Sourdough Graham Crackers Sourdough Discard Recipe
I have always loved graham crackers. So creating a sourdough graham cracker recipe using sourdough discard for my kids and me to enjoy was a fun project!
These are crunchy lightly sweetened and delicious as a snack. The recipe makes about a whole sheetpan but can be increased easily.
The shaping and bake are the most critical parts of the process. I have an updated video and tips in my newest version of sourdough discard graham crackers, linked below.
Update: I have a new version of sourdough discard graham crackers here
Ingredients to make Sourdough Discard Graham Crackers
- 40g (3 T.) unsalted butter, melted
- 160g (a little less than 1/2 cup) sourdough discard*
- 80-90g (about 1/2 cup) whole wheat flour
- 80g (about 1/2 cup) all purpose flour
- 40g (2 T.) maple syrup
- 20g (1 T.) brown sugar
- 1/4 t. Salt
- 1/4 t. Baking soda
- optional: Cinnamon, to taste
*Measuring sourdough starter by volume using cups can create issues with accuracy, see this post to improve results: How much does a cup of sourdough starter weigh? (Active vs. Discard)
Helpful Tools to make Sourdough Discard Graham Crackers
- Tapered rolling pin (my personal favorite: Earlywood French Rolling Pin)
- Parchment paper
- Flat baking sheet
- Rolling pizza cutter
- Glass storage jar or OXO plastic storage containers
See the full list of my recommended essentials here: Amazon idea list of Tools All Bakers Need (see affiliate disclosure)
Have a limited budget? This post outlines the absolute essentials so you don’t have to break the bank to get started plus some hacks to get along without all the “right tools”: Beginners’ Guide to Sourdough Bread Baking Tools on a Budget
Why are sourdough graham crackers healthier?
Most store bought graham crackers are full of processed ingredients like canola oil, lots of sugar, even soy.
Having an option that not only meets but exceeds the store bought kind in healthiness but also in flavor is important for my family and me.
Making homemade graham crackers will always be healthier since you are using whole ingredients. This recipe from Culinary Hill looks great for a non-sourdough option.
Using sourdough gives even more benefits because when time is given to allow the whole dough to ferment, it is more easily digested and the fermentation deepens the flavor.
Want more sourdough starter info?
You can get my free Quick Start Sourdough Guide to begin learning some of the key parts of the cycle of sourdough starter.
Learn the phases, the signs of an active, how to care for a sourdough starter to keep it alive and thriving, as well as how to make your own sourdough starter.
How do you make sourdough graham crackers?
- Save up leftover sourdough discard in a jar and keep in the fridge
- Set a bowl on the scale and weigh in sourdough discard–determine whether batch will be single, double, etc.
- Add ingredients (multiply weights if batch is doubled, etc.), make sure melted butter has cooled
- Optional: cover dough and ferment for better digestibility at room temp 1-5 hours or in fridge for up to 48 hours
- Preheat oven
- Roll dough out on parchment paper to a thin, even thickness
- Cut horizontal and vertical lines then use fork to poke each scored cracker
- Bake until just turning golden and no longer raw
- Cool on baking sheet
Full, detailed instructions are below but that is the general gist of the steps you need to make for this recipe.
Where do you get the sourdough discard?
Depending on which method of sourdough starter care you use, you will have varying amounts of sourdough discard (also known as spent starter, or non-fed starter).
In my method, I do not create a lot of “waste” so I usually build up my supply of sourdough discard for recipes like this. You can read this post about how I store mine. I always save up my leftover sourdough starter in my fridge.
Once you have at least half to three-quarters of a pint jar full of discard, you can make these.
The great thing is that you can increase (or decrease) the recipe based on how much sourdough discard you have. Using a scale makes this a lot easier!
How to bake sourdough graham crackers?
For the crispest texture bake right away or with only a short fermentation time. Texture will be slightly chewier and bake time tends to be shorter if the dough has fermented longer than 3 hours at room temp or 24 hours in the fridge.
You may have to play with the bake time in your oven and for your preference of how crisp or chewy you want them. Avoid burning them! This post has helpful shaping and baking tips for this type of bake.
I prefer to bake them until a bit soft still but baked and a more golden color. Then break them apart at the scored lines and let cool on the hot pan to finish crisping up.
If you are looking for more nutrition in your whole wheat flour, see the mills and farms on my Grain to Bread page.
Sourdough recipe for kids
This is a great baking activity for kids! A lot of room for error and they love cutting out the crackers themselves.
My son even tried using cookie cutter shapes and they worked really well. To use cookie cutters, firmly cut dough with as many shapes that you can fit on the dough. Then, carefully peel away the extra dough between the shapes and bake 16-18 minutes.
You can try my Gingerbread Crackers with Sourdough Discard recipe for a more festive flair as well! It’s perfect for the holidays.
More sourdough and sourdough discard recipes:
- Crispy Sourdough Baked “Tortilla Chips” Using Discard
- The Best Sourdough Discard Oatmeal Raisin Cookies Recipe
- Easy Savory Sourdough Discard Crackers Recipe
- Gingersnap Cracker (Sourdough Discard)
- The Best Sourdough Pancakes Recipe (Discard Sponge Method)
- Easy Overnight Sourdough Waffles (Discard Sponge Method)
- Easy No Knead Sourdough Bagels
- Sourdough Resurrection Rolls (Empty Tomb Rolls) for Easter
And if you want to learn all about sourdough starters, I have a free 21-page Sourdough Quick Start Guide here.
Savor and Share
Have so much fun making these crackers! Make sure to save it or share it with a friend.
And if you make it, I’d love to hear about it–you can comment on this post or tag me on instagram @livingbreadbaker!
Need more sourdough help?
Don’t let sourdough overwhelm you—get the guidance you need to bake with confidence! Whether you’re a complete beginner or looking to simplify your routine, I’ve got you covered.
- Just starting out? Download my free Quick Start Sourdough Guide to master the key terms and understand the basics of maintaining your starter and using sourdough discard.
- Ready to start making sourdough bread? My Intro. to Sourdough course will walk you through every stage with step-by-step video tutorials, perfect for anyone wanting to build a solid sourdough foundation and you can take it for just $27
- Short on time? The Once-a-Week No Knead Sourdough online course is designed for busy bakers and overwhelmed sourdough beginners! Make one batch of dough to create bread, pizza, bagels, and more throughout the week, without the hassle of daily baking.
- Need help planning your bakes? Check out my Sourdough Time Planning Workbook, perfect for new or experienced bakers! It includes 8 ready-to-use templates for classic sourdough breads and enriched doughs, plus a baking journal to help you track your bakes and work with baker’s percentages.
Thousands of bakers have already transformed their sourdough skills with my tutorials and resources. I’d love to help you make amazing sourdough (without the stress)!
Living Bread Baker posts mentioned
How to store sourdough discard
The Best Sourdough Discard Graham Crackers (newer recipe)
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Intro. to Sourdough online course
This post contains affiliate links. Read my policy here.
Sourdough Graham Crackers (with Sourdough Discard)
Equipment
- Rolling Pin
- Flat Baking Sheet
- Rolling Pizza Cutter or Large Knife
- Fork
Ingredients
- 40 grams Unsalted Butter, melted 3 T.
- 160 grams Sourdough Discard a little less than 1/2 cup of runny discard
- 80 grams All-Purpose Flour 1/2 cup
- 80-90 grams Whole Wheat Flour 1/2 cup
- 40 grams Maple Syrup 2 T.
- 20 grams Brown Sugar 1 T. (packed)
- 1/4 tsp salt
- 1/4 tsp Baking Soda
- dash Cinnamon, ground add to your taste, ok to omit also
Instructions
- Melt the butter. Set aside to cool.
- Weigh your sourdough discard into a mixing bowl.
- Add the flour, maple syrup, melted butter, brown sugar, and cinnamon to the bowl. Mix together until the mixture is crumbly.
- Add baking soda and salt. Mix well. Dough should be soft but not too sticky, add more flour if sticking. These can be made right away or covered to ferment for 1-5 hours to develop flavor and become more easily digestible.
- Preheat oven to 350 degrees.
- Cut two baking tray size pieces of parchment. Separate dough in two and roll out until 1/8″ thick or so. Thinner crackers are more crisp and bake more quickly, thicker will be a bit softer and take longer to become crisp.
- Cut rolled crackers into square or rectangular cracker shapes and poke each one with a fork.
- Bake 18-24 minutes (depends on thickness). They should be turning golden brown at edges. The edges should be firm, but center should have a slight softness that will crisp up after cooling. Don't overbake.
- Allow to cool on cookie sheet. This step helps them crisp up like a traditional graham cracker.
- Store in an airtight container once cool. These will keep for up to 2 weeks, if they aren’t eaten before then!
I accidentally forgot about my dough and it sat out for 11 hours!! Is it still okay to use?
Hi Veronica, Oh no! I don’t think the dough would be dangerous to use at that point, but I imagine it would have been so fermented it was impossible to roll out and shape. I hope you got to try it again another time!
Could I use all AP flour, or do I have to use a mixture of AP and whole wheat? And could I use my pasta machine to roll out the dough really thin? My husband dropped my rolling pin and it broke. Lol
You can use all all-purpose. I’m not sure about the pasta machine. I haven’t tried it, but if it is really thin, you will want to reduce the baking time. The crackers might be more crisp than the recipe intends. I’m all for getting creative! Hopefully you can get a new rolling pin soon! 😉