Sourdough Discard Graham Crackers

June 5, 2025

about 60 mins.

easy

40–50 crackers

I highly recommend trying these homemade graham crackers, which are slightly sweet, and have a toasty, whole-grain flavor with just a hint of tartness from the sourdough discard. Honestly, they taste so much better than anything you buy in a package from the store.

These crackers are perfect for snacking on, serving with cheese, or as a base for s’mores (my personal favorite). You can cut the dough into traditional rectangles, or maybe make fun shapes for the kids with a gingerbread cutter.

This recipe makes about 35-40 cookies, depending on how thin you roll them out and what size you cut them. The dough comes together in just a few minutes, and if you give it a little extra time to chill it, you’ll get even neater edges when you roll it out.

Whether you’re a sourdough discard enthusiast trying to get the most out of your starter, or you’re just craving a healthy, homemade snack, try these graham crackers.

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Ingredients:

Adjust Servings

	1 cup all-purpose flour
	1/2 cup whole wheat flour (graham flour if available)
	1/2 tsp baking soda
	1/2 tsp salt
	1/2 tsp cinnamon
	1/4 cup brown sugar, packed
	1/4 cup honey
	1/4 cup unsalted butter, melted
	1 tsp vanilla extract
	1/2 cup sourdough discard (unfed, from fridge is fine)

Directions

1. Mix the dry ingredients

Start by grabbing a mixing bowl and add your all-purpose flour and whole wheat flour (or graham flour if you have it on hand). Now sprinkle in the baking soda, salt, and ground cinnamon. Lastly, add the brown sugar—make sure it’s packed into the measuring cup so you get the right amount. Then whisk to make sure the ingredients are evenly combined and there are no lumps.

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2. Add the wet ingredients:

Next, pour in the melted butter (cooled slightly), honey and vanilla extract. Now, grab your sourdough discard and add that in as well. This is what gives the crackers that subtle tangy flavor. Using a sturdy spoon or spatula, stir the mixture until everything is just combined. You’re looking for a soft, pliable dough that holds together well. If it’s feeling too sticky and clings to your hands, just sprinkle in a little more flour, one tablespoon at a time, until it feels workable but not dry.

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3. Chill the dough (optional but helpful):

At this point, you can go straight to rolling if you're in a rush, but for cleaner edges and easier handling, I recommend chilling the dough. Simply shape it into a disc or rectangle, wrap it tightly in plastic wrap or place it in a covered container, and let it rest in the fridge for about 30 minutes. This helps the butter firm up again and makes the dough less prone to sticking when you roll it out.

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4. Preheat the oven:

While the dough is chilling, preheat the oven to 350°F. Line two baking sheets with parchment paper. If you prefer using silicone baking mats, those will work perfectly too.

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5. Roll out the dough:

Lightly flour the work surface and rolling pin to prevent sticking. Take the dough and roll it out to a thin sheet—aim for about 2–3 mm thick, which is roughly ⅛ inch. If the edges crack a bit, just press them back together gently. Now, using a knife, pizza cutter, or even a square cookie cutter, cut the dough into pieces. Traditional graham cracker rectangles around 5x5 cm (2x2 inches) work great.

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6. Poke holes (optional, but classic):

To give your crackers that familiar graham cracker look—and to help them bake evenly—poke a few holes into each one using a fork or skewer.

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7. Bake the crackers:

Carefully transfer the crackers to baking sheets, leaving a bit of space between them. Bake for 15–18 minutes, or until they’re golden brown around the edges. Keep a close eye on them in the last few minutes. Let the crackers cool for a few minutes on the pan. Then transfer them to a wire rack to cool completely.

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