Sourdough Graham Crackers

Homemade sourdough Graham crackers made with a blend of whole wheat flour and all purpose flour to get that perfect crunchy! Delicious on their own, even better made into sweet s'mores! Get your rolling pin ready because you're going to be baking these on repeat!

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 5

Cook Time 25

Fermentation Time 2

Total Time 2 30

Servings crackers

Calories 55kcal

Equipment

Food Processor
Rolling Pin
Baking Trays
Lollipop Stick or Skewer (for poking holes in the the crackers)

Ingredients

150 g Whole Wheat Flour
120 g All Purpose Flour
115 g Butter (super cold - see notes)
140 g Sourdough Starter (or sourdough starter discard)
3 g Baking Powder
3 g Baking Soda
3 g Salt
30 g Honey
50 g Brown Sugar
½ teaspoon Cinnamon (optional)

Instructions

Mixing Using A Food Processor

Add all of the ingredients to your food processor and pulse until it looks like wet sand. That's it! It's so easy and my chosen method for making these sourdough Graham crackers.
See notes for more info.

Mixing By Hand

Grate the butter, making sure it's super cold. Grating frozen butter is easiest.
Add the whole wheat flour and all purpose flour to a bowl and mix together until well combined. Then add the cold grated butter to the bowl and rub the flour and butter together until it resembles bread crumbs.
Next, add the sourdough starter, baking powder, baking soda, salt, cinnamon, honey and brown sugar to the bowl and bring everything together into a cohesive dough.

Forming The Dough

Once you've mixed the dough, tip it out onto the counter and push it together to form a dough. The dough should stick together when you push on it. Divide the dough into two portions, flatten into disks, wrap in parchment paper and place into the fridge to ferment.
You can leave the dough in the fridge for a minimum of 2 hours for up to 48 hours.

When You're Ready To Bake

Preheat your oven to 160C (320F).
Take the dough out of the fridge and roll each piece of dough out to form a rectangle around ¼" thick. Try not to make the dough too thick as it will take too long to bake otherwise (although they are very tasty still).
Cut the dough into rectangles (I made mine 2" x 2.5") and then use the end of a skewer to make the holes in whatever pattern you like (I've done 12 holes). These holes stop the crackers from puffing up so I recommend you add them.
Bake the crackers for around 30 minutes at 160C (320F). Check them after 30 minutes and remove from the oven if they are crisp. If they aren't, return them to the oven to bake for a little longer. I like to flip them over if they aren't quite crisp as this can really help the heat to circulate better around the crackers.
Once removed from the oven, allow to cool on the tray for around 5 minutes and once they're cool enough to handle, snap any crackers that haven't come apart during baking and place onto a wire rack to fully cool.

Notes

Butter - if you're using a food processor, you don't need to grate the butter, you can just cut into cubes and throw it in like that. Only grate the butter if you are choosing the mix these sourdough graham crackers by hand.

Honey - if you don't want to use honey, you can use Maple Syrup instead. If you want to leave the honey out altogether, add a splash of milk instead.

Mixing With Food Process - I have tested this recipe by blitzing the butter into the flour first and then adding the liquid ingredients and there was no real texture difference in the final baked crackers. Because of this I stand by just throwing all of the ingredients into the food processor - perfect for busy moms!

Nutrition