Sourdough Graham Crackers Recipe
Ingredients
- 280 gwhole wheat flour
- 2 gcinnamon
- 6 gbaking soda
- 3 gsalt
- 100 gunsalted butter
room temperature
- 220 glight brown sugar
- 140 gsourdough discard
- 70 ghoney
- 8 gvanilla extract
Directions
- 1
1. In a medium mixing bowl, whisk together whole wheat flour, ground cinnamon, baking soda, and salt. Set to the side.
280g (2 c) whole wheat flour, 2g (1 tsp) cinnamon, 6g (1 tsp) baking soda, 3g (1/2 tsp)
2. In a bowl of a stand mixer with the paddle attachment, cream room temperature butter and light brown sugar on medium speed, for about 2-3 minutes, or until light and fluffy. Reduce the speed to low and add the flour mixture to the butter mixture. The dough will look crumbly.
100g (7 T) unsalted butter, softened, 220g (1 c) light brown sugar
3. Add sourdough discard, honey, and vanilla extract to the dry ingredients and mix until incorporated. The graham cracker dough will be slightly sticky and soft. Divide the dough into two equal parts. Roll both into a dough ball, cover with plastic wrap, and flatten into a disc. Place dough in the fridge for at least one hour or overnight for a deeper flavor.
140g (heaping 1/2 c) discard, 70g (1/3 c) honey, 8g (2 tsp) vanilla
4. When ready to bake, preheat the oven to 350 degrees f. Generously flour a large sheet of parchment paper. Place one of the discs on the parchment paper and pat into a 5-inch by 6-inch rectangle. Sprinkle the dough with more all-purpose flour, and then cover with another piece of parchment paper.
5. Using a rolling pin, roll the dough until about a 15-inch by 11-inch rectangle and very thin. Remove the top piece of parchment paper and trim any uneven edges. Divide the dough into the desired size of crackers. I used a pizza cutter to create sourdough graham crackers that were 2.25 inches by 4 inches.
6. Transfer the parchment paper with the dough onto a sheet pan. Poke the top of the dough of each cracker with a fork. Place in the fridge for another 30 minutes for the dough to firm up. Repeat the same process with the second half of the dough on another baking sheet.
7. When ready, bake the crackers for 15-17 minutes, or until firm and golden brown. Remove from the oven and cut with a pizza dough cutter or sharp knife. Cool on a wire rack. If the crackers aren't firm enough, you can place them back into a 250-degree f oven for an additional 5 minutes. Remember that the crackers will become crispier as they cool.
Sourdough Graham Crackers Recipe
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Ratings & Reviews
Based on 14 ratings
Rating Breakdown
About this Recipe
Tired of bland, store-bought crackers? Our Sourdough Graham Crackers Recipe brings the classic treat home, delivering a rich flavor and satisfying crunch that far surpasses anything from a box.
Why This Recipe Works
This recipe shines by combining pantry staples with the magic of sourdough discard. The blend of whole wheat flour, honey, and brown sugar creates a deeply nuanced sweetness and authentic graham flavor, while the sourdough discard adds an irresistible tang and depth that you won't find in conventional versions.
What to Expect
Prepare for a truly special snack. You'll bite into a crisp, slightly chewy cracker bursting with the comforting flavors of honey, brown sugar, and a hint of cinnamon. The sourdough discard doesn't just contribute to flavor; it also helps tenderize the crackers, resulting in a texture that's both robust and delicate.
These homemade graham crackers are perfect for elevating your snack time or impressing guests. The crafting process is straightforward, yielding a batch of irresistibly aromatic treats that are ready to enjoy.
Customization & Variations
While delicious as is, you can subtly customize these crackers. Feel free to adjust the cinnamon quantity to your preference, adding a little more for a bolder spice note or slightly less for a milder taste. You could also experiment with different varietals of honey to introduce unique floral or robust undertones.
Serving & Context
These homemade sourdough graham crackers are ideal for an afternoon snack, a delightful dessert component, or as a sophisticated addition to a cheese board. Serve them with a tall glass of milk, or use them as the base for elevated s'mores.