# Protein Parmesan Sourdough Discard Crackers

This recipe provides instructions for making crispy protein parmesan sourdough discard crackers from scratch.

- Total time: 20 min
- Cuisine: Italian
- Category: Baked Goods
- Language: en

## Ingredients

- 100 g sourdough starter (unfed/discard)
- 40 g white whole wheat flour
- 60 g grated Parmesan cheese
- 20 g olive oil
- 0.5 tbsp dried thyme
- 0.5 tsp Herbs de Provence
- 0.5 tsp coarse sea salt

## Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the sourdough starter, whole wheat flour, parmesan cheese, olive oil, dried thyme, and Herbs de Provence.
3. Stir until the dough forms a cohesive ball.
4. Lightly dust a rolling pin, parchment paper, and the dough surface with flour.
5. Roll the dough out to a thin sheet, about 1/16 to ⅛ inch thick, directly on the parchment paper.
6. Transfer the parchment and dough to a baking sheet.
7. Sprinkle with a pinch of coarse sea salt.
8. Using a knife or pizza cutter, cut the dough into 1-inch x 1-inch squares.
9. Prick each square with a fork to prevent puffing during baking.
10. Bake the crackers in the preheated oven for 20–25 minutes.
11. Rotate the baking sheet halfway through for even browning.
12. Allow the crackers to cool completely on the baking sheet before removing or serving.

## Equipment

- oven
- medium bowl
- rolling pin
- parchment paper
- baking sheet
- knife or pizza cutter
- fork

## Tips

- If the dough feels sticky, lightly flour your hands to manage it more easily.
- Store the cooled crackers in an airtight container at room temperature for up to 5 days.

## Source

- Original video: https://vm.tiktok.com/ZGdu7WQWd/
- Recipe page: https://www.cliprecipe.com/recipe/c34c6c8a-9730-4b69-a92a-32a86489c4f5
- Extracted: 2026-04-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt