Sourdough Graham Crackers (Better than Store Bought!)
These sourdough graham crackers are made from scratch, which is why they taste so much better than store bought! They've got that iconic graham cracker taste and crunch with the perfect level of sweetness. In our house, we love snacking on these graham crackers or using them to make delicious treats!
Ingredients
- 6 Tbsp softened butter (salted)
- 2 Tbsp raw honey
- 1/2 cup light brown sugar (packed)
- 1 tsp pure vanilla extract
- 1/3 cup sourdough discard (aka unfed starter)
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
Instructions
Mix the Dough
- In a medium sized mixing bowl add in softened butter, honey, brown sugar, vanilla extract, and sourdough discard.
- Use an electric mixer on low speed to mix everything together until creamy (about 1 minute).
- Add in cinnamon, baking soda, salt, wheat flour, and all-purpose flour.
- Mix with electric mixer on low at first then increase speed until everything is combined and the dough is moist yet crumbly.
- Use your hands to combine the dough into a ball. It’s going to be tacky.
Optional Cold Ferment
- Optional: You can place the dough back in the mixing bowl and cover. Then place in the fridge for up to 48 hours if you want more fermentation benefits or need more time before baking. Again this is optional, you don't have to do this.
Shape Graham Crackers
- To continue, preheat the oven to 350 degrees Fahrenheit.
- Shape dough in a log with your hands then lay it in the center of a large piece of parchment paper (about 12” long or as large as your baking sheet pan).
- Place a second piece of parchment (the same size) over the top of the dough log.
- Use your rolling pin to roll the dough out into a rectangle until 1/8 to 1/4 of an inch thick between the 2 pieces or parchment paper. Make sure they are rolled thin. (Put something heavy on the edges of the paper to make rolling easy).
- Take the top piece of parchment off the rolled dough.
- Using a knife or pizza cutter, slice off a tiny bit of dough along the edges so you have straight lines (This is optional to make perfectly shaped crackers. You can also bake the unused extra dough separately.)
- Then slice the dough in half horizontally so you have 2 large rectangles. Then slice each rectangle, vertically, to make 4 smaller rectangles. You should have 8 all together.
- Use a fork to poke holes in the rectangles of dough to get the iconic graham cracker look. Do whatever pattern you desire.
Bake Graham Crackers & Cool
- Place the parchment paper with the sliced dough right on a large sheet pan.
- Bake for 12-14 minutes until edges are golden brown. They will feel soft and underbaked when they come out of the oven. This is normal. They will harden up when they cool.
- Let cool completely on a wire rack then break apart and enjoy!
Video
Notes
Sourdough Baking Disclaimer
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it's a thick consistency when you use it for my recipes even if you're using discard.
This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times to ensure success. Just like all of my recipes on Plum Branch Home. They're created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence).