Honey Cinnamon Sourdough Graham Crackers Fermented Overnight
These honey cinnamon sourdough graham crackers are fermented overnight for easier digestion and the best flavor. You can use sourdough discard or an active starter. Kids love these perfectly crispy, wholesome, and delicious cinnamon graham crackers!
- Prep Time: 15 minutes
- fermentation time: 12 hours
- Cook Time: 15 minutes
- Total Time: 12 hours 30 minutes
- Yield: 45 crackers
- Category: snack
- Method: bake
- Cuisine: American
Ingredients
- 200 grams organic whole wheat flour
- 100 grams organic all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ tsp cinnamon
- 113 grams salted butter, room temp
- 70 grams light brown sugar
- 70 grams raw honey
- 150 grams sourdough starter (active or discard)
Instructions
- Combine the whole wheat flour, all-purpose flour, baking soda, salt, and cinnamon in a bowl.
- In a separate bowl, cream the honey, brown sugar, sourdough starter, and butter together.
- Fold the dry ingredients into the wet ingredients until evenly combined. The mixture should be thick, like cookie dough.
- Shape the dough into a small slab and wrap it tightly in parchment paper. Ensure all the dough is wrapped and covered.
- Refrigerate overnight, and then proceed to the next step.
- Preheat the oven to 350° F.
- Cut the cold dough in half to work in batches.
- Lightly flour your countertop and the top of the cold dough. Using a rolling pin, evenly roll out the dough to about 1/8 inch thick.
- Cut the dough into even 2×2.5 inch rectangles. (Any dough you trim off can be combined, re-chilled, and rolled out again for more crackers; You can wrap, bag and freeze left over dough to bake more crackers later).
- Transfer the cut cracker dough to a parchment-lined baking sheet, leaving about 1/2-inch space between the crackers.
- Poke holes in each cracker using a toothpick to prevent them from puffing up too much. Place the sheet pan of crackers in the freezer for 10 minutes before moving them directly from the freezer into the preheated oven. (this pre-bake chill is important for proper texture)
- Bake the crackers for about 15 minutes until they brown around the edges. Midway through, rotate the baking sheet.
- When browned and crisped to your liking, remove the crackers from the oven and allow them to cool completely.
- Store crackers in an air-tight container at room temperature for about two weeks.
