The first time I made these graham crackers, I used my sourdough discard because I hated wasting the tangy batter.
They turned out crisp, slightly nutty, and perfectly portable — a pantry snack that felt homemade without fuss.
This recipe is simple, forgiving, and uses everyday ingredients you probably already have.
If you bake regularly, this is a joyful little way to use discard and make something children and adults both devour.
Why You’ll Love This Recipe
- Uses sourdough discard so nothing goes to waste.
- Fast: dough comes together in one bowl and bakes in about 12 minutes.
- Tender, crisp texture that holds up as a snack or for s’mores.
- Sweetened lightly with brown sugar and honey for depth, not cloying sweetness.
- Totally customizable — add spices, seeds, or swap sweeteners.
These crackers are thin and crisp with a delicate snap that crumbles just enough when you bite. The sourdough discard gives a whisper of tang that balances the toasty brown-sugar flavor. The edges brown gently while the center stays slightly tender if you don’t overbake, giving you that classic graham-cracker bite.
"Five stars — used my discard, and they tasted better than store-bought. Perfect for s’mores and lunchbox snacks!" — reader review
Key Ingredients
Sourdough discard (1 cup)
Sourdough discard is the star here. It brings acidity that brightens the flavor and a little extra moisture so the dough stays tender. Use active discard from a fed starter for the best fragrance, but unfed discard works fine too.
Brown sugar (1/2 cup)
Brown sugar adds both sweetness and molasses-like depth that mimics traditional graham crackers. Dark brown sugar gives a richer, more caramelized flavor; light brown keeps things milder. Pack the cup gently when measuring for consistent results.
All-purpose flour (2 cups)
Flour provides structure and the familiar crumb of a graham cracker. Spoon and level the flour into your measuring cup to avoid dense dough. For a nuttier profile, swap up to half with whole wheat pastry flour, but keep the total weight similar.
Melted butter (1/2 cup)
Butter carries flavor and creates the flakiness and crisp snap in the finished cracker. Use unsalted to control sodium, or salted if you’re short on time and want a minute of extra seasoning. Let the butter cool slightly before mixing so it won’t cook the sugars or discard.
Full ingredient list:
- 1 cup sourdough discard
- 1/2 cup brown sugar
- 1/4 cup honey or maple syrup
- 1/2 cup melted butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare the oven and sheet
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper so crackers release cleanly and you don’t need extra butter or oil on the sheet.
Pro Tip: If you like uniformly browned crackers, place the rack in the center of the oven and rotate the sheet halfway through baking.
Step 2: Combine the wet ingredients
In a large bowl, whisk together the sourdough discard, brown sugar, honey (or maple syrup), and melted butter until smooth and homogenous. Add the vanilla extract and stir briefly to combine. The mixture will be glossy and slightly thick from the sugars and butter.
Pro Tip: If your melted butter is very hot, let it cool for a few minutes before adding to prevent cooking the eggs in some discard blends or making the mixture separate.
Step 3: Whisk the dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed. This ensures that each cracker has the correct lift and that salt isn’t concentrated in one spot.
Pro Tip: Sift the flour if it’s clumpy or has been sitting in the pantry. A light whisk is usually enough to avoid lumps.
Step 4: Bring the dough together
Gradually add the dry mixture to the wet mixture, stirring with a wooden spoon or sturdy spatula until a dough forms. It should come together without being sticky; if it feels wet, add a tablespoon of flour at a time until manageable.
Pro Tip: Don’t overmix — stop as soon as the flour is incorporated. Overworking the dough will make crackers tougher instead of crisp.
Step 5: Roll and cut
On a lightly floured surface, roll the dough to about 1/4 inch thickness. Use a knife, pizza cutter, or cookie cutters to cut into desired shapes. Transfer the cut crackers to the prepared baking sheet, leaving a small gap for browning.
Pro Tip: Chill the rolled sheet of dough on the baking sheet for 10–15 minutes if it becomes soft while working. Chilled dough cuts cleaner and keeps edges sharp.
Step 6: Bake until golden
Bake for about 10–12 minutes, watching for edges to take on a gentle golden hue. Baking time depends on thickness and oven variance; thin crackers may be ready closer to 10 minutes.
Pro Tip: Pull crackers out when they’re slightly softer than you expect — they’ll crisp as they cool and you’ll avoid overbaking.
Step 7: Cool and enjoy
Let the crackers cool completely on a wire rack before serving. Cooling helps them finish crisping and prevents breakage when you pick them up.
Pro Tip: For extra crunch, turn the oven off, leave the crackers inside with the door propped open for 5–10 minutes, then transfer to a rack.
Expert Tips for Success
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Temperature matters: Keep your oven calibrated. A 25°F difference can mean the difference between perfectly golden crackers and burnt edges. Use an oven thermometer to confirm actual temperature.
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Consistent thickness: Use a rolling pin guide or two wooden dowels of the same thickness to roll the dough evenly. Even thickness ensures uniform bake times and prevents some crackers from being undercooked while others overbrown.
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Chill when needed: If your kitchen is warm or the butter softens the dough too much, chill the dough for 15–20 minutes. Cold dough is easier to handle and yields crisper edges.
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Work in small batches: Rolling and cutting a smaller portion of dough at a time prevents the remaining dough from overworking or becoming too warm. Keep unused dough refrigerated.
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Watch the first batch: Ovens vary. Time the first pan and adjust subsequent batches by a minute or two as needed. Note whether your oven’s hot spots require rotating pans.
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Texture control: For a more tender cracker, add 1 tablespoon milk or an extra teaspoon of honey to the wet mix. For snappier crackers, roll slightly thinner and bake on the shorter end of the time range.
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Flavor layering: Toast a tablespoon of flour in a dry skillet for a minute before using for a subtle, toasty depth. Or sprinkle coarse sugar or flaky sea salt on top before baking for a professional finish.
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Troubleshooting cracks: If dough cracks while rolling, it’s too dry — add a teaspoon of honey or milk and knead gently until pliable. If dough is sticky, chill briefly and dust your surface lightly with flour.
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Make-ahead technique: For parties, bake crackers up to 3 days ahead and store them airtight at room temperature. They’ll stay crisp if completely cooled before sealing.
Storage & Freezing
Room temperature storage: Store fully cooled crackers in an airtight container at room temperature. Use a wide-mouth container or layer with parchment to avoid breakage. They stay crisp for up to a week.
Fridge storage: Refrigeration is not recommended for long-term crispness; the moisture in the fridge can soften crackers. If you must, seal them tight and bring to room temperature before serving; they’ll regain some snap after sitting uncovered for 20–30 minutes.
Freezing: To freeze, place cooled crackers in a single layer on a baking sheet to flash-freeze for 1 hour. Transfer to a freezer-safe bag or airtight container with parchment between layers to prevent sticking. Frozen crackers will keep for up to 3 months.
Thawing and reheating: Thaw at room temperature for 30–60 minutes. For extra crispness, reheat on a baking sheet at 300°F (150°C) for 5–7 minutes, watching carefully to avoid browning. This refreshes the texture without drying them out.
Packaging for gifting: Layer crackers with parchment in a sturdy tin or cookie box. Add a silica packet or small piece of folded paper towel to absorb any excess moisture for longer shelf life.
Variations & Substitutions
Spiced graham crackers: Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground ginger to the dry mix for classic spice notes. You can also include a pinch of nutmeg for warmth.
Whole-wheat twist: Substitute up to half the all-purpose flour with whole wheat pastry flour for nuttier flavor and an authentic graham profile. Because whole-grain flours absorb more liquid, you may need an extra teaspoon or two of honey or a splash of milk.
Vegan swap: Replace butter with coconut oil (melted) and use maple syrup instead of honey to make the recipe vegan. Flavor will skew slightly coconutty and less buttery, which many people enjoy.
Seeded crackers: Press chia, sesame, or flax seeds into the tops of the cut crackers before baking for texture and a nutritional boost.
Chocolate-dipped: Once cooled, dip one end in melted dark chocolate and let set on parchment for an indulgent twist that pairs beautifully with milk or coffee.
Salted tops: Brush tops lightly with beaten plant milk or water and sprinkle with flaky sea salt for a sweet-salty contrast.
Frequently Asked Questions
Q: Can I use active sourdough starter instead of discard?
A: Yes, you can use active starter, but remember it will contribute more lift and acidity. Reduce any additional rising time expectations — this recipe is a quick-bake, not a yeast-risen dough. Active starter may make the dough slightly tangier.
Q: My crackers puffed up in the oven. What went wrong?
A: Puffing usually means the dough was too warm or there were air pockets. Dock the surface with a fork before baking to release trapped air and roll to uniform thickness. Also ensure baking soda is evenly mixed into the flour.
Q: Can I make these gluten-free?
A: You can try a 1:1 gluten-free flour blend that’s meant for cookies, but results vary. Use a blend with xanthan gum for structure, and expect a slightly different crumb and flavor. Roll gently and bake carefully to avoid overbrowning.
Q: How do I get perfectly square or rectangle crackers?
A: Roll to a rectangle on parchment and use a ruler with a pizza cutter or knife to trim and cut squares. Chill briefly before cutting to maintain shape. Dock edges if you want the classic perforated look.
Q: Are these suitable for s’mores?
A: Absolutely. These crackers crisp up nicely and hold mini marshmallows and chocolate. For sturdier s’mores, bake a little thicker or double up two crackers per sandwich.
Final Thoughts
This sourdough discard graham cracker recipe is one of those small kitchen wins — minimal fuss, zero waste, and big on flavor.
Try one variation and then another; once you’ve made a batch, you’ll never reach for the box again.
Please leave a star rating in the recipe card below and pin this to your favorite Pinterest board if you love a good pantry hack.
Conclusion
For another take on sourdough graham crackers and useful photos to guide you, see this helpful guide from Homemade Sourdough Graham Crackers – Farmhouse on Boone.
If you want a deeper dive into discard-based cracker science and variations, check out The Best Sourdough Discard Graham Crackers Recipe – Living Bread Baker.
Sourdough Discard Graham Crackers
Ingredients
Main Ingredients
- 1 cup sourdough discard Use active discard from a fed starter for best results.
- 1/2 cup brown sugar Dark brown sugar gives a richer flavor.
- 1/4 cup honey or maple syrup Choose based on preference.
- 1/2 cup melted butter Use unsalted butter for more control over sodium.
- 2 cups all-purpose flour Can substitute up to half with whole wheat pastry flour.
- 1 teaspoon baking soda Ensure it's evenly mixed.
- 1/2 teaspoon salt Enhances flavor.
- 1 teaspoon vanilla extract Adds depth of flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together sourdough discard, brown sugar, honey (or maple syrup), and melted butter until smooth. Add vanilla extract and stir briefly.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until a dough forms. Adjust with more flour if it feels too wet.
- Roll the dough to about 1/4 inch thickness on a lightly floured surface and cut into desired shapes.
- Transfer cut crackers to the prepared baking sheet, leaving some space between them.
Baking
- Bake for about 10-12 minutes, until the edges are golden.
- Let cool on a wire rack completely before serving.
