Homemade Sourdough Graham Crackers: 5 Joyful Bites to Love

Oh, let me tell you about my love affair with Homemade Sourdough Graham Crackers! Seriously, these little bites of joy are not just any ordinary snack – they’re a delightful combination of flavors that come from using sourdough discard, which I always have on hand. It feels like such a sustainable and delicious way to reduce waste while treating myself and my family to something special.

The first time I made these, I was blown away by how easy they were! I was looking for a creative way to use up my sourdough discard, and boy, did these crackers exceed my expectations. The warm hints of cinnamon and the natural sweetness of the honey create a rich flavor that’s both comforting and unique. Trust me, once you whip up a batch, you’ll find yourself dreaming up reasons to make them again. They’re perfect for s’mores, a sweet snack on their own, or even paired with some dark chocolate or fancy cheese on a charcuterie board. Seriously, the versatility is endless!

So, if you’re like me and love a little crunch in your life, you’re in for a treat with these Homemade Sourdough Graham Crackers. Let’s dive into the ingredients and get started on this delicious journey!

Ingredients List

Alright, let’s gather everything we need to make these delightful Homemade Sourdough Graham Crackers. I promise, with just a handful of simple ingredients, you’ll be on your way to baking up some crunchy goodness!

• 280 g (2 cups) whole wheat flour: This is the heart of your graham crackers, giving them that nutty flavor and wholesome texture. Make sure it’s fresh for the best results!
• 2 g (1 tsp) cinnamon: Just a hint of this warm spice adds a cozy depth to the crackers. You can adjust it if you’re a cinnamon lover like me!
• 6 g (1 tsp) baking soda: This is your leavening agent, helping the crackers puff up just a bit and achieve that perfect crunch.
• 3 g (½ tsp) salt: A little salt enhances all the flavors. Don’t skip it, even if it seems small!
• 100 g (7 Tbsp) unsalted butter, room temp: Go for real butter here! It adds richness that makes these crackers simply irresistible. Let it soften to room temperature for easy creaming.
• 220 g (1 cup) light brown sugar: This brings sweetness and that lovely caramel flavor. It’s what makes your crackers feel like a treat!
• 140 g (½ cup) sourdough discard: Don’t underestimate this! It’s the star of the show, adding a unique tang and flavor that sets these crackers apart.
• 70 g (⅓ cup) honey: The natural sweetness from honey pairs perfectly with the whole wheat flour and makes these crackers feel special.
• 8 g (2 tsp) vanilla extract: A splash of vanilla rounds out the flavors beautifully. Trust me, it’s worth it!

With these ingredients in hand, you’re all set to whip up some scrumptious crackers that will impress anyone who tries them. Let’s keep the momentum going and head on to the next step!

How to Prepare Homemade Sourdough Graham Crackers

Now that we have our ingredients ready, it’s time to jump into the fun part – making our Homemade Sourdough Graham Crackers! Don’t worry, I’ll guide you through each step, so you’ll feel like a pro in no time. Let’s get cracking!

Step-by-Step Instructions

1. Whisk the dry ingredients: First, in a large mixing bowl, whisk together 280 g (2 cups) of whole wheat flour, 2 g (1 tsp) of cinnamon, 6 g (1 tsp) of baking soda, and 3 g (½ tsp) of salt. This combination sets the foundation for your crackers. Set this bowl aside for now.
2. Cream the butter and sugar: In another bowl, cream together 100 g (7 Tbsp) of unsalted butter and 220 g (1 cup) of light brown sugar. Use a hand mixer or stand mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy. This step is crucial, as it incorporates air and gives your crackers that lovely texture!
3. Combine the dry and wet mixtures: Gradually add your dry ingredients to the butter-sugar mixture while mixing on low speed. The dough will look crumbly at this point, and that’s perfectly okay!
4. Add the star ingredients: Now, it’s time to add 140 g (½ cup) of sourdough discard, 70 g (⅓ cup) of honey, and 8 g (2 tsp) of vanilla extract. Mix until a soft, slightly sticky dough forms. Feel free to use your hands to bring it together if needed!
5. Chill the dough: Divide the dough into two equal portions and shape each into a disc. Wrap them securely in plastic wrap and refrigerate for at least 1 hour. If you’ve got the time, letting it sit overnight will enhance the flavor even more!
6. Preheat and prepare: Preheat your oven to 350°F (175°C) about 10 minutes before you’re ready to roll out the dough. Line your baking sheet with parchment paper and dust it lightly with flour to prevent sticking.
7. Roll the dough: Take one disc out of the fridge and place it on the floured parchment. Pat it down into a small rectangle, then cover it with another piece of parchment. Roll it out very thin – about 15×11 inches. The thinner, the crispier!
8. Cut and dock the crackers: Remove the top layer of parchment, trim the edges, and cut the rolled dough into rectangles (about 2¼ × 4 inches work well). Transfer the parchment back to your sheet pan and dock the crackers using a fork. This helps them bake evenly and prevents puffing.
9. Chill again: Pop the whole sheet in the fridge for another 30 minutes. This step helps maintain the shape during baking, so don’t skip it!
10. Bake to perfection: Bake your crackers in the preheated oven for 15–17 minutes until they’re golden and firm. Keep an eye on them – you want that beautiful color!
11. Cool and crisp: As soon as they come out of the oven, re-cut along the lines you made earlier while they’re still warm. Let them cool on a wire rack. If they’re not as crisp as you’d like, you can pop them back in the oven at 250°F (120°C) for an additional 5 minutes.

And there you have it! Your Homemade Sourdough Graham Crackers are now ready to be enjoyed. I can already smell that warm, inviting aroma wafting through the kitchen. Let’s move on to why you’ll love this recipe so much!

Why You’ll Love This Recipe

Trust me, once you try these Homemade Sourdough Graham Crackers, you’ll be hooked! Here’s why this recipe is an absolute winner:

• Quick preparation: With just a little chill time, you can have these crackers ready in under two hours, making them a perfect last-minute snack or treat!
• Unique flavor: The sourdough discard adds a delightful tang and depth that you just won’t find in store-bought options. It’s a flavor experience!
• Versatile uses: Whether you’re making s’mores, snacking on them plain, or pairing them with cheese and chocolate, these crackers fit right in for any occasion.
• Healthier option: Made with whole wheat flour and natural ingredients, these crackers are a more wholesome alternative to traditional graham crackers.
• Eco-friendly: Using sourdough discard means you’re reducing waste and making the most of what you have in your kitchen. It feels good to be sustainable!

Seriously, once you make these, you’ll be finding every excuse to whip up another batch. Let’s keep the fun going with some tips for success!

Tips for Success

Alright, let’s make sure your Homemade Sourdough Graham Crackers turn out perfectly every time! Here are some of my top tips to help you avoid any common pitfalls and elevate your baking game:

• Use room temperature ingredients: Make sure your butter is softened to room temperature before creaming it with the sugar. This helps create that fluffy texture you want. Cold butter can lead to dense crackers, and we definitely don’t want that!
• Don’t skip the chilling time: Chilling the dough not only helps with shaping but also prevents the crackers from spreading too much while baking. It’s a crucial step that results in that satisfying crunch!
• Roll out evenly: When rolling out the dough, try to keep it as even as possible, about 1/8 inch thick. This ensures uniform baking, so some aren’t too hard while others are too soft.
• Keep an eye on them while baking: Ovens can vary, so start checking your crackers a minute or two before the suggested baking time. You want them golden brown but not overdone. The smell will guide you too!
• Experiment with flavors: Feel free to add your twist! A pinch of nutmeg, some shredded coconut, or even a touch of cocoa powder can make these crackers uniquely yours. Get creative and have fun!
• Store properly: Once cooled, keep your crackers in an airtight container to maintain their crunch. If they start losing their crispness, you can always pop them back into a low oven for a quick refresh.

With these tips in your back pocket, you’re all set for success in the kitchen! Now, let’s keep the momentum going and chat about how to store and reheat these tasty treats!

Storage & Reheating Instructions

Now that you’ve made your delicious Homemade Sourdough Graham Crackers, let’s talk about how to keep them fresh and crispy! Proper storage is key to enjoying their delightful crunch for days to come.

First off, once your crackers have completely cooled on a wire rack, transfer them to an airtight container. I love using glass jars or sturdy plastic containers because they really help maintain that crunch. If you stack them, place a piece of parchment paper between layers to prevent them from sticking together. They’ll stay fresh for about a week this way, but trust me, they probably won’t last that long!

If you notice your crackers have lost a bit of their crispness over time, don’t worry! You can easily bring them back to life. Just preheat your oven to 250°F (120°C) and spread the crackers out on a baking sheet in a single layer. Pop them in for about 5 minutes. This gentle reheating will help restore their delightful crunch without burning them. Keep an eye on them, though – you want that perfect snap!

So, whether you’re enjoying them fresh out of the oven or reviving some leftovers, these Homemade Sourdough Graham Crackers are bound to be a hit every time. Now, let’s move on to the nutritional information so you can savor them guilt-free!

Nutritional Information

Alright, let’s chat about the nutritional side of these delightful Homemade Sourdough Graham Crackers! While I always believe in enjoying treats in moderation, it’s good to know what you’re munching on. Here’s a rough estimate of the nutritional values per cracker:

• Calories: 100
• Fat: 4 g
• Saturated Fat: 2 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Sugar: 5 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 15 mg
• Sodium: 50 mg

Keep in mind, these values can vary based on specific ingredients and portion sizes, but it gives you a good idea of what to expect. Enjoy these crackers guilt-free, knowing they’re made with wholesome ingredients and lots of love!

FAQ Section

Got questions about making Homemade Sourdough Graham Crackers? No worries! Here are some common queries I’ve heard, along with my answers to help you out:

• Q: Can I use all-purpose flour instead of whole wheat flour?
  Absolutely! While I love the nutty taste of whole wheat, you can swap it for all-purpose flour if that’s what you have on hand. Just keep in mind that it might slightly change the flavor and texture, but they’ll still be delicious!
• Q: What should I do if my dough is too sticky?
  If your dough feels overly sticky, don’t panic! Just sprinkle a little extra flour on your work surface and your hands while you’re shaping. If it’s really too sticky, you can refrigerate it for a bit longer to help it firm up before rolling it out.
• Q: How can I make these crackers gluten-free?
  To make gluten-free Homemade Sourdough Graham Crackers, you can use a gluten-free all-purpose flour blend. Make sure it contains xanthan gum or add some to help achieve the right texture. Keep an eye on the dough consistency and adjust as needed!
• Q: Can I freeze the dough for later use?
  Yes, you can! After shaping the dough into discs, wrap them tightly in plastic wrap and store them in a freezer-safe bag. They’ll last for about 2-3 months. When you’re ready to bake, just thaw in the fridge overnight before rolling out!
• Q: What’s the best way to enjoy these crackers?
  Oh, the possibilities are endless! I love them plain, but they shine in s’mores, paired with dark chocolate, or served with cheese on a charcuterie board. They also make a fantastic base for a graham cracker crust. Get creative!

There you go! I hope these FAQs help you on your journey to making the best Homemade Sourdough Graham Crackers. For more recipes follow me in page Pinterest and Facebook. Happy baking!

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