Open-Faced S’mores w/ Sourdough Graham Crackers
Indulge in these Open-Faced S'mores with Sourdough Graham Crackers, featuring homemade graham crackers made with sourdough discard and topped with rich chocolate and homemade marshmallow fluff. These delightful treats offer a unique twist on the classic s'mores, combining the tangy flavor of sourdough with the gooey goodness of marshmallow and chocolate.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
All-purpose flour
Whole wheat flour
Salt
Baking soda
Cinnamon
Salted butter
Brown sugar
Sourdough discard
Honey
Vanilla extract
Water
Granulated sugar
Egg whites
Cream of tartar
Chocolate bars of choice, for making s’mores
Tips for making Open-Faced S’mores with Sourdough Graham Crackers:
Use Active Sourdough Discard: Ensure your sourdough discard is active and bubbly. This adds flavor and helps the graham crackers achieve the right texture.
Chill the Dough: After mixing the graham cracker dough, chill it in the refrigerator for at least 30 minutes. This makes it easier to roll out and cut into shapes.
Roll Evenly: Roll the dough to an even thickness, about 1/8 inch, to ensure the graham crackers bake uniformly. Use a ruler or rolling pin guides to help.
Score the Crackers: Before baking, score the graham crackers with a fork or knife to create perforations. This helps them break evenly after baking.
Bake Until Crisp: Bake the graham crackers until they are golden brown and crisp. This usually takes about 17-20 minutes at 350°F (175°C). Keep an eye on them to prevent burning.
Cool Completely: Allow the graham crackers to cool completely on a wire rack. This helps them become even crisper.
Make Marshmallow Fluff: For the fluff, whip egg whites with sugar and vanilla until stiff peaks form. Use a candy thermometer to ensure the sugar syrup reaches the right temperature (240°F/115°C) before adding to the egg whites.
Toast the Fluff: For an authentic s'mores experience, use a kitchen torch to lightly toast the marshmallow fluff after spreading it on the graham crackers.
Choose Quality Chocolate: Use high-quality chocolate for the best flavor. Melt the chocolate slightly before spreading it on the graham crackers for easy application.
Assemble Just Before Serving: Assemble the open-faced s'mores just before serving to keep the graham crackers from getting soggy.
Storage: Store any leftover graham crackers in an airtight container at room temperature for up to a week. Marshmallow fluff can be stored in the refrigerator for up to a week. Re-whip if needed before using.
Reheat for Freshness: If the graham crackers lose their crispness, reheat them in a preheated oven at 350°F (175°C) for a few minutes to refresh their texture.
Storing Options:
Room Temperature (Graham Crackers): Store the sourdough graham crackers in an airtight container at room temperature for up to a week. This keeps them crisp and ready to use.
Refrigeration (Marshmallow Fluff): Store homemade marshmallow fluff in an airtight container in the refrigerator for up to 2 weeks. Re-whip it if necessary before using to restore its fluffiness.
Separate Storage: Keep the graham crackers and marshmallow fluff stored separately to prevent the crackers from becoming soggy. Assemble the s’mores just before serving.
Freezing (Graham Crackers): For longer storage, freeze the graham crackers. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before using.
Avoid Freezing Marshmallow Fluff: It’s best not to freeze marshmallow fluff, as its texture can become compromised when thawed. Store it in the refrigerator instead.
Reheating Graham Crackers: If the graham crackers lose their crispness, reheat them in a preheated oven at 350°F (175°C) for a few minutes to refresh their texture.
Assembled S’mores (Short-Term): If you need to store assembled open-faced s’mores for a short time, place them in a single layer in an airtight container. Store at room temperature for up to a few hours. Avoid long-term storage of assembled s’mores to prevent sogginess.
Moisture Control: To prevent the graham crackers from becoming soft, you can place a piece of bread or a few saltine crackers in the container. This helps absorb excess moisture and keeps the crackers crisp.
FAQS:
Q: What is sourdough discard, and why should I use it for graham crackers?
A: Sourdough discard is the leftover starter that you remove when feeding your sourdough. Using it in graham crackers adds a tangy flavor and helps reduce food waste, making the crackers both delicious and sustainable.
Q: Can I make the graham cracker dough ahead of time?
A: Yes, you can prepare the dough ahead of time. Wrap it tightly in plastic wrap and refrigerate for up to 3 days. When ready to use, let it come to room temperature before rolling out.
Q: How do I prevent the graham crackers from sticking to the baking sheet?
A: Use parchment paper or a silicone baking mat on your baking sheet. This prevents sticking and makes it easier to remove the crackers after baking.
Q: How do I know when the graham crackers are done baking?
A: The graham crackers are done when they are golden brown and crisp. This usually takes about 17-20 minutes at 350°F (175°C). They will continue to firm up as they cool.
Q: What’s the best way to store the homemade marshmallow fluff?
A: Store homemade marshmallow fluff in an airtight container in the refrigerator for up to 2 weeks. Re-whip if necessary before using to restore its fluffiness.
Q: Can I use store-bought marshmallow fluff instead of homemade?
A: Yes, you can use store-bought marshmallow fluff as a convenient alternative. However, homemade fluff has a fresher taste and can be customized to your sweetness preference.
Q: How do I toast the marshmallow fluff without a kitchen torch?
A: If you don’t have a kitchen torch, you can place the assembled s’mores under a broiler for a few seconds. Watch them closely to prevent burning.
Q: How do I keep the graham crackers crisp after assembling the s'mores?
A: To keep the graham crackers crisp, assemble the s'mores just before serving. Storing assembled s'mores for too long can cause the crackers to become soggy.
Q: Can I freeze the graham crackers?
A: Yes, you can freeze the graham crackers. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Thaw at room temperature before using.
Q: Why did my graham crackers turn out soft instead of crispy?
A: Soft graham crackers can result from underbaking or storing them improperly. Ensure they are baked until golden brown and fully cooled before storing in an airtight container.
Q: How should I store leftover graham crackers and marshmallow fluff?
A: Store leftover graham crackers in an airtight container at room temperature for up to a week. Keep the marshmallow fluff in an airtight container in the refrigerator for up to a week..
For more sourdough dessert recipes, check out my Instagram for:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these open-faced s’mores with sourdough graham crackers. Happy baking!
