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These Sourdough Graham Crackers are crisp, golden, and just sweet enough—perfect for snacking or making s’mores!
Easy to whip up and made with simple ingredients, you’ll want to make this Sourdough Graham Cracker recipe on repeat! They are a great way to use up sourdough discard and taste even better than the store-bought version.
These Sourdough Graham Crackers are delicious on their own, or make the perfect addition to recipes that use graham crackers. Some of my favorites are S’mores Sourdough Focaccia, S’mores Sourdough Bread, S’mores Sourdough Cookie Bars, and Sourdough Strawberry Cheesecake Cookies.
Why you’ll love this recipe
- These homemade graham crackers are made with simple ingredients and taste even better than the store-bought version.
- This recipe is made with simple, wholesome ingredients such as honey, whole wheat flour, butter, and sourdough discard, and is free of any artificial ingredients.
- Sourdough Graham Crackers is an easy sourdough snack recipe, perfect for kids or an after-school snack. More cracker recipes include Sourdough Goldfish, Sourdough Cheez-its, and Sourdough Granola Bars.
- Perfect for summer nights and s’mores. You can even make your own marshmallows too.
Important Ingredients & Substitutions
- Sourdough discard – If you do not have sourdough discard, you can also use active sourdough starter instead.
- Brown sugar – Using brown sugar adds flavor and sweetness to the graham crackers and pairs really well with the flavor of the whole wheat flour.
- Honey – Honey adds flavor and sweetness.
- Flours – Whole wheat flour and all-purpose flour are both used in this recipe but if you prefer you can just use all-purpose flour.
- Unsalted butter – Use room temperature unsalted butter so that it combines easily with the brown sugar. I like to use unsalted butter to control the amount of salt, but you can use salted butter if you prefer.
See all the ingredients and amounts in the recipe card below.
Instructions for Sourdough Graham Cracker recipe
Step 1: In the bowl of a stand mixer, beat the butter and brown sugar together with the paddle attachment on medium speed for 3–5 minutes, until the mixture lightens in color and becomes fluffy. Alternatively, you can use a mixing bowl and a hand mixer.
Step 2: Mix in the honey, vanilla extract, and sourdough discard until fully combined.
Step 3: Add the dry ingredients: flours, cinnamon, baking soda, and salt. Mix until a dough forms. The dough will be slightly sticky at this point.
Step 4: Dump the dough onto plastic wrap and then wrap it up loosely. Press down on the dough to flatten it into a square or rectangle and place it in the fridge for at least 1 hour.
Step 5: Divide the chilled dough in half. Place half the dough on a floured surface and flour the top of the dough along with the rolling pin. Roll out the dough thinly into a large rectangle—about 1/16 inch thick. The dough should lift easily from the counter; if it sticks, flour both the dough and your rolling pin.
Step 6: Use a pizza cutter or sharp knife to cut the dough into rectangles. For standard store-bought graham cracker size, cut them to 2¼ x 4¾ inches. Poke 4–5 holes down the center of each cracker using a fork. If you’d like clean, straight edges, trim the outer edges of the dough first—then gather and re-roll the scraps to cut additional crackers. Repeat with the remaining half of the dough.
Step 7: Transfer to a baking sheet lined with a piece of parchment paper or a non-stick mat.
Step 8: Bake at 350°F for 13-15 minutes, or until golden. They will still seem soft, but once they are cooled will turn crispy.
Recipe Tips
- Be sure to roll out the dough thin. If the graham crackers are too thick, they won’t be as crispy.
- If the dough is sticky, add extra flour when rolling to prevent it from sticking to the work surface and rolling pin and to help make the dough easier to work with. If it is really soft and sticky when rolling it out simply knead a little flour into the dough and then roll it out again on a floured surface.
- Make sure the crackers are rolled evenly. If they are thinner in some spots and thicker in others the thinner spots can start to burn before the center is done.
- For straight, even lines, cut against the edge of a ruler.
Storage Instructions
Store the Sourdough Graham Crackers in an airtight container for about one week.
Recipe FAQ
Yes if you prefer to use all-purpose or do not have whole wheat flour you can use all all-purpose flour in the Sourdough Graham crackers. The whole wheat flour does add flavor to the graham crackers so they will taste slightly different but will still be delicious!
One likely reason the graham crackers are not crunchy is that they are too thick. Be sure to roll your dough out thin to help make a crispy graham cracker.
Yes, if you would like to long ferment the dough, you can leave the dough in the fridge overnight or up to 48 hours before rolling it out.
Yes, either sourdough discard or active starter will work fine in this recipe.
I have not tried this personally, but I am concerned the dough will be too sticky with the extra honey.
More sourdough snack recipes
Sourdough Breakfast Recipes
Sourdough White Chocolate Almond Scones
Sourdough Snack Recipes
Sourdough Chocolate Mini Muffins
Sourdough Quick Bread Recipes
Sourdough Blueberry Muffins with Streusel Topping
Sourdough Bread Recipes
Game Day Recipes with Sourdough Starter
Tried this Sourdough Graham Crackers or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Graham Crackers
Ingredients
- 113 grams unsalted butter, room temperature, ½ cup
- 145 grams brown sugar, ⅔ cup
- 80 grams honey, ⅓ cup
- 10 grams vanilla extract, ½ Tablespoon
- 120 grams sourdough discard, ½ cup
- 210 grams whole wheat flour, 1 ½ cups
- 70 grams all-purpose flour, ½ cup
- 2 grams cinnamon, 1 teaspoon
- 5 grams baking soda, 1 teaspoon
- 5 grams salt, 1 teaspoon
Instructions
- In a stand mixer, beat the butter and brown sugar together on medium speed for 3–5 minutes, until the mixture lightens in color and becomes fluffy.113 grams unsalted butter, room temperature, 145 grams brown sugar
- Mix in the honey, vanilla, and sourdough discard until fully combined.80 grams honey, 10 grams vanilla extract, 120 grams sourdough discard
- Add the flours, cinnamon, baking soda, and salt. Mix until a dough forms.210 grams whole wheat flour, 70 grams all-purpose flour, 2 grams cinnamon, 5 grams baking soda, 5 grams salt
- Dump the dough onto plastic wrap and then wrap it up loosely. Press down on the dough to flatten it into a square or rectangle and place it in the fridge for at least 1 hour.
- Preheat the oven to 350°F.
- Divide the chilled dough in half. Place half the dough on a floured surface and flour the top of the dough along with the rolling pin. Roll out the dough thinly into a large rectangle—about 1/16 inch thick. The dough should lift easily from the counter; if it sticks, flour both the dough and your rolling pin.
- Use a pizza cutter or sharp knife to cut the dough into rectangles. For standard store-bought graham cracker size, cut them to 2¼ x 4¾ inches. Poke 5-7 holes down the center of each cracker using a fork. If you'd like clean, straight edges, trim the outer edges of the dough first—then gather and re-roll the scraps to cut additional crackers. Repeat with the remaining half of the dough.
- Transfer the crackers to a lined baking sheet, spacing them so they don’t touch (about 10 per sheet). Bake for 13–15 minutes, or until lightly golden. The crackers will still feel soft out of the oven but will crisp up as they cool.
- Place on a cooling rack to cool.
Notes
- Baking on parchment paper will bake the crackers a little quicker than silicone mats will. Also if the crackers are thicker they may take a little longer to bake.
- Be sure to roll out the dough thin and evenly. If the graham crackers are too thick, they won’t be as crispy.
- If the dough is sticky, add extra flour when rolling to prevent it from sticking to the work surface and rolling pin and to help make the dough easier to work with. If it is really soft and sticky when rolling it out simply knead a little flour into the dough and then roll it out again on a floured surface.
- For straight, even lines, cut against the edge of a ruler.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make these using all all-purpose flour?
Yep!
These sourdough graham crackers are just what you need for summer nights around the campfire. They are perfectly crispy and so flavorful. They are great for s’mores or just for everyday snacking.
Can’t rate it yet because I can’t get it to print in order to make them
Hi Denise, You should be able to add your email address and it will print. If it still isn’t working send me an email at [email protected] and I will email it to you. Thanks