These homemade sourdough graham crackers are a delightful twist on the classic snack. With their rich, slightly tangy flavor and crunchy texture, they make a perfect treat for kids and adults alike. Use them for s’mores, as a base for cheesecake, or enjoy them on their own.

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Why You’ll Love This Graham Crackers

Made with natural sourdough starter for a unique flavor
Perfect balance of sweetness and tanginess
Versatile: great for snacking, baking, and more
Healthier than store-bought options

Ingredients You’ll Need

1 cup fed sourdough starter
1/2 cup butter, softened
1/4 cup honey
1/4 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Instructions

In a large mixing bowl, cream together the butter, brown sugar, and honey until smooth.
Mix in the sourdough starter and vanilla extract until well combined.
In a separate bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
On a floured surface, roll out one disk of dough to about 1/8-inch thickness. Cut into squares or desired shapes.
Place the crackers on the prepared baking sheet. Use a fork to poke holes in each cracker to prevent puffing.
Bake for 10-12 minutes or until the edges are golden brown. Cool on a wire rack.
Repeat with the remaining dough.

Serving Suggestions

Pair with chocolate and marshmallows for homemade s’mores.
Serve with a cup of tea or coffee.
Use as a base for cheesecake or other desserts.
Enjoy plain as a crunchy snack.

How to Store Graham Crackers

Store the cooled graham crackers in an airtight container at room temperature for up to two weeks. For longer storage, freeze them in a zip-top bag for up to three months.

Additional Tips

If the dough is too sticky to roll out, add a little more flour until it’s manageable.
For a gluten-free version, substitute with gluten-free flour.
To add extra flavor, sprinkle a mixture of cinnamon and sugar on top before baking.
If you don’t have a sourdough starter, you can create a quick version with flour and water mixed with a bit of yeast.