Sourdough Graham Crackers
These sourdough graham crackers are crispy, mildly sweet, and a touch tangy, perfect for snacks or s'mores, utilizing sourdough discard for maximum flavor.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- ½ cup all-purpose flour
- ½ cup granulated sugar For a darker flavor, replace 1–2 tbsp with brown sugar.
- ½ teaspoon Diamond Crystal kosher salt Use ¼ teaspoon if using Morton/table salt.
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
Wet Ingredients and Additions
- ½ cup unsalted butter, cold and cubed Keep it chilled.
- ½ cup sourdough starter discard Unfed/discard is fine.
- 1 tablespoon honey Can be replaced with maple syrup for a vegan version.
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a large bowl, whisk together whole wheat flour, all-purpose flour, sugar, kosher salt, baking powder, and baking soda.
- Add the cold, cubed butter to the dry mix. Using your fingertips, pinch and rub the butter into the flour until the mixture holds together when squeezed.
- Add the sourdough discard, honey, and vanilla. Knead just until a cohesive dough forms; do not overwork.
- Divide the dough into two equal pieces and shape each into 1-inch-thick squares. Wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
Baking
- Preheat the oven to 350°F (177°C) about 10 minutes before the dough chill is completed.
- Roll one dough square to about 1/8-inch thickness on floured parchment paper.
- Trim the edges and cut into desired shapes. Dock each cracker with a fork.
- Transfer parchment with the cut crackers onto the baking sheet and bake for 12–15 minutes until edges are golden brown.
- Cool the crackers on the baking sheet then transfer to a wire rack to cool completely.
Notes
For a variation, consider adding cinnamon, chocolate-dipping, or making nutty crunch versions. Store in an airtight container for up to 7 days.