I’ve been making these sourdough graham crackers for quick snacks and late-night s’mores for years — the tang from the discard brightens the classic honey-and-wheat flavor and gives a little extra depth you don’t get from store-bought crackers. They’re crisp, lightly sweet, and perfect when you want a homemade treat that’s more interesting than a plain cookie but still fast and forgiving.
Why you’ll love this dish
This recipe converts sourdough discard into something everyone eats (no funky sour notes — just gentle tang). It’s quick to pull together, uses pantry staples, and yields a crisp, nutty cracker that’s excellent plain, with jam, or crumbled into a crust.
“Crisp, mildly sweet, and a touch tangy — a simple way to use up discard with bakery-level results.” — home baker review
Reasons to try it:
- Waste-not: turns discard into delicious snacks.
- Kid-friendly: mild, sweet, and great for dipping in chocolate or nut butter.
- Versatile: eat as-is, use for s’mores, or press into a pie crust.
- Fast: active hands-on time is short; most of the wait is a 30-minute chill.
Preparing Sourdough Graham Crackers
Step-by-step overview
- Mix dry ingredients. Cut cold butter in until mixture resembles damp sand.
- Knead in sourdough discard, honey, and vanilla until a cohesive dough forms.
- Chill shaped dough, then roll thin, trim, cut, dock, and bake at 350°F until edges brown.
- Cool completely to crisp up.
This short roadmap helps you pace the work: chilling keeps the butter firm so the crackers stay flaky; a thin roll and a hot oven give crisp edges.
What you’ll need
- 1 cup (120 g) whole wheat flour
- ½ cup (60 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ teaspoon Diamond Crystal kosher salt (If using Morton/table salt, use ¼ teaspoon or weigh salt — table salt is denser.)
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup (113 g / 1 stick) unsalted butter, cold and cut into ½-inch cubes (keep it chilled)
- ½ cup (100 g) sourdough starter discard (unfed/discard is fine)
- 1 tablespoon (21 g) honey
- 1 teaspoon vanilla extract
Notes and substitutions:
- For a darker, more molasses-like flavor, swap 1–2 tablespoons of the granulated sugar for brown sugar.
- To make these vegan, replace butter with a vegan stick butter and the honey with maple syrup (texture will vary).
- If you don’t have whole wheat, use all-purpose only — the crackers will be lighter but still tasty.
Directions to follow
- Preheat nothing yet — start by whisking. In a large bowl, whisk together whole wheat flour, all-purpose flour, sugar, kosher salt, baking powder, and baking soda.
- Add the cold, cubed butter to the dry mix. Using your fingertips, pinch and rub the butter into the flour until the mixture holds together when squeezed and no large butter chunks remain. It should be like damp, coarse sand. Don’t overheat the butter with your hands.
- Add the sourdough discard, honey, and vanilla. Knead just until a cohesive dough forms; stop when it comes together. Overworking will make tough crackers.
- Divide the dough into two equal pieces. Shape each into a 1-inch-thick square. Wrap each square tightly in plastic wrap or beeswax wrap. Chill in the refrigerator for 30 minutes.
- About 10 minutes before the chill ends, preheat your oven to 350°F (177°C). Line a baking sheet with parchment.
- Work with one dough square at a time. Lightly dust the dough and a sheet of parchment with flour. Roll the dough to about 1/8-inch thickness on the parchment, aiming for a rectangle or square. Keep the other portion in the fridge until ready.
- Trim the edges with a pizza cutter or sharp knife for even sides. Cut the rolled dough into desired shapes (squares or rectangles are classic). Dock each cracker with a fork — pierce each piece to let steam escape. Leave them connected in the sheet (don’t separate).
- Transfer the parchment with the cut crackers onto the baking sheet. Bake 12–15 minutes, watching closely. Pull them when the edges are just turning golden brown. They can go from perfect to burnt quickly.
- Let the crackers cool on the baking sheet until firm, then transfer to a wire rack to cool completely. They will crisp up as they cool. Break into individual pieces and enjoy.
What to serve it with
- Classic s’mores: roasted marshmallow and chocolate between two crackers.
- Savory pairing: spread goat cheese and honey or cream cheese and smoked salmon for a grown-up bite.
- Sweet toppings: nut butter with sliced banana, lemon curd, or jam.
- Crust use: pulse baked crackers into crumbs with melted butter for a graham-cracker pie or cheesecake crust.
Presentation tip: stack them in a small wooden board with bowls of dipping chocolate and fruit for a simple entertaining platter.
Storage and reheating tips
- Room temperature: Store completely cooled crackers in an airtight container at room temperature for up to 7 days. Keep away from humidity.
- To extend freshness: add a small packet of rice or a folded paper towel to absorb moisture.
- Freezing: Freeze baked crackers in a zip-top bag (remove as much air as possible) for up to 3 months. Thaw at room temperature — they’ll regain crispness.
- Reheating: For a few minutes of extra crunch, warm in a 300°F oven for 3–4 minutes. Don’t overheat.
Food safety: the discard in this recipe is used raw then baked; ensure the crackers reach oven temperature and follow storage guidelines; discard any crackers that smell off or have visible mold.
Pro chef tips
- Keep the butter cold: work quickly or chill your hands/utensils to prevent the butter from melting into the flour. Cold butter = flakier texture.
- Roll thin and even: aim for 1/8-inch thickness for crispness. Uneven dough gives mixed results.
- Dock generously: piercing each piece prevents bubbling and keeps an even bake.
- Bake on middle rack: gives even browning. Rotate once if your oven has hot spots.
- Trim and keep the sheet intact: baking crackers attached helps them bake uniformly; break apart after cooling.
- Salt conversion: Diamond Crystal kosher measures differently than table salt. If using Morton or table salt, reduce the salt quantity by about half. When in doubt, weigh your salt.
Creative twists
- Cinnamon-honey grahams: add 1 teaspoon ground cinnamon and swap 1 tablespoon sugar for molasses.
- Chocolate-dipped: half-dip cooled crackers in melted dark chocolate; chill until set.
- Nutty crunch: fold in 2 tablespoons finely ground toasted almonds or oat flour for texture (reduce whole wheat slightly).
- Gluten-free: use a 1:1 gluten-free all-purpose flour blend and increase binder by 1 teaspoon ground flax + 2 tablespoons water (let sit 5 minutes). Results will be more fragile.
- Savory herb crackers: omit honey, add 1 teaspoon mixed dried herbs and a pinch of black pepper for a more savory snack.
Helpful answers
Q: Can I use active starter instead of discard?
A: Yes — active starter works, but it may add more tang and a little extra moisture. If the dough seems too wet, add a tablespoon of flour at a time until it’s manageable.
Q: How do I get perfectly crisp crackers?
A: Roll to 1/8-inch, bake until edges just brown, and cool completely on a rack. Thin dough and full cooling are the two keys to crispness.
Q: Can I make the dough ahead?
A: Yes. Wrapped dough can chill up to 24 hours. Bring it back to cold-chilled state in the fridge before rolling, or let sit 10–15 minutes if it’s very firm.
Q: How long do homemade graham crackers last?
A: Stored airtight at room temperature, 5–7 days. Use the freezer for anything longer.
Conclusion
If you want another sourdough graham cracker take to compare, this Homemade Sourdough Graham Crackers – Farmhouse on Boone recipe offers a lovely twist on technique and flavor. For a simple s’mores-focused version and serving ideas, see Sourdough Graham Crackers – Little Spoon Farm.
Sourdough Graham Crackers
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- ½ cup all-purpose flour
- ½ cup granulated sugar For a darker flavor, replace 1–2 tbsp with brown sugar.
- ½ teaspoon Diamond Crystal kosher salt Use ¼ teaspoon if using Morton/table salt.
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
Wet Ingredients and Additions
- ½ cup unsalted butter, cold and cubed Keep it chilled.
- ½ cup sourdough starter discard Unfed/discard is fine.
- 1 tablespoon honey Can be replaced with maple syrup for a vegan version.
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a large bowl, whisk together whole wheat flour, all-purpose flour, sugar, kosher salt, baking powder, and baking soda.
- Add the cold, cubed butter to the dry mix. Using your fingertips, pinch and rub the butter into the flour until the mixture holds together when squeezed.
- Add the sourdough discard, honey, and vanilla. Knead just until a cohesive dough forms; do not overwork.
- Divide the dough into two equal pieces and shape each into 1-inch-thick squares. Wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
Baking
- Preheat the oven to 350°F (177°C) about 10 minutes before the dough chill is completed.
- Roll one dough square to about 1/8-inch thickness on floured parchment paper.
- Trim the edges and cut into desired shapes. Dock each cracker with a fork.
- Transfer parchment with the cut crackers onto the baking sheet and bake for 12–15 minutes until edges are golden brown.
- Cool the crackers on the baking sheet then transfer to a wire rack to cool completely.
