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Have you ever made homemade graham crackers? If you have, you know how yummy they are. But guess what, I love this sourdough version even better than a traditional graham cracker. Sweet, crispy and full of whole grains, these sourdough graham crackers are perfect for snacking and absolutely delicious. You’re going to love them.
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Why You’ll Love Sourdough Graham Crackers
- Easy to make – This recipe follows the same method as my easy sourdough discard butter crackers. It takes just takes a few minutes and you’ll have whipped up some delicious graham crackers.
- Uses Sourdough Discard – I love using up my sourdough discard and this sourdough graham cracker recipe is the perfect vehicle for it.
- Incredible Taste – Everyone loves this recipe for graham crackers. It’s the perfect balance between wholesome goodness and the sweet nuttiness of graham crackers.
Ingredients in Sourdough Graham Crackers
- Whole Wheat or All-Purpose Flour: Choose a whole wheat flour that you love the taste of! Or use all-purpose flour in this cracker recipe.
- Unsalted Butter: I always bake with unsalted butter. It allows me to control the flavor in my baked goods — there is no standard for the amount of salt used in salted butter, so you cannot predict how much salt has been added.
- Sourdough Discard: I use 100% hydration sourdough discard in discard recipes. You can also use fresh, bubbly sourdough starter or discard that’s been in your refrigerator for a week.
- Baking Soda: This is the leavening agent for these crackers. They don’t rise much, but they do puff up in the oven while baking.
- Salt: Salt enhances flavor. Don’t forget to add it!
- Cinnamon: I love the flavor of cinnamon in graham crackers. Add a little extra if you like them extra cinnamony.
- Brown Sugar: Brown sugar adds sweetness and another depth of flavor to these graham crackers
- Honey: These graham crackers definitely have the forward flavor of honey in them. If you prefer less honey flavor, you can decrease the amount of honey and increase the amount of brown sugar. You may need to add a little extra milk if you do this to compensate for the liquid.
- Vanilla Extract: Vanilla extract enhances the sweetness of the graham crackers
- Milk: Any milk will work in this recipe. It is added as needed if the dough is too crumbly.
How to Make Sourdough Graham Crackers
Mix Together Graham Cracker Dough
Begin by mixing together the dry and wet ingredients separately.
- Dry Ingredients: In a small bowl, whisk together whole wheat or all-purpose flour, salt, baking soda and cinnamon. Set aside.
- Wet Ingredients: Whip together the butter and brown sugar with a hand mixer until mixed. Add the sourdough discard and honey. Mix until light and fluffy. Add the vanilla extract. Whip again until light and fluffy.
Pour the dry ingredients on top of the wet ingredients and mix together with a spatula. If the dough is crumbly, add a little bit more milk until the dough comes together. If it’s sticky, add a little more flour until it clumps together and forms a ball.
Refrigerate the Dough
Cover the dough and stick in the refrigerator for an hour or up to 24 hours. This makes it easy to break the recipe up into a couple of days to fit your schedule. The dough should be chilled before rolling out. It gives a flakier graham cracker and enhances the flavor.
Roll Out and Cut Into Crackers
Shape the dough into two equal sized discs. Line a half sheet pan (18 by 13 inches) with parchment paper. Take the first disc of dough and roll out on a floured pastry mat to about 15 by 11 inches. If the dough sticks, add more flour to the bottom and top. Use a pizza cutter and cut the dough into 12 equal pieces. Cut off the edges as desired with the pizza cutter. Take a fork and pierce the dough a few times on each piece. Place the crackers on the parchment paper. Repeat with the other disc of dough.
Note: Baking the crackers as one large sheet will keep the edges crispy but the middle not quite as crispy. If you want the entire cracker to be crispy, you’ll need to separate the crackers from each other for baking.
Bake Homemade Sourdough Graham Crackers
Preheat oven to 350ºF. Bake crackers for 12-15 minutes until crisp on the edges. Pull out of the oven and cut again with the pizza cutter (if they are in one big sheet) to separate. Let the crackers cool completely before enjoying!
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Frequently Asked Questions
Sourdough Graham Crackers
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Ingredients
- 380 grams whole wheat or all purpose flour, about 2 2/3 cup, see recipe notes
- 6 grams baking soda, about 1 teaspoon
- 3 grams ground cinnamon, about 1 teaspoon
- 3 grams salt, about 1/2 teaspoon
- 113 grams unsalted butter, softened, 8 Tablespoons
- 240 grams brown sugar, packed, about 1 cup plus 2 Tablespoons
- 110 grams sourdough discard, about half cup
- 110 grams honey, about 1/3 cup
- 15 grams vanilla extract, about 1 Tablespoon
- 10-20 grams milk, as needed, see recipe notes
Instructions
- Dry Ingredients: To a small bowl, whisk together the dry ingredients: whole wheat flour, baking soda, ground cinnamon and salt. Set aside.
- Wet Ingredients: Whip together the butter and brown sugar with a hand mixer until mixed. Add the sourdough discard and honey. Mix until light and fluffy. Add the vanilla extract and mix together again.
- Mix: Pour the dry ingredients on top of the wet ingredients and mix together with a spatula. If the dough is crumbly, add a little bit of milk until the dough comes together. It should not be sticky but will clump together to form a ball. If the dough is sticky, add a little more flour until it clumps together.
- Chill Dough: Cover the dough and chill for an hour or up to 24 hours.
- Roll Out: Shape the dough into two equal sized discs. Line a half sheet pan (18 by 13 inches) with parchment paper. Take the first disc of dough and roll out on a floured pastry mat to about 15 by 11 inches. If the dough sticks, add more flour to the bottom and top. Use a pizza cutter and cut the dough into 12 equal pieces. Cut off the edges as desired with the pizza cutter. Take a fork and pierce the dough a few times on each piece. Place the crackers on the parchment paper. Repeat with the other disc of dough. Note: Baking the crackers as one large sheet will keep the edges crispy but the middle not quite as crispy. If you want the entire cracker to be crispy, you'll need to separate the crackers from each other for baking.
- Bake: Preheat oven to 350ºF. Bake crackers for 12-15 minutes until crisp on the edges. Pull out of the oven and cut again with the pizza cutter (if they are in one big sheet) to separate. Let the crackers cool completely before enjoying!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How do you store these, and how long do they keep?
I find that crackers can last for 5-7 days if stored in an airtight container at room temperature. They are usually gobbled up before I can freeze them, but I would think they would freeze well. Let me know if you try it!