I have been baking with sourdough for years, and my discard jar has inspired some of my most-loved recipes. These homemade sourdough graham crackers are one of them. After testing batch after batch to get the texture just right, the sweetness perfectly balanced, and the snap exactly where I wanted it, this is the recipe I keep coming back to! They are made with real ingredients, naturally sweetened with honey and brown sugar, and use the sourdough discard in your fridge! If you have been searching for a from-scratch graham cracker recipe that actually works, this is it!
My family is completely obsessed with these crunchy little squares, and honestly, I am not surprised! The moment I pull a warm baking sheet out of the oven, everyone appears in the kitchen.
We find every excuse to eat them. The kids pack them in lunchboxes and dip them in peanut butter after school. We crush them for cheesecake crusts (like in my lemon cheesecake bars) and no-bake desserts like my strawberry icebox cake!
On summer nights, they are the only graham cracker we will use for s'mores because the flavor is so much richer than anything from a box. I have even served them on a snack board with sharp cheddar and sliced apples, and guests always ask what they are.
Jump to:
- Ingredients For Sourdough Graham Crackers
- Substitutions and Variations
- How to Make Sourdough Discard Graham Crackers
- Tips and Tricks
- How To Store Sourdough Graham Crackers
- How To Serve Sourdough Graham Crackers
- Can I use active sourdough starter instead of discard?
- Why is my dough too sticky to roll?
- More Cracker Recipes
- 📖 Recipe
Ingredients For Sourdough Graham Crackers
Before you start, pull everything out and let your cold items come to room temperature. Softened butter in particular will make a noticeable difference in how easily your dough comes together. Here is what you need for these sourdough discard graham crackers.
- Sourdough discard (unfed, straight from the fridge is fine). I always have a jar of sourdough discard in my fridge to make sourdough brownies, sourdough discard bread, or sourdough discard coffee cake!
- Honey. Whatever your favorite kind of honey is.
- Brown sugar. Packed tightly into the measuring cups.
- Butter. Softened to room temperature. Everyone always says to bake with unsalted butter but I like to use salted butter when baking and I won't apologize for it!
- Flour. To get the most flavor and texture out of these graham crackers we'll be using both whole wheat flour and all purpose flour.
- Leavening agents. We'll be using both baking soda and baking powder.
- Flavorings. Grab your vanilla extract, cinnamon, and a little bit of sea salt for this recipe.
- Optional Cinnamon Sugar Topping. This adds even more flavor but it's totally optional! If you want them plain, feel free to just leave them plain. You'll need granulated sugar and cinnamon.
The combination of whole wheat flour and purpose flour gives these crackers that classic graham flavor and a hearty, slightly nutty flavor. The honey provides natural sweetness while keeping things moist before baking, and the brown sugar adds a subtle molasses richness that complements the sourdough tang. The sea salt is a small but necessary touch!
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
- Flour. You can use all whole wheat flour for a heartier, nuttier cracker, or all purpose flour for a lighter texture. The combination of both gives the most classic result.
- Sweeteners. Maple syrup works in place of honey. Coconut sugar can be swapped for brown sugar in a one-to-one ratio.
- Spices. Double the cinnamon, or add a pinch of ginger and cloves for a spiced variation that is especially wonderful in the fall.
- Cinnamon Sugar Topping. Do not skip this if you want that classic graham cracker coating. Simply mix two tablespoons of sugar with half a teaspoon of cinnamon and sprinkle it generously over the dough right before the crackers go into the oven. It bakes into a slightly caramelized, crackly crust that adds incredible texture and sweetness.
- Chocolate Dip. Once cooled, dip the crunchy little squares in melted dark or milk chocolate for an yummy treat that feels almost like a fancy biscuit.
- Extra Salt. A light sprinkle of flaky sea salt over the tops before baking adds a sophisticated sweet-and-salty balance that is hard to stop eating.
How to Make Sourdough Discard Graham Crackers
Step 1
In a large bowl, beat the softened butter, brown sugar, and honey together until light and fluffy, about 2 minutes. Add the sourdough discard and vanilla extract and mix until combined.
Step 2
In a separate bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, and sea salt. Add the dry ingredients to the wet ingredients and stir until a dough forms. It will be slightly sticky.
Step 3
Divide the dough in half, flatten each portion into a disc, and wrap in plastic wrap. Refrigerate for at least 1 hour (or overnight).
Step 4
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Remove one disc of dough from the refrigerator. On a lightly floured surface (or between two sheets of parchment), use a rolling pin to roll the dough to about ⅛-inch thickness.
Step 5
Use a pizza cutter to cut the dough into squares or rectangles with clean edges, about 2 by 2 inches. Transfer to the prepared baking sheet. Use a fork to dock (poke holes in) each cracker.
Step 6
Mix together the cinnamon sugar topping and sprinkle generously over the crackers. Bake for 12 to 15 minutes, until the edges are golden brown and the tops look set. They will firm up as they cool. Transfer to a rack and let cool completely before storing. Repeat with the second disc of dough.
Tips and Tricks
- Chill the dough. After mixing your wet ingredients and dry ingredients together in a large bowl, refrigerate the dough for at least one hour before rolling. Cold dough is far easier to work with and holds its shape much better in the oven. Overnight chilling works too!
- Roll thin and even. Aim for about ⅛ inch thickness. Thinner crackers bake up crunchier, while thicker ones will be softer and more cookie-like. Use a rolling pin on a lightly floured surface, or roll the dough directly between two sheets of parchment for the cleanest results.
- Use a pizza cutter. Once your dough is rolled out, a pizza cutter is the easiest way to score clean edges and cut uniform squares or rectangles. It moves quickly and gives you that tidy, professional look without tearing the dough.
- Dock with a fork. Before the dough goes into the oven, use a fork to poke holes across the surface of each cracker. This is called docking, and it prevents the crackers from puffing up unevenly. It also gives them that signature graham cracker look.
- Watch the oven carefully. These crackers go from perfectly golden to over-baked quickly. Start checking at the 12-minute mark. The edges should look slightly darker than the centers, and the crackers will feel soft when they first come out but will firm up as they cool on a rack.
- Use parchment paper. Lining your baking sheet with parchment ensures the crackers release easily and bake evenly. Unbleached parchment is a great choice if you are keeping things clean and simple.
How To Store Sourdough Graham Crackers
Once your crackers are completely cool (and this step matters, so resist the urge to seal them up early), transfer them to an airtight container. Stored at room temperature, they will stay crisp and delicious for up to one week.
If you want to extend their shelf life, you can freeze homemade sourdough graham crackers in a freezer-safe airtight container for up to three months. Let them thaw at room temperature for about 30 minutes before serving.
Avoid storing them in the refrigerator, as the humidity can make them go soft more quickly than keeping them at room temperature in a sealed container.
How To Serve Sourdough Graham Crackers
The most classic use is, of course, s'mores. These homemade sourdough graham crackers hold up beautifully to roasted marshmallows and melted chocolate. The slightly tangy, honeyed flavor makes the whole combination taste even better than the original.But the uses go well beyond the campfire.
Serve them alongside a strawberry fruit dip or a whipped feta dip as a dipper, or crush them and use them as a cheesecake crust. The flavor of a sourdough graham cracker crust is truly something special and will add a little something any cheesecake recipe you love.
They also make a genuinely satisfying everyday snack, especially for kids. Pack the crunchy little squares in a lunchbox, set them out with nut butter for dipping, or just enjoy them plain with a cup of tea or coffee alongside a sourdough coffee cake. They are hearty enough to be filling and sweet enough to feel like a treat.
For entertaining, arrange them on a board with soft cheeses, dried fruit, and dark chocolate. The honey-forward flavor and gentle tang from the sourdough make these crackers surprisingly sophisticated and much more interesting than anything from a box.
Can I use active sourdough starter instead of discard?
Yes. Both active starter and unfed sourdough discard work in this recipe. Discard is more commonly used because this is a great way to reduce waste, but an active starter will not hurt the final result.
Why is my dough too sticky to roll?
This usually means the dough needs more chill time. Return it to the refrigerator for another 30 minutes. You can also lightly flour your rolling pin and work surface, or roll between two sheets of parchment to prevent sticking.
Did you make this recipe and love it?
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📖 Recipe
Sourdough Discard Graham Crackers
Ingredients
- ½ cup Sourdough discard
- ¼ cup Honey
- ¼ cup Brown sugar
- 6 tablespoon Butter softened
- 1 teaspoon Vanilla Extract
For The Dry Ingredients
- 1 cup Whole Wheat Flour
- ¾ cup All Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ¼ teaspoon Sea Salt
For the Topping
- 2 tablespoon Sugar
- ½ teaspoon Cinnamon
Instructions
- In the bowl of a stand mixer, beat the butter, brown sugar, and honey until fluffy. Mix in discard and vanilla.
- Whisk dry ingredients, then stir into the wet ingredients until a slightly sticky dough forms.
- Divide in half, flatten into discs, wrap, and chill at least 1 hour.
- Preheat oven to 350 F. Line a baking sheet with parchment.
- Roll one disc to ⅛-inch thickness on a floured surface or between two sheets of parchment.
- Cut into 2-inch squares with a pizza cutter, transfer to the baking sheet, and dock with a fork.
- Sprinkle with cinnamon sugar topping.
- Bake 12 to 15 minutes until edges are golden. They firm up as they cool on a rack. Then repeat with the second disc.
Notes
- Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
- For thinner, crunchier crackers, roll to just under ⅛ inch.
- For a cheesecake crust, pulse cooled crackers in a food processor with melted butter and a pinch of sugar.
- These are a wonderful first sourdough discard recipe for bakers who are new to using sourdough starters.
Alex Al-'Adil says
This recipe is less acidic than the regular Grahom Crackers more on the alkaline side..less mucus forming, when you eat more than one.