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Sourdough Parmesan Garlic Cracker Recipe

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Sourdough Parmesan Garlic Cracker Recipe

:: Sourdough Parmesan Garlic Cracker Recipe ::

 My snack life has been transformed.  And I do mean TRANSFORMED.  I used to grab whatever when the whim to snack was strong. (Yes, I am often moved by my whims.)  Not anymore.  The bar has been raised. I will never be the same again.

I have several sourdough events going on in my life right now and it’s a habit I’m not going to be breaking anytime soon.  The benefits of fermentation go far beyond just food preservation – Cultures for Health explains beautifully the digestive benefits and physical effects of lacto-fermentation.

These crackers are made with a sourdough starter you can easily make and maintain yourself.  The flavor is incomparable to any snack you can buy in a store!  Aside from Parmesan Garlic Crackers, you can also make  Sourdough Rosemary Sea Salt Crackers, Sourdough Tortillas, Sourdough Biscuits, and of course Sourdough Bread that is divine!!!  I’m on a delicious sourdough adventure.

These crackers maintain their crunch and flavor fantastically which I was curious to find out.  Just refrigerate any leftovers (yeah, right) in a zip lock bag. (Then of course put them in a brown paper bag marked with the words “to compost” and put at the far back of the bottom shelf.)  Am I kidding? YES. Does it work? YES. 🙂

So, before I go I’ll just say:  Snack on my friends – snack on.  You can adjust your own ingredients for example use a healthier flour or change the flavoring and know what is actually going into your mouths! And for those of us with an admitted snacking preference beyond a piece of fruit, that’s good news!  I’d love to hear from anyone who tries the recipe and maybe we can make our own support group forum here on Laura’s Little House Tips! hehe

Seriously – enjoy.  ~Blessings!

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Sourdough Parmesan Garlic Cracker Recipe

Sourdough Parmesan Garlic Cracker Recipe

Ingredients

  • 1 1/2 cups sourdough starter
  • 3/4 tsp salt
  • 1/3 cup grated parmesan cheese
  • 1/4 tsp garlic powder
  • 6 Tbsp fat (semi solid at room temp) I used shortening
  • 1 1/2 cups flour

Instructions

  1. Place all ingredients into countertop mixer
  2. Blend with dough hook until incorporated
  3. Run mixer one minute longer
  4. Transfer to a bowl, covered, at room temp for 6-8 hours
  5. Preheat oven to 350
  6. Divide dough into 3 portions, patting each out thinly onto an ungreased cookie sheet (non stick or lined with parchment paper)
  7. Dust hands if necessary with flour
  8. Sprinkle with extra salt if desired and press gently into dough with palm of hand
  9. Score with pizza cutter or knife approximately 2 inches square
  10. Use fork to poke holes in each square to avoid puffing
  11. Bake approximately 20 minutes checking often toward the end
  12. Crackers are done when they are golden
https://lauraslittlehousetips.com/sourdough-parmesan-garlic-cracker-recipe/

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Easy #Sourdough Parmesan #Garlic #Crackers

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Comments

    • That’s a bummer, Ellen. I wonder what happened? Sometimes change in humidity and temp can really change it’s pace too.

      Reply

    • I get you Tammi 🙂 I really do. Thank you for the feedback! (wish i could share a handful with a fellow snacker:)

      Reply

    • Thank you so much Jenna! I’ve promised myself the next time I make a batch I will carve out enough time to make a double batch. They just don’t last long enough! Also, I froze some so I knew I’d have some for a friend’s visit, and they did GREAT coming out of the freezer… kept their texture perfectly.

      Reply

    • They really are as delicious as they look:) We’d love to hear about it if you give them a try!!!

      Reply

    • You speak the truth! hahaha! Definitely a winning combo! Thank you very much for the feedback.

      Reply

    • Cathy – easiest thing ever, Cathy. And I love it when the reward far outweighs the effort put in! (I sound really lazy huh?) They are just fabulous though.

      Reply

  11. All of your recipes look so good! I love crackers as an easy snack, so I need to try my hand at making these.

    Reply

    • We’d so love to hear about it if you try them Pam! Thank you for your kind words also – It’s nice to hear back from those reading the recipes!

      Reply

    • Jennifer… when I looked at how much one batch yielded – and realized what a regular sized box of specialty crackers go for — I was sold. I don’t think I’ll ever buy another box!

      Reply

    • Kathleen, in this recipe I would have to compare the ‘sourdough’ taste with the slight ‘tanginess’ you find in a cheese-it. It is so much more interesting than bland. Thank you for stopping by!

      Reply

    • I’m super proud of myself that I didn’t Aimee… I actually froze some, so I’d know I’d have some for a friend’s visit and they did awesome coming out of the freezer too.

      Reply

    • I can neither confirm nor deny the implication that I may not be prone to share at parties Emily. hahaha!

      Reply

  26. I made these and made a few adjustments. I upped the garlic powder to 3/4 tsp. (Could use1 tsp because I like bold flavors) I upped the parm to 1/2 cup. (Could use 3/4 cup parmesano reggiano) I used butter for fat. It filled 2 trays. Baked in a convection oven and it took 30 minutes plus. Had to remove outer crackers as they baked faster.

    Reply

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