why make this recipe
Sourdough Graham Crackers are a delightful twist on a classic snack. They are not only tasty but also a great way to use your sourdough starter discard. Instead of wasting it, you can create something crunchy and delicious that both kids and adults will love. These crackers can be enjoyed plain, with toppings, or used in desserts. Plus, they’re made with wholesome ingredients, making them a better choice for snacking.
how to make Sourdough Graham Crackers
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
Directions:
- In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, granulated sugar, salt, baking powder, and baking soda.
- Add the 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.
- Knead in the sourdough discard, honey, and vanilla extract just until a cohesive dough forms.
- 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!
how to serve Sourdough Graham Crackers
Sourdough Graham Crackers can be served in many ways. They are great on their own as a snack or can be paired with cheese, nut butter, or chocolate spread. They also make a fantastic base for s’mores or a crunchy topping for yogurt and desserts. Get creative and enjoy them however you like!
how to store Sourdough Graham Crackers
Store the cooled crackers in an airtight container at room temperature. They will stay fresh for up to a week. If you want them to last longer, you can freeze them in a zip-top bag. Just let them thaw at room temperature when you’re ready to enjoy them.
tips to make Sourdough Graham Crackers
- Use cold butter for flakier crackers.
- Make sure to knead the dough just until it comes together to avoid tough crackers.
- Experiment with spices like cinnamon or nutmeg for added flavor.
- Ensure to roll the dough evenly to get uniform baking.
variation
For a chocolatey version, you can replace some of the all-purpose flour with cocoa powder. You could also add mix-ins like mini chocolate chips or nuts for extra texture.
FAQs
1. Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for the whole wheat flour, but the flavor and texture will change slightly.
2. What can I do with sourdough starter discard?
You can use it in various recipes, including pancakes, waffles, breads, and, of course, these graham crackers.
3. How do I know when the crackers are done baking?
They are done when the edges just start to brown. Keep an eye on them as they can burn quickly.
Sourdough Graham Crackers
Ingredients
Dry Ingredients
- 1 cup whole wheat flour 120 grams
- ½ cup all-purpose flour 60 grams
- ½ cup granulated sugar 100 grams
- ½ teaspoon Diamond Crystal Kosher Salt Use half the amount if using table salt or Morton’s brand
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
Wet Ingredients
- ½ cup unsalted butter 113 grams or 1 stick, cold, cut into ½-inch cubes
- ½ cup sourdough starter discard 100 grams
- 1 tablespoon honey 21 grams
- 1 teaspoon vanilla extract
Method
Preparation
- In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, granulated sugar, salt, baking powder, and baking soda.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips, gently pinch the butter into the flour mixture until it sticks together when squeezed, resembling damp, coarse sand.
- Knead in the sourdough discard, honey, and vanilla extract just until a cohesive dough forms.
- 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.
Baking
- 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.
- Trim the edges of the rolled-out dough to make them even. Cut the dough into your desired shapes 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.
- Allow the graham crackers to cool on the baking sheet before transferring them to a wire rack to cool completely.