Mini Sourdough Crackers With Paprika and Parmesan

Name: Mini Sourdough Crackers With Paprika and Parmesan
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 40
Ingredients: 1 cup sourdough discard (unfed starter); 1 cup all-purpose flour (plus extra for rolling); 2 tbsp olive oil; 1/2 tsp salt; 1 tsp smoked paprika (or sweet paprika); 1/4 cup finely grated Parmesan cheese; Optional: 1/2 tsp garlic powder or onion powder for extra flavor; Flaky sea salt (for topping)

by Matte Black Bowls

40 Crackers

1 hr 5 min

These mini sourdough crackers are endlessly versatile, making them a perfect addition to any snack or meal!

Cheese Boards: Pair them with creamy Brie, sharp cheddar, or aged Gouda for a savory bite.

Dips: Serve alongside hummus, tzatziki, or a smoky roasted red pepper dip.

Soups: Use them as crunchy toppings for tomato soup, butternut squash soup, or chowders.

Snacks: Enjoy them on their own for a flavorful, guilt-free treat.

Charcuterie: Add them to a spread with cured meats, olives, and pickles for an easy party appetizer.

Store them in an airtight container or glass jar and they will stay crisp for up to a week.

mini sourdough crackers with paprika and parmesan

Mini Sourdough Crackers With Paprika and Parmesan

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Recipe details

Yield 40 Crackers
Time spent: Prep time: 45 Minutes Cook time: 20 Minutes Total time: 1 hr 5 min

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Instructions

Mix the Dough:
In a medium bowl, combine the sourdough discard, flour, olive oil, salt, smoked paprika, and Parmesan cheese. Stir until a soft dough forms. If the dough is sticky, add a little extra flour, 1 tablespoon at a time, until manageable.
Chill the Dough:
Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up, making it easier to roll out.
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Roll Out the Dough:
Lightly flour your work surface and roll the dough out very thinly (about 1/16 inch). The thinner the dough, the crispier the crackers will be.
Cut Into Mini Shapes:
Use a small cookie cutter (or a knife) to cut the dough into mini shapes, such as squares, circles, or rectangles. Transfer the shapes to the prepared baking sheets.
Top the Crackers:
Lightly brush the tops of the crackers with olive oil and sprinkle with flaky sea salt.
Bake the Crackers:
Bake for 12-15 minutes, or until the crackers are golden brown and crispy. Keep a close eye on them, as thinner crackers may bake faster.
Cool and Store:
Allow the crackers to cool completely on a wire rack before storing them in an airtight container. They will stay crisp for up to a week.

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Mini Sourdough Crackers With Paprika and Parmesan

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