Sourdough Graham Crackers
This is hands down the best sourdough graham cracker recipe. These graham crackers are easy to make and have the perfect balance of chewiness and crunch. Plus, we show you how to make indoor s'mores for a fun family treat any time of the year!
These delicious sourdough discard graham crackers can be used to make s'mores, enjoyed as a snack, added to your favorite ice cream, or crushed up to make sourdough graham cracker crust for cheesecake.
Like our sourdough sugar cookie bars and chocolate chip cookies, they are easy to make with leftover sourdough discard.
So, whether you're planning a cozy night by the fire or simply looking for a tasty snack, our sourdough graham crackers are the ultimate must-try!
Ingredients needed to make sourdough graham crackers
- sourdough starter discard
- butter
- brown sugar
- honey
- all-purpose flour
- whole wheat flour
- cinnamon (optional)
- baking soda
- salt
For the s'mores
- milk chocolate bars
- marshmallows
How to make sourdough graham crackers
Step 1
Using a spatula, blend the butter and brown sugar in a mixing bowl until it reaches a creamy consistency. Incorporate the honey and sourdough discard, stirring until a smooth mixture is achieved.
In a separate bowl, combine the all-purpose flour, whole wheat flour, baking soda, and salt using a whisk. Transfer the wet ingredients to the bowl of dry ingredients and stir thoroughly with a spatula until combined.
Step 2
If needed, use your hands to bring the graham cracker dough together, but avoid the temptation to add additional liquid to the mixture.
Place a cover over the bowl and move it to the refrigerator to allow it to chill for one hour.
NOTE: If you desire a more extended fermentation process, refrigerate the dough for up to 2 days.
Step 3
Once you are ready to bake, preheat your oven to 350°F ( 176°C).
Begin by dividing the dough in half. Position one portion between two sheets of parchment paper, then roll it out to a thickness of ⅛".
Peel off the top piece of parchment paper and transfer the bottom piece, along with the rolled dough, onto a baking sheet.
Step 4
Use a sharp knife or pizza cutter to slice the dough into 2" squares or rectangles, discarding any uneven edges but setting them aside to re-roll with other leftover dough.
Step 5
Use a fork to puncture holes in the dough.
Step 6
Next, place the baking sheet in the refrigerator for approximately 30 minutes, allowing the dough to firm up.
Repeat this with the remaining dough and store the sheets stacked in the fridge until they are ready to bake.
Step 7
Bake the crackers for 15-17 minutes until they turn a golden brown hue. Once ready, remove the baking sheet from the oven and allow the cookies to rest on it for 10 minutes.
Afterward, transfer the cookies to a wire cooling rack to cool completely.
How to make indoor s'mores
These homemade sourdough graham crackers have a slight chewiness, making them an ideal choice for holding marshmallows and chocolate, creating a delicious s'mores treat.
The best part is that the s'mores are oven-baked, allowing you to enjoy them throughout the year. Let me show you just how quick and effortless they are to make!
Step 1
Position the oven rack on the top level and activate the broiler function in your oven.
Step 2
Line a baking sheet with parchment paper and lay out a single layer of graham crackers on it. On each graham cracker, place a piece of chocolate and a marshmallow.
Step 3
Slide the baking sheet under the broiler for just 30 seconds, making sure to remove it promptly to prevent the marshmallows from burning.
Step 4
Press another sourdough graham cracker on top of each assembled s'more.
Serve these easy treats while the chocolate and marshmallows are still melted and gooey!
How to Store
Store the graham crackers in an air-tight container at room temperature for up to a week.
more sourdough dessert recipes
Subscribe to our newsletter and we'll send you more fresh recipes, valuable troubleshooting advice, useful tips, and other information we believe will be helpful to you!
Sourdough Graham Crackers for S'mores
INGREDIENTS
- 8 tablespoons (113 g) unsalted butter (room temperature)
- ⅓ cup (70 g) brown sugar
- ⅓ cup honey
- ½ cup (118.29 g) sourdough discard
- 1 cup (120 g) all-purpose flour
- 1 cup (120 g) whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon (optional)
INSTRUCTIONS
- In a small bowl, use a spatula to cream the butter and brown sugar until creamy. Add the honey and sourdough discard and stir until smooth.
- In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt. Pour the wet ingredients into the dry ingredients bowl and stir with a spatula until combined. If needed, use your hands to bring the dough together, but avoid the temptation to add additional liquid to the mixture.
- Cover the bowl and transfer to the fridge to chill for one hour. For a long-ferment, keep the dough in the fridge for up to 2 days.
- Preheat your oven to 350°F ( 176°C). Divide the dough in half. Place one half between two pieces of parchment paper and roll to ⅛" thickness. Peel the top piece off and transfer the bottom piece along with the dough to a baking sheet.
- Use a sharp knife or pizza cutter to cut the dough into 2" squares or rectangles. Remove the ragged edges and save them to re-roll with any other scraps. Use a fork to poke holes in the dough. Place the baking sheet in the fridge for 30 minutes to allow the dough to firm up. (Repeat with the remaining dough and store the sheets stacked in the fridge until ready to bake them.)
- Bake for 15-17 minutes or until the crackers are golden brown in color. Remove the baking sheet from the oven and all the cookies to remain on the baking sheet for 10 minutes. Transfer the cookies to a wire cooling rack.
How to make Indoor S'mores
- Put the oven rack on the top level and turn on the broiler. Line a baking sheet with parchment paper. Put graham crackers on the baking sheet. Top each graham cracker with a piece of chocolate and a marshmallow.
- Broil for 30 seconds, then take them out quickly to avoid burning the marshmallows. Put another graham cracker on top of each s'more and press down. Serve immediately.
Have made these graham crackers several tiles and they’ve turned out great!
My son has a milk allergy. Could I sub dairy free butter?
Hi Sims, yes as long as the butter is solid at room temp it should work.
honestly much better than I expected they could be. I prefer these over store-bought graham crackers and that is saying a lot for me. Wonderful!!!!
Definitely 5 stars if you don't forget that these are cookies (recipe mentions that). With the hone and brown sugar, they are quite sweet but certainly delicious! Thanks for a fun way to use up my discard!
Would it work to make these dairy free using coconut oil? My LO has a dairy allergy.
Yes that should work 🙂
This is a great recipe! I upped the amount of cinnamon to 1/2tsp (could probably add more), 1/2tsp-1tsp vanilla extract (just a shot), and used half dark brown sugar to boost the flavor a little. My toddler loves it, I love it, and anyone else who tries it loves it. I'm also too lazy to make it pretty. So I just rolled it out willy nilly and quickly took a pizza cutter to slice the dough into rough rectangles and then stabbed it with a fork all over (I'm not using it for smores at this time).
Best ever, I’m wanting to do a cinnamon sugar topping would I just sprinkle it on or roll it into the dough? And how would you go about using this as a pie crust?
Hi, I would just sprinkle on it on top. We have a recipe for sourdough pie crust: Sourdough Pie Crust and all butter pie crust: All Butter Pie Crust
Can I make these using maple syrup instead of honey? I love your recipes by the way. I have made several and still making more.
Hi Krystal, thank you! yes, maple syrup can be swapped for honey.
delicious but came out soft. missing thst nice crunch. what could have gone wrong for them not to be crispy?
Hi Magdalena, thank you so much! These are on the softer side, but you can leave them in the oven for 5 more minutes as long as they are not burning. Then let them cool completely so they can crisp up more. You can also try rolling them thinner.
My family cannot get enough. I make extra starter just to have discard for double or triple batch. Yum!!