Homemade Sourdough Graham Crackers Recipe (Discard)
This post may contain affiliate links. Please read our disclosure policy.
My homemade Sourdough Graham Crackers is a great way to put your leftover sourdough discard to use. Made with whole wheat flour, brown sugar, honey, and vanilla extract, these homemade graham crackers deliver a perfect balance of sweet and tangy flavor that store-bought graham crackers simply cannot match.
If you love sourdough discard recipes, this simple recipe belongs in your rotation. They are a perfect snack on their own, a delicious cracker for charcuterie boards, and even a great base for homemade s’mores. If you’re on a cracker kick, you’ll also love my Sourdough Whole Wheat Crackers and Sourdough Ritz Crackers.
Quick Look: Sourdough Graham Crackers
- Prep Time: 30 minutes
- Chill Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Servings: 20 crackers
- Calories: ~144 kcal per 2 crackers (based on nutrition panel)
- Cook Method: Baked
- Flavor Profile: Crispy, slightly sweet, and warmly spiced with whole wheat flour, honey, brown sugar, and a hint of cinnamon. So much better than store-bought!
- Difficulty: Easy — Simple to mix and roll, with most of the time being hands-off chill time!
SUMMARIZE & SAVE THIS CONTENT ON
Why You’ll Love This Sourdough Graham Crackers Recipe
- Incredible Flavor: These sourdough graham crackers have a rich, honey-sweetened taste with a subtle tang from the sourdough starter discard. The whole wheat flour and brown sugar create a deeper flavor than anything you will find on a store shelf. If you enjoy Sourdough Brown Sugar Cookies, you will love these.
- Simple Ingredients: This graham cracker recipe uses simple ingredients you likely already have on hand. No specialty graham flour needed. Just whole wheat flour, baking soda, butter, and a few pantry staples come together for a batch of homemade sourdough crackers.
- Make-Ahead Friendly: The cracker dough can be prepared and chilled overnight for a deeper flavor, and the baked crackers store beautifully in an airtight container for up to 3 weeks. They also pair wonderfully with Sourdough Snickerdoodles on a dessert spread.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Whole wheat flour – Whole wheat flour gives these graham crackers their nutty, wholesome flavor. No specialty graham flour needed — whole wheat works just as well and is much easier to find at the grocery store.
- Ground cinnamon – Cinnamon adds that warm, cozy flavor you expect from a classic graham cracker.
- Baking soda – Baking soda helps the crackers bake up evenly and gives them that satisfying crunch.
- Salt – A little salt balances out the sweetness and brings all the flavors together.
- Butter – Room temperature butter gets creamed with the brown sugar to create the base of the dough. Vegan butter works as a 1:1 substitute, and coconut oil is another option if needed.
- Light brown sugar – Brown sugar adds sweetness and contributes to that deeper, richer flavor these crackers are known for.
- Honey – Honey sweetens the dough and adds a subtle floral note that pairs perfectly with the cinnamon and whole wheat flour.
- Sourdough discard – Discard no older than a week works best for sweet recipes like these. Active starter works just as well if that’s what you have on hand.
- Vanilla extract – Vanilla rounds out the flavors and adds a touch of warmth to every bite.
How to Make Sourdough Graham Crackers
- In a medium mixing bowl, whisk together the whole wheat flour, ground cinnamon, baking soda, and salt. Set to the side.
- In a bowl of a stand mixer with the paddle attachment, cream the room temperature butter and light brown sugar on medium speed, for about 2-3 minutes, or until light and fluffy. Reduce the speed to low and add the flour mixture to the butter mixture. The dough will look crumbly.
- Add the sourdough discard, honey, and vanilla extract to the dry ingredients and mix until incorporated. The graham cracker dough will be slightly sticky and soft.
- Divide the dough into two equal parts. Roll both into a dough ball, cover with plastic wrap, and flatten into a disc. Place dough in the fridge for at least one hour or overnight for a deeper flavor.
- When ready to bake, preheat the oven to 350 degrees f. Generously flour a large sheet of parchment paper. Place one of the discs on the parchment paper and pat into a 5 in by 6 in rectangle. Sprinkle the dough with more all-purpose flour, and then cover with another piece of parchment paper. Using a rolling pin, roll the dough until about a 15 in by 11 in rectangle and very thin. Remove the top piece of parchment paper and trim any uneven edges.
- Divide the dough into the desired size of crackers. I used a pizza cutter to create sourdough graham crackers that were 2.25 in by 4 inches. Transfer the parchment paper with the dough onto a sheet pan. Poke the top of the dough of each cracker with a fork. Place in the fridge for another 30 minutes for the dough to firm up. Repeat the same process with the second half of dough on another baking sheet.
- When ready, bake the crackers for 15-17 minutes, or until firm and golden brown. Remove from the oven and cut with a pizza dough cutter or sharp knife. Cool on a wire rack. If the crackers aren’t firm enough, you can place them back into a 250-degree f oven for an additional 5 minutes.
McKenna’s Helpful Tips
- Use a pizza cutter to score the cracker dough into even rectangles before baking. This gives you clean, uniform sourdough graham crackers without crumbling. If you prefer fun shapes, try cookie cutters like I use for my Sourdough Gingerbread Cookies.
- Roll the dough between two sheets of parchment paper so it does not stick to your work surface. Aim for very thin, even thickness so the crackers bake uniformly, just like when rolling out Sourdough Whole Wheat Crackers.
- If your crackers are not crisp enough after the initial bake, return them to a 250-degree oven for 5 extra minutes. Perfectly crisp crackers store longer and hold up better for s’mores. For another crunchy snack idea, try my Sourdough Goldfish Crackers.
- Chill the dough for at least one hour before rolling. Overnight chilling develops a deeper flavor and makes the dough much easier to handle with a rolling pin. This same technique works great for my Sourdough Ritz Crackers.
- Poke the top of the dough with a fork before baking to prevent air bubbles and ensure the crackers bake flat. This is the same approach I use for my Sourdough Cheez Its.
How to Store
Store Sourdough Graham crackers in an airtight container for up to 3 weeks.
Sourdough Graham Crackers FAQs
Do you need graham flour to make Sourdough Graham Crackers?
Graham flour can be hard to find at most grocery stores. I use whole wheat flour instead and the results are incredibly tasty. The whole wheat flour gives these sourdough graham crackers the same nutty, wholesome flavor without the hassle of tracking down a specialty ingredient.
What can I substitute for butter in this Sourdough Graham Crackers Recipe for a dairy allergy?
You can use vegan butter as a 1:1 substitute. Coconut oil also works well in this graham cracker recipe, though it may add a slight coconut flavor. Either option will still give you a delicious cracker with a satisfying crunch.
Can I use active sourdough starter instead of discard for this Sourdough Graham Crackers Recipe?
Yes, you can use either active sourdough starter or leftover sourdough discard. Discard that is no older than a week works best for sweet treats like these. If you do not have a starter yet, it is one of the easiest ways to begin baking recipes like Sourdough Oatmeal Butterscotch Cookies and so many more.
What can I make with Homemade Sourdough Graham Crackers?
These sourdough graham crackers are a perfect snack on their own, but they also make a great addition to s’mores, a homemade graham cracker crust for pies, or a sweet element on a charcuterie board with dark chocolate and artisanal cheeses. For another creative use of sourdough discard, try my Sourdough Mac and Cheese for a savory option.
If you tried this Sourdough Graham Crackers recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
FULL RECIPE TUTORIAL
Sourdough Graham Crackers Recipe
Yield: 20 crackers
Sourdough graham crackers are made with whole wheat flour, honey, brown sugar, and a touch of sourdough discard. So much tastier than store-bought and a favorite snack option for the entire family!
Want To Save This Recipe?
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
- 280 grams whole wheat flour 2 cups
- 2 grams cinnamon 1 teaspoon
- 6 grams baking soda 1 teaspoon
- 3 grams salt 1/2 teaspoon
- 100 grams unsalted butter, room temperature 7 Tablespoons
- 220 grams light brown sugar 1 cup
- 140 grams sourdough discard heaping 1/2 cup
- 70 grams honey 1/3 cup
- 8 grams vanilla extract 2 teaspoons
Instructions
- In a medium mixing bowl, whisk together whole wheat flour, ground cinnamon, baking soda, and salt. Set to the side.280 grams whole wheat flour, 2 grams cinnamon, 6 grams baking soda, 3 grams salt
- In a bowl of a stand mixer with the paddle attachment, cream the room temperature butter and light brown sugar on medium speed, for about 2-3 minutes, or until light and fluffy.100 grams unsalted butter, room temperature, 220 grams light brown sugar
- Reduce the speed to low and add the flour mixture to the butter mixture. The dough will look crumbly.
- Add the sourdough discard, honey, and vanilla extract to the dry ingredients and mix until incorporated. The graham cracker dough will be slightly sticky and soft.140 grams sourdough discard, 70 grams honey, 8 grams vanilla extract
- Divide the dough into two equal parts. Roll both into a dough ball, cover with plastic wrap, and flatten into a disc. Place the dough in the fridge for at least one hour or overnight for a deeper flavor.
- When ready to bake, preheat the oven to 350 degrees F.
- Generously flour a large sheet of parchment paper. Place one of the discs on the parchment paper and pat into a 5-inch by 6-inch rectangle. Sprinkle the dough with more flour, and then cover with another piece of parchment paper.
- Using a rolling pin, roll the dough until about a 15-inch by 11-inch rectangle and very thin. Remove the top piece of parchment paper and trim any uneven edges.
- Divide the dough into the desired size of crackers. I used a pizza cutter to create sourdough graham crackers that were 2.25 inches by 4 inches.
- Transfer the parchment paper with the dough onto a baking sheet. Poke the top of the dough of each cracker with a fork.
- Place in the fridge for another 30 minutes for the dough to firm up. Repeat the same process with the second half of the dough on another baking sheet.
- When ready, bake the crackers for 15-17 minutes, or until firm and golden brown. Remove from the oven and cut with a pizza dough cutter or sharp knife. Cool on a wire rack. If the crackers aren't firm enough, you can place them back into a 250-degree F oven for an additional 5 minutes. Remember that the crackers will become crispier as they cool.
Notes
This recipe card was updated on February 26th, 2026.
How to Serve
These Sourdough Graham Crackers make a perfect snack on their own or serve as a delightful base for classic s’mores. Their crumbly texture also makes them an excellent choice for creating a delectable graham cracker crust. They’d also be a great addition to charcuterie boards, especially when paired with rich dark chocolate or artisanal cheeses.How to Store
Store Sourdough Graham crackers in an airtight container for up to 3 weeks.Nutrition
Serving: 2g | Calories: 144kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 144mg | Potassium: 70mg | Fiber: 2g | Sugar: 14g | Vitamin A: 127IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
I made these with fresh milled soft white wheat and kamut. And sourdough started made with fresh milled hard white wheat. I used coconut sugar instead of brown sugar. The first time I made them I baked for 15 minutes and they were a little too tough. The second time I baked only 10 minutes and they turned out great. They are a big hit with my husband.
Love these alterations – thank you so much for sharing! So happy to hear that you both enjoyed them.
First time we’ve made these. Gave one to my husband: *look of wonder* “They did crisp up a lot. ooo. I really like these! Much better than store bought crackers”. So I guess it’s a winner and I’ll have to get much more experienced with a rolling pin 🙂 just takes me forever but pretty proud of the even thickness of these.
Love this so much! So thrilled everyone was a fan. Thank you for sharing, Stephanie!
Could you recommend a way to make these Gluten Free?
Hi Susan! I haven’t tested this recipe with gluten-free flour, so I can’t say for sure how it would turn out. If you give it a try with GF flour, I’d love to hear how it turns out!
Delicious.
I used artificial brown sugar and no sugar maple syrup.
The first batch isn’t very crispy. I will bake the second batch twice like the recipe suggested.
Delicious!!
So glad you enjoyed them, Carol! Thank you for sharing!
OMG! OMG! this recipe is the best graham cracker ever! I had tried so many sourdough graham cracker but not like this one! I had changed the recipe a little bit. I use 200 grams of whole wheat flour and 80 grams of all purpose flour. And I was reduced brown sugar to 180 grams. It’s turned out so good.
Aren’t they delicious! Thank you so much for sharing your substitutes. So glad you love them!
What would you recommend as a substitute for butter to make these for people with a dairy allergy?:)
You could use vegan butter as a substitute!
Do you think coconut oil could work?
I haven’t personally tested coconut oil in this recipe, but it should work as a substitute for butter. Just keep in mind it may slightly change the flavor and texture—the crackers might be a bit more crisp and have a subtle coconut flavor. If you try it, I’d love to hear how they turn out!
Are you able to use all purpose flour instead ?
Yes! Substitute 1:1.
I love smores and homemade grahams.
I always have extra discard. These look delish!
Can you use a different flour in these?