Easy Garlic Parmesan Sourdough Crackers

I know about homemade breads, cookies, and even pasta, but the idea of making crackers from scratch never crossed my mind until recently. Considering the extensive list of ingredients on your average box of crackers, I set out to make a recipe that we would enjoy just as much as the expensive and unhealthy version you can buy off the shelf. These easy crackers use sourdough starter or discard and are flavored with granulated garlic, sea salt, and fresh grated parmesan cheese.

Why Make Your Own Crackers?

• They are quick and easy to make. Crackers don’t require a ton of time. they are basically just as quick and easy to make as a batch of chocolate chip cookies.
• You choose the ingredients. Homemade crackers won’t have additives or preservatives. Plus, you get to choose the ingredients and the flavors you want.
• They taste great! My husband was skeptical at first, but the day after I made my first batch, I noticed he had taken some to work. He came home that evening and said the were actually pretty good.
• They are inexpensive. The main ingredients are flour, sourdough starter, salt, and olive oil. That’s all you need to make two large batches of crackers.

Why Sourdough Crackers?

Sourdough is basically fermented flour. Therefore, it is easier to digest. Many people who are gluten intolerant can actually eat sourdough with no problems. Modern processed flour has removed all the vital parts of the kernel that help our bodies tolerate the gluten. But the fermentation process of sourdough is one way we can overcome this.

If you’ve been on the sourdough bandwagon the last few years, you probably always have sourdough starter or discard on hand. Rather than throwing it away, you can use a cup of it to make a quick and easy batch of crackers. Your family will be happy with a fresh snack in the pantry, and you can feed your starter for the next day.

Also, sourdough is tasty. Many people love the tangy flavor, and it’s great in crackers!

Ingredients for easy garlic parmesan crackers:

• Sourdough starter. I usually use bubbly and active starter, but have found the recipe works just as well with discard that is no longer super active. You can always let the dough sit a little longer if you want it to ferment a little more before rolling it out.
• Flour. I use all-purpose for the recipe. But my starter is usually fed with whole wheat flour.
• Sea Salt. I like pink Himalayan Salt, as the flavor is more mild, and we prefer it over the sharp flavor of regular white sea salt or table salt. My measurements are for Himalayan pink salt, so beware if you are using a stronger white salt. You might want to cut back on the salt a little if using one of these salts.
• Olive Oil. You will definitely taste the oil in the recipe, so use one you like. I like a strong olive oil flavor.
• Granulated garlic. You can usually get this in bulk, and it’s useful is many other recipes, too!
• Fresh Parmesan.

Tools and Materials:

• Rolling pin
• Parchment Paper
• Mixing Bowl
• Plastic wrap or a plastic grocery bag

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Yield: 120 crackers

Easy Garlic Parmesan Sourdough Crackers

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These quick and easy crackers are a healthy and delicious snack that everyone in your family will enjoy. Great with guacamole, cheese or salsa.

Prep Time 5 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 50 minutes

Ingredients

• 1 cup all-purpose flour
• 1 cup active sourdough starter
• 1/4 cup extra virgin olive oil
• 1 Tbsp. pink Himalayan salt
• 2 Tbsp. Granulated Garlic Powder
• 1/2 cup finely grated parmesan cheese

Instructions

1. Preheat oven to 375°
2. In a medium mixing bowl combine the flour, starter, salt, olive oil, granulated garlic, and parmesan cheese. Mix together with a fork to loosely combine.
3. Using your hands, continue combining the dough until it forms a nice shiny ball.
4. Cover the bowl with plastic wrap or a plastic grocery bag. Let it rest for about 30 minutes, or up to an hour.
5. Separate the dough in half. Roll one half of the dough between two large sheets of parchment paper until it is as thin as you can get it. The thinner the better. This might take some practice. The parchment paper might form some wrinkles, but this is ok and can be smoothed out in the next step.
6. Peel off the top layer of parchment paper and smooth out the dough some more with the rolling pin. Be careful not to tear the dough.
7. Using a pizza cutter or a serrated rotary cutter, make a grid pattern across the dough. You can do squares, triangles, or rectangles. I prefer rectangles.
8. Pick up the parchment paper by the sides, and place it on a large baking sheet, and put on middle rack in oven.
9. Bake for about 15 minutes. You want the crackers to start to brown a little, but not burn. The edges will brown faster.
10. Take out and pick up the parchment paper with the crackers and set it on a cooling rack, plate, or cutting board to cool completely. Crackers will be more crunchy after they cool.
11. Repeat steps 5-10 for the second half of the dough.
12. Store in a plastic bag or glass jar.

Notes

• Feel free to add whatever ingredients you like to this recipe. Sundried tomatoes, herbs, or other cheeses.
• Top with hard cheeses, guacamole, salsa, or hummus.

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