ChezCindy: Rosemary Parmesan Sourdough Crackers

 

These homemade Sourdough Crackers are well received every time I serve them.  Most people are surprised that crackers can be made at home.  The recipe is not complicated or difficult.  However, it is necessary to roll out the cracker dough very thinly.  This can be done by using a rolling pin, or if you have a pasta roller, I find that is the easiest method.  Both methods turn out fabulous, crispy crackers.  

I like adding additional flavor to the cracker dough by adding in dried rosemary and Parmesan cheese.  Other options are fennel seeds and red pepper flakes or cracked black pepper and turmeric powder.  The recipe calls for unsalted butter, but you could use olive oil, or even vegan butter works very well.  To maintain vegan crackers, I have used nutritional yeast and Nooch vegan cheese.   

Sourdough Crackers

1 cup all-purpose flour

1/2 teaspoon sea salt

1 cup (227g) sourdough starter discard

4 tablespoons unsalted butter, room temperature

1 tablespoon dried herbs or seeds (rosemary, basil, fennel, caraway) optional

2 tablespoons finely grated Parmesan cheese, optional

additional sea salt for sprinkling on top

Mix together the flour, salt, sourdough discard, butter, and herbs/cheese if using, to make a dough.  This can be done in a large bowl with a wooden spoon, or in your stand mixer.  The dough comes together quickly and easily.  Transfer the dough to your counter shaping it into a rectangle.  Divide the dough into 2 equal parts.  Wrap each portion in plastic wrap and refrigerate for minimum of 30 minutes or up to 3 days.  

When ready to bake, preheat the oven to 350 degrees.  Working with 1 portion, leaving the second in the refrigerator, place the dough onto a large sheet of parchment paper that has been sprinkled with flour to prevent sticking.  Flour the rolling pin to begin flattening and rolling the dough into a large rectangle, to 1/16" thick.  Or use a pasta roller to roll the dough into long pieces as you would pasta dough.  Using a pastry wheel or a sharp knife, cut the dough into 1/2" - 1" squares, triangles, or rectangles.  

Place the cut crackers onto a parchment lined baking sheet.  Sprinkle lightly with additional sea salt.  Place the baking sheet in the oven on the center rack.  Bake the crackers for 17-20 minutes, rotating the pan half-way through the baking time for even baking.  Remove the baking sheet from the oven, transfer the parchment paper onto the counter to cool.  The crackers will be lightly browned and crisp.  

Store the cooled crackers in an airtight container or freeze for longer storage.