Tasty Sourdough Discard Graham Crackers

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I never thought much about what to do with sourdough discard until I found myself drowning in it last year. Like many folks, I’d been tossing it straight into the trash, feeling a bit guilty each time. My kids would watch me feed my starter, and without fail, they’d ask why we were throwing away perfectly good flour.

Then one day, while making graham crackers with my daughter, it hit me—why not use the discard here? The natural tang of sourdough actually makes these crackers better than the original recipe. And unlike some fussy sourdough recipes, this one’s pretty forgiving. Even if you’re new to sourdough baking, you can handle this.

What Kind of Whole Wheat Flour Should I Use?

For graham crackers, traditional whole wheat flour or whole wheat pastry flour both work great, though they’ll give you slightly different results. Regular whole wheat flour will create a more rustic, hearty cracker with that classic graham flavor, while whole wheat pastry flour produces a more delicate texture. If you’re new to making graham crackers, start with regular whole wheat flour – it’s easier to work with and more widely available at grocery stores. Just make sure your flour is fresh, since whole wheat flour can go rancid more quickly than all-purpose flour due to its higher oil content.

Options for Substitutions

Let’s talk about what you can swap in these homemade graham crackers:

• Sourdough discard: This is pretty important for the recipe, but if you don’t have sourdough discard, you can use plain yogurt or sour cream. Keep in mind this will change the flavor and you’ll lose that signature sourdough tang.
• Whole wheat flour: You can use all regular flour instead of whole wheat, but your crackers won’t have that classic graham flavor. For the closest substitute, try white whole wheat flour.
• Honey: Maple syrup or golden syrup work well here. If using maple syrup, expect a slightly different but equally nice flavor.
• Butter: You can swap butter with coconut oil (solid, not melted) or dairy-free butter alternatives. Just make sure they’re at room temperature before using.
• Milk: Any milk will work here – dairy or non-dairy options like almond, oat, or soy milk are all fine.
• Cinnamon: While cinnamon gives these crackers their signature taste, you could try other spices like cardamom or nutmeg, or skip it if you prefer plain graham crackers.

Watch Out for These Mistakes While Baking

The trickiest part of making homemade graham crackers is rolling the dough to the right thickness – too thick and they won’t crisp up properly, too thin and they’ll burn quickly, so aim for about 1/8 inch thickness using a ruler as your guide.

Temperature control is crucial here: if your butter is too warm, the dough will be sticky and hard to work with, while overly cold butter won’t cream properly with the honey, so make sure your butter is just softened enough to leave a slight indent when pressed.

When baking, keep a close eye on the edges as they can go from perfectly golden to burnt in a matter of minutes – start checking them about 2 minutes before the recommended baking time.

For the crispiest results, let the crackers cool completely on the baking sheet before storing them in an airtight container, and if they lose their crunch after a few days, a quick 5-minute stint in a 350°F oven will bring back their satisfying snap.

What to Serve With Graham Crackers?

These homemade graham crackers are perfect for all your favorite snacking combinations! The most obvious (and delicious) way to enjoy them is by making s’mores – just add chocolate and toasted marshmallows for that classic campfire treat. They’re also great for dipping into a cold glass of milk or spreading with peanut butter for an afternoon pick-me-up. If you’re feeling fancy, try using them as the base for a quick cheesecake dip made with cream cheese, whipped cream, and a drizzle of caramel or chocolate sauce.

Storage Instructions

Keep Fresh: These homemade graham crackers stay crispy when stored in an airtight container at room temperature. Pop them in there once they’re completely cool, and they’ll keep their crunch for up to 2 weeks. I like to place a piece of parchment paper between layers to prevent them from sticking together.

Freeze: Want to make a big batch? These graham crackers freeze really well! Just place them in a freezer-safe container with parchment paper between layers, and they’ll stay good for up to 3 months. It’s super handy when you need graham crackers for a last-minute s’mores craving or pie crust!

Bring Back Crispiness: If your graham crackers lose their crunch after a few days (especially in humid weather), spread them on a baking sheet and pop them in a 325°F oven for about 3-5 minutes. Let them cool completely before storing again, and they’ll be just as crispy as day one!

Preparation Time	30-45 minutes
Cooking Time	35-40 minutes
Total Time	65-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 20-25 g
• Fat: 90-100 g
• Carbohydrates: 250-270 g

Ingredients

• 1 cup regular flour (extra for rolling)
• 1 1/4 cups whole wheat flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/3 cup honey
• 1 tablespoon milk
• 1/2 cup sourdough discard
• 1/2 teaspoon vanilla essence
• 1/4 cup white sugar
• 1/2 teaspoon cinnamon
• A pinch of salt

Step 1: Prepare the Dry Ingredients

Begin by taking a small mixing bowl and whisking together all the dry ingredients.

Once combined, set the bowl aside for later use.

Step 2: Cream the Wet Ingredients

In a stand mixer fitted with the paddle attachment, whip the butter and honey together on medium speed until the mixture is smooth and pale, which should take about 2-3 minutes.

Add in the milk, vanilla, and sourdough discard, mixing until no streaks remain.

Step 3: Combine Dough Ingredients

With the mixer on low speed, slowly incorporate the dry ingredients into the wet mixture.

Mix until everything is combined into a slightly crumbly dough.

Transfer the dough to a lightly floured workspace and divide it into two equal pieces.

Knead the dough lightly with your hands to soften it further.

Step 4: Chill Half of the Dough

Wrap one half of the dough in plastic wrap and refrigerate it for later use.

This helps to maintain its structure for rolling out later.

Step 5: Roll and Shape the Crackers

Flour your rolling pin and roll out the other half of the dough on a large piece of parchment paper to your desired thickness for crackers, ideally about ¼ inch thick.

Flour the rolling pin as needed to prevent sticking.

Once rolled, use a pizza cutter to cut the dough into long rectangular graham cracker shapes.

Use a fork to poke holes into the cracker dough surface to ensure even baking.

Step 6: Add Cinnamon Sugar and Bake

Mix together a cinnamon sugar topping and sprinkle an even layer over the cracker dough.

Transfer the parchment paper with the dough onto a baking sheet.

Preheat your oven to 325°F (163°C) and bake for 15 minutes.

Rotate the baking sheet and continue baking for an additional 20-25 minutes, or until golden brown.

Repeat the process with the other half of the dough.

Step 7: Serve

Once all crackers are baked, let them cool and enjoy with a big glass of milk or as part of delicious s’mores!