Sourdough Graham Crackers
These Sourdough Graham Crackers are crisp, buttery, and lightly sweet with a subtle tang. Perfect for homemade s'mores, they're fun, easy to make, and way better than store-bought.
Servings 24 crackers
Calories 80kcal
Ingredients
- 1 cup (120 grams) whole wheat flour
- ½ cup (60 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- ½ teaspoon Diamond Crystal Kosher Salt if using table salt or Morton's brand, use half the amount or measure by weight
- 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 Diamond Crystal 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.
Nutrition
Serving: 1cracker | Calories: 80kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 39mg | Potassium: 26mg | Fiber: 1g | Sugar: 4.5g | Calcium: 6mg | Iron: 0.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
