Sourdough Discard Graham Crackers Recipe

Introduction

Sourdough discard graham crackers are a delicious, wholesome way to use up leftover sourdough starter while creating a homemade version of the classic snack. These crackers are lightly sweetened with honey or brown sugar, flavored with warm spices, and have a satisfying crispness. Perfect for snacking, making s’mores, or crumbling into pie crusts, this recipe brings a deeper, slightly tangy flavor thanks to the sourdough discard.

Why You’ll Love This Recipe

• Uses up sourdough discard – A great way to avoid waste.
• Better than store-bought – Homemade graham crackers have a richer taste and no preservatives.
• Perfect for various uses – Enjoy as a snack, use for s’mores, or grind into a crust.
• Balanced flavors – A touch of molasses or honey, cinnamon, and vanilla give these crackers a warm and comforting taste.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 ½ cups whole wheat flour
• ½ cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup unsalted butter, softened
• ⅓ cup brown sugar (or honey)
• 1 tablespoon molasses (optional, for a deeper flavor)
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Instructions

1. Mix the Dough

1. In a bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, salt, and cinnamon.
2. In a separate large mixing bowl, beat the butter and brown sugar (or honey) until smooth and creamy.
3. Mix in the sourdough discard, molasses (if using), and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Stir in the milk, adding just enough to bring the dough together.

2. Chill the Dough

• Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to overnight). This makes rolling easier.

3. Roll and Cut

1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. Roll out the chilled dough on a floured surface to about ⅛-inch thickness.
3. Use a pizza cutter or cookie cutter to cut the dough into squares or rectangles.
4. Transfer the pieces to the prepared baking sheet.
5. Use a fork to poke holes in the crackers for a classic look and even baking.

4. Bake

• Bake for 15-20 minutes or until the edges are golden brown.
• Let them cool completely on the baking sheet to crisp up.

Variations

• Gluten-free option – Use a gluten-free flour blend in place of wheat flour.
• Sweeter crackers – Add an extra tablespoon of brown sugar or drizzle with honey.
• Spiced version – Increase cinnamon or add nutmeg and ginger for a spiced twist.
• Chocolate graham crackers – Mix in 2 tablespoons of cocoa powder.

Servings and Timing

• Servings: About 20 crackers
• Prep Time: 15 minutes
• Chill Time: 1 hour
• Bake Time: 15-20 minutes
• Total Time: 1 hour 35 minutes

Storage and Reheating

• Store in an airtight container at room temperature for up to 1 week.
• To keep them crisp, place a silica gel packet or a dry paper towel in the container.
• Freeze in a sealed bag for up to 2 months; thaw at room temperature before eating.
• If they soften, reheat in a 300°F oven for 5 minutes to restore crispness.

Frequently Asked Questions

How do I make these crackers extra crispy?

Roll the dough thin (about ⅛ inch) and bake until golden brown. Letting them cool on the baking sheet helps them crisp up.

Can I make these crackers without chilling the dough?

Chilling is highly recommended as it firms the dough, making it easier to roll and improving texture.

Can I use coconut oil instead of butter?

Yes, substitute an equal amount of melted coconut oil for butter. It will add a slightly different flavor.

What’s the best way to cut uniform crackers?

Use a ruler and pizza cutter to ensure even-sized squares or rectangles.

How do I prevent the dough from sticking while rolling?

Lightly flour the rolling surface and rolling pin, or roll the dough between two sheets of parchment paper.

Can I use white sugar instead of brown sugar?

Yes, but brown sugar adds a deeper caramel-like sweetness.

How do I make a honey-only version?

Replace the brown sugar with ¼ cup honey and reduce the milk slightly.

Are these crackers suitable for toddlers?

Yes! Use honey instead of brown sugar for a more natural sweetener.

Can I use these for pie crusts?

Absolutely! Crush them into fine crumbs and mix with melted butter for a homemade graham cracker crust.

How long does sourdough discard last in the fridge?

It can last 1-2 weeks in the fridge. If it has a strong smell or mold, discard it.

Conclusion

Sourdough discard graham crackers are a fantastic homemade treat with rich flavor and crisp texture. Whether for snacking, s’mores, or baking, they’re easy to make and taste better than store-bought versions. Give them a try to make the most of your sourdough discard in a delicious way!

Print