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Sourdough Graham Crackers (with Sourdough Discard)

Course: Snack
Author: Jenny Prior


  • Rolling Pin
  • Flat Baking Sheet
  • Rolling Pizza Cutter or Large Knife
  • Fork


  • 40 grams Unsalted Butter, melted
  • 160 grams Sourdough Discard
  • 80 grams All-Purpose Flour
  • 80-90 grams Whole Wheat Flour
  • 40 grams Maple Syrup
  • 20 grams Brown Sugar
  • 1/4 tsp salt
  • 1/4 tsp Baking Soda
  • dash Cinnamon, ground add to your taste, ok to omit also


  • 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!