Sourdough Graham Crackers

Sourdough Graham Crackers made with sourdough discard. This recipe is easy to make and is perfect for a homemade indoor smore. This recipe is also made with nondairy butter for a vegan alternative, but you can easily substitute for regular unsalted butter.

Ingredients

Yield: 24-28 crackers

Sourdough Graham Crackers

• 8 Tbs non-dairy butter, room temperature
• 1/3 cup brown sugar
• 1/3 cup honey
• 1/2 cup sourdough discard
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt

Directions

1. Whisk together the flour, baking soda, and salt in a large mixing bowl. Set aside.
2. Then, in a medium mixing bowl, cream the butter and brown sugar until well combined.
3. Next, add the honey and sourdough discard, and stir together with a spatula.
4. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt.
5. Combine the wet ingredients into the dry and knead together by hand until smooth.
6. Cover the bowl and transfer to the fridge. Chill overnight or for at least 1 hour.
7. Divide the dough in half when you’re ready to make the crackers.
8. Place one half between two pieces of parchment and roll out with a rolling pin to 1/8″ thick. Cut the crackers into 2″ squares or rectangles and transfer to a baking sheet lined with parchment paper, evenly space apart. Repeat with the remainder of the dough.
9. Once the baking sheets are filled with crackers, use a fork to poke holes in the crackers.
10. Rest the crackers in the refrigerator for 30 minutes and preheat the oven to 350ºF when they’ve cooled.
11. Place the baking sheets in the oven in batches, baking for 12-15 minutes or until golden.
12. Remove the crackers from the baking sheet and transfer to a cooling rack until cool.
13. Store the graham crackers in an airtight container for up to 5 days.

Nutrition Information

Nutrition Disclaimer

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