Everything Parmesan Crackers (with sourdough discard option!)
If you’re a fan of everything seasoning and/or cheese, you’ll love these crackers. Imagine the two best bagel flavors came together in snackable, packable, crispy cracker form. Now make these everything parmesan crackers and you won’t have to imagine it.
Ingredients
- Flour: I used all-purpose, though whole wheat or bread flour would also work. I have not tried other flours but they would likely work too.
- Salt: Some salt is added to flavor the dough, but keep in mind everything seasoning often has salt too.
- Baking powder: Optional, but it can prevent dense crackers if you don’t roll the dough thin enough. With thin crackers, I didn’t find a significant difference between using and not using baking powder.
- Everything seasoning: The star of these crackers! Trader Joe’s and other stores sell this, and a recipe will be coming soon! It’s a combination of dried minced garlic and onion, sesame and poppy seeds, and flaky salt.
- Parmesan cheese: I used parmesan, but other grated hard cheeses would work too—Asiago, Pecorino Romano, Grana Padano). Make sure to freshly-grated cheese without anti-caking agents (don’t use the dry type found in bags/shakers with takeout pizza).
- Water/milk: Milk doesn’t dilute the cheesy flavor as much but water works too. You may not need all the liquid depending on how moist your cheese is.
- Sourdough discard (optional): If using, reduce the flour and water by how much discard you add (in grams). If you don’t have a scale, you can always estimate and adjust the dough as needed. I used 100g discard in this recipe.
While these crackers have cheese and optional sourdough discard like my 3-Ingredient Cheese Crackers, they have a different texture: thinner and crisper rather than crunchy, and less cheesy to highlight the everything seasoning. If you wanted to add more cheese to this recipe, or everything seasoning to the cheese crackers, nobody’s stopping you.
Everything Parmesan Crackers
Course: SnacksDifficulty: Easy4
cups (a lot of crackers)14
minutes15
minutes30
minutesIngredients
350g flour
½ tsp salt
¼ tsp baking powder (optional)
50g (½ cup) grated parmesan cheese (or more)
20g (1 heaping tbsp) everything seasoning
210g (¾ cup + 2 tbsp) water/milk
Directions
- Mix everything except water/milk together in a large bowl or the bowl of a stand mixer.
- Add the liquid and knead until a dough forms. It’s fine if the dough is a little craggy from the cheese, but try to knead it into a smooth, soft ball that’s not sticky.
- Let the dough rest for at least 30 minutes, covered, to allow the gluten to relax and make it easier to roll out.
- Using a pasta machine (preferred) or a rolling pin, strength, and patience, roll the dough into thin sheets. For the pasta machine, cut the dough into sections and keep unused ones under a cover. I ended up going all the way to the thinnest setting and rolling until I could see my fingers through the dough. If rolling by hand, use cornstarch or flour to prevent the dough from sticking, and if it is resisting being rolled out, let it rest.
- Cut the dough into shapes of your choosing, and optionally dock (prick) with a fork or toothpick. It prevents big bubbles from arising but I didn’t find that to be a problem. I stacked dough pieces and cut them together but only do this with lots of flour/cornstarch in between layers.
- Bake in a 175 °C/350 °F oven for around 15 minutes, or until the crackers are golden, dried, and snap easily. Check on them around the 10-minute mark and if they’re browning too fast but still wet, turn down the temperature.
- Let cool, and enjoy or store in an airtight container for a week.
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