Who doesn’t love the comforting crunch of a graham cracker? These homemade sourdough graham crackers take the classic treat to a whole new level. By incorporating sourdough discard, we not only reduce waste but also add a subtle tang that perfectly complements their sweet, nutty flavor. They’re crisp, wholesome, and irresistibly delicious.
Sourdough Graham Crackers Recipe
Whipping up homemade sourdough graham crackers is simpler than you might think. The combination of a tangy sourdough discard, sweetener, and whole-grain flour creates a snack that’s crisp, flavorful, and perfect for any occasion. Follow these step-by-step instructions to make these crunchy treats right in your own kitchen.
Ingredients
Here’s what you will need:
- 1 cup (120g) whole wheat flour
- 3/4 cup (90g) all-purpose flour
- 1/2 cup (113g) unsalted butter, cold, cubed
- 1/2 cup (100g) brown sugar, packed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup (60g) sourdough discard (unfed or active)
- 2 tablespoons (30ml) honey
- 2 tablespoons (30ml) milk
- Additional flour for dusting
Instructions
Step 1: Combine Dry Ingredients
- In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, ground cinnamon, and salt until evenly blended. This forms the base of your graham crackers.
Step 2: Cut in the Butter
- Add the cold, cubed butter into the dry mixture. Using a pastry cutter or your fingertips, blend the butter until the mixture resembles coarse sand. This step ensures a flaky texture.
Step 3: Mix Wet Ingredients
- In a separate bowl, stir together the sourdough discard, brown sugar, honey, and milk until smooth. The sourdough discard gives the crackers their subtle tang.
Step 4: Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry mixture. Mix gently with a spatula or wooden spoon until a dough forms. The dough should be soft yet firm enough to roll.
Step 5: Chill the Dough
- Shape the dough into a rectangular disc and wrap it tightly in plastic wrap. Refrigerate it for at least 30 minutes to make it easier to handle.
Step 6: Roll and Shape
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a floured surface, roll the chilled dough out to about 1/8 inch thickness. Use a pizza cutter or sharp knife to cut the dough into 2×2-inch squares.
- If desired, use a fork to prick holes in each square for that classic graham cracker look.
Step 7: Bake the Crackers
- Transfer the squares to the prepared baking sheets, ensuring they are spaced slightly apart.
- Bake in the preheated oven for 12-15 minutes, or until they are golden brown and crisp.
- Let the crackers cool completely on a wire rack to achieve maximum crunch.
Step 8: Store Your Graham Crackers
- Store the cooled crackers in an airtight container for up to a week. These make excellent snacks, desserts, or even bases for s’mores.
Pro Tip:
- “For an added depth of flavor, you can substitute 2 tablespoons of molasses for the honey for a richer, more robust sweetness.”
Now we have homemade sourdough graham crackers that boast a nutty sweetness and a satisfying crunch! Perfect for dunking in milk, adding to cheese boards, or enjoying as-is.
Ingredients
To make these homemade sourdough graham crackers, we’ll need a combination of pantry staples and sourdough discard for that signature tangy flavor. Here’s what we’ll use:
- 1 cup (120g) whole wheat flour
- 1/2 cup (60g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (50g) unsalted butter, chilled and diced
- 1/4 cup (50g) brown sugar, packed
- 1/2 cup (120g) sourdough discard (unfed)
- 2 tablespoons honey
- 1 tablespoon molasses (optional for deeper flavor)
- 1 teaspoon vanilla extract
Notes on the Ingredients:
- Whole Wheat Flour: Adds a nutty, wholesome flavor and extra texture to the crackers.
- Sourdough Discard: This ingredient not only minimizes food waste but also introduces the perfect subtle tang to balance the sweetness. Make sure it’s unfed and at room temperature.
- Brown Sugar: Provides sweetness while adding moisture and a slight caramel note.
- Molasses (Optional): Enhances the overall flavor profile, lending a rich depth that pairs beautifully with the sourdough tang.
For precise measures and to achieve consistent results, we recommend using a kitchen scale where possible! Below is an ingredient weight table for quick reference:
| Ingredient | Weight (grams) |
|---|---|
| Whole wheat flour | 120g |
| All-purpose flour | 60g |
| Unsalted butter | 50g |
| Brown sugar | 50g |
| Sourdough discard | 120g |
With these ingredients measured and prepped, we’re ready to start the sourdough graham cracker-making process! Let’s move on to the method.
Tools And Equipment
Having the right Tools And Equipment ensures our sourdough graham cracker-making process goes smoothly and yields consistent results. Let’s take a closer look at the must-haves:
Essential Tools
- Mixing bowls: Use one large bowl for the dry ingredients and a medium bowl for wet ingredients. Sturdy glass or stainless steel bowls are great choices.
- Measuring cups and spoons: Accurate measurements are vital for balanced flavors. Opt for a set that includes both dry and liquid measuring tools.
- Digital kitchen scale: For precise measurements, particularly of flours and sourdough discard. This eliminates the guesswork.
- Pastry cutter or fork: Helps incorporate butter into the dry ingredients, creating that flaky texture.
- Rolling pin: Essential for rolling the dough to a consistent thickness, about 1/8 inch.
- Parchment paper: Prevents sticking and makes transferring dough easy.
- Pizza cutter or pastry wheel: For clean, straight cuts when shaping the crackers.
- Fork: Used to create the iconic perforations on the crackers, which help them bake evenly.
- Baking sheets: Choose large, flat sheets to fit as many crackers as possible in one batch. Non-stick or lined with parchment paper works best.
- Wire cooling rack: Allows the crackers to cool completely, maintaining their crisp texture.
Optional Accessories for Precision
- Silicone baking mat: Provides a non-stick surface for rolling out dough without extra flour.
- Ruler: Use this to measure and cut crackers into uniform sizes. Ideal cracker size is about 2 x 2 inches.
- Food processor: Speeds up the butter-incorporation process, creating a quick, crumbly texture for the dough.
Tool Preparation Table
| Tool/Equipment | Purpose | Notes |
|---|---|---|
| Mixing bowls | Combine dry and wet ingredients | At least 2 needed |
| Digital kitchen scale | Ensure precise flour and discard measures | Vital for consistency |
| Rolling pin | Roll dough evenly to 1/8-inch thickness | Adjustable pins helpful |
| Pizza cutter | Cut uniform cracker shapes | Sharp for clean cuts |
| Wire cooling rack | Allows cooling to prevent softness | Must-have post-baking |
Quick Tip
“Using a digital kitchen scale can elevate your baking game—measuring by weight ensures every batch of crackers comes out perfectly balanced in flavor and texture.”
Equipping ourselves with these Tools And Equipment makes our sourdough graham cracker journey enjoyable and produces the best results every time.
Directions
Let’s begin transforming our ingredients into crisp, flavorful sourdough graham crackers by following these step-by-step instructions. Each stage of the process is crucial, so let’s get started!
Prep The Dough
- In a large mixing bowl, whisk together 1 cup whole wheat flour, 1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Ensure the dry ingredients are thoroughly combined for an even texture.
- Add 4 tablespoons cold unsalted butter, cut into small cubes. Use a pastry cutter or your fingers to press the butter into the flour mixture until it resembles coarse breadcrumbs.
- In a separate bowl, mix the wet ingredients: 1/3 cup sourdough discard, 1/4 cup brown sugar, 2 tablespoons honey, and 1 teaspoon vanilla extract. If you’re using 1 teaspoon molasses for added depth, stir it in now. Mix until smooth.
- Gradually pour the wet ingredients into the dry mixture. Stir using a spatula or your hands until a soft dough forms. It should be pliable and slightly sticky but not overly wet.
Chill The Dough
- Shape the dough into a flat disk for easier rolling. Wrap it tightly in plastic wrap or place it in an airtight container.
- Refrigerate the dough for at least 2 hours or overnight. This step allows the gluten to relax and the flavors to meld, enhancing the final texture and taste.
Pro Tip: Chilled dough is easier to roll out and prevents the crackers from spreading during baking.
Roll Out The Dough
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Remove the dough from the fridge and let it rest at room temperature for about 5-10 minutes to soften slightly for rolling.
- On a lightly floured surface, use a rolling pin to roll out the dough to a thickness of about 1/8 inch. Aim for an even thickness to ensure uniform baking.
- Lift the edges occasionally to prevent sticking, and dust the surface with additional flour as needed.
Cut Into Crackers
- Use a pizza cutter or sharp knife to cut the dough into rectangles (about 2 x 3 inches, or your preferred size).
- Dock each cracker with a fork or skewer to prevent bubbling during baking. This step also gives them their classic “cracker-like” appearance.
- Transfer the crackers onto the prepared baking sheets. Leave about 1/4 inch of space between each one to allow airflow.
Baking The Crackers
- Bake the crackers in the preheated oven for 12-15 minutes, or until they achieve a golden-brown color and feel firm to the touch.
- Rotate the trays halfway through to ensure even baking.
- Remove the crackers from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack.
| Bake Time | Oven Temperature | Cracker Size |
|---|---|---|
| 12-15 minutes | 350°F (175°C) | Approx. 2 x 3 inches |
Note: The crackers will crisp up further as they cool, so don’t overbake.
Tips For Perfect Sourdough Graham Crackers
Creating sourdough graham crackers at home is an enjoyable and rewarding process. To ensure your crackers turn out crisp, flavorful, and perfectly golden, we’ve compiled essential tips and techniques. Follow these expert suggestions to elevate your baking game:
1. Use Cold Butter for Flakiness
To achieve that desirable flaky texture, always use cold unsalted butter straight from the fridge. When we cut the butter into the dry mixture, keeping it cold prevents overmixing and ensures the dough remains light. You can also use a pastry cutter or food processor to speed up this process while maintaining the correct texture.
2. Chill the Dough
After forming the dough, chilling it is essential for easy rolling and ideal texture. Let the dough rest in the fridge for at least 30 minutes to 1 hour. This step helps the butter re-solidify, leading to a crisper cracker and preventing the dough from becoming too sticky.
3. Roll Dough Evenly
For consistent thickness and even baking, roll the dough to about 1/8-inch thickness. Use rolling pin rings or a guide for uniformity. Dough that is too thick may remain soft after baking, while thinner dough can burn easily.
| Thickness | Result |
|---|---|
| 1/8 inch (ideal) | Crisp, evenly baked crackers |
| Over 1/8 inch | Soft or unevenly textured crackers |
| Under 1/8 inch | Risk of burning or overly thin texture |
4. Dock the Crackers
Before baking, use a fork to pierce small holes into the dough. This process, called docking, allows steam to escape, preventing the crackers from puffing up during baking. The docked holes also give them their classic graham cracker appearance.
5. Monitor Baking Time Closely
Timing and visual cues are crucial for nailing that perfect golden brown hue. We recommend baking at 350°F (175°C) for 12-15 minutes, turning the sheet halfway through for even results. Always keep an eye on the edges—they brown faster. Slight darkness around the edges signals that the crackers are ready.
6. Experiment with Sweeteners
For added depth, swap or combine different sweeteners. A touch of molasses enhances the nutty flavor, while honey keeps the crackers naturally sweet. Feel free to adjust based on your preference but maintain the overall liquid-to-dry ratio.
7. Use Parchment or a Silicone Baking Mat
Skip the sticking mishaps by rolling the dough on parchment paper or a silicone baking mat. This trick not only makes transferring the crackers to your baking sheet easier but also ensures they don’t break while rolling and cutting.
8. Cut Shapes Precisely
A pizza cutter or sharp knife works best for clean, straight cracker edges. If you like the traditional perforated look, score horizontal and vertical lines using a dull butter knife prior to baking. This also helps the crackers break neatly once baked.
9. Store to Maintain Crispness
Let the crackers cool completely before transferring them to an airtight container. Keeping them in a dry environment is essential for retaining their crisp texture. Properly stored, sourdough graham crackers can last up to 2 weeks.
10. Personalize with Flavors
Add a sprinkle of cinnamon sugar or a dash of sea salt before baking to elevate the flavors. For an indulgent variation, drizzle melted chocolate over the baked crackers once cooled.
Storing And Make-Ahead Instructions
When it comes to preserving the crispness and flavor of our homemade sourdough graham crackers, proper storage is essential. Let’s walk through the best ways to store them and tips for preparing them ahead of time for ultimate convenience.
Storing Sourdough Graham Crackers
To ensure our crackers stay fresh and retain their delightful crunch, here are some key storage steps to follow:
- Cool Before Storing
Allow the graham crackers to cool completely on a wire rack after baking. Storing them while warm can trap moisture and impact their crisp texture.
- Use Airtight Containers
Place the cooled crackers in an airtight container or a zip-top bag. This helps keep them safe from humidity and air that could make them stale.
- Avoid Storing with Moist Foods
Store the crackers separately from any moisture-rich foods, as they can absorb humidity and lose their crunch.
- Store at Room Temperature
Keep the container at room temperature in a cool, dry place. Properly stored, sourdough graham crackers will remain fresh for up to 7–10 days.
Here’s a quick reference table for storage details:
| Storage Type | Storage Duration | Temperature |
|---|---|---|
| Airtight Container (Room Temp) | 7–10 days | Cool, dry place |
| Freezer | Up to 2 months | 0°F (-18°C) or below |
Freezing for Long-Term Storage
If we want to store the crackers longer, freezing is a fantastic option:
- Wrap and Seal
Wrap the cooled crackers tightly in wax paper, then place them in a freezer-safe bag or container. Ensure as much air as possible is removed to prevent freezer burn.
- Label the Container
Mark the bag or container with the date for easy tracking.
- Thaw Gradually
To serve, remove the crackers from the freezer and let them thaw at room temperature for about 20–30 minutes. For added crispness, pop them in a low oven (300°F) for 5 minutes.
Make-Ahead Instructions
Preparing these delicious sourdough graham crackers ahead of time can save us hours on busy days. Here are some practical tips:
- Refrigerating the Dough
We can prepare the dough and store it in the refrigerator for up to 2 days. Wrap it tightly in plastic wrap to prevent it from drying out.
- Freezing the Dough
Roll out the dough into flat discs or sheets, place it between parchment paper, and store it in a freezer bag. This method allows us to bake fresh crackers at a moment’s notice. Frozen dough can last for up to 3 months.
- Baking from Frozen Dough
When ready to bake, let the frozen dough thaw in the fridge overnight. Then, roll, cut, and bake as normal. Adjust the baking time slightly, if needed.
Variations And Add-Ins
When it comes to sourdough graham crackers, there’s plenty of room for creativity. Whether you wish to tweak the flavor profile, add texture, or make them extra indulgent, here are some tasty variations and add-ins to inspire your creations:
1. Sweeteners and Spices
- Cinnamon-Sugar Topping: Sprinkle a mix of granulated sugar and cinnamon on the dough just before baking for a sweet, spiced finish.
- Molasses or Maple Syrup: Swap out some or all of the honey for molasses or maple syrup to add distinct, rich flavors.
- Pumpkin Spice: Blend in a teaspoon of pumpkin pie spice with the dry ingredients to give a cozy, autumnal twist.
- Powdered Cardamom: Stir in a pinch of ground cardamom to elevate the crackers with a warm, fragrant kick.
2. Textural Add-Ins
- Seeds or Crushed Nuts: Add 1–2 tablespoons of chia seeds, flaxseeds, or finely chopped pecans for additional crunch.
- Oats: Mix in 2 tablespoons of quick oats for a rustic texture.
- Coconut Flakes: Unsweetened shredded coconut can provide both texture and subtle tropical notes.
| Add-In | Measurement | Purpose/Flavor Boost |
|---|---|---|
| Chia Seeds | 1–2 tablespoons | Crunchy texture, added nutrition |
| Finely Chopped Nuts | 1–2 tablespoons | Nutty flavor, crunch |
| Quick Oats | 2 tablespoons | Rustic texture, earthy flavor |
| Shredded Coconut | 1–2 tablespoons | Sweet notes, unique texture |
3. Chocolatey Upgrades
- Chocolate Drizzle: Melt semisweet or dark chocolate and drizzle it over the baked crackers for a decadent finish.
- Cocoa Powder: Replace 1/4 cup of the all-purpose flour with unsweetened cocoa powder to create chocolate-flavored graham crackers.
- Mini Chocolate Chips: Fold 1/4 cup of mini chocolate chips into the dough for bursts of sweetness in every bite.
4. Savory Twist
- Herbs and Spices: For a savory version, skip the sugar and vanilla. Substitute honey with olive oil, then add dried herbs like rosemary or thyme.
- Cheese: Mix in grated Parmesan or cheddar to transform these crackers into a salty, cheesy snack.
5. Seasonal Add-Ins
- Cranberries and Orange Zest: Perfect for the holidays, add dried cranberries and finely grated orange zest to the dough.
- Apple Pie Flavor: Use a sprinkle of apple pie spice and fold in finely diced, dried apples.
Conclusion
Making sourdough graham crackers at home is a rewarding way to combine creativity and sustainability in the kitchen. With their rich flavor, crisp texture, and endless customization options, they’re a treat that’s as versatile as it is delicious. Whether you’re indulging in a nostalgic snack or crafting the perfect base for s’mores, these crackers deliver on taste and quality. Let’s keep experimenting with flavors and add-ins to make each batch uniquely ours!
Frequently Asked Questions
What makes sourdough graham crackers unique?
Sourdough graham crackers are unique because they incorporate sourdough discard, which adds a subtle tang and reduces food waste. This enhances the crackers’ flavor, complementing their natural sweetness, nutty taste, and flaky texture.
Can I use regular flour instead of whole wheat flour?
Yes, you can substitute whole wheat flour with all-purpose flour, but keep in mind the flavor and texture might be slightly less nutty and hearty compared to using whole wheat flour.
Why is chilling the dough important?
Chilling the dough helps develop flavor, makes it easier to roll out, and improves texture by firming the butter for a flakier result after baking.
How do I prevent my graham crackers from puffing?
Docking the dough (piercing small holes using a fork) before baking prevents puffing and ensures even cooking, giving the crackers their signature flat, crisp texture.
Can I make sourdough graham crackers ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 2 days or freeze it for longer storage. Simply thaw and roll it out whenever you’re ready to bake.
How should I store homemade graham crackers?
Let the graham crackers cool completely, then store them in an airtight container at room temperature. They stay fresh for 7–10 days. For longer storage, you can freeze them.
What tools do I need to make these crackers?
You’ll need mixing bowls, a rolling pin, parchment paper, a pastry cutter, and a baking sheet. Optional tools like a digital kitchen scale and silicone baking mat make the process easier and more precise.
Can I customize the flavor of the graham crackers?
Absolutely! Add cinnamon-sugar toppings, cocoa powder, or molasses for a flavor boost. You can also try savory variations with herbs, spices, or cheese for a unique twist.
Is it necessary to use a kitchen scale for this recipe?
While not mandatory, using a digital kitchen scale ensures precise ingredient measurements, leading to consistent results and perfect texture every time.
How do I achieve an even thickness when rolling the dough?
To roll the dough evenly, use a rolling pin and consider placing guides (like chopsticks) on either side to ensure consistent thickness. This helps the crackers bake evenly.