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Onion Parmesan Cracker Bread

Author: Rosemary Leicht

Onion Parmesan Cracker Bread Recipe

This recipe, created by Rosemary Leicht of Bethel, Ohio, was named grand champion at the 2013 National Festival of Breads. While Rosemary calls for the dough to be made in a food processor, it's fine to make it by hand or in a stand mixer, instead; see "tips," below.

At a glance

4 large breads, about 32 servings
Nutrition information


Choose your measure:

  • 1/3 cup warm water (100° - 110°F)
  • 1 (¼-ounce) package Fleischmann's® Active Dry Yeast
  • 1 teaspoon honey
  • 1 ½ cups King Arthur Unbleached All-Purpose Flour, plus extra for rolling dough
  • ½ cup medium rye flour
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/3 cup water, at room temperature (80°F)
  • 2 to 4 tablespoons minced dried onion
  • 1 large egg white, beaten
  • 2 tablespoons freshly grated Parmesan cheese, divided


  1. Place the kneading blade in an 8-cup food processor bowl. Add 1/3 cup warm water, yeast and honey; pulse a few times. Let stand 10 minutes.
  2. Add the flours, olive oil, salt, 1/3 cup water, and onion. Pulse 3 to 4 times to mix; process 1 minute. The dough should form a ball around the blade. If additional water or flour is needed, add by the tablespoon.
  3. Place the dough in a lightly greased bowl, turning to grease the surface. Cover and let rise in a warm place for 45 minutes.
  4. Arrange the oven racks so one's at the top, and one's at the bottom. Preheat the oven to 400°F.
  5. Divide the dough into four equal balls. Working with one ball at a time, roll the dough into a 12" to 13" circle. Place each circle on a large piece of parchment paper.
  6. Roll the remaining dough into 12" to 13" circles, placing each on a sheet of parchment paper. Dust any remaining flour off the circles with a pastry brush; if you don't, the surface will become gummy when you brush on the egg white, reducing the crispness.
  7. Allow the circles to rest for 5 minutes. Brush some of the beaten egg white on each circle; sprinkle each with ¼ of the cheese.
  8. Slide one dough circle with its parchment onto a large baking sheet; repeat with a second dough circle on another baking sheet.
  9. Place one baking sheet on the oven's top rack, the other baking sheet on the bottom rack.
  10. Bake the breads for 4 to 5 minutes, then reverse the baking sheets top to bottom and bake for another 4 to 5 minutes. The dough should puff up in places, and turn golden.
  11. Remove the baking sheets from the oven, and slide the breads off the parchment onto a rack to cool.
  12. Repeat with the remaining two pieces of dough. Note: These last two breads may bake more quickly, as the sheets are hot; so watch carefully.
  13. Break the cracker breads into pieces to serve; or place in an airtight container to store.
  14. Yield: 4 large cracker breads, 8 servings each.

Nutrition Information

  • Serving Size
  • Servings Per Batch 32
Amount Per Serving:
  • Calories 37
  • Calories from Fat
  • Total Fat 1g
  • Saturated Fat
  • Trans Fat
  • Cholesterol
  • Sodium 85mg
  • Total Carbohydrate 6g
  • Dietary Fiber
  • Sugars
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.