These Sourdough Graham Crackers are crispy, sweet, and buttery with a hint of sourdough tang. Perfect for snacking or s’mores, these homemade graham crackers are fun to make and taste way better than store-bought!
Summertime means one thing: s'mores time! There's nothing quite like the combo of melty marshmallows, gooey chocolate, and crispy graham crackers.
This summer, I'm stepping up my s'mores game with homemade sourdough graham crackers (and homemade marshmallows soon too - keep an eye out!).
These homemade graham crackers are so much better than the store-bought version.
When I first started testing them, I couldn't believe how crispy and delicious they were. They're sweet and buttery, with a touch of vanilla and a hint of sourdough tang. Perfect for s'mores, pie crusts, or just snacking on.
Plus, they're super easy to make and ready in just about an hour. You can cut them into any size or shape you want and even sprinkle on some cinnamon-sugar for extra flavor.
So, if you want to make your s'mores extra special this summer, give this sourdough graham cracker recipe a try!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Gives the crackers a subtle sourdough flavor and helps prevent food waste. I used discard from my 100% hydration sourdough starter. Active sourdough starter can also be used.
- Butter- Keeping the butter cold and mixing it into the dry ingredients, as you do for pie dough, makes the graham crackers tender, flaky, and buttery.
- Flour- These sourdough discard graham crackers are mostly made from whole wheat flour, with just a bit of all-purpose flour added to make them softer.
- Sweeteners- Mostly granulated sugar and a hint of honey for added flavor.
- Vanilla- Gives the graham crackers a pleasant vanilla flavor.
- Leavening Agents- A blend of baking powder and baking soda gives the crackers a light, airy, and crispy texture.
- Kosher Salt- Balances the sweetness and enhances the flavor of the graham crackers.
How to Make Sourdough Graham Crackers
Here is how to make homemade graham crackers with sourdough discard.
Step 1: Prepare the dough. In a large mixing bowl, whisk together dry ingredients. Add cold, cubed butter. Using your fingertips, gently pinch the butter into the flour mixture until it sticks together when squeeze. Knead in the sourdough discard, honey, and vanilla extract just until a cohesive dough forms.
Step 2: Divide and chill. Divide the dough into two equal pieces and shape each into a 1-inch thick square. Wrap them individually in plastic or beeswax wrap and chill in the refrigerator for 30 minutes.
Step 3: Roll out the dough. About 10 minutes before the chilling time is up, preheat the oven to 350℉. Working with one piece of dough at a time, lightly dust it with flour and roll it out onto a piece of parchment paper until it's about ⅛-inch thick.
Step 4: Cut and dock crackers. Using a pizza cutter or sharp knife, trim the edges of the rolled-out dough to make them even. Then, cut the dough into your desired shapes (squares or rectangles work well) and dock them with a fork.
Step 5: Bake the crackers. Transfer the parchment paper with the cut-out crackers onto a baking sheet. Bake for 12-15 minutes, or until the edges are just starting to brown.
Step 6: Cool and enjoy. Allow the graham crackers to cool on the baking sheet before transferring them to a wire rack to cool completely. They will continue to crisp up as they cool. Enjoy them as a simple snack, with s'mores, or turn them into a graham cracker crust!
Tips for Success
- Use a kitchen scale to accurately measure ingredients for the best results.
- Keep the ingredients and dough cold to achieve flaky graham crackers that don't spread.
- Don't over-knead the dough to prevent it from becoming tough. Mix it just until smooth and cohesive.
- Roll the dough out thin and evenly for crackers that finish baking all at the same time.
- Dock the crackers before baking to prevent them from puffing up or forming air pockets.
- Let the crackers cool completely before eating or storing them so they have a chance to crisp up properly.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Graham Crackers
Ingredients
- 1 cup (120 grams) whole wheat flour
- ½ cup (60 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup (113 grams or 1 stick) unsalted butter cold, cut into ½-inch cubes
- ½ cup (100 grams) sourdough starter discard
- 1 tablespoon (21 grams) honey
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, granulated sugar, salt, baking powder, and baking soda.1 cup (120 grams) whole wheat flour, ½ cup (60 grams) all-purpose flour, ½ cup (100 grams) granulated sugar, ½ teaspoon kosher salt, ¼ teaspoon baking powder, ¼ teaspoon baking soda
- Add cold, cubed butter to the dry ingredients. Using your fingertips, gently pinch the butter into the flour mixture until it sticks together when squeezed with no large butter pieces remaining. It should resemble damp, coarse sand.½ cup (113 grams or 1 stick) unsalted butter
- Knead in the sourdough discard, honey, and vanilla extract just until a cohesive dough forms.½ cup (100 grams) sourdough starter discard, 1 tablespoon (21 grams) honey, 1 teaspoon vanilla extract
- Divide the dough into two equal pieces and shape each into a 1-inch thick square. Wrap them individually in plastic or beeswax wrap and chill in the refrigerator for 30 minutes.
- About 10 minutes before the chilling time is up, preheat the oven to 350℉.
- Working with one piece of dough at a time, lightly dust it with flour and roll it out onto a piece of parchment paper until it's about ⅛-inch thick. Aim for a square or rectangle shape.
- Using a pizza cutter or sharp knife, trim the edges of the rolled-out dough to make them even. Then, cut the dough into your desired shapes (squares or rectangles work well) and dock them with a fork. Leave the crackers connected; do not separate them.
- Transfer the parchment paper with the cut crackers onto a baking sheet. Bake for 12-15 minutes, or until the edges are just starting to brown. Keep a close eye on them, as they can burn quickly.
- Allow the graham crackers to cool on the baking sheet before transferring them to a wire rack to cool completely. They will continue to crisp up as they cool. Enjoy them as a simple snack, with s'mores, or turn them into a graham cracker crust!
Notes
- Storage: Store cooled graham crackers in an airtight container for up to one week or freeze for up to 3 months.
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