These Sourdough Graham Crackers have become a staple in my kitchen, a little slice of nostalgia that transports me right back to childhood. There’s something so comforting about the aroma of warm, freshly baked crackers—crispy edges giving way to a slightly chewy center, all kissed with a hint of honey. I remember baking graham crackers with my grandmother, who always said, “It’s the little things that make a big difference.” Well, she wasn’t wrong! These crackers are a crowd-pleaser, perfect for s’mores, as a snack, or even as a base for cheesecake. Plus, using sourdough discard is an eco-friendly way to avoid waste in your kitchen.
Why you’ll love this recipe
Imagine the satisfying crunch as you bite into a perfectly baked graham cracker. These little gems are not just any ordinary crackers; they’re infused with the unique tang of sourdough and the earthy richness of whole wheat. The combination brings depth of flavor that is utterly addictive. Simply put, they elevate your snacking experience while being versatile enough to be enjoyed in various forms.
And let’s talk about the joy of making these with your own hands! You’ll feel like a home-baker extraordinaire, whipping up something that impresses family and friends alike. Plus, they are surprisingly easy to make. There’s a certain alchemy that happens when you mix simple ingredients, and this recipe is an open invitation to be part of that magic. So why stick to store-bought when you can have the delight of homemade paired with the satisfaction of using up that sourdough starter?
Gather these ingredients
Now, let’s gather our ingredients. Think of each item as an essential character in the saga of these crackers:
- Whole Wheat Flour (1 cup or 120 grams): The backbone of these graham crackers. It offers a nutty flavor and adds wholesome goodness. If you’re fancying a bit of a twist, you could substitute some of this with spelt flour for an earthy taste.
- All-Purpose Flour (½ cup or 60 grams): A little white flour balances the nuttiness and ensures your crackers have that delightful crunch.
- Granulated Sugar (½ cup or 100 grams): Sweetness without overwhelming your palate. If you’re looking to cut back on refined sugar, coconut sugar can play a nice role here.
- Kosher Salt (½ teaspoon, Diamond Crystal): Elevates flavors! Just a touch is needed, but if you’re using table salt, reduce it by half—your palate will thank you.
- Baking Powder and Baking Soda (¼ teaspoon each): They work together to give your crackers a nice lift. Baking soda interacts with the acidity of the sourdough to create those lovely textures.
- Unsalted Butter (½ cup or about 113 grams): Cold and cubed is key here. This is the magic that gives your crackers that flaky, melt-in-your-mouth texture. If you’re dairy-free, coconut oil could be a suitable alternative.
- Sourdough Starter Discard (½ cup or 100 grams): Don’t toss it! This is where the tang and character come from. You can use any stored starter that’s bubbly and healthy.
- Honey (1 tablespoon or 21 grams): This adds warmth and a lightly floral sweetness. Maple syrup could serve as a vegan substitute if you prefer.
- Vanilla Extract (1 teaspoon): Because who doesn’t love a hint of vanilla? It makes everything feel a little more special.
Preparing Sourdough Graham Crackers
Let’s get our hands in there and make some magic happen. Don’t worry; follow these steps at your own pace:
- In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, granulated sugar, salt, baking powder, and baking soda. This is where we build our foundation.
- Next, add the cold, cubed butter straight into dry ingredients. Using your fingertips, gently pinch the butter into the flour mixture until it sticks together, resembling damp, coarse sand. Think of it as giving those butter cubes a nice, warm hug.
- Once you’ve achieved that sandy texture, knead in the sourdough discard, honey, and vanilla. Mix just until you see a cohesive dough form. Too much mixing can lead to a tougher cracker, and who wants that?
- Divide the dough into two equal pieces and shape each into a 1-inch thick square. Wrap each piece in plastic or beeswax wrap and let them chill in the refrigerator for 30 minutes. This helps the butter firm up, creating the perfect crunchy texture.
- About 10 minutes before you’re ready to bake, preheat your oven to 350°F (175°C).
- After chilling, take one piece of dough. Lightly dust it with flour and roll it out onto parchment paper until it’s about ⅛ inch thick. Aim for a square or rectangle, but honestly, don’t stress about it.
- Now, using a pizza cutter or a sharp knife, trim the edges of the rolled-out dough for an even shape. Cut it into your desired shapes, squares or rectangles work best. Be sure to dock them with a fork to prevent puffing up. Keep them connected; they’ll have a charming rustic look!
- Transfer the parchment paper with your cut crackers onto a baking sheet. Bake for 12-15 minutes or until the edges begin to brown. Keep a close eye—they can go from perfect to burnt in a flash!
- Once baked, let them cool on the baking sheet for a few minutes before moving them to a wire rack. They’ll continue to crisp up as they cool.
Best way to enjoy it
These delectable graham crackers are endlessly versatile! Enjoy them plain with a side of honey for dipping, or pair them with a slice of cheese for a savory twist. They also shine in more decadent dishes. Crush them up and use them in a graham cracker crust for a cheesecake or pie—trust me, your dessert will reach new heights. If you’re in the mood for a little fun, try making classic s’mores; there’s nothing quite like the gooeyness of marshmallows and chocolate sandwiched between two homemade crackers, right?
How to store
Let’s talk about keeping your delicious creations fresh. These crackers can be stored in an airtight container at room temperature for up to a week. If they start getting a bit soft, pop them back in a preheated oven (300°F) for a few minutes to restore their crispness.
Want to keep them longer? You can freeze them! Just place them in a ziplock bag, removing as much air as possible, and freeze for up to three months. When you’re ready to indulge, just thaw them at room temperature, and voilà! You’ll have that fresh-baked goodness again.
Helpful cooking tips
For the perfect graham crackers, keep a few things in mind. Ensure your butter is cold—it’s key for that flaky texture. Don’t skip chilling the dough; it makes a world of difference! Also, take note of your baking time; every oven is different, and your best friend is watching closely.
If you have kids in the kitchen, let them cut the cookies into fun shapes. This is not just a recipe; it’s an experience that creates memories!
Creative Twists
Feeling adventurous? There are tons of ways to customize these graham crackers. Consider adding spices like cinnamon or nutmeg for a warm, cozy flavor. You can even fold in chocolate chips or dried fruits for a sweet surprise in every bite.
For a savory twist, rosemary or cracked black pepper could add an intriguing complexity. The beauty of these crackers is they serve as a blank canvas—you can play around until they become your signature creation!
Common questions
Q: Can I use regular flour instead of whole wheat?
A: Absolutely! You can stick to all-purpose flour if you prefer a lighter texture.
Q: What if I don’t have sourdough discard?
A: You can substitute with another tangy ingredient, like plain yogurt, but it will slightly alter the flavor.
Q: What’s the prep time for these?
A: Preparation takes about 15 minutes, plus the chilling time of 30 minutes. It’s worth it, trust me!
Q: Do I need to use honey?
A: No! You can replace it with maple syrup or even omit it entirely; however, it does add a lovely flavor.
Q: Can I make these gluten-free?
A: Yes! Try a gluten-free flour blend, but ensure your baking powder and soda are gluten-free as well.
These Sourdough Graham Crackers are not just another recipe; they’re a journey back to cherished memories, an interaction with sustainable cooking, and a delightful crunch in every bite. So grab those ingredients, and let’s create something beautiful together! I can’t wait to hear how your baking adventure unfolds—happy cooking!
Easy Sourdough Graham Crackers
Description
These Sourdough Graham Crackers combine the rustic flavor of whole wheat and the tang of sourdough, creating a delightful, versatile snack perfect for s'mores or as a cheesecake base.Ingredients
Dry Ingredients
Wet Ingredients
Instructions
Making the Dough
-
Mix Dry Ingredients
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, granulated sugar, salt, baking powder, and baking soda. -
Incorporate Butter
Add the cold, cubed butter and pinch it into the flour mixture until it resembles damp sand. -
Form the Dough
Knead in the sourdough discard, honey, and vanilla until a cohesive dough forms; do not overmix. -
Chill the Dough
Divide the dough into two equal pieces and shape each into a 1-inch thick square. Wrap in plastic and chill for 30 minutes.
Baking the Crackers
-
Preheat Oven
About 10 minutes before baking, preheat your oven to 350°F (175°C). -
Roll and Cut
Roll out dough on parchment paper to about ⅛ inch thick, cut into desired shapes, and dock with a fork. -
Bake
Transfer to a baking sheet and bake for 12-15 minutes until edges are brown. -
Cool
Allow to cool on the baking sheet for a few minutes before moving to a wire rack.They will continue to crisp up as they cool.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 100kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 20mg7%
- Sodium 150mg7%
- Potassium 100mg3%
- Total Carbohydrate 15g5%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 2g4%
- Vitamin A 200 IU
- Vitamin C 0 mg
- Calcium 15 mg
- Iron 1 mg
- Vitamin D 0 IU
- Vitamin E 0 IU
- Vitamin K 0 mcg
- Thiamin 0 mg
- Riboflavin 0.1 mg
- Niacin 0.5 mg
- Vitamin B6 0 mg
- Folate 5 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.1 mg
- Phosphorus 35 mg
- Iodine 0 mcg
- Magnesium 10 mg
- Zinc 0.5 mg
- Selenium 0 mcg
- Copper 0 mg
- Manganese 0.5 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
