Easy Homemade Sourdough Discard Graham Cracker Recipe

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If you’re anything like me, you’re always looking for new ways to use up that leftover sourdough discard. Enter these delightful sourdough discard graham crackers!

The first time I made them, my kids were absolutely in love. They’re a bit thicker and chewier than traditional graham crackers, but if you prefer that extra crunch, just extend the bake time. While they don’t taste exactly like the store-bought version (which is hard to do since those are packed with unnecessary ingredients), we think they’re even better!

Why We Use Sourdough

Sourdough has a special place in our home. Our sourdough starter has been going strong for six years now, and it’s become a staple in our kitchen. The natural fermentation process not only enhances the flavor of our baked goods but also offers numerous health benefits. By keeping a sourdough starter, we’re able to enjoy fresh, homemade bread and other baked treats regularly, all while reducing waste by using the discard in recipes like this one.

Why Homemade Crackers and Bread are Great

Making crackers and bread at home is surprisingly easy and incredibly rewarding. With just a few simple ingredients, you can whip up a batch of delicious homemade sourdough crackers in no time. Plus, homemade goods are always fresher and tastier than store-bought alternatives. Not to mention, you know exactly what goes into them—no preservatives or artificial flavors here! This sourdough discard graham cracker recipe is the perfect way to make use of your leftover sourdough discard and create delightful treats your whole family will love.

Ingredients and Supplies Needed

Ingredients

• 8 tablespoons butter (room temperature)
• 3/4 cup brown sugar
• 1/3 cup honey
• 1 cup sourdough discard (from an active starter. One that has been fed in the last two days) 
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Shake of nutmeg or pumpkin pie spice if desired
• 1/3 cup coarse sugar mixed with 1 teaspoon cinnamon (optional, for topping)

Supplies

• Mixing bowls
• Spatula
• Whisk
• Parchment paper
• Rolling pin
• Baking sheet
• Sharp knife or pizza cutter
• Fork
• Wire cooling rack

Step-by-Step Instructions

1. Cream the Butter and Sugar
   In a small bowl, use a spatula to cream the butter and brown sugar until creamy. Add the honey and sourdough discard and stir until smooth.
2. Mix Dry Ingredients
   In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
3. Combine Wet and Dry Ingredients
   Pour the wet ingredients into the dry ingredients bowl. Stir with a spatula or paddle attachment in a kitchen aid until combined. If needed, use your hands to bring the dough together towards the end, but avoid adding additional liquid.
4. Chill the Dough
   Remove your graham cracker dough from the bowl and wrap in plastic wrap. For a long ferment, keep the dough ball in the fridge for up to 12 hours. We love letting it ferment for the 12 hours to develop more flavor.
5. Roll Out the Dough
   Preheat your oven to 350°F (176°C). Divide the dough in half. Sprinkle counter with flour and roll to ⅛” thickness.
6. Cut and Pierce the Dough
   Use a sharp knife or pizza cutter to cut the dough into 3″ squares. Remove the ragged edges and save them to re-roll with any other scraps. Use a fork to poke holes in the dough. Do the same with the second half of the dough. 
7. Bake the Crackers
   Before baking, sprinkle the tops with coarse sugar mixed with cinnamon for an extra crunchy sweet topping. Bake for 12-15 minutes or until the crackers are golden brown. Remove the baking sheet from the oven and allow the crackers to cool on the sheet for 10 minutes. Transfer the crackers to a wire cooling rack.

Tips and Tricks

• Fermentation Time: Feel free to experiment with the fermentation time. While we love a 2-hour ferment, you can let the dough ferment in the fridge for up to 2 days for a more pronounced flavor.
• Serving Ideas: These graham crackers are perfect for snacking, making s’mores, or even using as a pie crust base.
• Storage: Store the crackers in an airtight container to keep them fresh and crunchy.

Making homemade graham crackers is not only easy but also a great way to use up sourdough discard.

These crackers are a delicious, healthier alternative to store-bought versions, and my kids can’t get enough of them! This recipe is a great baking activity for the whole family and the perfect snack for any occasion. I encourage you to give this easy recipe a try and see for yourself how fun and rewarding baking at home can be. Plus, this recipe can also be used to make a delicious graham cracker crust for your favorite pies, like a custard pie or a cheesecake.

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Share your homemade sourdough graham crackers on social media and tag me—I’d love to see your creations! And stay tuned for more sourdough discard recipes coming soon. For more sourdough starter info and a free quick start sourdough guide, check out my blog.

Easy Homemade Sourdough Discard Graham Crackers

Sourdough Discard Graham Crackers

erynwhalen

These are so much better than store bought! Eat them by themselves, or use to sandwhich ice cream or in traditional smores.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Additional Time 10 hours hrs

Total Time 10 hours hrs 22 minutes mins

Course Uncategorized

Cuisine American

Servings 30

Calories 107 kcal

Ingredients

  

• 8 tablespoons butter room temperature
• 3/4 cup brown sugar
• 1/3 cup honey
• 1 cup sourdough discard
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Dash of pumpkin pie spice or nutmeg is desired
• 1/3 cup coarse sugar mixed with 1/2 teaspoon cinnamon optional, for topping

Instructions

 

• In a small bowl or kitchen aid, use a spatula to cream the butter and brown sugar until creamy. Add the honey, vanilla, and sourdough discard and stir until smooth.
  
  In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
  
  Pour the wet ingredients into the dry ingredients bowl. Stir with a spatula until combined. If needed, use your hands to bring the dough together, but avoid adding additional liquid.
  
  Cover the bowl and transfer to the fridge to chill for one hour. For a long ferment, keep the dough in the fridge for up to 12 hours.
  
  Preheat your oven to 350°F. Divide the dough in half. Roll each half to ⅛" thickness. Cut with a pizza cutter to 3"x3" squares.
  
  Remove the ragged edges and save them to re-roll with any other scraps.
• Use a fork to poke holes in the dough.
  
  Before baking, sprinkle the tops with coarse sugar mixed with cinnamon for an extra crunchy sweet topping. Bake for 12-15 minutes or until the crackers are golden brown. Remove the baking sheet from the oven and allow the crackers to cool on the sheet for 10 minutes. Transfer the crackers to a wire cooling rack.

Enjoy your homemade sourdough discard graham crackers! Make sure you’re following along on Instagram for all the new recipes and homesteading happenings!

You may also enjoy:

Quick Biscuits

Pizza Dough

Raspberry Oatmeal Bars

Share away friends!