Homemade Sourdough Graham Crackers With Honey

My kids always talk about the graham crackers they get at church for a snack. They have been asking me for a while to buy them, but when I saw the ingredients I decide to make them at home instead! It turns out making your own graham crackers at home is really easy, and they turned out so good! These sourdough graham crackers use sourdough discard, and are sweetened with honey. They are perfectly crunchy and have amazing flavor! They are great for snacks, and they would be so delicious for a s’more. 

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The Problem With Store-Bought Graham Crackers

If you are wondering why you should make your own graham crackers at home, take a look at the ingredients in a popular brand of graham crackers:

Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Graham Flour (Whole Grain Wheat Flour), Sugar, Soybean And/Or Canola Oil, Molasses, Contains Less Than 2% Of Honey, Leavening (Baking Soda, Calcium Phosphate), Salt, Cinnamon, Dextrose, Soy Lecithin, Natural Flavor. Contains: Wheat, Soy.

Soybean oil, lots of sugar, and preservatives are all problem ingredients for me. This sourdough version of graham crackers uses whole wheat flour, honey, and other real food ingredients and the crackers tastes so good! You won’t even miss the store bought graham crackers, I promise. 

Why You Will Love This Recipe

A perfect snack – If you are looking for healthy snack ideas for your kids, this recipe is perfect. It makes a lot of crackers, and they are easy to store. They are even good for on the go-snacks, because they don’t break as easily as some homemade crackers do. 

A touch of sourdough tang – the sourdough starter discard gives these crackers a slight tangy flavor. It compliments the warm flavor of the crackers so well, it’s really delicious. 

Healthier than store-bought – These crackers use only a few real food ingredients! They are much better for you than the ones at your local grocery store, and they don’t have all of the unnecessary ingredients. You can feel good about giving these crackers to your family. 

A great way to use up sourdough discard – Are you overflowing with sourdough discard? This recipe is a great way to use up all of the extra so you don’t have to throw it away. 

Ingredients in Sourdough Graham Crackers

For these homemade crackers you will need just a few simple ingredients:

Sourdough discard – Sourdough discard is sourdough starter that has not been fed recently. This recipe is a great way to use up extra sourdough discard! 

Flour – this recipe uses primarily whole wheat flour with just a touch of all-purpose flour. I like to use freshly ground soft white wheat. 

Cinnamon – This is one of my favorite spices, and in this graham cracker recipe it adds a delicious warm flavor. 

Butter – no refined oils in this recipe! You can use salted or unsalted butter. I always buy salted so that’s what I used. 

Honey – I love to use local raw honey in my recipes.

Molasses – this is what gives the graham crackers their signature flavor! 

Baking Soda

Salt – my favorite is always redmonds real salt

Vanilla Extract

Baking Soda

Other Supplies You will Need

• Stand mixer or hand mixer
• Large glass bowl
• Measuring cups & Spoons
• Baking sheet or cookie sheet
• Unbleached parchment paper
• Plastic Wrap
• Rolling pin
• Pizza cutter or sharp knife
• Fork

How To Make Sourdough Graham Crackers

Mix The Dry Ingredients

In a large glass bowl, combine the flour, salt, baking soda, and cinnamon. Set aside.

Mix The Wet Ingredients

In the bowl of a stand mixer (or separate bowl if using a hand mixer), beat the honey and softened butter together until mixed well and smooth. I use the paddle attachment on my kitchen aid for this part. 

Next mix in the sourdough discard, molasses, and vanilla extract. 

Gradually add the dry ingredients to the bowl while mixing, and combine everything until a dough forms. If it looks too sticky, you can add a touch more whole wheat flour. 

Chill the Dough

Spread out a large piece of plastic wrap on your countertop. Scoop the dough out onto the plastic wrap, and fold the plastic over it. Use your hands to press the dough into a thick rectangle. 

Finish wrapping the dough and put it in the fridge for an hour, or you can leave it overnight if you want. Chilling the dough really helps with the rolling/cutting, and letting it go for longer will also let the sourdough discard work it’s magic in the fermentation! 

Roll, Cut & Bake The Crackers

When the dough is done chilling, preheat the oven to 325. Prepare a large baking sheet with parchment paper and set aside. 

Lightly flour a work surface, and roll out the graham cracker dough with a rolling pin. Try and get it even and about 1/8″ thick if you can. 

Use a pizza cutter or sharp knife to cut out the rolled-out dough into squares or rectangles, whatever shape you prefer. You can also use a cookie cutter if you want fun shapes! 

Transfer the cracker pieces to the baking sheet and use a fork to poke holes in them for even baking. 

Bake the crackers for 20-25 minutes or until the edges are golden brown. 

Let the crackers cool completely, this will help them to get nice and crispy! You can move them to a wire rack, or leave them in the pan to cool. 

Store the homemade graham crackers in an airtight container. 

Tips For Success

To make sure your graham crackers are extra crispy, make sure to:

• roll them nice and thin and in an even layer
• bake them until they are golden brown on the edges
• let them cool completely

Let your dough chill for at least an hour and flour your work surface for easier rolling

Frequently Asked Questions

If you are looking for more sourdough discard recipes, try these sourdough tortillas, homemade pizza dough, or homemade sourdough crackers!