Rosemary Parmesan Crackers Recipe
This rosemary parmesan crackers recipe is loaded with rosemary’s woodsy charm and parmesan’s sharp bite, turning out crackers no one can resist. Their crisp edges and tender centers make them the kind of savory, from-scratch snack that quenches even the most stubborn cravings.
If you love homemade crackers, you might also want to try these savory homemade crackers, easy butter crackers, or pumpkin crackers.
Introduction
These crackers somehow feel rustic and a little bit elegant all at once; making them great for everyday nibbling and entertaining alike. Rosemary brings its fragrant, woodsy charm to them, while parmesan cheese adds that nutty sharpness we all know and love — together, they turn out a tasty combination that’s downright satisfying.
And since they’re made from scratch, you know exactly what’s going into them. They come together quickly, but the flavor tastes like it took you all afternoon to make them. If you love that rosemary parmesan pairing, you’ll also enjoy my no-knead rosemary parmesan bread.
Why This Recipe Works
- With so little hands-on time these crackers come together in a snap — just a few minutes of effort and the rest pretty much takes care of itself.
- Very versatile letting you swap in other herbs or cheeses to suit your taste or whatever you have in your pantry.
- Made from scratch means no mystery ingredients, just a healthier, cleaner cracker you can feel good about eating.
- Great for entertaining just like these easy cornbread crackers, they’re right at home on a snack board, game night table, or casual gathering.
- Irresistibly delicious flavor with rosemary and parmesan playing perfectly together, keeping everyone reaching for just one more.
If you’d like to browse all of my cracker recipes in one place, I’ve put them together for you in my 10 easy fall cracker recipes post.
Ingredients For Rosemary Parmesan Crackers
The magic of these crackers comes from just a few standout ingredients. Together they create a rustic, flavorful bite that tastes far more complex than the short ingredient list suggests.
- Rosemary: Rosemary is what gives these crackers their fragrant, woodsy edge. It’s a strong herb, and in this recipe it comes through clearly without taking over. Choose a rosemary that smells vibrant and earthy, because that’s exactly how it will taste once baked into the crackers.
- Parmesan cheese: Parmesan layers in that salty, nutty bite that makes these crackers so addictive. I use it two ways here — mixed into the dough and sprinkled on top — which gives every cracker an extra burst of cheesy goodness in each bite.
- Olive oil: Olive oil is more than just a binder; it adds its own richness and helps carry the rosemary and parmesan so they don’t get lost in the dough. Just like with my everything bagel seasoning crackers, the oil adds lot of flavor here, so choose a quality extra virgin variety.
See recipe card below for full information on ingredients and quantities.
Variations and Substitutions
- Switch up the cheese to bring out different flavors — sharp, mellow, or spicy, it all works. This swap can be done just as successfully in my pepper jack crackers, where the cheese is what sets the flavor apart.
- Play with the herbs by using Italian seasoning, dill, or chives. Each one changes the flavor profile in it’s own way, keeping these crackers fun and flexible.
- Go fresh with herbs if you’d like — just remember you’ll need about three times as much to get the same flavor level as dried.
- Change the oil to avocado or sunflower if that’s what you prefer. The oil is a big part of the taste, so use one you enjoy.
- Use butter instead for a different twist, as the buttery flavor plays off the cheese in a completely different way than olive oil.
How To Make Rosemary Parmesan Crackers
These crackers don’t ask for much — a quick mix, a little rest, and before you know it, they’re rolled, cut, and in the oven. The steps are simple, but the result is a tray of crackers that taste like you put in way more effort than you did.
Step 1: Whisk flour, parmesan, rosemary, and salt together.
Step 2: Cut in oil until the mixture looks like coarse sand.
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Step 3: Stir in water until the dough just comes together. Cover and let rest for 45 minutes.
Step 4: Form into a ball and roll out to 1/8″ thick on a floured surface.
Step 5: Trim edges, cut into rectangles, reroll scraps, and cut again.
Step 6: Whisk egg and 2 tablespoons water together until smooth.
Step 7: Place crackers on a lined baking sheet and brush with egg wash.
Step 8: Sprinkle with parmesan cheese for extra flavor.
Step 9: Bake at 400°F (200°C) for 15 minutes, then cool on a rack.
Step 10: Serve immediately. Or store in an airtight container.
Recipe FAQS
Yes, you can make these a day or two ahead if that’s easier. Just keep them in an airtight container — they’ll soften a bit in the container, so you may want to pop them back in the oven for a few minutes to crisp them up before serving.
No, dried rosemary works just fine in these crackers. If you’d rather use fresh, just plan on about three times as much to get the same punch of flavor.
Giving the dough a break lets it settle and hydrate, making the dough easy to handle and far less likely to stick.
Use a rolling pin and take your time spreading the dough evenly from the center out. If you see spots that are thicker, go back over them lightly until the whole piece of dough is the same thickness.
No, you can’t make this recipe without the cheese. The measurements are built around it, so leaving it out would throw everything off.
Serve
These crackers are a snack all on their own — a little crisp, really cheesy, and ready to grab by the handful and enjoy without any bells and whistles. They’re just as easy to enjoy in the middle of the day as they are to set out for company. And when there’s a pot of Italian broccoli soup or Ukrainian mushroom soup on the stove, these crackers make the perfect sidekick for it.
They fit right into entertaining, too. Put them out next to a bowl of savory chicken dip or sweet Italian sausage dip, or simply pile them into a bowl and pass them around on game night or movie night, where a plate of cheesy crackers never makes it to the credits.
Expert Tips
- Rest the dough: Give it the full 45 minutes, or you’ll end up with a sticky mess that refuses to roll out.
- Chop parmesan finely: Shredded pieces are too long and clumsy — chopped bits spread evenly through the dough and flavor every bite.
- Flour generously: This dough leans wet, so dust both your counter and the dough well to keep it from sticking when working with it.
- Beat the egg with water: Adding a little water to the egg loosens it up, so it brushes on thin and even, instead of going on too heavy.
- Watch closely while baking: Like my homemade tortilla shells, these crackers can go from golden to burnt very quickly, so keep an eye on them.
Rosemary Parmesan Recipe
Ingredients
- 2 cups all-purpose flour
- 1/2 cup shredded and chopped parmesan cheese + more for sprinkling
- 1 tablespoon dried rosemary
- 1 teaspoon salt
- 1 cup water + 2 tablespoons for egg wash
- 1/4 cup extra virgin olive oil
- 1 egg
Instructions
- Whisk: Combine flour, parmesan, rosemary, and salt until blended.
- Cut in oil: Mix in olive oil with a pastry blender, a fork, or your hands, until the texture looks like coarse sand.
- Stir in water: Mix until everything is evenly moistened and the dough starts to hold together.
- Rest: Cover and let sit for 45 minutes to allow the dough to hydrate and relax.
- Roll out: Shape into a ball and roll out to 1/8" thick on a floured surface.
- Cut: Trim edges, slice into rectangles. Reshape, reroll, and cut scraps to make more crackers.
- Whisk: Beat egg with 2 tablespoons water until it’s well blended.
- Brush: Arrange crackers on a lined baking sheet and brush lightly with egg wash.
- Sprinkle: Top with a light dusting of parmesan for added flavor.
- Bake: Bake at 400°F (200°C) for 15 minutes, then cool on a rack before serving.
Video
Notes
- Rest the dough: Give it the full 45 minutes or you’ll be fighting sticky dough that doesn’t want to roll.
- Chop parmesan finely: Smaller bits of cheese spread evenly through the dough, while longer pieces don’t distribute as well.
- Flour generously: This dough leans on the wet side, so dust both the counter and the dough generously with flour to keep it easy to work with.
- Beat the egg with water: Thinning the egg out makes it brush on lightly and evenly, so it’s not too thick on the crackers.
- Watch while baking: These can go from golden to too dark fast, so keep an eye on them near the end.
Crackers like these don’t last long around here — they disappear almost as fast as I can bake them! Do you like yours plain, or do you serve them alongside something else?