Homemade Sourdough Graham Crackers With Honey
These sourdough graham crackers use sourdough discard, and are sweetened with honey. They are perfectly crunchy and have amazing flavor! They are the perfect healthy alternative to store-bought graham crackers, and great for snacks and s'mores!
Equipment
- 1 stand mixer or hand mixer
- 1 Large glass bowl
- Measuring Cups / Spoons
- 1 Large Baking Sheet
- Unbleached parchment paper
- Plastic Wrap
- 1 Rolling Pin
- 1 Pizza Cutter or sharp knife
- 1 Fork
Ingredients
- 1/2 cup butter 1 stick, softened
- 1/3 cup raw honey
- 1 cup sourdough discard
- 1 tbsp molasses
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat flour I used fresh milled soft white
- 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cinnamon
Instructions
Mix The Dry Ingredients
- In a large glass bowl, combine both types of flour, baking soda, salt, and cinnamon. Stir everything together.
Mix The Wet Ingredients
- In the bowl of your stand mixer (or use a hand mixer), combine the raw honey and softened butter. Mix it together until smooth.
- Add the sourdough discard to the butter and honey, and then the molasses and vanilla extract. Mix until combined.
- Slowly add the dry ingredients into the stand mixer while it mixes, until a dough forms. Don't worry if the dough is too sticky, it will firm up in the fridge. If it seems extra sticky you can add up to 1/4 cup of additional flour.
Chill The Dough
- Using plastic wrap, press the graham cracker dough into a thick rectangle and wrap it up completely.
- Put the dough into the fridge and let it chill at least an hour, or overnight. This makes it so much easier to roll out.
Roll, Cut & Bake
- Preheat the oven to 325. Line a large baking sheet with unbleached parchment paper.
- Roll out the graham cracker dough on a lightly floured surface. Use a rolling pin to get it in a nice even layer about 1/8" thick.
- Use a pizza cutter or a sharp knife to cut the dough into shapes. Squares, rectangles, or whatever shape you prefer!
- Transfer the individual crackers to the prepared baking sheet and poke holes in them with a fork.
- Bake the crackers for 20-25 minutes or until the edges are golden brown.
- Let the crackers cool completely to make sure they get crispy.
- Store cooled crackers in an airtight container.