Description
Homemade Sourdough Graham Crackers are a delightful treat with a unique flavor from sourdough discard.
Ingredients
Scale
- 280 g (2 cups) whole wheat flour
- 2 g (1 tsp) cinnamon
- 6 g (1 tsp) baking soda
- 3 g (½ tsp) salt
- 100 g (7 Tbsp) unsalted butter, room temp
- 220 g (1 cup) light brown sugar
- 140 g (½ cup) sourdough discard
- 70 g (⅓ cup) honey
- 8 g (2 tsp) vanilla extract
Instructions
- Whisk together whole wheat flour, cinnamon, baking soda, and salt. Set aside.
- Cream butter and brown sugar 2–3 minutes until light and fluffy. Add the dry mixture on low speed. Dough will look crumbly.
- Add sourdough discard, honey, and vanilla. Mix until a soft, slightly sticky dough forms.
- Divide into two portions, shape into discs, wrap, and refrigerate at least 1 hour (or overnight for better flavor).
- Preheat oven to 350°F (175°C). Flour parchment. Place one disc down, pat to a small rectangle, dust with flour, cover with parchment.
- Roll very thin to about 15×11 inches. Remove top parchment, trim edges, and cut into crackers (about 2¼ × 4 inches).
- Transfer parchment to a sheet pan. Dock with a fork. Chill 30 minutes. Repeat with second disc.
- Bake 15–17 minutes until golden and firm.
- Immediately re-cut along lines. Cool on a rack. If not crisp enough, bake at 250°F (120°C) for 5 more minutes.
Notes
- Perfect for s’mores
- Crush for a graham cracker crust
- Pair with dark chocolate or cheeses on a board
- They crisp up more as they cool, giving that classic graham snap.
- Prep Time: 1 hour
- Cook Time: 17 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cracker
- Calories: 100
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
Keywords: Homemade Sourdough Graham Crackers, Sourdough Recipes, Snack Recipes