Savory Sourdough Crackers (Parmesan + Nutritional Yeast)
Tina BevkThese Savory Sourdough Crackers are one of my best easy sourdough recipes using discard. It’s a kind of cheesy and savory snack—I love making a batch during nap time. The dough comes together quickly and rolls out after a short chill in the fridge. And you don’t need anything fancy: just a bowl, a fork, and maybe a pizza cutter. They’re great for snack boards and lunchboxes.
I had a bit of Parmesan and some nutritional yeast in the fridge—two ingredients that bring savory flavor. I tossed them into a basic cracker dough, and to my surprise, they turned out even better than I imagined. Crispy around the edges, rich and cheesy, with a slight tang from the starter. Since then, they’ve become a go-to snack in our house.
I know you’ll love easy sourdough discard recipes, and you may also want to check my other sourdough cracker version: the “No Roll Sourdough Discard Crackers With Olive Oil” and the “Sourdough Discard Cheese Crackers Recipe“.
Important Ingredients
- Sourdough Discard: Adds a subtle tang and helps bind the dough.
- All Purpose or Whole Wheat Flour: Forms the base of the crackers—use either or mix both.
- Sea Salt: Enhances all the savory flavors.
- Unsalted Butter: Gives the crackers a rich, tender texture.
- Parmesan: Brings a sharp, cheesy flavor.
- Nutritional Yeast: Adds a deep, nutty, and “cheesy” taste.
- Oil: Used for brushing the tops for crispiness.
- Coarse Salt: A crunchy topping for extra flavor.
See recipe card for quantities.
Substitutions & Variations
- For flour, you can use all all-purpose, all whole wheat, or a mix of both. Whole wheat gives a deeper flavor and a little extra crunch.
- For butter, swap with vegan butter or even olive oil if you need a dairy-free version.
- If you don’t have any Parmesan, skip it or replace it with another hard cheese like Pecorino.
- About nutritional yeast—it adds a “cheesy” depth. You can skip it if needed, but I highly recommend trying it.
- For toppings, you can sprinkle with sesame seeds, poppy seeds, or dried herbs for extra flavor and fun texture.
How to Make Savory Sourdough Crackers (Parmesan + Nutritional Yeast)
Step 1: In a bowl, mix the sourdough discard (Image 1), flour, salt, butter, Parmesan, and nutritional yeast until you get a smooth dough (Image 2). It should not be sticky, add a little flour if needed.
Shape the dough into a rectangle, wrap it in plastic, and chill for 30 minutes (or up to 2 hours).
Step 2: Preheat the oven to 350°F (175°C). Roll the dough on parchment paper to about 1/16 inch thick (Image 3). Try to keep it even, but rustic edges are fine.
Brush the dough lightly with oil and sprinkle with coarse salt (Image 4).
Step 3: Use a fork to prick the dough all over to stop it from puffing up (Image 5). Cut the dough into squares or rectangles with a knife or pizza cutter (Image 6).
Step 4: Transfer the parchment with the dough to a baking sheet (Image 7). Bake for 20–25 minutes (Image 8), turning the pan halfway through. The crackers should be golden and crisp around the edges.
Step 5: Let them cool completely on a wire rack (Image 9). Store in an airtight container (Image 10) for up to 1 week, or freeze for longer.
Hint: The thinner you roll the dough, the crispier your crackers will be. Aim for about 1/16 inch thick—almost paper thin—but don’t stress about perfection. Uneven edges just make them look more homemade (in the best way).
Baking Schedule
- 8:00 AM – Take butter out of the fridge to soften.
- 8:30 AM – Mix all ingredients to form the dough.
- 8:45 AM – Shape dough into a rectangle, wrap in plastic, and chill in the fridge.
- 9:15 AM – Preheat the oven to 350°F (175°C).
- 9:20 AM – Roll out dough on parchment paper to 1/16 inch thickness. Prick with a fork and cut into shapes.
- 9:30 AM – Transfer to baking sheet, brush with oil, sprinkle with coarse salt.
- 9:35 AM – Bake for 20–25 minutes, turning the pan halfway through.
- 10:00 AM – Let crackers cool completely on a wire rack.
- 10:30 AM – Store in an airtight container—or start snacking!
💭Crucial Success Tips
- Chill the dough – Don’t skip this step. It helps the butter firm up and makes rolling easier.
- Use parchment paper – Roll the dough directly on it to avoid sticking and make transferring to the baking sheet a breeze.
- Prick the dough – Use a fork to prevent puffing while baking.
- Watch closely near the end – They go from golden to overdone quickly in the last few minutes.
- Let them cool completely – They crisp up more as they cool, so don’t judge them straight out of the oven.
FAQ
Yes, but it might rise a little more. It works just fine—this recipe is very forgiving.
They may need a few more minutes in the oven or just more time to cool and crisp up on the rack.
Savory Sourdough Crackers (Parmesan + Nutritional Yeast)
Ingredients
- 1 cup sourdough discard 230g, (unfed)
- 1 cup all-purpose 110g, or whole wheat flour (or a mix)
- 1/2 tsp sea salt flaky
- 4 tbsp unsalted butter 60g, room temperature
- 1/4 cup Parmesan 20g. finely grated
- 2 tbsp nutritional yeast
- Oil for brushing
- Coarse salt for topping
Instructions
- In a bowl, mix the sourdough discard, flour, salt, butter, Parmesan, and nutritional yeast until you get a smooth dough. It should not be sticky, add a little flour if needed. Shape the dough into a rectangle, wrap it in plastic, and chill for 30 minutes (or up to 2 hours).
- Preheat the oven to 350°F (175°C). Roll the dough on parchment paper to about 1/16 inch thick. Try to keep it even, but rustic edges are fine.
- Use a fork to prick the dough all over to stop it from puffing up. Cut the dough into squares or rectangles with a knife or pizza cutter.
- Transfer the parchment with the dough to a baking sheet. Bake for 20–25 minutes, turning the pan halfway through. The crackers should be golden and crisp around the edges.
- Let them cool completely on a wire rack. Store in an airtight container for up to 1 week, or freeze for longer.
Notes
- Chilling the dough helps the crackers hold their shape and makes rolling easier. Don’t skip this step—it’s worth the short wait!
- Roll evenly so the crackers bake uniformly. Thicker spots may stay soft while thinner ones brown too quickly.
- Pricking the dough with a fork keeps the crackers from puffing up.
Nutrition
If you gave these savory sourdough crackers a try, I’d love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.
How To Store Savory Sourdough Crackers (Parmesan + Nutritional Yeast)
Let the crackers cool completely before storing them. Keep them in an airtight container at room temperature for up to 1 week. For longer storage, pop them in a freezer-safe bag and freeze for up to 1 month. Just let them sit at room temp for a few minutes to crisp back up.
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Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
Can you use a silicone mat instead of parchment paper? Will it alter the baking time?
Yes, you can totally use a silicone mat instead of parchment paper! It shouldn’t change the baking time, I never had that experience. I use them sometimes too, and they work great.