Sourdough Graham Crackers

This homemade sourdough graham crackers are sweet and crunchy little squares made with real food ingredients

Course Snack

Cuisine American

Keyword sourdough graham crackers

Prep Time 2 10

Cook Time 20

Servings

Calories 481kcal

Combine whole wheat flour and all-purpose flour, baking soda, and salt in a medium mixing bowl. Set aside.
In a larger separate bowl, or a stand mixer bowl with a paddle attachment, beat the butter, brown sugar, and honey until light in color - about one minute.
Add the vanilla and discard to the butter and sugar mixture, stirring until just combined.
Pour your dry ingredients into the wet ingredients, mixing thoroughly. At this point, the dough should have the consistency of cookie dough.
Transfer the dough to a countertop, shape into a disc, and wrap in plastic wrap. Refrigerate for at least 2 hours, or up to 24 hours.
After refrigerating, preheat the oven to 325 degrees Fahrenheit.
Cut the disc of dough in half and place one of the halves onto a large sheet of parchment paper.
Dust the top of the dough lightly with flour, add another piece of parchment paper on top, and use a rolling pin to roll the dough into a rectangle that is 1/4" thick.
Repeat with the second half of the dough.
Transfer the rolled-out dough with the parchment paper to a large baking sheet. Remove the top sheets of parchment paper carefully.
With a pizza cutter, trim the edges into clean lines, forming a neat rectangle. Cut the dough into 2"x3" squares, then poke holes into each square with a toothpick.
Bake for 15-20 minutes until the edges are golden brown. Bake time may vary with the thickness of your particular batch.
Let the crackers cool completely before breaking them apart and serving.

The refrigeration period is important for shaping the dough and achieving the classic, flaky texture. You can resume after 2 hours, or even keep the dough in the fridge for 24 hours for more fermentation and deeper sourdough flavor.
When rolling out your dough, aim for consistency. Thicker areas might remain soft, while thinner areas baking simultaneously could be extra crisp.
Keep a close eye on these crackers as they bake. They can quickly go from golden perfection to overbaked because of how thin they are.
Alternatively, it would be super fun to let the kids get creative with cookie cutters.