These are sweet, crunchy, honey flavored graham crackers made with your sourdough discard and other simple staple ingredients. These are the perfect snack for your summer s’more BBQ nights. I also love to dip graham crackers in a glass of milk or spread Nutella on top πŸ™‚

❀️ Why You’ll Love Sourdough Discard Graham Crackers

I love a good pantry swap, and this is one of them. One of my favorite summer treats is a fire roasted s’more. The graham crackers are the most important part of that treat, because without it you’d just have a hot mess. The graham crackers should be sweet, salty, and crispy.. and this recipe makes just that.

🍲 Ingredients

Sourdough Discard – Inactive, unfed sourdough starter stored on the counter or straight from the fridge.

Flour- This uses both whole wheat flour and all-purpose flour. The whole wheat is important because it brings the nutty flavor that a graham cracker needs. Just make sure whatever flour you use, that it is unbleached.

Butter – Softened butter, either salted or unsalted. Whichever you have on hand.

Honey – We like the honey flavored graham crackers, so this gives it that flavor.

Baking soda – for the rise and crunch of the cracker.

πŸ‘©β€πŸ³ How to Make Sourdough Discard Graham Crackers

  • In a small mixing bowl, whisk together all the dry ingredients and set aside.
  • In a stand mixer with the paddle attachment, whip your butter and honey together until smooth and pale. (about 2-3 minutes), add in the milk, vanilla, and sourdough discard until there are no streaks.
  • With the speed on low, slowly add in the dry ingredients and mix until everything is combined. This should be a slightly crumbly dough. Transfer to a lightly floured workspace and separate the dough into two equal pieces.
  • Wrap one half of the dough in plastic wrap and place it in the fridge.
  • Flour your rolling pin and roll out your dough on a large piece of parchment paper as thin as you like your crackers. I prefer about ΒΌ inch thick. Flour your rolling pin as you need so that the dough does not stick to it.
  • Once your dough is rolled out, use a pizza cutter to cut the dough into your graham cracker shapes – long rectangles. Using a fork, poke holes into the surface of the cracker dough.
  • Mix together the cinnamon sugar and sprinkle an even layer on top of the cracker dough.
  • Place the parchment paper on a baking sheet. Preheat your oven to 325 and bake for 10 minutes. Rotate your baking sheet and bake for an additional 25 – 30 minutes until golden brown.
  • Repeat with the other half of the dough and enjoy with a big glass of milk! Or, obviously, as a s’more!

πŸͺ„ Tips and Tricks

  • To get the crackers extra crispy without drying them out, open the door of the oven to bring down the temperature and let the crackers sit in there for another 10 – 15 minutes so they will dry out and get crispy!
  • Make sure not to over mix your butter so much that it breaks and becomes granulated before adding the other ingredients.
  • Flour your rolling pin while you’re rolling everything out so that the cracker dough doesn’t stick. The extra flour is necessary for this step.
  • This will make two different batches of crackers, you can put the second part of the dough in the fridge while you wait for the first to bake.

πŸ—’ Variations

Sourdough discard crackers are such a delight to make and use only simple ingredients you may have on hand in your home. Also, check out my ranch discard crackers!


πŸ—’ Best served with

  • S’mores desserts.
  • Glass of milk.
  • After dinner snack.

πŸ‘ How to Store Leftovers

Store your leftover crackers in an airtight container, like a mason jar, Tupperware, or Ziplock bag on the counter for 5-7 days. You can store the second half of your unbaked cracker dough in the fridge for up to 24 hours before baking.

πŸ€” Common Questions

Can I use melted butter?

You can! Just make sure it cools before mixing it with your honey. But I do prefer the texture of the whipped honey butter with the softened butter more.

What if I don’t have sourdough discard?

If you don’t have any sourdough discard, use 1 1/2 cups of whole wheat flour instead + 2 tablespoons of milk.

5 from 1 vote

Sourdough Discard Graham Crackers

Print Recipe
These are sweet, crunchy, honey flavored graham crackers made with your sourdough discard and other simple staple ingredients. These are the perfect snack for your summer BBQ nights.
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes

Equipment

Ingredients

  • 1 cup all-purpose flour plus more for rolling
  • 1 ΒΌ cup whole wheat flour
  • Β½ tsp baking soda
  • 1 tsp cinnamon
  • Β½ tsp salt
  • Β½ cup softened butter
  • β…“ cup honey
  • 1 tbs milk
  • Β½ cup discard
  • Β½ tsp vanilla

Cinnamon Sugar

  • ΒΌ cup granulated sugar
  • Β½ tsp cinnamon
  • pinch of salt

Instructions

  • In a small mixing bowl, whisk together all the dry ingredients and set aside.
  • In a stand mixer with the paddle attachment, whip your butter and honey together until smooth and pale. (about 2-3 minutes), add in the milk, vanilla, and sourdough discard until there are no streaks.
  • With the speed on low, slowly add in the dry ingredients and mix until everything is combined. This should be a slightly crumbly dough. Transfer to a lightly floured workspace and separate the dough into two equal pieces. The more you work the dough with your hands, the softer it will become.
  • Wrap one half of the dough in plastic wrap and place it in the fridge.
  • Flour your rolling pin and roll out your dough on a large piece of parchment paper as thin as you like your crackers. I prefer about ΒΌ inch thick. Flour your rolling pin as you need so that the dough does not stick to it.
  • Once your dough is rolled out, use a pizza cutter to cut the dough into your graham cracker shapes – long rectangles. Using a fork, poke holes into the surface of the cracker dough.
  • Mix together the cinnamon sugar and sprinkle an even layer on top of the cracker dough.
  • Place the parchment paper on a baking sheet. Preheat your oven to 325 and bake for 15 minutes. Rotate your baking sheet and bake for an additional 20-25minutes until golden brown.
  • Repeat with the other half of the dough and enjoy with a big glass of milk! Or, obviously, as a s'more!

Nutrition

Calories: 177kcal | Carbohydrates: 41g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 216mg | Potassium: 82mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1mg
Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: crackers, discard, Graham Crackers, Sourdough
Servings: 8
Calories: 177kcal

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One Comment

  1. 5 stars
    Have you made chocolate graham crackers yet? I’d love a recipe for those 😍😍😍 all your recipes are so so good!