These Sourdough Graham Crackers are crisp, buttery, and lightly sweet with a subtle tang. Perfect for homemade s'mores, they're fun, easy to make, and way better than store-bought.
Summertime means one thing—s'mores time!
There’s nothing quite like roasting a marshmallow until it’s perfectly charred and gooey, then sandwiching it with melty chocolate between crispy graham crackers. Just thinking about it makes me drool!
As a registered dietitian and sourdough baker, I’m all about putting a homemade spin on classic favorites. And this summer, I’m using my discard to make sourdough graham crackers for s'mores.
Crispy, buttery, and lightly sweetened, these graham crackers are so much better than the store-bought kind. Plus, they’re quick, easy to make, and fun for kids to roll and cut out.
Besides s'mores, they’re perfect for snacking, make a fantastic graham cracker crust for pies or cheesecakes, and can even be mixed into s’mores sourdough bread.
I hope you give them a try this summer and enjoy them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds a subtle sourdough flavor, helps keep the dough moist, and is a great way to use up extra discard.
- Butter- Just like in pie dough, working cold butter into the dry ingredients creates a tender, flaky texture.
- Flour- Whole wheat flour gives graham crackers their classic flavor and hearty texture. A little all-purpose flour helps soften them just enough.
- Sugar & Honey- A combo of granulated sugar and a touch of honey brings just the right amount of sweetness.
- Vanilla Extract- Adds warm vanilla notes that round out the flavor.
- Leavening Agents- A little baking powder and baking soda give the crackers a light, crispy texture.
- Kosher Salt- Balances the sweetness and enhances the flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using table salt or Morton’s, use half the amount or measure by weight.
Tips for Success
- Use a kitchen scale to measure ingredients accurately for the best results.
- Keep the ingredients and dough cold to ensure flaky graham crackers that won’t spread.
- Avoid over-kneading the dough to keep it tender. Mix until just smooth and cohesive.
- Roll the dough evenly and thinly to ensure the crackers bake at the same time.
- Allow the crackers to cool completely before eating or storing them so they can crisp up properly.
How to Make Sourdough Graham Crackers
Follow these simple steps (with pictures) to make homemade sourdough discard graham crackers.
Step 1: Prepare the dough. In a large bowl, whisk together the dry ingredients. Cut in the butter until the mixture looks like coarse sand. Knead in remaining ingredients until a cohesive dough forms.
Step 2: Chill the dough. Divide the dough in half, shape into 1-inch thick squares, wrap, and chill for 30 minutes.
Step 3: Roll and cut. Preheat the oven to 350°F. Roll one piece of dough on floured parchment to ⅛-inch thick. Trim the edges, cut into squares or rectangles, and dock with a fork. Leave the pieces connected.
Step 4: Bake the crackers. Transfer the parchment to a baking sheet and bake for 12–15 minutes, until the edges are just turning golden. Cool on the baking sheet before transferring to a wire rack to cool completely.
Serving Suggestions
These sourdough graham crackers are perfect for making classic s’mores. Or you can crush them to create a graham cracker crust for cheesecake or pies.
They also make a great addition to a s’mores-inspired sourdough bread.
How to Store
Once fully cooled, store your sourdough graham crackers in an airtight container at room temperature for up to one week.
For longer storage, wrap them tightly and freeze in a freezer-safe bag for up to 3 months. To recrisp, bake at 350°F for 5-7 minutes until they’re nice and crispy again.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Graham Crackers
Ingredients
- 1 cup (120 grams) whole wheat flour
- ½ cup (60 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- ½ teaspoon Diamond Crystal Kosher Salt if using table salt or Morton's brand, use half the amount or measure by weight
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup (113 grams or 1 stick) unsalted butter cold, cut into ½-inch cubes
- ½ cup (100 grams) sourdough starter discard
- 1 tablespoon (21 grams) honey
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, granulated sugar, salt, baking powder, and baking soda.1 cup (120 grams) whole wheat flour, ½ cup (60 grams) all-purpose flour, ½ cup (100 grams) granulated sugar, ½ teaspoon Diamond Crystal Kosher Salt, ¼ teaspoon baking powder, ¼ teaspoon baking soda
- Add cold, cubed butter to the dry ingredients. Using your fingertips, gently pinch the butter into the flour mixture until it sticks together when squeezed with no large butter pieces remaining. It should resemble damp, coarse sand.½ cup (113 grams or 1 stick) unsalted butter
- Knead in the sourdough discard, honey, and vanilla extract just until a cohesive dough forms.½ cup (100 grams) sourdough starter discard, 1 tablespoon (21 grams) honey, 1 teaspoon vanilla extract
- Divide the dough into two equal pieces and shape each into a 1-inch thick square. Wrap them individually in plastic or beeswax wrap and chill in the refrigerator for 30 minutes.
- About 10 minutes before the chilling time is up, preheat the oven to 350℉.
- Working with one piece of dough at a time, lightly dust it with flour and roll it out onto a piece of parchment paper until it's about ⅛-inch thick. Aim for a square or rectangle shape.
- Using a pizza cutter or sharp knife, trim the edges of the rolled-out dough to make them even. Then, cut the dough into your desired shapes (squares or rectangles work well) and dock them with a fork. Leave the crackers connected; do not separate them.
- Transfer the parchment paper with the cut crackers onto a baking sheet. Bake for 12-15 minutes, or until the edges are just starting to brown. Keep a close eye on them, as they can burn quickly.
- Allow the graham crackers to cool on the baking sheet before transferring them to a wire rack to cool completely. They will continue to crisp up as they cool. Enjoy them as a simple snack, with s'mores, or turn them into a graham cracker crust!
Notes
- Storage: Store cooled graham crackers in an airtight container for up to one week or freeze for up to 3 months.
Elizabeth says
Pretty good. Delightful with peanut butter. Next time I will roll thinner. Always a mistake I make. Always roll thinner than you think!
Ashley Petrie, RDN, LDN says
Hi Elizabeth!I love them with peanut butter too. Glad you enjoyed! 🙂
Rebecca says
Do you think rye flour could work instead of whole wheat?
Ashley Petrie, RDN, LDN says
Hi Rebecca! Great question - I haven't tried using rye flour, but it would probably work okay. The texture may be slightly different. If you do try it, let me know how it works for you! 🙂