Homemade Sourdough Discard Graham Crackers

Did you know you can make your own homemade graham crackers? These homemade sourdough discard graham crackers are simply irresistible. Whip up these delectable treats using whole grains and sourdough discard that might have otherwise gone to waste. These graham crackers strike the perfect balance between wholesome goodness and a sweet, tempting flavor that will have your kids clamoring for more. With their rustic charm and deliciousness, these sourdough discard graham crackers have become the most requested snack at our house– satisfying cravings and leaving smiles on the faces of everyone who tastes them.

Ingredients in Homemade Sourdough Discard Graham Crackers

Whole Wheat Flour: Choose a whole wheat flour that you love the taste of! This is what provides the graham crackers with that whole grain taste and flavor.

Unsalted Butter: I always bake with unsalted butter. It allows me to control the flavor in my baked goods — there is no standard for the amount of salt used in salted butter, so you cannot predict how much salt has been added.

Sourdough Discard: I use 100% hydration sourdough discard in discard recipes. You can also use fresh, bubbly sourdough starter or discard that’s been in your refrigerator for a week.

Baking Soda: This is the leavening agent for these crackers. They don’t rise much, but they do puff up in the oven while baking.

Salt: Salt enhances flavor. Don’t forget to add it!

Cinnamon: I love the flavor of cinnamon in graham crackers. Add a little extra if you like them extra cinnamony.

Brown Sugar: Brown sugar adds sweetness and another depth of flavor to these graham crackers

Honey: These graham crackers definitely have the forward flavor of honey in them. If you prefer less honey flavor, you can decrease the amount of honey and increase the amount of brown sugar. You may need to add a little extra milk if you do this to compensate for the liquid.

Vanilla Extract: Vanilla extract enhances the sweetness of the graham crackers

Milk: Any milk will work in this recipe. It is added as needed if the dough is too crumbly.

What do Homemade Sourdough Discard Graham Crackers Taste Like?

Homemade sourdough discard graham crackers are not quite the same as graham crackers from the store. They are a little more crispy and definitely have more flavor than store-bought crackers. I love adding young sourdough discard to my crackers because I don’t love a big sourdough flavor in sweet baked goods! I love these homemade sourdough discard graham crackers because they taste so delicious and are made with good, wholesome ingredients. Win-win! Graham crackers from a package on the left. Homemade crackers on the right.

Mixing Together Graham Cracker Dough

Begin by mixing together the dry and wet ingredients separately.

  • Dry Ingredients: In a small bowl, whisk together the whole wheat flour, salt, baking soda and cinnamon. Set aside.
  • Wet Ingredients: Whip together the butter and brown sugar with a hand mixer until mixed. Add the sourdough discard and honey. Mix until light and fluffy. Add the vanilla extract and a little splash of the milk. Whip again until light and fluffy.

Pour the dry ingredients on top of the wet ingredients and mix together with a spatula. If the dough is crumbly, add a little bit more milk until the dough comes together. It should not be sticky but will clump together to form a ball.

Refrigerate the Dough

Cover the dough and stick in the refrigerator for an hour or up to 24 hours. This makes it easy to break the recipe up into a couple of days to fit your schedule. The dough should be chilled before rolling out. It gives a flakier graham cracker and enhances the flavor.

Roll Out and Cut Into Crackers

Shape the dough into two equal sized discs. Line a half sheet pan (18 by 13 inches) with parchment paper. Take the first disc of dough and roll out on a floured pastry mat to about 15 by 11 inches. If the dough sticks, add more flour to the bottom and top. Use a pizza cutter and cut the dough into 12 equal pieces. Cut off the edges as desired with the pizza cutter. Take a fork and pierce the dough a few times on each piece. Place the crackers on the parchment paper. Repeat with the other disc of dough. 

Note: Baking the crackers as one large sheet will keep the edges crispy but the middle not quite as crispy. If you want the entire cracker to be crispy, you’ll need to separate the crackers from each other for baking.

Bake Homemade Sourdough Graham Crackers

Preheat oven to 350 degrees F. Bake crackers for 12-15 minutes until crisp on the edges. Pull out of the oven and cut again with the pizza cutter (if they are in one big sheet) to separate. Let the crackers cool completely before enjoying!

Looking for More Delicious Sourdough Discard Recipes?

Frequently Asked Questions

How do I store leftover homemade sourdough discard graham crackers?

I store them in an airtight container on my counter for up to a week.

Can I use these graham crackers for s’mores?

Yes! The crackers aren’t quite as crumbly as store-bought graham crackers but I find the flavor pairs so well with a gooey marshmallow and chocolate.

The dough was very sticky. Help!

Add a little more flour while you are rolling out the dough. I add flour throughout the rolling process to keep the dough from sticking to the pastry mat or countertop.

Homemade Sourdough Discard Graham Crackers

Amy
Homemade graham crackers with sourdough discard are just downright yummy! They strike the perfect balance between the wholesome goodness of 100% whole wheat flour and sourdough discard paired with sweet brown sugar and honey. Make some today and they'll become your family's new favorite snack!
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Course Crackers, Snack
Cuisine American
Servings 24 graham crackers

Ingredients
  

  • 230 grams whole wheat flour about 1 2/3 cup
  • 7 grams baking soda about 1 teaspoon
  • 3 grams ground cinnamon about 1 teaspoon
  • 3 grams salt about 1/2 teaspoon
  • 113 grams unsalted butter, softened 8 Tablespoons
  • 240 grams brown sugar, packed about 1 cup
  • 113 grams sourdough discard about half cup
  • 110 grams honey about 1/3 cup
  • 15 grams vanilla extract about 2 teaspoons
  • 10-20 grams milk, as needed see recipe notes

Instructions
 

  • Dry Ingredients: To a small bowl, whisk together the dry ingredients: whole wheat flour, baking soda, ground cinnamon and salt. Set aside.
  • Wet Ingredients: Whip together the butter and brown sugar with a hand mixer until mixed. Add the sourdough discard and honey. Mix until light and fluffy. Add the vanilla extract and a little splash of the milk. Whip again.
  • Mix: Pour the dry ingredients on top of the wet ingredients and mix together with a spatula. If the dough is crumbly, add a little bit more milk until the dough comes together. It should not be sticky but will clump together to form a ball.
  • Chill Dough: Cover the dough and chill for an hour or up to 24 hours.
  • Roll Out: Shape the dough into two equal sized discs. Line a half sheet pan (18 by 13 inches) with parchment paper. Take the first disc of dough and roll out on a floured pastry mat to about 15 by 11 inches. If the dough sticks, add more flour to the bottom and top. Use a pizza cutter and cut the dough into 12 equal pieces. Cut off the edges as desired with the pizza cutter. Take a fork and pierce the dough a few times on each piece. Place the crackers on the parchment paper. Repeat with the other disc of dough. Note: Baking the crackers as one large sheet will keep the edges crispy but the middle not quite as crispy. If you want the entire cracker to be crispy, you'll need to separate the crackers from each other for baking.
  • Bake: Preheat oven to 350 degrees F. Bake crackers for 12-15 minutes until crisp on the edges. Pull out of the oven and cut again with the pizza cutter (if they are in one big sheet) to separate. Let the crackers cool completely before enjoying!

Notes

Recipe Note: Baking the crackers as one large sheet will keep the edges crispy but the middle not quite as crispy. If you want the entire cracker to be crispy, you’ll need to separate the crackers from each other for baking.
Sourdough Discard: This recipe was tested with 100% hydration sourdough discard. The older the discard, the more tang/sour it will have. The younger/fresher the discard, the less sour flavor will be present in the graham crackers.
Milk: If the dough is crumbly and not sticking together, add 10-20 grams of milk to the dough, a little at a time, until it comes together and forms a ball.
 
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5 Comments

  1. I would like to make these chocolate flavored, to make ice cream sandwiches with them. What changes would you suggest?

    1. I would probably add cocoa powder in with the flour. I haven’t tried it yet, but probably about 30-40 grams cocoa powder. Remove 30-40 grams of the flour, add the cocoa powder and then add the extra flour back in if needed.