Have extra sourdough discard and hate to waste it?
These Sourdough Discard Graham Crackers are the perfect solution.

They are crisp, lightly sweetened, and have that subtle tang from the sourdough that makes them irresistible.

Whether you’re pairing them with peanut butter, dunking them in milk, or using them for s’mores, these crackers are a delicious and wholesome treat you can feel good about.

Let’s get into it.

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Why You’ll Love These Crackers

Zero waste: A great way to use up sourdough discard.

Healthier option: No preservatives or artificial flavors.

Kid-friendly: A snack the whole family can enjoy.

Customizable: Add cinnamon, honey, or even cocoa for different variations.

Ingredients

1 cup sourdough discard (unfed, straight from the fridge is fine)

1 cup whole wheat flour (or graham flour if you have it)

1/4 cup brown sugar or coconut sugar

1/4 cup butter or coconut oil, melted

1 tbsp honey or maple syrup

1/2 tsp baking soda

1/2 tsp cinnamon (optional)

1/4 tsp salt

1–2 tbsp milk (as needed for texture)

Instructions

1. Mix the Wet Ingredients

In a mixing bowl, stir together the sourdough discard, melted butter, honey/maple syrup, and brown sugar.

2. Add the Dry Ingredients

Mix in flour, baking soda, salt, and cinnamon. Stir until a soft dough forms. If it’s too dry, add milk one tablespoon at a time.

3. Chill the Dough

Wrap the dough in plastic or parchment paper and chill for at least 30 minutes (this makes rolling easier).

4. Roll and Cut

Preheat oven to 325°F (163°C). Roll dough out on a floured surface to about 1/8″ thick. Use a knife, pizza cutter, or cookie cutters to make squares or fun shapes. Use a fork to prick holes in each cracker.

5. Bake

Place on parchment-lined baking sheet and bake for 18–22 minutes, until golden brown and crisp. Rotate the pan halfway through for even baking.

6. Cool and Store

Let them cool completely to crisp up. Store in an airtight container for up to a week (if they last that long!).

Tips & Variations

For extra crunch: Let crackers cool in the oven with the door ajar for 5–10 minutes.

Want chocolate? Add 1–2 tablespoons of cocoa powder to the dough.

No whole wheat flour? All-purpose works, but the flavor will be milder.

Make it sweeter: Sprinkle a bit of cinnamon sugar on top before baking.

Final Thoughts

Sourdough discard doesn’t have to go in the trash! With a little creativity, it can become something truly delicious.

These homemade graham crackers are a fantastic example of kitchen sustainability and comfort food coming together. Bake a batch today and turn your “leftovers” into the highlight of snack time.

Until next time, my friend.