Sourdough Graham Crackers: A sweet slice of nostalgia

Jessica Kelly
Jan 23, 2025
7 min read

There’s something magical about food that carries the weight of memory like sourdough graham crackers. The crackle of a homemade graham cracker breaking in your hand, the warm, sweet scent of honey baked into its crisp layers—it’s a small thing, but somehow, it’s everything.

Growing up, graham crackers and milk were more than just a snack in our house. They were a nightly ritual, passed down through generations. My mom, one of ten children, used to tell us how her brothers and sisters would gather in their tiny kitchen every night, each with a glass of milk and a handful of graham crackers. It was their way of winding down, a simple comfort before bed. And naturally, when my five siblings and I came along, we carried on the tradition.

There we’d sit, all six of us, sprawled around the living room in our pajamas, dipping graham crackers into milk while we recapped the day. The only trouble? The store-bought graham crackers didn’t last long in the milk. One quick dunk, and they’d crumble into a soggy mess at the bottom of the glass. Still, we loved them.

But now, I’ve discovered something better—something that feels like an ode to that childhood memory, only elevated. These homemade sourdough graham crackers are sturdy enough to survive a good soak in milk (or tea, if you’re feeling fancy). They’re sweetened with honey and brown sugar, spiced with nostalgia, and given an extra touch of goodness thanks to sourdough discard. They’re the graham crackers I wish we had growing up.

Let me take you through the process of making these golden little squares of joy. Not only are they fun to bake, but the reward of pulling them out of the oven—perfectly crisp and fragrant—is worth every second.

Why You’ll Fall in Love with These Crackers

These aren’t just your run-of-the-mill graham crackers. They’re:

• Deliciously crisp: Perfect for snacking, dunking, or layering into a s’more.

• Made with real ingredients: No mystery additives or overly processed ingredients here.

• Nostalgic: They’ll remind you of the snacks you grew up with, only better.

• Kid-approved: Trust me, if my crew of five loves them, yours will too.

Ingredients You’ll Need

Before we dive in, gather your ingredients. These crackers are made with simple pantry staples:

• Whole wheat flour: I love using fresh-milled hard white wheat flour for its hearty flavor.

• All-purpose flour: This adds balance to the texture.

• Baking soda: A little lift for that classic cracker texture.

• Salt: Enhances all the flavors. I prefer sea salt for a subtle, clean taste.

• Butter: Salted or unsalted works—just adjust the added salt if needed.

• Light brown sugar: For a hint of molasses sweetness (I make mom own!).

• Honey: Adds richness and that signature graham cracker flavor.

• Vanilla extract: A splash goes a long way to deepen the flavor.

• Sourdough discard: The star of the show, adding a slight tang and a boost of fermentation goodness.

Now, let’s get baking!

Step 1: Mix Your Dry Ingredients

Start by whisking together the whole wheat flour, all-purpose flour, baking soda, and salt in a medium bowl. I love this step—it feels like the foundation of something magical. The earthy aroma of whole wheat flour always reminds me of my mom’s kitchen.

Set the dry ingredients aside while you prepare the wet mixture.

Step 2: Cream the Butter and Sweeteners

In a large bowl or the bowl of your stand mixer, beat the softened butter, brown sugar, and honey together until the mixture is pale and fluffy. This should take about a minute.

As I mix, I think about those moments from my childhood, my siblings laughing and teasing each other as we tried to dunk our graham crackers without losing half of them to the bottom of the glass. This step feels like the beginning of that memory—the sweetness coming together, ready to be shared.

Step 3: Combine the Wet and Dry Ingredients

Next, add the vanilla extract and sourdough discard to the butter mixture. Stir gently until just combined. The sourdough discard is the secret ingredient here—it not only reduces waste (something I’m passionate about), but it also adds a slight tang that sets these crackers apart from anything you’ll find at the store.

Slowly mix the dry ingredients into the wet ingredients until the dough comes together. The texture should be soft and pliable, similar to cookie dough.

Step 4: Chill the Dough

Once your dough is ready, turn it out onto a clean countertop and shape it into a flat disc. Wrap it tightly in plastic wrap and refrigerate for at least two hours. If you’re patient enough to let it rest overnight, the flavors will deepen even more.

This step is crucial—not just for flavor, but also for texture. The cold dough is easier to roll out, and the crackers bake up with that perfect flaky snap.

Step 5: Roll and Cut

When you’re ready to bake, preheat your oven to 325°F.

Divide the chilled dough in half. Place one half on a sheet of parchment paper and lightly dust it with flour. Lay another piece of parchment paper on top, and roll the dough into a thin rectangle about 1/4 inch thick.

This part is fun to do with kids—my youngest loves to help roll out the dough, while the older ones argue over who gets to use the pizza cutter. Carefully trim the edges to form a neat rectangle, then cut the dough into 2×3-inch squares.

Use a toothpick or fork to poke small holes in each square. Not only does this help the crackers bake evenly, but it also gives them that classic graham cracker look.

Step 6: Bake to Golden Perfection

Transfer the parchment paper with the cut dough onto a baking sheet. Bake the crackers for 15-20 minutes, or until the edges are golden brown.

Here’s where you need to pay attention—because they’re thin, these crackers can overbake quickly. Keep an eye on them, and pull them out just as they start to turn golden.

Let the crackers cool completely on the baking sheet before breaking them apart.

Step 7: Serve and Enjoy

Once cooled, these crackers are ready for their moment in the spotlight. Dunk them in milk, layer them into a s’more, or eat them straight from the jar. Unlike the graham crackers of my childhood, these hold their shape beautifully in milk, making them the perfect bedtime snack.

The first time I made these for my kids, they couldn’t stop talking about how good they were. “Better than the store ones,” my daughter declared, her mouth full of cracker and milk. It was one of those rare moments where time seemed to fold in on itself, and I felt like a kid again, sitting with my siblings, enjoying a simple treat.

A Snack Worth Remembering

Homemade sourdough graham crackers aren’t just a recipe—they’re a story, a tradition, a connection to the past. They’re the kind of snack you can feel good about sharing with your family, knowing that every ingredient was chosen with care.

So, the next time you find yourself with a jar of sourdough discard and a craving for something sweet, give these crackers a try. They’re simple, satisfying, and just a little bit magical.

And who knows? Maybe one day, my kids will tell their children about the nights we spent around the kitchen table, sharing stories, laughter, and homemade graham crackers dunked in milk.

If you make this recipe, I’d love to hear how it turned out for you! Let me know in the comments below, or tag me on Instagram @thekitchngardns with your delicious creations. Happy baking!

Sourdough Discard Cinnamon Graham Crackers

The snack your kids will sneak into their lunches (I know, because that’s what my kids do when these are around). So much tastier than store-bought!

Course

Snack

Servings

12Servings

Ingredients

2 c whole wheat flour (freshly milled is the best!)
2 c all purpose flour
2 tsp baking soda
1 tsp Salt
16 tbsp salted butter, softened
2 c light brown sugar
1/2 c honey
2 tsp vanilla extract
1 c sourdough discard
1 tsp cinnamon, for sprinkling
2 tbsp sugar, for sprinkling

Instructions

1. In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, and salt until evenly combined. Set aside.
2. In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and honey together on medium speed until the mixture is fluffy and pale, about 1 minute.
3. Mix in the vanilla extract and sourdough discard, stirring just until incorporated.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft, cohesive dough forms, similar in texture to cookie dough.
5. Place the dough onto a clean surface and shape it into a flat disc. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours to allow the flavors to develop and the dough to firm up. While in the refrigerator, combine sugar and cinnamon topping and stir.
6. When ready to bake, preheat your oven to 325°F (165°C).
7. Divide the chilled dough in half. Take one half and place it on a sheet of parchment paper. Lightly sprinkle flour over the dough and cover it with a second piece of parchment paper. Roll the dough out evenly to a 1/4-inch thickness.
8. Repeat the rolling process with the second half of the dough.
9. Carefully transfer the rolled-out dough (still on the parchment paper) onto baking sheets. Gently peel off the top layer of parchment paper.
10. Use a pizza cutter or sharp knife to trim the edges into a neat rectangle. Then, slice the dough into 2×3-inch rectangles. Use a toothpick to poke small holes into each piece to give the crackers their traditional look. Sprinkle with cinnamon and sugar mixture.
11. Bake the crackers in the preheated oven for 15-20 minutes, or until the edges turn a light golden brown. The exact baking time will depend on the thickness of your dough, so keep an eye on them to prevent overbaking.
12. Once baked, remove the trays from the oven and let the crackers cool completely on the baking sheets. The crackers will crisp up as they cool.
13. After cooling, gently break the crackers apart along the scored lines. Serve and enjoy!
Storage: Store the completely cooled graham crackers in an airtight container at room temperature for up to 5 days. Or freeze for up to a month and remove and thaw as needed.

Sourdough Graham Crackers: A sweet slice of nostalgia

Ingredients

Instructions

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