Sourdough Graham Crackers
These Sourdough Graham Crackers are so easy and fun to make, with crisp edges, warm honey flavor, and just enough cinnamon to have that classic graham taste. They’re sturdy enough for s’mores, perfect with coffee, and honestly addictive on their own.
Equipment
- Stand Mixer or hand beaters - to combine ingredients for grahams.
- Silicone baking mat or Parchment paper - to prevent crackers from sticking and easy cleanup. I love these silicone mats linked here.
- Baking sheets - For baking your crackers evenly.
- A digital food scale (optional) - if weighing out ingredients.
- Measuring cups and spoons - for smaller ingredients or if you're not using a scale.
- Fork - to score your crackers.
- Rolling Pin - to roll out the dough.
- Pizza cutter or sharp knife - for scoring your crackers. I prefer to use a pizza cutter!
Ingredients
Wet Ingredients:
- 1/2 (113g) cup unsalted butter, softened
- 3/4 (150g) cup brown sugar, packed
- 1/3 (80g) cup sourdough discard cold, unfed
- 1/4 (60g) cup honey
- 1 tbsp molasses
- 1 tbsp milk
- 1 1/2 tsp vanilla extract
Dry Ingredients:
- 1 1/2 (180g) cups whole wheat flour
- 1 (120g) cup all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp fine sea salt
- 1 tsp ground cinnamon
Instructions
Step 1: Mix the Dough
- In a mixing bowl or your stand mixer bowl, add the softened butter and the brown sugar. Cream on high for 2-3 minutes until well combined and fluffy.1/2 (113g) cup unsalted butter, softened, 3/4 (150g) cup brown sugar, packed
- Add the sourdough discard, honey, molasses, milk, and vanilla to the butter and sugar. Mix on medium speed until fully combined and smooth.1/3 (80g) cup sourdough discard, 1/4 (60g) cup honey, 1 tbsp molasses, 1 tbsp milk, 1 1/2 tsp vanilla extract
- Add the whole wheat flour, all-purpose flour, baking soda, salt, and cinnamon to the wet ingredients.1 1/2 (180g) cups whole wheat flour, 1 (120g) cup all-purpose flour, 3/4 tsp baking soda, 3/4 tsp fine sea salt, 1 tsp ground cinnamon
- Mix on low until just combined and the dough is smooth and soft. Don't overmix at this stage or the dough will get tough!
- Divide the dough into two, and portion out on to plastic wrap. Flatten the dough into small rectangles and refrigerate at least 1 hour.
- Overnight Fermentation: For optimal fermentation, allow this dough to rest in the refrigerator for at least 12 hours for the sourdough starter to work it's fermentation magic.
Step 2: Shape and Bake the Crackers
- Preheat oven to 350°F (175°C).
- Remove the dough for the refrigerator. If you refrigerated overnight, allow it to soften 30 minutes or so.
- Flour your parchment or baking mat, and transfer the dough to the prepared parchment. Flour the surface as well lightly. Roll the dough very thin into a 12 × 9 inch rectangle (top and bottom are 9 inches) directly on parchment. The dough should be about 1/8 inch thickness.
- Cut the rectangle into 12 rectangles, about 4 1/2 inches long and 2 inches wide. This will form 12 graham crackers.
- Lightly mark each cracker with 4 shallow lines using a pizza wheel (do not cut through) to create the classic graham look. Dock with a fork to prevent puffing. Separate crackers on the baking sheet slightly before baking to ensure even crisping.
- Transfer to the preheated oven, and bake at 350°F for 16 minutes. To get a really crispy cracker, drop the heat at this time to 250°F. Bake an additional 5 minutes. Turn the oven off, crack the door open, and leave crackers inside 20–30 minutes to dry.
- Make sure you check your crackers for the last five minutes to make sure they don't burn, we want a low dry heat to help them crisp up!
- Cool the crackers on the baking sheet completely flat before storing. Crackers will crisp further as they cool.
Notes
How to Store:
Room temperature- Store completely cooled crackers in an airtight container at room temperature for up to 1 week. Tried this recipe?Let us know how it was!