Sourdough Graham Crackers

4.74 from 15 votes

Homemade sourdough graham crackers are downright yummy! They strike the perfect balance between the wholesome goodness of 100% whole wheat flour and sourdough discard paired with sweet brown sugar and honey. Delicious!

Prep Time15

Cook Time15

Chill Time1

Total Time1 30

Course: Crackers, Snack

Cuisine: American

Servings: graham crackers

Author: Amy Coyne

Equipment

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

This recipe originally called for too little flour. I have updated the recipe to reflect the correct amount of flour.

Recipe 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.

Whole Wheat Flour: This recipe originally called for only whole wheat flour. Over the years making them I've started using all-purpose or a combination of the two flours.

Sourdough Discard: This recipe was tested with 100% hydration sourdough discard. The older the discard, the more tang/sour it will have. The younger/fresher the discard, the less sour flavor will be present in the graham crackers.

Milk: If the dough is crumbly and not sticking together, add 10-20 grams of milk to the dough, a little at a time, until it comes together and forms a ball. You may need this if using whole wheat flour.

Nutrition