Parmesan, Thyme, and Rosemary Sourdough Crackers
These buttery, cheesy cookies are a great way to use up all of your sourdough discard!
- 350 g sourdough discard, 100% hydration (1 ½ c)
- 28 g butter, melted and fully cooled (2 tbsp)
- 8 g salt (1 ⅓ tsp)
- 6 g dried rosemary (2 tbsp)
- 25 g grated parmesan cheese (5 tbsp)
Preheat your oven to 350°F/180°C. Line a baking sheet with parchment paper or a silicone mat.
In a bowl, mix all of the ingredients together.
Evenly spread the mixture onto the parchment paper or silicone mat, all the way to the edges of the pan.
Bake the crackers for 10 minutes. If you'd like to score your crackers with a knife or pizza cutter, take the crackers out and do so. Pop the crackers back into the oven for another 30-50 minutes until golden brown. Alternatively, you can skip the scoring step, continue baking for 30-50 minutes, and break the crackers afterward.
Remove from oven and allow to cool.
Some crackers may brown more quickly than others. You can remove them and allow the rest to continue baking. To make these crackers vegan, sub in vegan butter or oil, and vegan parmesan cheese. Store the crackers in an airtight container at room temperature for up to one week.