Roll out dough to 1/8 inch (3 mm) thick. Cut into 1-inch (2.5 cm) squares using a pastry wheel or knife.

Step 7

Transfer squares to baking sheets, spacing slightly apart. Use a skewer or toothpick to poke a hole in the center of each square.

Step 8

Mix topping Parmesan and garlic powder. Lightly brush crackers with water and sprinkle with topping and flaky sea salt.

Step 9

Bake 16–18 minutes, rotating pans halfway, until golden and crisp.

Step 10

Let cool completely on wire racks before serving.

Zusatztipps für die Zubereitung

Using a food processor is the best way to ensure the cold butter is evenly distributed without melting. While the chilling step is optional, it makes the dough much easier to roll out and prevents the crackers from puffing too much in the oven, ensuring a flatter, crispier result.

Varianten und Anpassungen

To customize your crackers, try adding 1 teaspoon of dried Italian herbs to the dough for an earthy aroma. If you have dietary restrictions, this recipe works well with a cup-for-cup gluten-free flour blend, allowing everyone to enjoy this savory snack.

Serviervorschläge

These Garlic Parmesan Sourdough Cheez-Its are the perfect addition to a snack board. Arrange them alongside various cured meats, artisan cheeses, and a selection of olives. They also make a fantastic garnish for tomato soup or a crunchy topping for fresh garden salads.

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Store these crackers in an airtight container for up to 5 days to maintain their crunch. This recipe contains wheat (gluten) and milk (cheese, butter). Each serving of approximately 10 crackers contains 170 calories, 11g of fat, 13g of carbohydrates, and 5g of protein.

Recipe FAQs

→ What type of cheese is best for these crackers?

Sharp cheddar and finely grated Parmesan provide a rich, tangy flavor and help create a crisp texture.

→ Can I use gluten-free flour in this dough?

Yes, a cup-for-cup gluten-free flour blend works well for a gluten-free version without compromising texture.

→ What is the purpose of sourdough discard in the dough?

The sourdough discard adds a subtle tang and enhances the cracker’s flavor and texture.

→ How should I store these crackers to maintain freshness?

Keep them in an airtight container at room temperature for up to 5 days to retain crispness.

→ Can I add herbs to the dough?

Yes, adding dried Italian herbs boosts flavor complexity and pairs well with the garlic-Parmesan profile.