Savory Sourdough Crackers (Parmesan + Nutritional Yeast)
These 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
- 230 grams sourdough discard, unfed 1 cup
- 110 grams all-purpose 1 cup, or whole wheat flour (or a mix)
- ½ teaspoon sea salt flaky
- 60 grams unsalted butter 4 tablespoons, room temperature
- 20 grams Parmesan ¼ cup, finely grated
- 2 tablespoons 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.
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.