Homemade Sourdough Graham Crackers (Crispy & Irresistible!)
Some recipes take you back in time.
For me, graham crackers always remind me of baking with my grandmother—flour dusting the countertops, the scent of warm cinnamon filling the air, and the anticipation of that first crisp bite. They were simple, yet deeply satisfying.
Now, as a sourdough enthusiast, I’ve reinvented this nostalgic favorite using my sourdough starter.
The slight tang of the starter pairs beautifully with the subtle sweetness of brown sugar and honey, making for a snack that’s both wholesome and packed with flavor.
Why You’ll Love These Sourdough Graham Crackers
- Perfect balance of crispiness and flavor – The sourdough starter adds depth and complexity to every bite.
- A healthier alternative – No artificial preservatives, just simple, wholesome ingredients.
- Customizable – Add spices like nutmeg or swap flours to suit your taste.
- Great for snacking or baking – Enjoy on their own, make a pie crust, or indulge in s’mores.
Ingredients & Substitutions
- 1 cup sourdough starter (discard or active; both work)
- ¼ cup unsalted butter (softened; coconut oil for dairy-free)
- ¼ cup brown sugar (or coconut sugar)
- 1 cup whole wheat flour (or ¾ cup whole wheat + ¼ cup oat flour for crispier texture)
- ½ teaspoon baking soda
- 1 teaspoon cinnamon (for warmth)
- ½ teaspoon vanilla extract (adds depth)
- Pinch of salt
- ½ tablespoon cornstarch (optional, for extra crispiness)
- 3 tablespoons honey (or 2 tbsp honey + 1 tbsp molasses)
Prep & Cook Time
| Activity | Time |
|---|---|
| Prep Time | 15 minutes |
| Chill Time | 30 minutes |
| Cook Time | 20 minutes |
| Total Time | 1 hour 5 minutes |
Step-by-Step Instructions
- Preheat and prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix wet ingredients: In a bowl, cream together the softened butter and brown sugar until light and fluffy. Stir in the sourdough starter, honey, and vanilla extract.
- Combine dry ingredients: In another bowl, whisk together flour, baking soda, cinnamon, salt, and cornstarch.
- Form the dough: Slowly mix the dry ingredients into the wet until a soft dough forms.
- Chill the dough: Wrap in plastic and refrigerate for 30 minutes for easier handling.
- Roll out and cut: Roll the dough between two sheets of parchment paper to ⅛-inch thickness. Cut into squares or fun shapes.
- Prick and bake: Use a fork to create holes, place crackers on the baking sheet, and bake for 15-20 minutes, until golden brown.
- Cool completely: Let crackers cool on a wire rack for maximum crispiness.
Expert Tips for Perfect Crackers
- For extra crunch: Roll the dough evenly and bake a few extra minutes for a crispier finish.
- Storage: Keep in an airtight container; they’ll stay fresh for up to a week.
- Make it your own: Try adding a pinch of nutmeg, vanilla extract, or even a sprinkle of flaky sea salt.
- For a fun twist: Dip half in melted chocolate for a decadent treat, or sprinkle with cinnamon sugar for a touch of spice.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Carbohydrates | 18g |
| Fiber | 1g |
| Sugar | 6g |
| Protein | 2g |
FAQs About Sourdough Graham Crackers
Can I use sourdough discard?
Yes! This recipe works with both active starter and discard.
How do I know when they are done?
They should be golden brown at the edges. Let them cool completely for maximum crispness.
Can I freeze these crackers?
Absolutely. Freeze the crackers in an airtight container, or freeze the dough and roll it out when ready.
What can I pair these with?
Enjoy them on their own, as part of a cheese board, dipped in chocolate, spiced with cinnamon sugar, or as a s’mores essential!
Enjoy Homemade Sourdough Graham Crackers
Baking homemade graham crackers is more than just making a snack—it’s about embracing tradition, savoring the process, and enjoying something made from scratch. Whether for an afternoon treat or a creative baking adventure, these sourdough crackers bring warmth and nostalgia to every bite.
