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–+ servings
Sourdough Graham Crackers on a cooling rack

Sourdough Graham Crackers Recipe

By McKenna Pulda
Yield: 20 crackers
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
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!
4.72 from 14 votes
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Equipment

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

  1. 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
  2. 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
  3. Reduce the speed to low and add the flour mixture to the butter mixture. The dough will look crumbly. 
  4. 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
  5. 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. 
  6. When ready to bake, preheat the oven to 350 degrees F.
  7. 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.
  8. 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.
  9. 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. 
  10. Transfer the parchment paper with the dough onto a baking sheet.  Poke the top of the dough of each cracker with a fork.
  11. 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. 
  12. 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
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