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These Parmesan Crackers are crispy, cheesy, and totally irresistible. They’re rolled in crunchy sesame seeds, packed with garlic, and made with a bold mix of Parmesan and blue cheese. Bonus? Your food processor does most of the work!
Easy Homemade Crackers
If you’re anything like me, once you fall in love with a snack, you make it over and over again until you need an intervention. Right now, my obsession is these homemade cheese crackers, especially this blue cheese and parmesan version. They’re an adaptation of my mom’s feta crackers, and let me tell you, they are everything. Almost as good as my chocolate crackers!
And yes, I’m fully aware I’ve been on a garlic kick for years. No shame. Garlic, cheese, and sesame seeds are my ultimate savory trifecta.
Why You’ll Love These Parmesan Crackers
- Ultra cheesy. Between the parmesan and blue cheese, these homemade crackers are next-level bold.
- Crispy & crunchy. Rolled in sesame seeds for a perfect texture.
- Customizable. Swap in different cheeses, herbs, or leave out the garlic (if you must).
- Make-ahead friendly. Freeze the dough and bake fresh parmesan crackers whenever the craving hits.
Ingredients You’ll Need
- Shredded Parmesan Cheese & Blue Cheese – This combo brings that sharp, nutty, tangy flavor to life.
- Garlic – Brings the bite. I use fresh, but garlic powder works in a pinch. Onion powder is also a great option.
- All-purpose flour – For the dough. Nothing fancy here.
- Butter – Cold and cubed. Adds richness and structure.
- Sesame Seeds – For that nutty crunch on the outside. Totally optional, but highly recommended.
How To Make Parmesan Cheese Crackers
These crispy homemade cheese crackers are made with garlic, blue cheese, and Parmesan. They are rolled in sesame seeds and baked until golden. They are perfect for snack boards or holiday appetizers.
- Blend the dough. Toss the cheeses, garlic, flour, and butter into the food processor and pulse until it comes together.
- Shape it. Form the dough into a log, wrap, and chill.
- Slice & roll. Slice into rounds and roll the edges in sesame seeds.
- Bake. Pop them in the oven at 400˚F and bake until golden and crispy.
Make Them Your Own
- Use feta instead of blue cheese.
- Add fresh rosemary or thyme.
- Leave out the garlic.
- Roll in poppy seeds or crushed nuts, or skip the coating altogether.
Recipe Tips
- Use cold butter: Cold, cubed butter helps create that tender, crumbly cracker texture. If it’s too soft, the dough may be greasy and hard to handle.
- Don’t skip chilling the dough: Chill the dough log for at least 30 minutes before slicing. This helps the crackers hold their shape.
- Make them mini: Slice thinner for smaller, crispier crackers perfect for snack boards or entertaining.
- Freeze-friendly: You can freeze the dough for up to 1 month. Slice and bake straight from frozen, just add an extra minute or two to the bake time. These Parmesan crackers are perfect for holiday parties or cozy snack boards.
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Parmesan Crackers
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon salt
- 2 to 3 cloves of garlic
- ¼ cup shredded parmesan cheese
- 4 ounces tub of blue cheese crumbles
- 6 tablespoons cold butter cut into pieces
- 4 tablespoons cold water, divided
- 1 egg
- ¼ cup sesame seeds, (you can also use finely chopped walnuts, pecans, etc…)
Instructions
- Process. Combine the flour, salt, garlic, and parmesan cheese in your food processor. Pulse on and off until well combined.
- Add the blue cheese and butter and pulse until thoroughly incorporated.
- Make the dough. Add 2 tablespoons of water while the machine is running. Run the food processor until the dough holds together. If it's too dry, add 1 more tablespoon of water.
- Shape the dough. Transfer the dough to a working area and shape it into a log about that's about 2-inches in diameter.
- Freeze it. Wrap the dough in aluminum foil and freeze it for 1 hour.
- Prep for baking. Preheat the oven to 400˚F. Line a baking sheet with parchment paper and set aside.
- Prep the dough. Remove the log of dough from the freezer and unwrap it. Combine the egg and remaining 2 tablespoons of water in a small bowl and lightly whisk until just combined. Generously brush the dough with the egg wash.
- Add sesame seeds and cut it. Roll or sprinkle the dough with sesame seeds and cut it into 1/4-inch rounds.
- Bake. Place the cracker rounds on the parchment-lined baking sheet. Brush the tops of the crackers with the remaining egg wash. Bake for 13 to 15 minutes, or until edges are golden brown.
- Finish and serve. Remove the Parmesan crackers from the oven and cool them completely on wire racks before serving.
Notes
- The dough can be made ahead and frozen for up to a month.
- You can add a different soft cheese and mix in fresh herbs.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Store
- At Room Temperature. Let the crackers cool completely after baking. Store them in an airtight container at room temperature. They’ll stay fresh and crispy for up to 5 days. If they start to soften, pop them in a 300°F oven for 3–5 minutes to crisp them back up.
- Freezer. Wrap the cracker dough tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Slice and bake straight from frozen, adding a minute or two to the bake time.
how do you store them when done?
Hi! You can store them in an airtight container and set them on the counter for 3 to 4 days.
once done how do you store them? Airtight container in the fridge or on the counter room temp?
I stumbled across this recipe whilst searching for some new Christmas recipes. I love the fact that I can prepare and freeze the dough beforehand, making it a perfect Christmas cracker recipe!
I’m the same way, always moving from one food obsession to the next!