These Homemade Graham Crackers are light, crispy, and slightly sweet, giving you that graham cracker flavor you know and love.
You can make s’mores with them, snack on them with some chocolate milk, or mix them up and use them as a graham cracker crust for a cheesecake.
Don’t waste your sourdough discard; make my sourdough discard graham crackers instead.
Sourdough bread (learn how to make a sourdough starter) is so popular right now, and if you have some sourdough to discard and need to find a use for it, this is a great recipe.
Or try my sourdough discard crackers, for a savory option.
Sourdough Graham Cracker Ingredients
Butter – Real butter is recommended for the recipe. It is going to help in a flaky and light texture to the crackers.
Sugar – Reach for sugar to help sweeten up the dough and create that sweet flavor when you bite into the crackers.
Honey – The honey is going to add moisture in the graham crackers but also sweetness. I find the honey helps you get that honey graham cracker flavor you grew up eating.
Vanilla – Now the vanilla is used to enhance the sweetness but also create more layers of flavor to the crackers.
Sourdough Starter – The base of the crackers is the starter discard. You will find on its own it is a bit sour or tangy, but when you add the sweeteners it helps to balance it all out.
Flour – You will add some flour to the recipe to help create the base. I prefer all-purpose flour.
Baking Soda, Salt, and Cinnamon – These ingredients will help with the flavor, and the baking soda is the leavening agent. The crackers will puff up ever so lightly and create an airy texture.
What is a Sourdough Discard?
The sourdough discard is the part of the starter that is removed off the top of the container.
Generally, you throw this out. But it can be used for making all sorts of items, and is a great way to maximize your sourdough.
How to Make Graham Crackers
Step 1: In a bowl you will add your butter and sugar. Mix until creamy.
Step 2: Then you will add in the vanilla, honey and sourdough discard.
Step 3: Then in a different bowl add your flour, salt, and baking soda. Mix to combine.
Step 4: Work in the dry ingredients, mixing to form a dough ball.
Step 5: Divide the dough in half and place on a floured work surface.
Roll out the dough and then bake as directed.
Step 6: Halfway through cooking you will remove it and slice with a pizza wheel.
Then return the crackers back into the oven and bake until golden and crispy.
Step 7: Once done remove from the oven and allow the crackers to cool.
Tips for Making Sourdough Starter Graham Crackers
- Ensure you do not have the dough too thick. You want to use a rolling pin to get an even thickness on the crackers. Otherwise, it will bake up uneven.
- You can use a fork to prick small holes in the crackers. This is going to help prevent a bunch of air pockets from developing as it bakes in the oven.
- Feel free to use cookie cutters to create different shapes for the crackers if you want. Get creative or use a pizza wheel for the classic square or rectangle shape.
- Make sure the graham crackers are fully cooled before you store them. Otherwise, condensation can build in the container and cause the crackers to soften and spoil.
How to Store Homemade Graham Crackers
Room Temperature: The crackers will be stored in an airtight container at room temperature.
If you go to stack the crackers, I recommend a layer of wax paper or parchment paper between the layers to prevent the crackers from sticking.
Then you will want to use them within a week of being made.
Now, depending on the humidity and such, the cookies can lose their crispness quickly. So take that into consideration.
You can use the starter, just alter the dough a bit, as the moisture of a starter vs the discard varies. You want to ensure the dough is not sticky, and able to be worked with the hands.
You can go ahead and freeze your discard if you want. Just place the sourdough discard in a freezer bag or container and freeze for 3-4 months. Then thaw it overnight in the fridge before you go to use it. Then mix and assemble the crackers the same way.
More Sourdough Recipes
- Sourdough Discard Crackers – Dare I say these Sourdough discard goldfish crackers taste even better than the real deal?
- Sourdough Starter – It’s so easy to make your own sourdough starter using this recipe and tips.
Graham Crackers Recipe
Ingredients
- 1 stick butter
- 1 cup sugar
- 3 tablespoons honey
- 1 teaspoon vanilla
- 1 cup sourdough discard
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
Instructions
- In a mixing bowl, add the melted butter and sugar and mix until creamy.
- Once creamy, mix in the vanilla, sourdough discard and honey.
- In a separate bowl, add the baking soda, salt and cinnamon to the flour and whisk.
- Add the flour mixture to the wet ingredients and mix until a smooth dough ball forms.
- Place the dough on a flat surface and divide in half.
- Set one half aside and place the one half on parchment. Place a second piece of parchment on top of dough and compress the dough first with hands and then a rolling pin to shape the dough into a rectangle at 1/8” thick.
- Preheat the oven to 350°f and place the flattened dough on a flat baking sheet.
- Bake at 350°f for 7 minutes then remove the dough to cut the crackers. Use a pizza wheel to cut the crackers. Each cracker should be 2×3 inches.
- Return the crackers to the over to bake for 10 minutes or until golden and crispy.
- Remove from the oven and let cool for at least 10 minutes.
Video
Notes
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
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