Sourdough Graham Crackers

Homemade sourdough graham crackers are one of those recipes that feels a little magical. With just a handful of pantry ingredients and some sourdough discard, you can turn out crisp, lightly sweet crackers that taste so much better than the boxed version.

The sourdough discard doesn’t make them sour, but it does add a subtle depth of flavor that pairs beautifully with the honey, brown sugar, and warm cinnamon. Once you make these once, it’s hard to go back to store-bought graham crackers again.

They’re perfect for snacking, dipping in chocolate, making s’mores, or crushing into crumbs for pie crusts and cheesecakes.

Why you’ll love this recipe:

• A delicious way to use sourdough discard: Adds flavor while preventing waste.
• Crisp, lightly sweet, and perfectly spiced: The honey and cinnamon give them that classic graham cracker flavor.
• Incredible versatile: use them for snacks, s’mores, dessert crusts, or even lunchbox treats.

If you enjoy making homemade snacks with sourdough discard, there are plenty of other fun recipes to try. My sourdough discard crackers are another crisp, savory option that’s perfect for cheese boards or afternoon snacking. The sourdough discard cheese straws bring flaky layers and sharp cheddar flavor for an easy appetizer or party snack. And if you’re looking for something a little heartier, these sourdough discard granola bars are soft, chewy, and perfect for breakfast on the go or tossing into lunchboxes.

How to make graham crackers with discard

Here is a brief overview of how to make this recipe so you know what to expect. For the full set of written directions, please make sure you scroll down to the recipe card below.

Step One: Mix the dough

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking soda, cinnamon, and salt. Add the butter, honey, and sourdough discard to the bowl and mix until a soft dough forms. The dough will feel slightly sticky, which is normal.

Step Three: Chill the dough

Form the dough into a flat square disc and wrap it in plastic wrap. Chill it in the refrigerator for 30–60 minutes to make rolling easier. You can also refrigerate it overnight if you’d like to develop a little more flavor.

Step Four: Roll and cut

Preheat the oven and line a baking sheet with parchment paper. Place the dough between two sheets of parchment paper and roll it to about ⅛ inch thick.

Using a pizza cutter or sharp knife, cut the dough into small rectangles. Use a fork or toothpick to poke small holes across each cracker.

Transfer the crackers to the prepared baking sheet and refrigerate them for 15 minutes before baking to help prevent spreading.

Step Six: Bake

Bake the crackers until the edges are golden and the centers feel firm. They may feel slightly soft when they first come out of the oven but will crisp up as they cool.

Let them cool completely on a wire rack before serving.

Recipe Tips

• Roll the dough evenly – Try to keep the dough the same thickness across the whole sheet so the crackers bake evenly.
• Watch the first batch carefully – Every oven runs a little differently, so keep an eye on the crackers the first time you bake them.
• Rotate the pan halfway through baking – This helps prevent hot spots and encourages even browning.

Storage information

Once the crackers are completely cool, store them in an airtight container.

• Room Temperature: up to 5–7 days
• Refrigerator: up to 10 days (they may soften slightly)
• Freezer: up to 3 months

If the crackers lose their crispness, simply warm them in a 325°F oven for 5–7 minutes to refresh them.