Homemade Sourdough Graham Crackers Recipe (Discard)
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Sourdough graham crackers, crafted with whole wheat flour, honey, brown sugar, and a touch of sourdough discard, offer a delightful homemade twist to this classic treat. Their rich flavor surpasses that of store-bought alternatives, making them an irresistible snack option.
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Homemade graham crackers are the perfect way to transform excess starter into a delectable treat.
Crafted with wholesome whole wheat flour, a touch of honey, and a hint of brown sugar, this simple sourdough graham cracker recipe promises a delightfully sweet and healthier alternative to the store-bought version.
These homemade sourdough crackers are not only a delicious snack option but also a creative and resourceful way to reduce food waste. With the easiest ways to incorporate your sourdough discard, these crackers boast a satisfying texture and a delightful tangy flavor that elevates the snacking experience.
It’s the perfect alternative for nights around the campfire making s’mores. Or crush them up fine for a sourdough twist on your favorite graham cracker crust recipe!
Treat yourself to the wholesome goodness of these homemade graham crackers, knowing that every bite is full of flavor and sustainability.
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Why You’ll Love This Recipe:
Delicious Cracker
Unlike store-bought graham crackers, this homemade sourdough version boasts a delightfully sweet flavor and a satisfyingly crunchy texture, making it an irresistible treat for any occasion.
Simple Recipe
This sourdough graham cracker recipe stands out for its simplicity, using simple ingredients that are easy to find and combine, creating a delicious snack!
GREAT DISCARD RECIPE
If you’re like me, I’m always looking for new ways to incorporate my sourdough discard into any scrumptious baked treat or savory side dish! From Sourdough Brown Sugar Cookies to Homemade Sourdough Mac and Cheese, sourdough discard adds a delicious twist, just like with this Sourdough Graham Crackers.
Ingredients
Whole Wheat Flour
Ground Cinnamon
Baking Soda
Salt
Butter
Light Brown Sugar
Honey
Leftover Sourdough Discard
Vanilla Extract
Supplies
Plastic Wrap
Rolling Pin
Pizza Cutter or Cookie Cutters
Cooling Rack
How to Make Sourdough Graham Crackers
In a medium mixing bowl, whisk together the whole wheat flour, ground cinnamon, baking soda, and salt. Set to the side.
Combine
In a bowl of a stand mixer with the paddle attachment, cream the room temperature butter and light brown sugar on medium speed, for about 2-3 minutes, or until light and fluffy. Reduce the speed to low and add the flour mixture to the butter mixture. The dough will look crumbly.
Add the sourdough discard, honey, and vanilla extract to the dry ingredients and mix until incorporated. The graham cracker dough will be slightly sticky and soft. Divide the dough into two equal parts. Roll both into a dough ball, cover with plastic wrap, and flatten into a disc. Place dough in the fridge for at least one hour or overnight for a deeper flavor.
Shape
When ready to bake, preheat the oven to 350 degrees f. Generously flour a large sheet of parchment paper. Place one of the discs on the parchment paper and pat into a 5 in by 6 in rectangle. Sprinkle the dough with more all-purpose flour, and then cover with another piece of parchment paper.
Using a rolling pin, roll the dough until about a 15-inch by 11-inch rectangle and very thin. Remove the top piece of parchment paper and trim any uneven edges. Divide the dough into the desired size of crackers. I used a pizza cutter to create sourdough graham crackers that were 2.25 inches by 4 inches.
Transfer the parchment paper with the dough onto a sheet pan. Poke the top of the dough of each cracker with a fork. Place in the fridge for another 30 minutes for the dough to firm up. Repeat the same process with the second half of the dough on another baking sheet.
Bake
When ready, bake the crackers for 15-17 minutes, or until firm and golden brown. Remove from the oven and cut with a pizza dough cutter or sharp knife. Cool on a wire rack. If the crackers aren’t firm enough, you can place them back into a 250-degree f oven for an additional 5 minutes. Remember that the crackers will become crispier as they cool.
How to Serve
These Sourdough Graham Crackers make a perfect snack on their own or serve as a delightful base for s’mores. Their crumbly texture also makes them an excellent choice for creating a delectable graham cracker crust.
Additionally, their rustic appeal and subtle tanginess make them a great addition to charcuterie boards, especially when paired with rich dark chocolate or artisanal cheeses.
How to Store
Store Sourdough Graham crackers in an airtight container for up to 3 weeks.
FAQs:
Do you need graham flour to make Sourdough Graham Crackers?
Graham flour can be hard to stumble upon. So instead of searching high and low, I opted for whole wheat flour and it was incredibly tasty!
Happy baking!
More Sourdough Discard Recipes Like This:
Chewy Brown Sugar Sourdough Cookies
Soft Sourdough Gingerbread Cookies
Sourdough Butterscotch Oatmeal Cookies
FULL RECIPE TUTORIAL
Sourdough Graham Crackers Recipe
Sourdough graham crackers, crafted with whole wheat flour, honey, brown sugar, and a touch of sourdough discard, offer a delightful homemade twist to this classic treat. Their rich flavor surpasses that of store-bought alternatives, making them an irresistible snack option.
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
- 280 grams (2 cups) whole wheat flour
- 2 grams (1 teaspoon) cinnamon
- 6 grams (1 teaspoon) baking soda
- 3 grams (1/2 teaspoon) salt
- 100 grams (7 Tablespoons) unsalted butter, room temperature
- 220 grams (1 cup) light brown sugar
- 140 grams (1/2 cup) sourdough discard
- 70 grams (1/3 cup) honey
- 8 grams (2 teaspoons) vanilla extract
Instructions
1. In a medium mixing bowl, whisk together whole wheat flour, ground cinnamon, baking soda, and salt. Set to the side.
280g (2 c) whole wheat flour, 2g (1 tsp) cinnamon, 6g (1 tsp) baking soda, 3g (1/2 tsp)
2. In a bowl of a stand mixer with the paddle attachment, cream room temperature butter and light brown sugar on medium speed, for about 2-3 minutes, or until light and fluffy. Reduce the speed to low and add the flour mixture to the butter mixture. The dough will look crumbly.
100g (7 T) unsalted butter, softened, 220g (1 c) light brown sugar
3. Add sourdough discard, honey, and vanilla extract to the dry ingredients and mix until incorporated. The graham cracker dough will be slightly sticky and soft. Divide the dough into two equal parts. Roll both into a dough ball, cover with plastic wrap, and flatten into a disc. Place dough in the fridge for at least one hour or overnight for a deeper flavor.
140g (heaping 1/2 c) discard, 70g (1/3 c) honey, 8g (2 tsp) vanilla
4. When ready to bake, preheat the oven to 350 degrees f. Generously flour a large sheet of parchment paper. Place one of the discs on the parchment paper and pat into a 5-inch by 6-inch rectangle. Sprinkle the dough with more all-purpose flour, and then cover with another piece of parchment paper.
5. Using a rolling pin, roll the dough until about a 15-inch by 11-inch rectangle and very thin. Remove the top piece of parchment paper and trim any uneven edges. Divide the dough into the desired size of crackers. I used a pizza cutter to create sourdough graham crackers that were 2.25 inches by 4 inches.
6. Transfer the parchment paper with the dough onto a sheet pan. Poke the top of the dough of each cracker with a fork. Place in the fridge for another 30 minutes for the dough to firm up. Repeat the same process with the second half of the dough on another baking sheet.
7. When ready, bake the crackers for 15-17 minutes, or until firm and golden brown. Remove from the oven and cut with a pizza dough cutter or sharp knife. Cool on a wire rack. If the crackers aren't firm enough, you can place them back into a 250-degree f oven for an additional 5 minutes. Remember that the crackers will become crispier as they cool.
Notes
How to Serve
These Sourdough Graham Crackers make a perfect snack on their own or serve as a delightful base for classic s'mores. Their crumbly texture also makes them an excellent choice for creating a delectable graham cracker crust.
They'd also be a great addition to charcuterie boards, especially when paired with rich dark chocolate or artisanal cheeses.
How to Store
Store Sourdough Graham crackers in an airtight container for up to 3 weeks.
I always have extra discard. These look delish!
Can you use a different flour in these?
I love smores and homemade grahams.
Are you able to use all purpose flour instead ?
Yes! Substitute 1:1.
What would you recommend as a substitute for butter to make these for people with a dairy allergy?:)
You could use vegan butter as a substitute!
OMG! OMG! this recipe is the best graham cracker ever! I had tried so many sourdough graham cracker but not like this one! I had changed the recipe a little bit. I use 200 grams of whole wheat flour and 80 grams of all purpose flour. And I was reduced brown sugar to 180 grams. It’s turned out so good.
Aren’t they delicious! Thank you so much for sharing your substitutes. So glad you love them!
Delicious.
I used artificial brown sugar and no sugar maple syrup.
The first batch isn’t very crispy. I will bake the second batch twice like the recipe suggested.
Delicious!!
So glad you enjoyed them, Carol! Thank you for sharing!
Could you recommend a way to make these Gluten Free?
Hi Susan! I haven’t tested this recipe with gluten-free flour, so I can’t say for sure how it would turn out. If you give it a try with GF flour, I’d love to hear how it turns out!
First time we’ve made these. Gave one to my husband: *look of wonder* “They did crisp up a lot. ooo. I really like these! Much better than store bought crackers”. So I guess it’s a winner and I’ll have to get much more experienced with a rolling pin 🙂 just takes me forever but pretty proud of the even thickness of these.
Love this so much! So thrilled everyone was a fan. Thank you for sharing, Stephanie!