Sourdough Discard Graham Crackers
These are the graham crackers that ruined store-bought for our whole family. Crispy, warmly spiced, and sweetened with honey and brown sugar, they have a depth of flavor that comes from real food ingredients and a little sourdough discard magic. Make one batch and you will never go back.
Servings: 24 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.